01660nam a22002297a 4500 D0001J000330 DOH 20210325143017.0 210325b ||||| |||| 00| 0 eng d A study on the histamine content of locally produced fish sauce (patis) from 1995 up to 1997 / Chrismasita A. Oblepias [and three others] Histamine levels in 122 fish sauce samples were determined using a modified AOAC fluorometric method. The same maximum limit of 100 ppm set for canned fish was used as a basis for the evaluation. All the samples analyzed, except for one regular patis from 1995 to 1997, were found to contain histamine with the following mean and range for each class of fish sauce: (1) 92 ppm (13-306 ppm) for special patis; (2) 94 ppm (5-426 ppm) for regular patis and (3) 50 ppm (6-128 ppm) for patis flavoring. Forty six (46), representing 37.7% of total number of fish sauce analyzed, were above the maximum limit. The increase in histamine content maybe due to poor manufacturing process such as (1) the raw materials used contained high levels of histamine or its precursor (histidine), (2) improper handling or preparation of the raw materials, (3) use of recycled bottles, (4) improper storage and (5) lack of quality control measures during the production.(Author) BFAD Laboratory Information Bulletin, 1997 3 (1) pages 15-18 Fish Products Histamine Fish Sauce Patis Oblepias, Chrismasita A. Nano, Elvira E. Yap, Ma. Theresa Pia C. Lucero, Josefa P. JA 3781 3781 0 0 nlm 0 0 DOHCL DOHCL ElectronicRes 2021-03-25 0 J000330 D0001J000330 2021-03-25 00:00:00 2021-03-25 JA