Current Analytical Methods and Recent Advances in Histamine Analysis in Fish and Fish Products: A Systematic Review

Miguel Henares, Doaa Abouelenein, Lene Duedahl‐Olesen, M Gómez-Gómez, Amadeu Griol, Isabel Fernández-Segovia, Ana Fuentes, José Manuel Barat Baviera

Histamine (HIS) in food products can cause poisoning or intolerance reactions, which are usually associated with fish and seafood consumption. Therefore, the detection and quantification of histamine in fish and fish products are important for public health protection. This article provides an overview on the current methodologies and recent advances in histamine detection and quantification applied to fishery products. Among the evaluated studies, chromatographic techniques, especially HPLC, are the most common due to their good performance. However, chromatographic techniques present disadvantages, such as complex sample preparation and use of organic solvents, and attempts have been made to solve them with spectroscopic and enzymatic methodologies, and sensors models. Sensor-based methods (biosensors, electrochemical sensors, optical sensors) allow real-time or near-real-time detection of histamine, making them highly valuable for on-site quality control. The incorporation of selective recognition elements, such as enzymes, aptamers, or molecularly imprinted polymers (MIPs), significantly enhances the selectivity and reduces detection and quantification limits. However, challenges related to stability, interference, and lack of standardisation can limit their ability to fully replace traditional laboratory methods. Future research should therefore focus on developing robust, cost-effective, and standardised detection platforms capable of combining the accuracy of chromatographic methods with the speed and practicality of modern sensors, ultimately strengthening food quality control and reducing the risk of histamine-related intoxications worldwide.