Occurrence of Histamine in Commercial Cat Foods under Different Storage Conditions
Abstract
:1. Introduction
2. Materials and Methods
2.1. Sampling
2.2. Evaluation of Histamine Content after Storage at Different Temperature Conditions
2.3. Solvents and Reagents
2.4. Chromatographic Apparatus and Conditions
2.5. Sample Preparation
2.6. Quantification
2.7. Performance Evaluation
2.8. Statistical Analysis
3. Results and Discussion
3.1. Assay Validation
3.2. Occurrence of Histamine in Pet-Food Samples
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Analyte | MW (g/mol) | Retention Time (min) | Precursor Ion (m/z) | Product Ions (m/z) | CE (eV) |
---|---|---|---|---|---|
Histamine | 111.15 | 1.8 | 112.0 | 68.1 | 20 |
95.2 * | 10 |
Histamine Spiking Level (mg/kg) | M 2 | |||
---|---|---|---|---|
20 | 100 | 200 | ||
Recovery (%) 1 | 82.92 | 80.75 | 78.75 | 80.81 |
Histamine Spiking Level (mg/kg) | Repeatability | Reproducibility | ||||
---|---|---|---|---|---|---|
Mean (mg/kg) | SD 1 (mg/kg) | RSD 2 (%) | Mean (mg/kg) | SD 1 (mg/kg) | RSD 2 (%) | |
20 | 16.02 | 1.53 | 9.55 | 16.58 | 1.73 | 10.43 |
100 | 71.02 | 6.34 | 8.93 | 80.75 | 10.55 | 13.07 |
200 | 148.68 | 13.07 | 8.79 | 157.51 | 13.92 | 8.84 |
Ref. | Product Name 1 | Histamine (mg/kg) | Ref. | Product Name 1 | Histamine (mg/kg) |
---|---|---|---|---|---|
[1] | Paté with natural tuna | <LOQ | [30] | Tuna in jelly | 2.3 |
[2] | Chunks with tuna | <LOQ | [31] | Mackerel with seaweed | <LOQ |
[3] | Chunks with tuna | <LOQ | [32] | Tuna for kittens | <LOQ |
[4] | Minced tuna | <LOQ | [33] | Sardines with shrimps | <LOQ |
[5] | Tuna | <LOQ | [34] | Sardines with white fish | <LOQ |
[6] | With tuna | 28.7 | [35] | Tuna with rice | <LOQ |
[7] | Tuna | 29.6 | [36] | With tuna | <LOQ |
[8] | Tuna Japan style | <LOQ | [37] | With tuna | <LOQ |
[9] | Tuna | <LOQ | [38] | With tuna | <LOQ |
[10] | Pacific tuna in jelly | <LOQ | [39] | Chunks with grilled tuna | <LOQ |
[11] | Tuna fillet in water and rice | <LOQ | [40] | Tuna with mackerel | <LOQ |
[12] | Natural tuna | <LOQ | [41] | Tuna with mackerel | <LOQ |
[13] | Chunks with trout | 30.1 | [42] | Tuna | <LOQ |
[14] | Mackerel | <LOQ | [43] | Savory cake with tuna | <LOQ |
[15] | Mousse with oceanic fish | <LOQ | [44] | With tuna fillets and anchovies | 4.3 |
[16] | Tuna with rice | <LOQ | [45] | Tuna | <LOQ |
[17] | Mackerel | <LOQ | [46] | Tuna and vitamin premix | <LOQ |
[18] | Tonggol tuna fillet | <LOQ | [47] | Tuna with aloe | <LOQ |
[19] | Skipjack tuna fillet | <LOQ | [48] | Pacific tuna | <LOQ |
[20] | Tuna fillet and seaweed | <LOQ | [49] | Tuna | 13.3 |
[21] | With tuna | 1.5 | [50] | Tuna | <LOQ |
[22] | Pink tuna with mackerel | <LOQ | [51] | Chunks with trout | <LOQ |
[23] | Pacific tuna with ocean fish | 3.9 | [52] | Chunk with oceanic fish | <LOQ |
[24] | Pink tuna | <LOQ | [53] | With tuna | 20.2 |
[25] | Tuna with rice and green beans | <LOQ | [54] | With sardines in jelly | 10.8 |
[26] | Tuna with rice | <LOQ | [55] | With tuna | 11.9 |
[27] | Tuna | <LOQ | [56] | With mackerel in jelly with tomato | <LOQ |
[28] | Tuna with vegetables | <LOQ | [57] | With tuna in sauce | 2.3 |
[29] | Mackerel in water | <LOQ | [58] | With tuna fillets and anchovies | <LOQ |
Samples | N° Positive/ N° Total Samples | % Positive | Mean (mg/kg) | Median (mg/kg) | Standard Deviation (mg/kg) | Range (mg/kg) |
---|---|---|---|---|---|---|
Pet foods containing fish (all samples) | 12/58 | 20.7 | 13.2 | 11.4 | 11.2 | 1.5–30.1 |
Pet foods containing only fish 1 | 5/38 | 13.2 | 10.2 | 4.3 | 11.8 | 1.5–29.6 |
Pet foods containing tuna | 10/46 | 21.7 | 11.8 | 8.1 | 11.0 | 1.5–30.1 |
Pet foods containing only tuna 2 | 3/23 | 13.0 | 15.1 | 13.3 | 13.7 | 2.3–29.6 |
Pet foods containing meat 3 | 7/20 | 35.0 | 15.4 | 11.9 | 11.2 | 2.3–30.1 |
Pet foods containing meat and tuna | 5/14 | 35.7 | 13.4 | 11.9 | 11.1 | 2.3–28.7 |
Pet foods not containing meat or tuna | 0/6 | 0.0 | - | - | - | - |
Samples | N° Positive/ N° Total Samples | % Positive | Mean (mg/kg) | Median (mg/kg) | Standard Deviation (mg/kg) | Range (mg/kg) |
---|---|---|---|---|---|---|
High-end products | 5/32 | 15.6 | 5.1 | 3.9 | 4.7 | 1.5–13.3 |
Mid-range products | 5/14 | 35.7 | 20.5 | 20.2 | 9.3 | 10.8–30.1 |
Low-end products | 2/12 | 16.7 | 15.5 | 15.5 | 18.7 | 2.3–28.7 |
Ref. | Product Name 1 | Storage Conditions 2 and Histamine Concentrations (mg/kg) | |||||||
---|---|---|---|---|---|---|---|---|---|
T0-A | T0-B | T1-A | T1-B | T2-A | T2-B | T3-A | T3-B | ||
[6] | With tuna | 28.7 | 12.9 | 11.9 | 12.9 | 19.3 | 40.6 | 9.1 | 8.6 |
[7] | Tuna | 29.6 | 17.2 | 14.6 | 16.9 | 18.3 | 48.3 | 10.2 | 8.4 |
[13] | Chunks with trout | 30.1 | 8.2 | 8.8 | 11.6 | 14.3 | 21.7 | 6.8 | 6.9 |
[21] | With tuna | 1.5 | <LOQ | <LOQ | <LOQ | 3.3 | <LOQ | <LOQ | <LOQ |
[23] | Pacific tuna with ocean fish | 3.9 | <LOQ | <LOQ | <LOQ | 2.3 | 1.4 | <LOQ | <LOQ |
[30] | Tuna in jelly | 2.3 | <LOQ | <LOQ | <LOQ | <LOQ | 2.8 | <LOQ | <LOQ |
[44] | With tuna fillets and anchovies | 4.3 | <LOQ | <LOQ | <LOQ | 11.4 | 4.6 | <LOQ | / |
[49] | Tuna | 13.3 | 5.0 | 6.2 | 6.2 | 20.2 | 31.2 | 5.2 | 5.0 |
[53] | With tuna | 20.2 | 7.9 | 7.1 | 7.4 | 19.0 | 22.3 | 9.0 | 7.0 |
[54] | With sardines in jelly | 10.8 | 2.7 | <LOQ | 3.0 | 13.7 | 18.8 | 2.6 | 1.8 |
[55] | With tuna | 11.9 | 3.2 | <LOQ | 2.9 | 9.5 | 11.2 | 3.2 | 1.6 |
[57] | With tuna in sauce | 2.3 | <LOQ | <LOQ | <LOQ | <LOQ | <LOQ | <LOQ | <LOQ |
Groups of Samples Stored in Different Environmental Conditions and Histamine Concentrations (mg/kg) | ||||||||
---|---|---|---|---|---|---|---|---|
T0-A | T0-B | T1-A | T1-B | T2-A | T2-B | T3-A | T3-B | |
Mean | 13.2 | 5.0 | 4.3 | 5.3 | 11.0 | 17.0 | 4.1 | 3.8 |
Median | 11.4 | 3.0 | 0.5 | 3.0 | 12.6 | 15.0 | 2.9 | 1.8 |
Standard deviation | 11.2 | 5.6 | 5.2 | 5.7 | 7.7 | 16.4 | 3.8 | 3.4 |
Range | 1.5–30.1 | <LOQ-17.2 | <LOQ-14.6 | <LOQ-16.9 | <LOQ-20.2 | <LOQ-48.3 | <LOQ-10.2 | <LOQ-8.6 |
Groups | T1-A | T1-B | T2-A | T2-B | T3-A | T3-B |
---|---|---|---|---|---|---|
T0-B | NS | NS | * | * | NS | NS |
T1-A | - | NS | * | * | NS | NS |
T1-B | NS | - | * | * | NS | NS |
T2-A | NS | NS | - | NS | * | * |
T2-B | NS | NS | NS | - | * | * |
T3-A | NS | NS | NS | NS | - | NS |
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Altafini, A.; Roncada, P.; Sonfack, G.M.; Guerrini, A.; Romeo, G.A.; Fedrizzi, G.; Caprai, E. Occurrence of Histamine in Commercial Cat Foods under Different Storage Conditions. Vet. Sci. 2022, 9, 270. https://doi.org/10.3390/vetsci9060270
Altafini A, Roncada P, Sonfack GM, Guerrini A, Romeo GA, Fedrizzi G, Caprai E. Occurrence of Histamine in Commercial Cat Foods under Different Storage Conditions. Veterinary Sciences. 2022; 9(6):270. https://doi.org/10.3390/vetsci9060270
Chicago/Turabian StyleAltafini, Alberto, Paola Roncada, Gaetan Minkoumba Sonfack, Alessandro Guerrini, Gianluca Antonio Romeo, Giorgio Fedrizzi, and Elisabetta Caprai. 2022. "Occurrence of Histamine in Commercial Cat Foods under Different Storage Conditions" Veterinary Sciences 9, no. 6: 270. https://doi.org/10.3390/vetsci9060270