jeyasanta, K ImmaculateAswathi, E MSaritha, KPatterson, Jamila2015-10-142015-10-142015-01jeyasanta K Immaculate, Aswathi E M, Saritha K, Patterson Jamila. Histamine content in local consumers demanded fishes of Tuticorin. International Archives of Integrated Medicine. 2015 Jan; 2(1): 50-61.2394-0026 (P)2394-0034 (O)http://imsear.searo.who.int/handle/123456789/164438Histamine is a biogenic amine, which is developed in protein rich food as a result of histidine decomposition and this decomposition is caused by growth of certain types of bacteria. The biogenic amine of histamine content is an essential quality parameter in sea food quality and strict upper limits on acceptable levels have been introduced in US and EU markets. The present work addressed histamine content of the local consumers demanded fishes from local fish market, street vendors and from the fish landing centers. The results showed higher histamine development was observed in sea foods from street vendors followed in the fishes in the local fish market. Slow histamine development observed in sea foods from the landing centers. The results revealed that, histamine development in sea foods depends upon the quality of the sea food and fishes exposed longer time to the environment is possible for the development of biogenic amines.enCommercial fishesHistamine contentFish spoilageArticle