Histamine is a potentially hazardous compound and one of the major concerns in food chemistry. Histamine is identified by FDA as a major chemical hazard of seafood products. It is the causative agent of scombroid poisoning and it is a significant public health and safety concern and also a trade issue. Histamine content was tested on 60 canned tuna samples collected from retail market in Mashhad (Iran) in the years 2012-2013. The analyses were carried out by ELISA method. Histamine concentration 3.40-383.41 mg/kg was detected. Histamine of 4 (6.67%) canned tuna with range 59.02 – 383.41 mg/kg was higher than 50 mg/kg which is action level established by FDA legislations. Although for canned tuna samples a contamination below 50 mg/kg in 56 samples (93.33%) was Observed, the lowest percentage of “noncompliant” samples (6.67%) was found in our study that in respect of other researches that performed in Iran.

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