Evaluation and Application of Modern Methods for the Detection of Aflatoxins and Histamine in Some Food in Conjunction with HACCP Concept

Abstract

In peanuts, aflatoxins are classified as important chemical hazard produced some fungal strains. Some modern methods (Ridascreen Fast Aflatoxin, Ridascreen® Aflatoxin Express, AflaTest and AflaTest/AflaTip) were compared with the official method using HPLC to select the applicable methods for HACCP system implementation. ELISA methods (Ridascreen® Fast Aflatoxin, Ridascreen® Aflatoxin Express) were recommended to monitor aflatoxins levels during peanut processing due to their simplicity, rapidity and their low cost. On the other hand, immunoaffinity methods (AflaTest and AflaTest/AflaTip) characterized by relative high cost. Receiving, de-shelling, roasting, air cooling, hand picking sorting and storage steps were established as critical control points. Roasting step (30 min at 140°C) decreased the amount of aflatoxins by 63.1% due to the thermal destruction. Hygicult Y&F kit was successfully used for detection of fungal contamination during peanut processing. Such kit as well as HPLC method for aflatoxins determination can be used in verification step of HACCP plan. Histamine is the most important

chemical hazards in fish and fishery products, where it is the main cause of histamine poisoning. ELISA (Ridascreen®Histamine), ion exchange (Rida®Quick Histamine) and TLC techniques were evaluated and compared with HPLC method for determination of histamine in sardine. TLC technique exhibited close results compared with those of HPLC and could be used in separation of other biogenic amines in one run. Since, ELISA method characterized by sensitivity, simplicity and low cost. It was recommended for the determination of histamine in sardine receiving step. However, the trend of histamine levels during sardine canning process was monitored using ion exchange method due to its rapidity (20 min/sample). Receiving, sterilization and incubation period steps were established as CCPs during sardine canning. Histamine level in sardine fish increased by 18.5% after the sterilization step. HPLC as well as TLC methods can be used in the verification ste to ensure the efficienc of HACCP lan.