Iso 19343 2017

INTERNATIONAL ISO
STANDARD 19343
First edition
2017-06
Microbiology of the food chain —

Detection and quantification of
histamine in fish and fishery products
— HPLC method
Microbiologie de la chaîne alimentaire — Détection et quantification de
l’histamine dans le poisson et les produits de la pêche — Méthode CLHP
iTeh STANDARD PREVIEW
(standards.iteh.ai)
ISO 19343:2017
https://standards.iteh.ai/catalog/standards/sist/b5a8e3bb-317a-4fa1-8250-
7ec65b6626a1/iso-19343-2017
Reference number
ISO 19343:2017(E)
© ISO 2017
ISO 19343:2017(E)


(standards.iteh.ai)
ISO 19343:2017
7ec65b6626a1/iso-19343-2017
COPYRIGHT PROTECTED DOCUMENT

© ISO 2017, Published in Switzerland
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized otherwise in any form
or by any means, electronic or mechanical, including photocopying, or posting on the internet or an intranet, without prior
written permission. Permission can be requested from either ISO at the address below or ISO’s member body in the country of
the requester.
ISO copyright office
Ch. de Blandonnet 8 • CP 401
CH-1214 Vernier, Geneva, Switzerland
Tel. +41 22 749 01 11
Fax +41 22 749 09 47
copyright@iso.org
www.iso.org
ii © ISO 2017 – All rights reserved

ISO 19343:2017(E)

Contents Page
Foreword......................................................................................................................................................................................................................................... iv
Introduction...................................................................................................................................................................................................................................v
1 Scope.................................................................................................................................................................................................................................. 1
2 Normative references....................................................................................................................................................................................... 1
3 Terms and definitions...................................................................................................................................................................................... 1
4 Principle......................................................................................................................................................................................................................... 1
5 Reagents and materials.................................................................................................................................................................................. 1
6 Apparatus...................................................................................................................................................................................................................... 2
7 Procedure..................................................................................................................................................................................................................... 3
7.1 Sample preparation............................................................................................................................................................................. 3
7.2 Extraction..................................................................................................................................................................................................... 3
7.3 Derivatization............................................................................................................................................................................................ 3
7.4 Purification.................................................................................................................................................................................................. 3
7.5 LC condition................................................................................................................................................................................................ 4
7.6 Range of standard sample.............................................................................................................................................................. 4
8 Calculation................................................................................................................................................................................................................... 4
8.1 Calibration line (curve)..................................................................................................................................................................... 4
8.2 Histamine quantification................................................................................................................................................................. 5
9 Precision........................................................................................................................................................................................................................ 5
9.1 Interlaboratory study (standards.iteh.ai)
......................................................................................................................................................................... 5
9.2
Repeatability limit................................................................................................................................................................................. 5
9.3
Reproducibility limit...........................................................................................................................................................................
ISO 19343:2017 5
Annex A (informative) Recommendations for HPLC separation.............................................................................................. 7
7ec65b6626a1/iso-19343-2017
Annex B (informative) Performance characteristics of the method..................................................................................... 9
Bibliography.............................................................................................................................................................................................................................. 14
© ISO 2017 – All rights reserved iii

ISO 19343:2017(E)

Foreword
ISO (the International Organization for Standardization) is a worldwide federation of national standards
bodies (ISO member bodies). The work of preparing International Standards is normally carried out
through ISO technical committees. Each member body interested in a subject for which a technical
committee has been established has the right to be represented on that committee. International
organizations, governmental and non-governmental, in liaison with ISO, also take part in the work.
ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of
electrotechnical standardization.
The procedures used to develop this document and those intended for its further maintenance are
described in the ISO/IEC Directives, Part 1. In particular the different approval criteria needed for the
different types of ISO documents should be noted. This document was drafted in accordance with the
editorial rules of the ISO/IEC Directives, Part 2 (see www.iso.org/directives).
Attention is drawn to the possibility that some of the elements of this document may be the subject of
patent rights. ISO shall not be held responsible for identifying any or all such patent rights. Details of
any patent rights identified during the development of the document will be in the Introduction and/or
on the ISO list of patent declarations received (see www.iso.org/patents).
Any trade name used in this document is information given for the convenience of users and does not
constitute an endorsement.
For an explanation on the voluntary nature of standards, the meaning of ISO specific terms and
expressions related to conformity assessment, as well as information about ISO’s adherence to the
World Trade Organization (WTO) principles in the Technical Barriers to Trade (TBT) see the following
URL: www.iso.org/iso/foreword.html.
(standards.iteh.ai)
This document was prepared by the European Committee for Standardization (CEN) Technical
Committee CEN/TC 275, Food analysis — Horizontal methods, in collaboration with ISO Technical
ISO 19343:2017
Committee TC 34, Food products, Subcommittee SC 9, Microbiology, in accordance with the agreement
on technical cooperation between ISO and 7ec65b6626a1/iso-19343-2017
CEN (Vienna Agreement).
iv © ISO 2017 – All rights reserved

ISO 19343:2017(E)

Introduction
Histamine is a causative agent of scombroid poisoning or histamine fish poisoning. Histamine can
be present mainly in Scombridae (tuna, mackerel) and Clupeidae (herring, sardine), species which
contain a high level of free histidine. Histamine is formed through the decarboxylation of histidine by
microbiological histidine decarboxylase.
Histamine [2-(1H-imidazol-5-yl)ethanamine] is defined as a biologically active low molecular weight
basic nitrogenous molecule. The consumption of food containing significant concentration of histamine
can cause symptoms similar to those associated to food allergies.
This document was developed in response to the need to standardize a method for histamine detection
and quantification in fish and fishery products, in particular for European Regulation 2073/2005[1] on
microbiological criteria for foodstuffs.

(standards.iteh.ai)
ISO 19343:2017
7ec65b6626a1/iso-19343-2017
© ISO 2017 – All rights reserved v

(standards.iteh.ai)
ISO 19343:2017
7ec65b6626a1/iso-19343-2017
INTERNATIONAL STANDARD ISO 19343:2017(E)
Microbiology of the food chain — Detection and

quantification of histamine in fish and fishery products —
HPLC method
WARNING — Persons using this document should be familiar with normal laboratory practice.
This document does not purport to address all of the safety problems, if any, associated with its
use. It is the responsibility of the user to establish appropriate safety and health practices.
1 Scope
This document specifies a high performance liquid chromatography (HPLC) method to analyse
histamine in fish and fishery products (fish sauces, fish maturated by enzyme in brine, etc.) intended
for human consumption.
2 Normative references
The following documents are referred to in the text in such a way that some or all of their content
constitutes requirements of this document. For dated references, only the edition cited applies. For
undated references, the latest edition of the referenced document (including any amendments) applies.
ISO 3696, Water for analytical laboratory use — Specification and test methods
(standards.iteh.ai)
3 Terms and definitions ISO 19343:2017
No terms and definitions are listed 7ec65b6626a1/iso-19343-2017
in this document.
ISO and IEC maintain terminological databases for use in standardization at the following addresses:
— IEC Electropedia: available at http://w ww.electropedia.org/
— ISO Online browsing platform: available at http://w ww.iso.org/obp
4 Principle
This method enables the separation of histamine among biogenic amines in fish and fishery products.
The sample is extracted by mixing with perchloric acid. Precolumn derivatization is performed using
dansyl chloride. The biogenic amines and the components in the solution are separated by HPLC with
an appropriate column, using UV detection. Histamine mass concentration is calculated from the peak
area ratio of histamine and internal standard with a calibration curve.
5 Reagents and materials

Use only reagents of recognized analytical grade and water complying with grade 1 of ISO 3696, unless
otherwise specified. Solvents shall be of quality for HPLC analysis, unless otherwise specified.
5.1 Acetone, CH3COCH3.
5.2 Acetonitrile, CH3CN.
5.3 Toluene, C7H8.
© ISO 2017 – All rights reserved 1

ISO 19343:2017(E)

5.4 Water, HPLC grade.
5.5 Water, distilled or equivalent.
5.6 Nitrogen, gas.
5.7 Perchloric acid, c(HClO4) = 0,2 mol/l (recommended).
Dilute 19,5 ml of HClO4 65 % or 17,2 ml of HClO4 70 % to 1 000 ml of water (5.5). The solution is stable
for six months if stored at room temperature (15°C to 25°C).
5.8 Saturated sodium carbonate solution, Na2CO3.
Dissolve 110 g of sodium carbonate in about 150 ml of water (5.5). The solution is in excess and stable
for three months if stored at 5 °C ± 3°C.
5.9 Dansyl chloride solution, ρ(C12H12ClNO2S) = 7,5 mg/ml.
Dissolve 0,375 g of dansyl chloride in 50 ml of acetone (5.1). The solution is stable for three weeks if
stored in the dark at a temperature lower than < −18 °C.
5.10 L-proline solution, ρ(C5H9NO2) = 100 mg/ml.
Dissolve 1 g of L-proline in 10 ml of water (5.5). The solution is stable for three weeks if stored at
5 °C ± 3°C.
(standards.iteh.ai)
5.11 Histamine stock solution, ρ(C5H9N3) = 12,5 mg/ml.
ISO 19343:2017
Dissolve 1,034 g of histamine dihydrochloride in 50 ml of water (5.5). The solution is stable for one year
if stored at < −18 °C. 7ec65b6626a1/iso-19343-2017
5.12 Internal standard (IS) 1,7-diaminoheptane stock solution, ρ(C7H18N2) = 6,4 mg/ml.
(recommended).
Dissolve 0,320 g of 1,7-diaminoheptane in 50 ml of water (5.5). The solution is stable for three weeks if
stored at 5 °C ± 3°C.
6 Apparatus
6.1 Grinder, e.g. mixer, blender.
6.2 Balances, (precisions 0,1 g and 0,001 g).
6.3 Crusher, (homogenizer) with metallic rods.
6.4 Centrifuge, refrigerated, capable of a centrifugal force of 8 000g.
6.5 Centrifuge tubes, (plastic) with closing caps.
6.6 Pipettes, ranges 20 µl to 200 µl and 100 µl to 1 000 μl.
6.7 Tubes, (temperature resistant glass) with closing caps.
6.8 Vortex.
2 © ISO 2017 – All rights reserved

ISO 19343:2017(E)

6.9 Water bath, 60 °C ± 1 °C with dark cover or equivalent.
6.10 Refrigerator, capable of temperatures 5°C ± 3 °C.
6.11 Freezer, capable of temperatures < −18°C.
6.12 Nitrogen evaporator.
6.13 Needles, 20G 0,9 mm disposable.
6.14 Filters, 0,2 μm disposable [Polytetrafluoroethylene (PTFE)/Polypropylene (PP)].
6.15 Syringes, 2 ml disposable.
6.16 LC system, pump, refrigerated autosampler, column oven (25 °C ± 2°C), UV detector λ = 254 nm (UV).
6.17 LC column, Kromasil®1) C18 5 μm 100 Å (25 cm × 4,6 mm) or equivalent.
6.18 Glass autosampler vial, 2 ml with insert (200 μl) and cap.
7 Procedure
7.1 Sample preparation (standards.iteh.ai)
Homogenize the sample (fish flesh) by grinding in a mixer (6.1). Transfer a test portion of 5 g ± 0,1 g of
fish homogenate to a centrifuge tube (6.5). ISO 19343:2017
7ec65b6626a1/iso-19343-2017
7.2 Extraction
Add 10 ml of perchloric acid (5.7) and 100 μl of 1,7-diaminoheptane (5.12) to 5 g of fish in the centrifuge
tube and mix (6.3). After complete homogenization, centrifuge (6.4) at 8 000g for 5 min at 4 °C.
7.3 Derivatization
Transfer 100 μl of the supernatant into a tube (6.7), add 300 μl of sodium carbonate solution (5.8) and
400 μl of Dansyl chloride solution (5.9).
Vortex (6.8) and incubate (6.9) for 5 min in the dark at 60 °C.
Cool the tube under cold tap water and add 100 μl of L-proline solution (5.10).
Vortex (6.8) and place the tube in the dark for 15 min.
NOTE Supernatant can be stored at < −18 °C for one week.
7.4 Purification
Add 500 μl of toluene (5.3) and vortex (6.8).
NOTE 1 Manipulation can be stopped at this step with storage at < −18 °C for one week maximum.
1) Kromasil® is the trademark of a product supplied by Sigma-Aldrich Co. LLC. This information is given for
the convenience of users of this document and does not constitute an endorsement by ISO of the product named.
Equivalent products may be used if they can be shown to lead to the same results.

ISO 19343:2017(E)

Transfer as much as possible of the upper organic phase into a new tube (6.7) and dry it in the fume
hood with a stream of nitrogen (6.12).
NOTE 2 The organic phase toluene contains the derivatized histamine and not the “non-organic” (aqueous)
phase. The organic phase can easily be recovered by freezing the aqueous phase (< −18 °C for 30 min minimum).
In addition, freezing can improve the quality of the upper organic phase.
Re-suspend the dry tube with 200 μl of acetonitrile (5.2)/water (5.4) (60/40 volume fraction) and
vortex (6.8).
Filter the solution (6.13, 6.14 and 6.15) in a glass autosampler vial (6.18) and fill the autosampler (6.16).
7.5 LC condition
HPLC and UHPLC systems can be used. Indicative parameters depending upon the instrument and the
column are given in Annex A.
7.6 Range of standard sample

Standard samples should be prepared by supplementation of volumes of histamine stock solution (5.11)
to homogenate samples prepared according to 7.1 from a histamine free matrix.
Add the volumes as specified in Table 1 to the histamine free sample and proceed to the extraction step
(7.2) and thus derivatization (7.3), purification (7.4) and LC (7.5).
To avoid matrix effect and bias, carry out a calibration line on the same matrix (histamine free) as the
sample analysed.
(standards.iteh.ai)
Table 1 — Example for the preparation of standard samples
ISO 19343:2017
Level Volume of the histamine
stock solution (5.11)
7ec65b6626a1/iso-19343-2017
mg/kg μl
0 0
25 10
50 20
100 40
250 100
500 200
8 Calculation
8.1 Calibration line (curve)

Perform a calibration function by linear regression analysis, using histamine standard samples (7.6)
and an internal standard with Formula (1):
AHS
f (C HS ) = × C HS (1)
AIS
where
4 © ISO 2017 – All rights reserved

ISO 19343:2017(E)

CHS is the mass concentration of histamine in the standard sample (mg/kg);
AHS is the area of the histamine standard peak;
AIS is the area of the internal standard peak.
8.2 Histamine quantification

Calculate the concentration of histamine in the sample by using Formula (2) (regression equation):
AH 5
×
AIS m
CH = (2)
a
where
CH is the measured mass concentration of histamine in the sample (mg/kg);
AH is the area of the histamine peak;
AIS is the area of the internal standard peak;
a is the slope of the calibration line;
m iTeh STANDARD PREVIEW

is the mass of the sample taken.
(standards.iteh.ai)
The mass, m, usually corresponds to 5 g but if the sample concentration falls outside the range of the
standard samples, conduct a new analysis with a smaller test portion in order to be in the linear range
regarding representativity of the sample.ISO 19343:2017
NOTE If the matrix is complex or7ec65b6626a1/iso-19343-2017
difficult to obtain in free histamine condition (e.g. fishmeal, fish sauce,
etc.), the spiking can be performed directly using the standard addition method.
9 Precision
9.1 Interlaboratory study

The results of the interlaboratory study to determine the precision of the method are summarized in
Annex B. The values derived from the interlaboratory study may not be applicable to concentration
ranges and food types other than those given in Annex B.
9.2 Repeatability limit

The absolute difference between two independent single test results or the ratio of the higher to
the lower of the two test results on the normal scale, obtained using the same method on identical
test material in the same laboratory by the same operator using the same apparatus within the
shortest feasible time interval, will in not more than 5 % of cases exceed the repeatability limit r. The
repeatability values for the collaborative test are given in Table 2.
9.3 Reproducibility limit

The absolute difference between two single test results obtained using the same method on identical
test material in different laboratories with different operators using different equipment, will
in not more than 5 % of cases exceed the reproducibility limit R. The reproducibility values for the
collaborative test are given in Table 2.

Iso 19343 2017

Uploaded by

Copyright:

Available Formats

Iso 19343 2017

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Iso 19343 2017

Uploaded by

Copyright:

Available Formats

INTERNATIONAL ISO

Microbiology of the food chain —

iTeh STANDARD PREVIEW

COPYRIGHT PROTECTED DOCUMENT

ii ﻿ © ISO 2017 – All rights reserved

© ISO 2017 – All rights reserved ﻿ iii

iv ﻿ © ISO 2017 – All rights reserved

iTeh STANDARD PREVIEW

© ISO 2017 – All rights reserved ﻿ v

Microbiology of the food chain — Detection and

5 Reagents and materials

5.1 Acetone, CH3COCH3.

5.2 Acetonitrile, CH3CN.

5.3 Toluene, C7H8.

© ISO 2017 – All rights reserved ﻿ 1

5.4 Water, HPLC grade.

5.5 Water, distilled or equivalent.

5.6 Nitrogen, gas.

5.7 Perchloric acid, c(HClO4) = 0,2 mol/l (recommended).

5.8 Saturated sodium carbonate solution, Na2CO3.

5.9 Dansyl chloride solution, ρ(C12H12ClNO2S) = 7,5 mg/ml.

5.10 L-proline solution, ρ(C5H9NO2) = 100 mg/ml.

6.1 Grinder, e.g. mixer, blender.

6.2 Balances, (precisions 0,1 g and 0,001 g).

6.3 Crusher, (homogenizer) with metallic rods.

6.4 Centrifuge, refrigerated, capable of a centrifugal force of 8 000g.

6.5 Centrifuge tubes, (plastic) with closing caps.

6.6 Pipettes, ranges 20 µl to 200 µl and 100 µl to 1 000 μl.

6.7 Tubes, (temperature resistant glass) with closing caps.

2 ﻿ © ISO 2017 – All rights reserved

6.9 Water bath, 60 °C ± 1 °C with dark cover or equivalent.

6.10 Refrigerator, capable of temperatures 5°C ± 3 °C.

6.11 Freezer, capable of temperatures < −18°C.

6.12 Nitrogen evaporator.

6.13 Needles, 20G 0,9 mm disposable.

6.14 Filters, 0,2 μm disposable [Polytetrafluoroethylene (PTFE)/Polypropylene (PP)].

6.15 Syringes, 2 ml disposable.

6.17 LC column, Kromasil®1) C18 5 μm 100 Å (25 cm × 4,6 mm) or equivalent.

© ISO 2017 – All rights reserved ﻿ 3

7.6 Range of standard sample

8.1 Calibration line (curve)

4 ﻿ © ISO 2017 – All rights reserved

CHS is the mass concentration of histamine in the standard sample (mg/kg);

AHS is the area of the histamine standard peak;

AIS is the area of the internal standard peak.

8.2 Histamine quantification

CH is the measured mass concentration of histamine in the sample (mg/kg);

AH is the area of the histamine peak;

AIS is the area of the internal standard peak;

a is the slope of the calibration line;

m iTeh STANDARD PREVIEW

9.1 Interlaboratory study

9.2 Repeatability limit

9.3 Reproducibility limit

© ISO 2017 – All rights reserved ﻿ 5

You might also like

ii © ISO 2017 – All rights reserved

© ISO 2017 – All rights reserved iii

iv © ISO 2017 – All rights reserved

© ISO 2017 – All rights reserved v

© ISO 2017 – All rights reserved 1

2 © ISO 2017 – All rights reserved

© ISO 2017 – All rights reserved 3

4 © ISO 2017 – All rights reserved

© ISO 2017 – All rights reserved 5