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Introduction: Heavy metal pollution has become an important environmental issue today. This study was aimed to identify the heavy metals of the two fishing products namely demersal fish and cephalopods landed at Benoa Port, Bali Province and their health risk effects on consumers. Methods: Demersal fish and cephalopod products were obtained from local fishermen at Benoa port. Atomic Absorption Spectrophotometry (AAS) was used to specify the (Pb, Cd, and Hg) in 34 fish fillet products weighing an average of 500 grams each. Statistical software was used to conduct an analysis of the collected data, while THQ, TTHQ, and TCR were calculated and compared with USEPA regulations. Results and Discussion: The results of this research showed that the content of heavy metals in demersal fish and cephalopod products was lower than the levels suggested by official agencies in a number of countries. In populations of various ages, the target Hazard Quotient (THQ) for the heavy metal was less than 1. At this point, the Total THQ result did not imply any risk to human health from ingestion of these two fishery products. When these two products were ingested, the target cancer risk (TCR) did not represent a cancer risk. Conclusion: The outcomes of this study showed that the bioaccumulation levels of both fishery products with low levels of heavy metals are safe for human consumption.

Histamine producing foodborne pathogens pose a major microbiological risk in the overall seafood products. Specifically, negative health effects of histamine poisoning from seafood products after processing is a food safety and human health concern globally. Therefore, it is essential to advance sustainable and inexpensive post-harvest processing strategies to counter this serious food safety and health challenge and to improve overall food quality of common seafood product like tuna fish. Based on these food safety and health quality needs, the aim of this study was to investigate the effectiveness of the combination of Lactiplantibacillus plantarum BY-45 and salt concentration to control histamine formation in vitro and in vivo on sample filet of tuna fish during processing to reduce this microbiological associated health risk. Isolation and identification of histamine forming bacteria in tuna loin and optimal storage temperature for inhibiting histamine formation was determined with L. plantarum BY-45 treatment. In this study, Escherichia coli belonging to Enterobacteriaceae family was found to be the predominant histamine forming bacteria contaminating our tuna samples. This contamination was suspected to happen during handling after catch and prior to landing at Benoa harbor, Bali for further processing. However, the rate of histamine formation was significantly suppressed (

Background and Aim: Yellowfin tuna and swordfish are seafood commodities commonly caught from deep oceans worldwide. Therefore, this study aimed to assess the levels of three heavy metals, namely, cadmium (Cd), lead (Pb), and mercury (Hg) in yellowfin tuna and swordfish. The results are expected to provide consumers with information on the safety of consuming or exporting these fishes caught in the Hindian and Pacific Oceans. Materials and Methods: Fresh yellowfin and swordfish were obtained from fishermen’s catches in FAO Fishing Zone 57 (Indian Ocean) and 71 (Pacific Ocean) and then collected at Benoa Harbor, Bali Province. The comparative method was to evaluate the levels of heavy metals in each fish. Furthermore, heavy metal concentrations, including Pb, Cd, and Hg, were determined using atomic absorption spectroscopy analysis. These results were then used to assess the safety of these fishes by calculating the estimated daily intake (EDI) and target hazard quotients-total target hazard quotients (THQs-TTHQs). Results: The analysis showed that none of the samples exceeded the threshold levels for the three heavy metals, which was specified by the Indonesian National Standard (SNI) and European Commission Regulation (CR) No. 1881/2006. The EDI and provisional tolerable weekly index (PTWI) obtained in this study were still in the safe range. However, the PTWI values for Pb in yellowfin tuna product from the Indian Ocean were higher (0.0038 mg/kg) compared to the recommended standard for the adult population. The THQ-TTHQ values of fish caught from these oceans were also within the acceptable range specified by the two agencies, indicating that they are safe for consumption by people with various age groups and for export purposes. Conclusion: The average levels of three heavy metals (Cd, Pb, and Hg) in muscle samples of yellowfin tuna and swordfish caught from the Pacific and Hindian Oceans were within the acceptable range as specified by the SNI and CR No. 1881/2006. Furthermore, the EDI and THQs values indicated that fishes caught from the Pacific and Hindian Oceans were safe for consumption. This research is still limited to assessing two capture fisheries commodities. Further research is needed on the assessment of heavy metal levels in other capture fisheries commodities in this capture zone.

Histamine is a toxic biogenic amine commonly found in seafood products or their derivatives. This metabolite is produced by histamine-producing bacteria (HPB) such as Proteus vulgaris, P. mirabilis, Enterobacter aerogenes, E. cloacae, Serratia fonticola, S. liquefaciens, Citrobacter freundii, C. braakii, Clostridium spp., Raoultella planticola, R. ornithinolytica, Vibrio alginolyticus, V. parahaemolyticus, V. olivaceus, Acinetobacter lowffi, Plesiomonas shigelloides, Pseudomonas putida, P. fluorescens, Aeromonas spp., Photobacterium damselae, P. phosphoreum, P. leiognathi, P. iliopiscarium, P. kishitanii, and P. aquimaris. In this review, the role of these bacteria in histamine production in fish and seafood products with consequences for human food poisoning following consumption are discussed. In addition, methods to control their activity in countering histamine production are proposed.