meatTheory and practice of meat processingТеория и практика переработки мяса2414-438X2414-441XФГБНУ «Федеральный научный центр пищевых систем им. В.М. Горбатова» РАН10.21323/2414-438X-2025-10-3-202-210meat-488Research ArticleСтатьиSafety of canned tuna meat after opening and storage at different temperaturesSafety of canned tuna meat after opening and storage at different temperatureshttps://orcid.org/0000-0002-0264-8594AbuhlegaT. A.AbuhlegaT. A.

Thuraya A. Abuhlega, PhD, Associate Professor in Fish Technology, Food Sciences and Technology Department, Faculty of Agriculture, University of Tripoli, University Neighborhood

Tripoli

Thuraya A. Abuhlega, PhD, Associate Professor in Fish Technology, Food Sciences and Technology Department, Faculty of Agriculture, University of Tripoli, University Neighborhood

Tripoli

t.abuhlega@uot.edu.lyhttps://orcid.org/0009-0005-3523-3079ShakhtourF. G.ShakhtourF. G.

Fathia G. Shakhtour, PhD, Lecturer in Food Biochemistry, Food Sciences and Technology Department, Faculty of Agriculture, University of Tripoli, University Neighborhood

Tripoli

Fathia G. Shakhtour, PhD, Lecturer in Food Biochemistry, Food Sciences and Technology Department, Faculty of Agriculture, University of Tripoli, University Neighborhood

Tripoli

f.Shakhtour@uot.edu.lyhttps://orcid.org/0009-0001-5732-3973ElsharifR. A.ElsharifR. A.

Rayan A. Elsharif, Bachelor in Food Sciences and Technology, Food Sciences and Technology Department, Faculty of Agriculture, University of Tripoli, University Neighborhood

Tripoli

Rayan A. Elsharif, Bachelor in Food Sciences and Technology, Food Sciences and Technology Department, Faculty of Agriculture, University of Tripoli, University Neighborhood

Tripoli

ra.elsharif@uot.edu.lyhttps://orcid.org/0009-0005-4592-990XGhaniaA. A.GhaniaA. A.

Ali A. Ghania, Bachelor in Food Sciences and Technology, Chemistry Unit, Food and Drug Control Center, Alahli Club Road, Tripoli Branch

Tripoli 

Ali A. Ghania, Bachelor in Food Sciences and Technology, Chemistry Unit, Food and Drug Control Center, Alahli Club Road, Tripoli Branch

Tripoli

ali2005_libya@yahoo.comhttps://orcid.org/0009-0004-1426-1057AlostaA. E.AlostaA. E.

Amina E. Alosta, Bachelor in Food Sciences and Technology, Analysis and Compliance Department, Food and Drug Control Center, Alahli Club Road, Tripoli Branch

Tripoli 

Amina E. Alosta, Bachelor in Food Sciences and Technology, Analysis and Compliance Department, Food and Drug Control Center, Alahli Club Road, Tripoli Branch

Tripoli

aminaelhadialosta@gmail.comhttps://orcid.org/0009-0006-0022-4022KhalleefahM. A.KhalleefahM. A.

Mahmoud A. Khalleefah, Bachelor in Food Sciences and Technology, Mycotoxins Unit, Food and Drug Control Center, Alahli Club Road, Tripoli Branch

Tripoli 

Mahmoud A. Khalleefah, Bachelor in Food Sciences and Technology, Mycotoxins Unit, Food and Drug Control Center, Alahli Club Road, Tripoli Branch

Tripoli

Zaq19771977@gmail.comUniversity of TripoliЛивияUniversity of TripoliLibyaFood and Drug Control Center, Tripoli BranchЛивияFood and Drug Control Center, Tripoli BranchLibya202505102025103202210Copyright © Abuhlega T.A., Shakhtour F.G., Elsharif R.A., Ghania A.A., Alosta A.E., Khalleefah M.A., 20252025Abuhlega T.A., Shakhtour F.G., Elsharif R.A., Ghania A.A., Alosta A.E., Khalleefah M.A.Abuhlega T.A., Shakhtour F.G., Elsharif R.A., Ghania A.A., Alosta A.E., Khalleefah M.A.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.meatjournal.ru/jour/article/view/488

Canned tuna is widely consumed worldwide due to its palatability, nutritional value, and convenience. However, it may pose a health risk to consumers if not properly processed or improperly handled and/or stored by consumers. This study evaluated the microbial safety and histamine content of canned tuna meat and the effect of the storage at different temperatures (4, 28, and 31 °C) for 7 days after opening on the microbial safety and histamine content. Data were analyzed by the SAS program. The aerobic bacteria counts in tuna samples after 48 hours of storage at 4 °C, 28 °C, and 31 °C were 3.2, 2.75, and 5.09 log CFU/g, respectively, with no significant difference observed between 4 °C and 28 °C (p > 0.01). Similarly, the anaerobic bacteria counts were 3.3, 2.98, and 5.08 log CFU/g at 4 °C, 28 °C, and 31 °C, respectively, also showing no significant difference between 4 °C and 28 °C (p > 0.01). Storage of canned meat at 4 °C showed more significant (p < 0.01) microbial inhibition than storage at 28 °C, and 31 °C. No pathogenic bacteria were observed in all samples during storage at different temperatures. For the histamine test, the highest recorded concentrations were 3.53, 9.58, and 28.24 mg/kg in tuna samples stored at 4 °C, 28 °C, and 31 °C, respectively. The storage temperature influenced (p < 0.01) histamine formation in tuna meat during storage. Recording histamine concentrations at zero time indicates that histamine was formed before opening the can, which may be due to failure to apply good hygiene practices in handling fish, as histamine does not degrade once formed. However, it did not exceed the maximum permissible limit. Also, the results of the microbial count and histamine content indicate that holding canned tuna meat after opening at 4 °C contributes to maintaining the safety of the tuna during storage.

Canned tuna is widely consumed worldwide due to its palatability, nutritional value, and convenience. However, it may pose a health risk to consumers if not properly processed or improperly handled and/or stored by consumers. This study evaluated the microbial safety and histamine content of canned tuna meat and the effect of the storage at different temperatures (4, 28, and 31 °C) for 7 days after opening on the microbial safety and histamine content. Data were analyzed by the SAS program. The aerobic bacteria counts in tuna samples after 48 hours of storage at 4 °C, 28 °C, and 31 °C were 3.2, 2.75, and 5.09 log CFU/g, respectively, with no significant difference observed between 4 °C and 28 °C (p > 0.01). Similarly, the anaerobic bacteria counts were 3.3, 2.98, and 5.08 log CFU/g at 4 °C, 28 °C, and 31 °C, respectively, also showing no significant difference between 4 °C and 28 °C (p > 0.01). Storage of canned meat at 4 °C showed more significant (p < 0.01) microbial inhibition than storage at 28 °C, and 31 °C. No pathogenic bacteria were observed in all samples during storage at different temperatures. For the histamine test, the highest recorded concentrations were 3.53, 9.58, and 28.24 mg/kg in tuna samples stored at 4 °C, 28 °C, and 31 °C, respectively. The storage temperature influenced (p < 0.01) histamine formation in tuna meat during storage. Recording histamine concentrations at zero time indicates that histamine was formed before opening the can, which may be due to failure to apply good hygiene practices in handling fish, as histamine does not degrade once formed. However, it did not exceed the maximum permissible limit. Also, the results of the microbial count and histamine content indicate that holding canned tuna meat after opening at 4 °C contributes to maintaining the safety of the tuna during storage.

food safetyfishcanned tunamicrobial qualitypathogenshistaminefood safetyfishcanned tunamicrobial qualitypathogenshistamineThe authors of this work wish to express their profound gratitude to Eng. Somia Abushhiwa and Eng. Somia bin Shaban, in the Food Sciences and Technology Department/ Faculty of Agriculture / University of Tripoli, Libya, for their cooperation during the study. The support of Dr. Hamida Marown, and Dr. Najeeb Faroujeh, the staff members in the Faculty of Agriculture / University of Tripoli, Libya is also duly acknowledged.The authors of this work wish to express their profound gratitude to Eng. Somia Abushhiwa and Eng. Somia bin Shaban, in the Food Sciences and Technology Department/ Faculty of Agriculture / University of Tripoli, Libya, for their cooperation during the study. The support of Dr. Hamida Marown, and Dr. Najeeb Faroujeh, the staff members in the Faculty of Agriculture / University of Tripoli, Libya is also duly acknowledged.ReferencesKawamoto, T. (2022). A challenge to estimate global canned tuna demand and its impact on future tuna resource management using the gamma model. Marine Policy, 139, Article 105016. https://doi.org/10.1016/j.marpol.2022.105016Kawamoto, T. (2022). A challenge to estimate global canned tuna demand and its impact on future tuna resource management using the gamma model. Marine Policy, 139, Article 105016. https://doi.org/10.1016/j.marpol.2022.105016Dhinesh, P., Harikrishnan, S., Kartick, A., Parivallal, M., Ramanathan, T., Jayalakshmi, S. (2021). Microbial pathogens in canned fish collected from Tamil Nadu. International Journal of Advanced Research in Biological Sciences, 8(9), 23–29. https://doi.org/10.22192/ijarbs.2021.08.09.004Dhinesh, P., Harikrishnan, S., Kartick, A., Parivallal, M., Ramanathan, T., Jayalakshmi, S. (2021). Microbial pathogens in canned fish collected from Tamil Nadu. International Journal of Advanced Research in Biological Sciences, 8(9), 23–29. https://doi.org/10.22192/ijarbs.2021.08.09.004El-Lahamy, A. A., Mohamed, H. R. (2020). Changes in fish quality during canning process and storage period of canned fish products. Journal of Nutritional Dietetics and Probiotics, 3(1), Article 2020. https://doi.org/10.33552/GJNFS.2020.03.000553El-Lahamy, A. A., Mohamed, H. R. (2020). Changes in fish quality during canning process and storage period of canned fish products. Journal of Nutritional Dietetics and Probiotics, 3(1), Article 2020. https://doi.org/10.33552/GJNFS.2020.03.000553Debeer, J., Nolte, F., Lord, C. W., Colley, J., Gonzalez, G. C., Cox, J. et al. (2021). Processing tuna, scombridae, for canning: A review. Marine Fisheries Review, 83(3–4), 1–44. https://doi.org/10.7755/MFR.83.3-4.1Debeer, J., Nolte, F., Lord, C. W., Colley, J., Gonzalez, G. C., Cox, J. et al. (2021). Processing tuna, scombridae, for canning: A review. Marine Fisheries Review, 83(3–4), 1–44. https://doi.org/10.7755/MFR.83.3-4.1Wang, X. Y., Xie, J., Chen, X. J. (2021). Differences in lipid composition of bigeye tuna (Thunnus obesus) during storage at 0 °C and 4 °C. Food Research International, 143, Article 110233. https://doi.org/10.1016/j.foodres.2021.110233Wang, X. Y., Xie, J., Chen, X. J. (2021). Differences in lipid composition of bigeye tuna (Thunnus obesus) during storage at 0 °C and 4 °C. Food Research International, 143, Article 110233. https://doi.org/10.1016/j.foodres.2021.110233Aberoum, A., Baesi, F. (2023). The nutritional quality and contents of heavy elements due to thermal processing and storage in canned Thunnus tonggol fish change compared to fresh fish. Food Science and Nutrition, 11(6), 3588–3600. https://doi.org/10.1002/fsn3.3348Aberoum, A., Baesi, F. (2023). The nutritional quality and contents of heavy elements due to thermal processing and storage in canned Thunnus tonggol fish change compared to fresh fish. Food Science and Nutrition, 11(6), 3588–3600. https://doi.org/10.1002/fsn3.3348Sampels, S. (2015). The effects of storage and preservation technologies on the quality of fish products: A review. Journal of Food Processing and Preservation, 39(6), 1206–1215. https://doi.org/10.1111/jfpp.12337Sampels, S. (2015). The effects of storage and preservation technologies on the quality of fish products: A review. Journal of Food Processing and Preservation, 39(6), 1206–1215. https://doi.org/10.1111/jfpp.12337Sánchez-Parra, M., Ordóñez-Díaz, J. L., Pérez-Aparicio, J., Moreno-Rojas, J. M. (2023). Physicochemical and microbiological changes associated with processing in dry-cured tuna. Applied Sciences, 13(10), Article 5900. https://doi.org/10.3390/app13105900Sánchez-Parra, M., Ordóñez-Díaz, J. L., Pérez-Aparicio, J., Moreno-Rojas, J. M. (2023). Physicochemical and microbiological changes associated with processing in dry-cured tuna. Applied Sciences, 13(10), Article 5900. https://doi.org/10.3390/app13105900Nagy, N., Kirrella, G. A., Moustafa, N. Y., Abdallah, R. (2023). Quality assessment of some imported and local canned tuna sold in Kafrelsheikh, Egypt. Journal of Advanced Veterinary Research, 13(3), 377–383.Nagy, N., Kirrella, G. A., Moustafa, N. Y., Abdallah, R. (2023). Quality assessment of some imported and local canned tuna sold in Kafrelsheikh, Egypt. Journal of Advanced Veterinary Research, 13(3), 377–383.Ariño, A., Beltrán, J.A., Herrera, A., Roncalés, P. (2013). Fish and seafood: Nutritional value. Chapter in a book: Encyclopedia of human nutrition. Elsevier/Academic Press, 2013.Ariño, A., Beltrán, J.A., Herrera, A., Roncalés, P. (2013). Fish and seafood: Nutritional value. Chapter in a book: Encyclopedia of human nutrition. Elsevier/Academic Press, 2013.Tahiluddin, A. B., Maribao, I. P., Amlani, M. Q., Sarri, J. H. (2022). A review on spoilage microorganisms in fresh and processed aquatic food products. Food Bulletin, 1(1), 21–36. https://doi.org/10.29329/foodb.2022.495.05Tahiluddin, A. B., Maribao, I. P., Amlani, M. Q., Sarri, J. H. (2022). A review on spoilage microorganisms in fresh and processed aquatic food products. Food Bulletin, 1(1), 21–36. https://doi.org/10.29329/foodb.2022.495.05Tavares, J., Martins, A., Fidalgo, L. G., Lima, V., Amaral, R. A., Pinto, C. A. et al. (2021). Fresh fish degradation and advances in preservation using physical emerging technologies. Foods, 10(4), Article 780. https://doi.org/10.3390/foods10040780Tavares, J., Martins, A., Fidalgo, L. G., Lima, V., Amaral, R. A., Pinto, C. A. et al. (2021). Fresh fish degradation and advances in preservation using physical emerging technologies. Foods, 10(4), Article 780. https://doi.org/10.3390/foods10040780He, Y., Wang, J., Zhang, R., Chen, L., Zhang, H., Qi, X. et al. (2023). Epidemiology of foodborne diseases caused by Salmonella in Zhejiang Province, China, between 2010 and 2021. Frontiers in Public Health, 11, Article 1127925. https://doi.org/10.3389/fpubh.2023.1127925He, Y., Wang, J., Zhang, R., Chen, L., Zhang, H., Qi, X. et al. (2023). Epidemiology of foodborne diseases caused by Salmonella in Zhejiang Province, China, between 2010 and 2021. Frontiers in Public Health, 11, Article 1127925. https://doi.org/10.3389/fpubh.2023.1127925Reta, M. A., Lemma, M. T., Gemeda, A. A., Lemlem, G. A. (2021). Food handling practices and associated factors among food handlers working in public food and drink service establishments in Woldia town, Northeast Ethiopia. Pan African Medical Journal, 40(1), Article 128. https://doi.org/10.11604/pamj.2021.40.128.19757Reta, M. A., Lemma, M. T., Gemeda, A. A., Lemlem, G. A. (2021). Food handling practices and associated factors among food handlers working in public food and drink service establishments in Woldia town, Northeast Ethiopia. Pan African Medical Journal, 40(1), Article 128. https://doi.org/10.11604/pamj.2021.40.128.19757Elbehiry, A., Abalkhail, A., Marzouk, E., Elmanssury, A. E., Almuzaini, A. M., Alfheeaid, H. et al. (2023). An overview of the public health challenges in diagnosing and controlling human foodborne pathogens. Vaccines, 11(4), Article 725. https://doi.org/10.3390/vaccines11040725Elbehiry, A., Abalkhail, A., Marzouk, E., Elmanssury, A. E., Almuzaini, A. M., Alfheeaid, H. et al. (2023). An overview of the public health challenges in diagnosing and controlling human foodborne pathogens. Vaccines, 11(4), Article 725. https://doi.org/10.3390/vaccines11040725Gizaw, Z. (2019). Public health risks related to food safety issues in the food market: A systematic literature review. Environmental Health and Preventive Medicine, 24, Article 68. https://doi.org/10.1186/s12199-019-0825-5Gizaw, Z. (2019). Public health risks related to food safety issues in the food market: A systematic literature review. Environmental Health and Preventive Medicine, 24, Article 68. https://doi.org/10.1186/s12199-019-0825-5Ogur, S. (2022). Pathogenic bacteria load and safety of retail marine fish. Brazilian Journal of Biology, 82, Article e262735. https://doi.org/10.1590/1519-6984.262735Ogur, S. (2022). Pathogenic bacteria load and safety of retail marine fish. Brazilian Journal of Biology, 82, Article e262735. https://doi.org/10.1590/1519-6984.262735Feldhusen, F. (2000). The role of seafood in bacterialfoodborne diseases. Microbes and Infection, 2(13), 1651–1660. https://doi.org/10.1016/S1286-4579(00)01321-6Feldhusen, F. (2000). The role of seafood in bacterialfoodborne diseases. Microbes and Infection, 2(13), 1651–1660. https://doi.org/10.1016/S1286-4579(00)01321-6Tesso, M. W., Deti, M., Jemal, T., Dadi, D., Gure, A., Nasir, D. et al. (2025). Food hygiene practices and associated factors among food handlers in food establishments of Jimma City, Southwest Ethiopia. PLoS One, 20(5), Article e0321222. https://doi.org/10.1371/journal.pone.0321222Tesso, M. W., Deti, M., Jemal, T., Dadi, D., Gure, A., Nasir, D. et al. (2025). Food hygiene practices and associated factors among food handlers in food establishments of Jimma City, Southwest Ethiopia. PLoS One, 20(5), Article e0321222. https://doi.org/10.1371/journal.pone.0321222Gargiulo, A. H., Duarte, S. G., Campos, G. Z., Landgraf, M. L., Franco, B. D. G.M., Pinto, U. M. (2022). Food safety issues related to eating in and eating out. Microorganisms, 10(11), Article 2118. https://doi.org/10.3390/microorganisms10112118Gargiulo, A. H., Duarte, S. G., Campos, G. Z., Landgraf, M. L., Franco, B. D. G.M., Pinto, U. M. (2022). Food safety issues related to eating in and eating out. Microorganisms, 10(11), Article 2118. https://doi.org/10.3390/microorganisms10112118Visciano, P., Schirone, M., Paparella, A. (2020). An overview of histamine and other biogenic amines in fish and fish products. Foods, 9(12), Article 1795. https://doi.org/10.3390/foods9121795Visciano, P., Schirone, M., Paparella, A. (2020). An overview of histamine and other biogenic amines in fish and fish products. Foods, 9(12), Article 1795. https://doi.org/10.3390/foods9121795Arulkumar, A., Paramithiotis, S., Paramasivam, S. (2023). Biogenic amines in fresh fish and fishery products and emerging control. Aquaculture and Fisheries, 8(4), 431–450. https://doi.org/10.1016/j.aaf.2021.02.001Arulkumar, A., Paramithiotis, S., Paramasivam, S. (2023). Biogenic amines in fresh fish and fishery products and emerging control. Aquaculture and Fisheries, 8(4), 431–450. https://doi.org/10.1016/j.aaf.2021.02.001Shalaby, A. R. (1996). Significance of biogenic amines to food safety and human health. Food Research International, 29(7), 675–690. https://doi.org/10.1016/S0963-9969(96)00066-XShalaby, A. R. (1996). Significance of biogenic amines to food safety and human health. Food Research International, 29(7), 675–690. https://doi.org/10.1016/S0963-9969(96)00066-XAbuhlega, A. T., Ali, R. M. (2022). Biogenic amines in fish: Prevention and reduction. Journal of Food Processing and Preservation, 46(10), Article e16883. https://doi.org/10.1111/jfpp.16883Abuhlega, A. T., Ali, R. M. (2022). Biogenic amines in fish: Prevention and reduction. Journal of Food Processing and Preservation, 46(10), Article e16883. https://doi.org/10.1111/jfpp.16883Oktariani, A. F., Ramona, Y., Sudaryatma, P. E., Dewi, I. A. M. M., Shetty, K. (2022). Role of marine bacterial contaminants in histamine formation in seafood products: A review. Microorganisms, 10(6), Article 1197. https://doi.org/10.3390/microorganisms10061197Oktariani, A. F., Ramona, Y., Sudaryatma, P. E., Dewi, I. A. M. M., Shetty, K. (2022). Role of marine bacterial contaminants in histamine formation in seafood products: A review. Microorganisms, 10(6), Article 1197. https://doi.org/10.3390/microorganisms10061197Madejska, A., Pawul-Gruba, M., Osek, J. (2022). Histamine content in selected production stages of fish products. Journal of Veterinary Research, 66(4), 599–604. https://doi.org/10.3390/10.2478/jvetres-2022-0063Madejska, A., Pawul-Gruba, M., Osek, J. (2022). Histamine content in selected production stages of fish products. Journal of Veterinary Research, 66(4), 599–604. https://doi.org/10.3390/10.2478/jvetres-2022-0063Sato, T., Fujii, T., Masuda, T., Okuzumi, M. (1994). Changes in numbers of histamine — metabolic bacteria and histamine content during storage of common mackerel. Fisheries Science, 60(3), 299–302. https://doi.org/10.2331/fishsci.60.299Sato, T., Fujii, T., Masuda, T., Okuzumi, M. (1994). Changes in numbers of histamine — metabolic bacteria and histamine content during storage of common mackerel. Fisheries Science, 60(3), 299–302. https://doi.org/10.2331/fishsci.60.299Qu, Y., Wang, J., Liu, Z., Wang, X., Zhou, H. (2022). Effect of storage temperature and time on biogenic amines in canned seafood. Foods, 11(18), Article 2743. https://doi.org/10.3390/foods11182743Qu, Y., Wang, J., Liu, Z., Wang, X., Zhou, H. (2022). Effect of storage temperature and time on biogenic amines in canned seafood. Foods, 11(18), Article 2743. https://doi.org/10.3390/foods11182743Guo, X., Dai, Z., Zhang, W. (2022). Pollution, exposure and risk of biogenic amines in canned sea fish: Classification of analytical methods based on carbon spheres QuEChERS extraction combined with HPLC. Molecules, 27(19), Article 6243. https://doi.org/10.3390/molecules27196243Guo, X., Dai, Z., Zhang, W. (2022). Pollution, exposure and risk of biogenic amines in canned sea fish: Classification of analytical methods based on carbon spheres QuEChERS extraction combined with HPLC. Molecules, 27(19), Article 6243. https://doi.org/10.3390/molecules27196243Harmoko, H., Kartasasmita, R. E., Munawar, H., Rakhmawati, A., Budiawan, B. (2022). Determination of histamine in different compositions of commercially canned fish in Indonesia by modified QuEChERS and LC–MS/MS. Journal of Food Composition and Analysis, 105, Article 104256. https://doi.org/10.1016/j.jfca.2021.104256Harmoko, H., Kartasasmita, R. E., Munawar, H., Rakhmawati, A., Budiawan, B. (2022). Determination of histamine in different compositions of commercially canned fish in Indonesia by modified QuEChERS and LC–MS/MS. Journal of Food Composition and Analysis, 105, Article 104256. https://doi.org/10.1016/j.jfca.2021.104256Crobu, L., Mudadu, A. G., Melillo, R., Pais, G. L., Meloni, D. (2021). Qualitative determination of histamine in canned yellowfin tuna (Thunnus albacares) marketed in Sardinia (Italy) by rapid screening methods. Italian Journal of Food Safety, 10(2), Article 9379. https://doi.org/10.4081/ijfs.2021.9379Crobu, L., Mudadu, A. G., Melillo, R., Pais, G. L., Meloni, D. (2021). Qualitative determination of histamine in canned yellowfin tuna (Thunnus albacares) marketed in Sardinia (Italy) by rapid screening methods. Italian Journal of Food Safety, 10(2), Article 9379. https://doi.org/10.4081/ijfs.2021.9379Pawul-Gruba, M., Osek, J. (2021). Identification of histamine in fish and fish products in Poland during 2014–2018. Journal of Veterinary Research, 65(4), 483–486. https://doi.org/10.2478/jvetres-2021-0066Pawul-Gruba, M., Osek, J. (2021). Identification of histamine in fish and fish products in Poland during 2014–2018. Journal of Veterinary Research, 65(4), 483–486. https://doi.org/10.2478/jvetres-2021-0066Kung, H.-F., Wang, T.-Y., Huang, Y.-R., Lin, C.-S., Wu, W.-S., Lin, C.-M. et al. (2009). Isolation and identification of histamine-forming bacteria in tuna sandwiches. Food Control, 20(11), 1013–1017. https://doi.org/10.1016/j.foodcont.2008.12.001Kung, H.-F., Wang, T.-Y., Huang, Y.-R., Lin, C.-S., Wu, W.-S., Lin, C.-M. et al. (2009). Isolation and identification of histamine-forming bacteria in tuna sandwiches. Food Control, 20(11), 1013–1017. https://doi.org/10.1016/j.foodcont.2008.12.001Abuhlega, T, Hassan, T. (2017). Consumption trend of canned fish in a sample of pupils/ students of basic and secondary education in Tripoli, Libya. Arab Journal of Food and Nutrition, 17(39), 79–91. (In Arabic)Abuhlega, T, Hassan, T. (2017). Consumption trend of canned fish in a sample of pupils/ students of basic and secondary education in Tripoli, Libya. Arab Journal of Food and Nutrition, 17(39), 79–91. (In Arabic)Lacorn, M., Garrido, G., Reck, B., Sutterlüti, M., Lindeke, S., Meinhardt, P. (2019). Validation of the R-Biopharm AG RIDASCREEN® histamine (enzymatic) kit: AOAC performance tested methods SM 031901. Journal of AOAC International, 102(5), 1472–1491. https://doi.org/10.1093/jaoac/102.5.1472Lacorn, M., Garrido, G., Reck, B., Sutterlüti, M., Lindeke, S., Meinhardt, P. (2019). Validation of the R-Biopharm AG RIDASCREEN® histamine (enzymatic) kit: AOAC performance tested methods SM 031901. Journal of AOAC International, 102(5), 1472–1491. https://doi.org/10.1093/jaoac/102.5.1472Alhafeth, E. A., Ali, E., Othmun, R. M. (2008). Microbial evaluation of canned meat. AL-Qadisiyah Journal of Veterinary Medicine Sciences, 7(1), 10–13.Alhafeth, E. A., Ali, E., Othmun, R. M. (2008). Microbial evaluation of canned meat. AL-Qadisiyah Journal of Veterinary Medicine Sciences, 7(1), 10–13.Møretrø, T., Normann, M. A., Sæbø, H. R., Langsrud, S. (2019). Evaluation of ATP bioluminescence‐based methods for hygienic assessment in fish industry. Journal of Applied Microbiology, 127(1), 186–195. https://doi.org/10.1111/jam.14292Møretrø, T., Normann, M. A., Sæbø, H. R., Langsrud, S. (2019). Evaluation of ATP bioluminescence‐based methods for hygienic assessment in fish industry. Journal of Applied Microbiology, 127(1), 186–195. https://doi.org/10.1111/jam.14292ICMSF (1979). Microorganisms in foods. Sampling for microbiological analysis: Principles and scientific applications. University of Toronto Press, London, 1979.ICMSF (1979). Microorganisms in foods. Sampling for microbiological analysis: Principles and scientific applications. University of Toronto Press, London, 1979.LNCSM (2006). Libyan standard No. (5) for canned tuna and bonito. Libyan National Centre for Standardization and Metrology.LNCSM (2006). Libyan standard No. (5) for canned tuna and bonito. Libyan National Centre for Standardization and Metrology.Luqman, M., Hassan, H. U., Ghaffar, R. A., Bilal, M., Kanwal, R., Raza, M. A. et al. (2024). Post-harvest bacterial contamination of fish, their assessment and control strategies. Brazilian Journal of Biology, 84, Article e282002. https://doi.org/10.1590/1519-6984.282002Luqman, M., Hassan, H. U., Ghaffar, R. A., Bilal, M., Kanwal, R., Raza, M. A. et al. (2024). Post-harvest bacterial contamination of fish, their assessment and control strategies. Brazilian Journal of Biology, 84, Article e282002. https://doi.org/10.1590/1519-6984.282002Gadoin, E., Desnues, C., Bouvier, T., d'Orbcastel, E. R., Auguet, J.-C., Crochemore, S. et al. (2022). Tracking spoilage bacteria in the tuna microbiome. FEMS Microbiology Ecology, 98(10), Article fiac110. https://doi.org/10.1093/femsec/fiac110Gadoin, E., Desnues, C., Bouvier, T., d'Orbcastel, E. R., Auguet, J.-C., Crochemore, S. et al. (2022). Tracking spoilage bacteria in the tuna microbiome. FEMS Microbiology Ecology, 98(10), Article fiac110. https://doi.org/10.1093/femsec/fiac110Sánchez-Parra, M., Pierna, J. A. F., Baeten, V., Muñoz-Redondo, J. M., Ordóñez-Díaz, J. L., Moreno-Rojas, J. M. (2024). Rapid screening of tuna samples for food safety issues related to histamine content using fourier-transform mid-infrared (FT-MIR) and chemometrics. Journal of Food Engineering, 379, Article 112129. https://doi.org/10.1016/j.jfoodeng.2024.112129Sánchez-Parra, M., Pierna, J. A. F., Baeten, V., Muñoz-Redondo, J. M., Ordóñez-Díaz, J. L., Moreno-Rojas, J. M. (2024). Rapid screening of tuna samples for food safety issues related to histamine content using fourier-transform mid-infrared (FT-MIR) and chemometrics. Journal of Food Engineering, 379, Article 112129. https://doi.org/10.1016/j.jfoodeng.2024.112129Peivasteh-Roudsari, L., Rahmani, A., Shariatifar, N., Tajdar-Oranj, B., Mazaheri, M., Sadighara, P. et al. (2020). Occurrence of histamine in canned fish samples (Tuna, Sardine, Kilka, and Mackerel) from markets in Tehran. Journal of Food Protection, 83(1), 136–141. https://doi.org/10.4315/0362-028X.JFP-19-288Peivasteh-Roudsari, L., Rahmani, A., Shariatifar, N., Tajdar-Oranj, B., Mazaheri, M., Sadighara, P. et al. (2020). Occurrence of histamine in canned fish samples (Tuna, Sardine, Kilka, and Mackerel) from markets in Tehran. Journal of Food Protection, 83(1), 136–141. https://doi.org/10.4315/0362-028X.JFP-19-288Hassan, T. M., Abuhlega, T. A., Lawila, A. F., Alkekli, S. R. (2017). Histamine in tuna sandwiches and hygienic status of some school food vendor premises in Tripoli city, Libya. Journal of Medical and Pharmaceutical Sciences, 1(2), 33–41. https://doi.org/10.26389/AJSRP.T110617Hassan, T. M., Abuhlega, T. A., Lawila, A. F., Alkekli, S. R. (2017). Histamine in tuna sandwiches and hygienic status of some school food vendor premises in Tripoli city, Libya. Journal of Medical and Pharmaceutical Sciences, 1(2), 33–41. https://doi.org/10.26389/AJSRP.T110617Altafini, A., Roncada, P., Guerrini, A., Sonfack, G. M., Accurso, D., Caprai, E. (2022). Development of histamine in fresh and canned tuna steaks stored under different experimental temperature conditions. Foods, 11(24), Article 4034. https://doi.org/10.3390/foods11244034Altafini, A., Roncada, P., Guerrini, A., Sonfack, G. M., Accurso, D., Caprai, E. (2022). Development of histamine in fresh and canned tuna steaks stored under different experimental temperature conditions. Foods, 11(24), Article 4034. https://doi.org/10.3390/foods11244034Lehane, L., Olley, J. (2000). Histamine fish poisoning revisited. International Journal of Food Microbiology, 58(1–2), 1–37. https://doi.org/10.1016/S0168-1605(00)00296-8Lehane, L., Olley, J. (2000). Histamine fish poisoning revisited. International Journal of Food Microbiology, 58(1–2), 1–37. https://doi.org/10.1016/S0168-1605(00)00296-8Kordiovská, P., Vorlová, L., Borkovcová, I., Karpiskova, R., Buchtová, H., Svobodová, Z. et al. (2006). The dynamics of biogenic amine formation in muscle tissue of carp (Cyprinus carpio). Czech Journal of Animal Science, 51(6), 262–270. https://doi.org/10.17221/3938-CJASKordiovská, P., Vorlová, L., Borkovcová, I., Karpiskova, R., Buchtová, H., Svobodová, Z. et al. (2006). The dynamics of biogenic amine formation in muscle tissue of carp (Cyprinus carpio). Czech Journal of Animal Science, 51(6), 262–270. https://doi.org/10.17221/3938-CJASKoral, S., Tufan, B., Ščavničar, A., Kočar, D., Pompe, M., Köse, S. (2013). Investigation of the contents of biogenic amines and some food safety parameters of various commercially salted fish products. Food Control, 32(2), 597–606. http://doi.org/10.1016/j.foodcont.2013.01.043Koral, S., Tufan, B., Ščavničar, A., Kočar, D., Pompe, M., Köse, S. (2013). Investigation of the contents of biogenic amines and some food safety parameters of various commercially salted fish products. Food Control, 32(2), 597–606. http://doi.org/10.1016/j.foodcont.2013.01.043FAO/WHO. (2012). Public Health Risks of Histamine and other Biogenic Amines from Fish and Fishery Products. Meeting report. Retrieved from https://iris.who.int/bitstream/handle/10665/89216/9789240691919_eng.pdf Accessed December 20, 2024.FAO/WHO. (2012). Public Health Risks of Histamine and other Biogenic Amines from Fish and Fishery Products. Meeting report. Retrieved from https://iris.who.int/bitstream/handle/10665/89216/9789240691919_eng.pdf Accessed December 20, 2024.Suzzi, G., Gardini, F. (2003). Biogenic amines in dry fermented sausages: A review. International Journal of Food Microbiology, 88(1), 41–54. https://doi.org/10.1016/S0168-1605(03)00080-1Suzzi, G., Gardini, F. (2003). Biogenic amines in dry fermented sausages: A review. International Journal of Food Microbiology, 88(1), 41–54. https://doi.org/10.1016/S0168-1605(03)00080-1

The authors declare that there are no conflicts of interest present.