Egyptian market histamine inspection utilizing enhanced and validated LC-ESI-MS/MS | ||
| Egyptian Journal of Chemistry | ||
| Articles in Press, Accepted Manuscript, Available Online from 02 November 2025 | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ejchem.2025.396640.11940 | ||
| Authors | ||
| Alaa Eldean Fathy Aboelhassan* 1; Hoda Mohamed Alshimi2; Mohamed Refaat Abd-Elmootaal3; Ahmed Mamdouh Gomaa4 | ||
| 17, Nadi El-Sayd St., Dokki | ||
| 2chemistry-zoology,faculty of science, cairo university, cairo, Egypt | ||
| 3Central Laboratory of Residue Analysis of Pesticides and Heavy Metals in Foods "QCAP" | ||
| 4Head of Dep., Central Laboratory of Residue Analysis of Pesticides and Heavy Metals in Food | ||
| Abstract | ||
| Fish is a widely consumed and affordable protein source. Histamine contamination in fish poses a significant public health risk, particularly in Egypt, where inadequate cold chain infrastructure, especially at street vendors, increases the likelihood of histamine formation during handling and storage. This study aimed to validate a rapid and sensitive LC-ESI-MS/MS method for histamine detection in fishery products. The method demonstrated excellent linearity (0.05–200 mg/kg, R² > 0.999), with limits of detection and quantification at 0.16 mg/kg and 0.54 mg/kg, respectively. Recovery rates ranged from 90% to 100% across three spiking levels (2.5, 50, and 200 mg/kg), and both repeatability and reproducibility showed coefficients of variation below 10%. The estimated measurement uncertainty was 26%. Investigation of histamine levels from various local markets demonstrated that samples from street vendors exhibited significantly greater contamination levels compared to those from market sources. The results obtained point out the need for enhanced monitoring of informal fish vendors and support the method’s suitability for routine food safety inspection in Egypt. | ||
| Keywords | ||
| Histamine inspection; simple extraction; Polar-RP LC MS/MS; Egyptian fishery products; canned tuna | ||
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