PRESENCE OF HISTAMINE AND PHYSICAL HAZARD ON DRIED ANCHOVY (Stolephorus spp.) LOCALLY PRODUCED AND MARKETED IN THE ISLAND PROVINCE OF MARINDUQUE, PHILIPPINES

Abstract

This research work aimed to investigate the presence of histamine and physical hazard on dried anchovy samples. Seventy-two kilograms of dried anchovy samples were collected at random from various local producers and retailers in Marinduque, Philippines, and tested for the occurrence of histamine and physical hazard. Dried anchovy samples from various producers and retailers have histamine levels ranging from 26.90 mg/kg to 2218.50 mg/kg and 34.40 mg/kg to 1992.10 mg/kg, respectively. All dried anchovy samples had a total of 367 grams of accumulated physical hazard, such as gravels, feathers, tiny debris, plastics, shells, and broken glasses. The highest mean value of histamine was observed in producers (625.472 ± 117.335); however, the Mann-Whitney test revealed no significant difference (p>0.05) between producers and retailers. Most dried anchovy samples collected from producers and retailers (65%) met the standard limit of 200 mg/kg (Philippine National Standard for Dried Anchovies), but thirty of them (45%) exceeded the standard limit. As a result, these findings will be used to improve existing dried anchovy processing technology, making it more competitive and ensuring consumer safety. KEYWORDS - histamine, dried anchovy, physical hazard