Abstract
Canned food, particularly canned fish, is a vital component of food preservation, providing convenience and extended shelf life essential for food security. However, this convenience comes with potential health risks due to various chemical hazards. This study examined 75 canned fish samples, including salmon, tuna, and sardines, was a focus on histamine, nitrite, and heavy metal residues. Among the analyzed samples, canned sardines are particularly prone to contamination by all examined parameters, posing significant health risks. The mean level of histamine between examined canned-fish products lies between 2.5 to 51.4 mg/100g, with 34.7% of samples exceeding Maximum Residue Limits (MRLs). While Nitrite residues within examined samples varied between 3.5 to 21.8 mg/ Kg, with 6.7% of samples exceeding the 10 mg/ Kg MRL. Heavy metal analysis revealed mercury levels varying between 0.15 to 1.46 mg/ Kg, surpassing the 0.5 mg/ Kg MRL in 41.3% of samples. Lead contamination varied between 0.04 to0.93 mg/ Kg, with 30.7% of samples exceeding the 0.30 mg/ Kg limit. Cadmium levels, varying between 0.01 to0.49 mg/ Kg, surpassed the 0.10 mg/ Kg MRL in 19% of samples. These results underscore the necessity for stringent regulatory control, improved processing hygiene, and consumer awareness to mitigate chemical threats in canned fish products and ensure food safety.

Key words: Canned fish products, Heavy metal, Histamine, Nitrite.