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Current Analytical Methods and Recent Advances in Histamine Analysis in Fish and Fish Products: A Systematic Review
Miguel Henares1, Doaa Abouelenein2, Lene Duedahl-Olesen2
1University Institute of Food Engineering-FoodUPV, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain.
Foods (Basel, Switzerland)
|August 13, 2026
Summary
Detecting histamine in fish is crucial for public health. While HPLC is common, newer sensors offer faster, on-site testing, though standardization remains a challenge.
Area of Science:
- Food Science
- Analytical Chemistry
- Public Health
Background:
- Histamine in food, particularly fish, can cause poisoning and intolerance.
- Accurate detection and quantification of histamine are vital for food safety and public health protection.
Purpose of the Study:
- To provide an overview of current and emerging methodologies for histamine detection in fishery products.
- To evaluate the advantages and limitations of different analytical techniques.
Main Methods:
- Review of chromatographic techniques (e.g., HPLC) and their performance.
- Exploration of spectroscopic, enzymatic, and sensor-based methodologies (biosensors, electrochemical, optical sensors).
- Discussion of recognition elements like aptamers and molecularly imprinted polymers (MIPs).
Main Results:
- High-Performance Liquid Chromatography (HPLC) is a common, high-performance method but requires complex sample preparation.
- Sensor-based methods offer real-time, on-site detection crucial for quality control.
- Advanced recognition elements improve selectivity and sensitivity, but stability and standardization are ongoing issues.
Conclusions:
- Sensor technologies show great promise for rapid, on-site histamine detection in seafood.
- Further research is needed to develop robust, standardized, and cost-effective platforms.
- Integrating sensor speed with chromatographic accuracy will enhance food quality control and reduce histamine-related risks.
