Nguyen, Anh Dung

Aquatic Commons

Regional Survey of Histamine in Fish and Fish Products  (2004-2008)142 Regional Survey of Histamine in Fish and Fish Products  (2004-2008) 143
Introduction1. 
The control of potential chemical risks, including 
residues of antibiotics, veterinary drugs, heavy metals, 
pesticides and growth promoters, in fish and fish 
products has become very important because it may 
seriously affect consumer’s health.
The increase in export of fish and fish products to high-
income countries requires strict standards on hygiene 
and safety. Specific requirements on chemical residues 
in fish and fish products are consequently set up.
For this reason, surveys and studies activities organized 
by SEAFDEC and funded by JTF IV were significant, 
as they contribute to providing an overview on residue 
levels of chemicals and contaminants in aquaculture 
fish in South-East Asia. Member countries would 
then determine appropriate policies to ensure quality 
and safety of fish and fish products, meet importing 
countries’ requirements and protect the health of 
domestic consumers.
 
In Vietnam, as the competent national authority 
responsible for ensuring quality, hygiene and safety 
of fish and fish products since 1997, the National 
Fisheries Quality Assurance and Veterinary Directorate 
– NAFIQAVED (now renamed as the National 
Agriculture, Forestry and Fisheries Quality Assurance 
Department-NAFIQAD) has been carrying out the 
Monitoring Program for certain harmful substances 
and residues  in aquaculture animals. NAFIQAD had 
also actively participated in the survey titled “Research 
and Analysis of Chemical Residues and Contaminants 
in fish and fish products” as well as other activities 
organized by SEAFDEC. 
Objectives And Goals2. 
Surveys of histamine are carried out to provide 
information on the level of histamine present in fish 
and fish products. The data obtained was deposited 
into the database of the Fish and Fish Products Safety 
Information Network. The network’s website: www.
fishsafetyinfo.com contains general information on 
fishery hygiene and safety in SEAFDEC’s member 
countries. 
Survey Methodologies3. 
Sampling Method, Location, Species, Number a. 
of Samples and Sampling Size
•	 NAFIQAD led to implement all activities in 
2006 to 2008. 
•	 NAFIQAD branches took samples and 
analyzed samples as required by the activity.
•	 Activities carried out by NAFIQAD including 
the following:
(i) Activities using SEAFDEC’s budget;
(ii) Activities using budget from the 
Monitoring Program for certain harmful 
substances and residues in aquaculture 
animals and certification activities for 
exported fishery consignments.   
•	 NAFIQAD has signed contracts with its 
Branches for the implementation of activities, 
and then is responsible for data analysis and 
treatment and making report. 
•	 NAFIQAD branches carry out the procedures 
of sampling, sample preservation, dispatch 
of samples to laboratories and analysis, in 
compliance with the Residues Monitoring 
Program Manual and Quality Manual of 
NAFIQAD.
•	 Species studied:
Anchovy (Encrasicholina heteroloba) 
Skipjack Tuna (Sarda orientali)
Bigeye Tuna (Thunnus albacares)
Sardine (Sardinella gibbosa)
Vietnam
Nguyen Anh Dung
Head of Lab. Division
NAFIQAD Branch 4
Ministry of Agriculture and Rural Development
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Regional Survey of Histamine in Fish and Fish Products  (2004-2008)144 Regional Survey of Histamine in Fish and Fish Products  (2004-2008) 145
Method of Analysisb. 
 Method: HPLC – Fluorescence Detector (MFRD 
method)
 Equipment: HPLC Water 2695
Limit of Detection and Limit of Quantificationc. 
Limit of detection (LOD): 1 ppb
Limit of quantification (LOQ): 3 ppb
National Regulatory Limitsd. 
MRL of Vietnam:  20 mg/100g
MRLs of other markets:
EU: n = 9, c = 2, m = 100 mg/kg, M = 200 mg/kg
n = number of units comprising the sample
c = number of sample units giving values >m or 
between m and M.
Results are satisfactory if:
Mean value does not exceed m.1) 
2 samples have values more than m but less 2) 
than M.
No samples have a value exceeding M.3) 
USA : 50 mg/kg
Results And Discussion4. 
Participation in Inter-laboratory Proficiency Testing and Results a. 
Year of 
participation
Program 
Name
Analyte 
Tested
Reported 
results
True 
value
z-score Remarks
2005-2006 Fapas 
Proficiency 
Test 2720 
Histamine in 
Canned Fish
Histamine 29.08 28.4 0.3 Passed
Survey Results and Discussionb. 
Table 1. Results of histamine levels in samples analysed in 2006.
No Sample
SEAFDEC’s budget Vietnam’s budget Total
No. of 
samples
Analysis 
results 
(ppm)
No. of 
samples 
exceeding 
MRL
No. of 
samples
Analysis 
results 
(ppm)
No. of 
samples 
exceeding 
MRL
No. of 
samples
Analysis 
results 
(ppm)
No. of 
samples 
exceeding 
MRL
1 Dried 
anchovy
18 2-50 0 49 2-185 0 67 2-185 0
2 Frozen 
tuna
18 5-87 0 701 2-120 0 719 2-120 0
3 Canned 
tuna
18 5-48 0 782 5-75 0 796 5-75 0
4 Canned 
Sardines
9 3-54 0 1 1-45 0 10 1-54 0
5 Others - - - 1143 2-283 12 1143 2-283 12
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Regional Survey of Histamine in Fish and Fish Products  (2004-2008)144 Regional Survey of Histamine in Fish and Fish Products  (2004-2008) 145
Table 2. Results of histamine levels in samples analysed in 2007.
No Sample
SEAFDEC’s budget Vietnam budget Total
No. of 
samples
Analysis 
results 
(ppm)
No. of 
samples 
exceeding 
MRL
No. of 
samples
Analysis 
results 
(ppm)
No. of 
samples 
exceeding 
MRL
No. of 
samples
Analysis 
results 
(ppm)
No. of 
samples 
exceeding 
MRL
1 Dried 
anchovy
27 5-48 0 138 5-135 9 165 5-135 9
2 Frozen 
tuna
27 5-49 0 3,116 5-152 10 3,193 5-152 10
3 Canned 
tuna
27 5-48 0 2,307 5-141 8 2,334 5-141 8
4 Canned 
Sardines
- - - 112 ND 0 112 ND 0
5 Fish 
sauce
- - - 44 25-100 0 44 25-100 0
6 Others - - - 1,143 5-40 0 1,143 5-40 0
Table 3. Results of histamine levels in samples analysed in 2008.
No Sample
SEAFDEC’s budget Vietnam budget Total
No. of 
samples
Analysis 
results 
(ppm)
No. of 
samples 
exceeding 
MRL
No. of 
samples
Analysis 
results 
(ppm)
No. of 
samples 
exceeding 
MRL
No. of 
samples
Analysis 
results 
(ppm)
No. of 
samples 
exceeding 
MRL
1 Dried 
anchovy
27 10-53 0 - - - 165 5-135 9
2 Frozen 
tuna
27 ND-89 0 - - - 3,193 5-152 10
3 Canned 
tuna
27 ND-68 0 - - - 2,334 5-141 8
Corrective Actions (if applicable)c. 
 Nil.
5. Problems and Challenges Encountered     
Nil.
6. Recommendations and Suggestions for 
Future Follow up Action
Nil.
 
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Regional survey of histamine in fish and fish products: Vietnam

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Regional survey of histamine in fish and fish products: Vietnam

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