摘要：Significance of histamine content in fish is presented in this paper. After 3 days of storage at room temperature, the analysed samples of mackerels (n=36) were found to be of unacceptable hygienic quality because of increased histamine level (winter 2007). On day 4 of storage, histamine level exceeding 100 mg/kg was found also in samples kept at refrigerator temperature. In samples analysed in summer of the same year, increased histamine content was found already on day 2 (room temperature), day 3 respectively, in case of samples stored at refrigerator temperature, and their hygienic quality was evaluated as unacceptable. Systemic measures of fish storage al ower temperatures could prevent histamine poisoning in men. Established standards, critical histamine levels, as well as measures for prevention of histamine poisoning within the framework of veterinary-sanitary control in the Republic of Croatia are in compliance with the Book of rules on hygienic quality of food of animals origin (OfficialJournal of Croatia, 99/07).
