EN ISO 19343:2017

SLOVENSKI STANDARD
01-september-2017
Mikrobiologija v prehranski verigi - Odkrivanje prisotnosti in kvantifikacija
histamina v ribah in ribjih proizvodih - Metoda HPLC (ISO 19343:2017)
Microbiology of the food chain - Detection and quantification of histamine in fish and
fishery products - HPLC method (ISO 19343:2017)
Mikrobiologie der Nahrungskette - Nachweis und Bestimmung von Histamin in Fisch und
Fischereierzeugnissen - HPLC-Methode (ISO 19343:2017)
Microbiologie de la chaîne alimentaire - Détection et quantification de l'histamine par
méthode HPLC (ISO 19343:2017)
Ta slovenski standard je istoveten z: EN ISO 19343:2017
ICS:
07.100.30 Mikrobiologija živil Food microbiology
67.120.30 Ribe in ribji proizvodi Fish and fishery products
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

EN ISO 19343
EUROPEAN STANDARD
NORME EUROPÉENNE
July 2017
EUROPÄISCHE NORM
ICS 07.100.30
English Version
Microbiology of the food chain - Detection and
quantification of histamine in fish and fishery products -
HPLC method (ISO 19343:2017)
Microbiologie de la chaîne alimentaire - Détection et Mikrobiologie der Lebensmittelkette - Nachweis und
quantification de l'histamine dans le poisson et les Bestimmung von Histamin in Fisch und
produits de la pêche - Méthode par CLHP (ISO Fischereierzeugnissen - HPLC-Methode (ISO
19343:2017) 19343:2017)
This European Standard was approved by CEN on 8 June 2017.

CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this
European Standard the status of a national standard without any alteration. Up-to-date lists and bibliographical references
concerning such national standards may be obtained on application to the CEN-CENELEC Management Centre or to any CEN
member.
This European Standard exists in three official versions (English, French, German). A version in any other language made by
translation under the responsibility of a CEN member into its own language and notified to the CEN-CENELEC Management
Centre has the same status as the official versions.

CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia,
Finland, Former Yugoslav Republic of Macedonia, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania,
Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland,
Turkey and United Kingdom.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION

EUROPÄISCHES KOMITEE FÜR NORMUNG

CEN-CENELEC Management Centre: Avenue Marnix 17, B-1000 Brussels
© 2017 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN ISO 19343:2017 E
worldwide for CEN national Members.

Contents Page
European foreword . 3

European foreword
This document (EN ISO 19343:2017) has been prepared by Technical Committee ISO/TC 34 “Food
products” in collaboration with Technical Committee CEN/TC 275 “Food analysis - Horizontal methods”
the secretariat of which is held by DIN.
This European Standard shall be given the status of a national standard, either by publication of an
identical text or by endorsement, at the latest by January 2018 and conflicting national standards shall
be withdrawn at the latest by January 2018.
Attention is drawn to the possibility that some of the elements of this document may be the subject of
patent rights. CEN shall not be held responsible for identifying any or all such patent rights.
This document has been prepared under a mandate given to CEN by the European Commission and the
European Free Trade Association.
According to the CEN-CENELEC Internal Regulations, the national standards organizations of the
following countries are bound to implement this European Standard: Austria, Belgium, Bulgaria,
Croatia, Cyprus, Czech Republic, Denmark, Estonia, Finland, Former Yugoslav Republic of Macedonia,
France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta,
Netherlands, Norway, Poland, Portugal, Romania, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland,
Turkey and the United Kingdom.
Endorsement notice
The text of ISO 19343:2017 has been approved by CEN as EN ISO 19343:2017 without any modification.
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
Reference number
ISO 19343:2017(E)
©
ISO 2017
ISO 19343:2017(E)
© 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
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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 . 5
9.2 Repeatability limit . 5
9.3 Reproducibility limit . 5
Annex A (informative) Recommendations for HPLC separation . 7
Annex B (informative) Performance characteristics of the method . 9
Bibliography .14
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: w w w . i s o .org/ iso/ foreword .html.
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
Committee TC 34, Food products, Subcommittee SC 9, Microbiology, in accordance with the agreement
on technical cooperation between ISO and 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
[1]
and quantification in fish and fishery products, in particul
...