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Lee YC, Kung HF, Chen SL, Lin CS, Huang CY, Arakawa O, Tseng CH, Tsai YH. Effect of High-Pressure Treatment on Blue Marlin (Makaira nigricans) Quality During Storage. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2022. [DOI: 10.1080/10498850.2022.2036886] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Yi-Chen Lee
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan
| | | | - Shao-Lan Chen
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan
| | - Chung-Saint Lin
- Department of Food Science, Yuanpei University of Medical Technology, Hsin-Chu, Taiwan
| | - Chun-Yung Huang
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan
| | - Osamu Arakawa
- Graduate School of Fisheries and Environmental Sciences, Nagasaki University, Nagasaki, Japan
| | - Chih-Hua Tseng
- Department of Fragrance and Cosmetic Science, Kaohsiung Medical University, Kaohsiung, Taiwan
| | - Yung-Hsiang Tsai
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan
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2
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Tsai YH, Kung HF, Lin CS, Hsieh CY, Ou TY, Chang TH, Lee YC. Impacts of high-pressure processing on quality and shelf-life of yellowfin tuna (Thunnus albacares) stored at 4°C and 15°C. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2029483] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Yung-Hsiang Tsai
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan
| | | | - Chung-Saint Lin
- Department of Food Science, Yuanpei University of Medical Technology, Hsin-Chu, Taiwan
| | - Ching-Yu Hsieh
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan
| | - Tsung-Yin Ou
- Department of Marketing and Distribution Management, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan
| | - Tien-Hsiang Chang
- Department of Intelligent Commerce, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan
| | - Yi-Chen Lee
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan
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3
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Harmoko H, Kartasasmita RE, Munawar H, Rakhmawati A, Budiawan B. Determination of histamine in different compositions of commercially canned fish in Indonesia by modified QuEChERS and LC-MS/MS. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104256] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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4
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Lin CS, Lee YC, Ciou JW, Hwang CC, Kung HF, Tsai YH. Inhibitory effects of high pressure processing on microbial growth and histamine formation in spotted mackerel ( Scomber australasicus) during refrigerated storage. CYTA - JOURNAL OF FOOD 2021. [DOI: 10.1080/19476337.2021.1980436] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Chung-Saint Lin
- Department of Food Science, Yuanpei University of Medical Technology, Hsin-Chu, Taiwan
| | - Yi-Chen Lee
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan
| | - Jhih-Wei Ciou
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan
| | - Chiu-Chu Hwang
- Department of Hospitality Management, Yu Da University of Science and Technology, Miaoli, Taiwan
| | - Hsien-Feng Kung
- Department of Pharmacy and Master Program, Tajen University, Pingtung, Taiwan
| | - Yung-Hsiang Tsai
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan
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5
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Zheng J, Tian L, Bayen S. Chemical contaminants in canned food and can-packaged food: a review. Crit Rev Food Sci Nutr 2021; 63:2687-2718. [PMID: 34583591 DOI: 10.1080/10408398.2021.1980369] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
Canning, as a preservation technique, is widely used to extend the shelf life as well as to maintain the quality of perishable foods. During the canning process, most of the microorganisms are killed, reducing their impact on food quality and safety. However, the presence of a range of undesirable chemical contaminants has been reported in canned foods and in relation to the canning process. The present review provides an overview of these chemical contaminants, including metals, polymeric contaminants and biogenic amine contaminants. They have various origins, including migration from the can materials, formation during the canning process, or contamination during steps required prior to canning (e.g. the disinfection step). Some other can-packaged foods (e.g. beverages or milk powder), which are not canned foods by definition, were also discussed in this review, as they have been frequently studied simultaneously with canned foods in terms of contamination. The occurrence of these contaminants, the analytical techniques involved, and the factors influencing the presence of these contaminants in canned food and can-packaged food are summarized and discussed.
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Affiliation(s)
- Jingyun Zheng
- Department of Food Science and Agricultural Chemistry, McGill University, Ste Anne de Bellevue, Quebec, Canada
| | - Lei Tian
- Department of Food Science and Agricultural Chemistry, McGill University, Ste Anne de Bellevue, Quebec, Canada
| | - Stéphane Bayen
- Department of Food Science and Agricultural Chemistry, McGill University, Ste Anne de Bellevue, Quebec, Canada
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6
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A 5-Years (2015–2019) Control Activity of an EU Laboratory: Contamination of Histamine in Fish Products and Exposure Assessment. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10238693] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Histamine contamination was evaluated on 474 batches (3130 determinations) of fish products collected in Puglia and Basilicata (southern part of Italy) during the years 2015–2019, using a high-throughput two-tier approach involving a screening (ELISA test) and confirmatory method (HPLC/FLD with o-phthalaldehyde derivatization). Histamine concentration >2.5 mg kg−1 was detected in 51% of total batches with the 2.5% of non-compliance. Except for two samples of fresh anchovies, all non-compliant samples were frozen, defrosted and canned tuna. Among 111 fresh tuna batches, 9 had a content of histamine between 393 and 5542 mg kg−1, and scombroid poisoning cases were observed after their consumption. Good quality canned tuna and ripened anchovies sold in Italy was observed. Furthermore, the analysis of the processing technology and storage practice critical points were reported in this study, with useful considerations to minimize the histamine risk for consumers. Finally, based on these results, several considerations about risk exposure were reported.
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7
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Hwang CC, Lee YC, Huang CY, Kung HF, Cheng HH, Tsai YH. Effect of Brine Concentrations on the Bacteriological and Chemical Quality and Histamine Content of Brined and Dried Milkfish. Foods 2020; 9:foods9111597. [PMID: 33153129 PMCID: PMC7693386 DOI: 10.3390/foods9111597] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2020] [Revised: 10/28/2020] [Accepted: 10/31/2020] [Indexed: 11/16/2022] Open
Abstract
In this research, the occurrence of hygienic quality and histamine in commercial brined and dried milkfish products, and the effects of brine concentrations on the quality of brined and dried milkfish, were studied. Brined and dried milkfish products (n = 20) collected from four retail stores in Taiwan were tested to investigate their histamine-related quality. Among them, five tested samples (25%, 5/20) had histamine contents of more than 5 mg/100 g, the United States Food and Drug Administration guidelines for scombroid fish, while two (10%, 2/20) contained 69 and 301 mg/100 g of histamine, exceeding the 50 mg/100 g potential hazard level. In addition, the effects of brine concentrations (0%, 3%, 6%, 9%, and 15%) on the chemical and bacteriological quality of brined and dried milkfish during sun-drying were evaluated. The results showed that the aerobic plate count (APC), coliform, water activity, total volatile basic nitrogen (TVBN), and histamine content values of the brined and dried milkfish samples decreased with increased brine concentrations, whereas those of salt content and thiobarbituric acid (TBA) increased with increasing brine concentrations. The milkfish samples prepared with 6% NaCl brine had better quality with respect to lower APC, TVBN, TBA, and histamine levels.
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Affiliation(s)
- Chiu-Chu Hwang
- Department of Hospitality Management, Yu Da University of Science and Technology, Miaoli 361027, Taiwan
- Correspondence: (C.-C.H.); (Y.-H.T.); Tel.: +886-37-651188-5600 (C.-C.H.); +886-7-3617141-23609 (Y.-H.T.); Fax: +886-7-3640634 (Y.-H.T.)
| | - Yi-Chen Lee
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan; (Y.-C.L.); (C.-Y.H.)
| | - Chung-Yung Huang
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan; (Y.-C.L.); (C.-Y.H.)
| | - Hsien-Feng Kung
- Department of Pharmacy, Tajen University, Pingtung 907391, Taiwan;
| | - Hung-Hui Cheng
- Mariculture Research Center, Fisheries Research Institute, Council of Agriculture, Tainan 724028, Taiwan;
| | - Yung-Hsiang Tsai
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan; (Y.-C.L.); (C.-Y.H.)
- Correspondence: (C.-C.H.); (Y.-H.T.); Tel.: +886-37-651188-5600 (C.-C.H.); +886-7-3617141-23609 (Y.-H.T.); Fax: +886-7-3640634 (Y.-H.T.)
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8
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Free Amino Acids and Biogenic Amines in Canned European Eels: Influence of Processing Step, Filling Medium and Storage Time. Foods 2020; 9:foods9101377. [PMID: 33003304 PMCID: PMC7601705 DOI: 10.3390/foods9101377] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2020] [Revised: 09/25/2020] [Accepted: 09/28/2020] [Indexed: 01/04/2023] Open
Abstract
This study evaluated the effects of the canning process and different filling media on the free amino acid and biogenic amine contents of eels. The main free amino acids were histidine, taurine and arginine, which constituted 72% of the free amino acids in raw eels. All steps in the canning process significantly altered the free amino acid content of eels, relative to raw samples. The changes were influenced by the step, the composition of the frying or filling medium and the storage time. The biogenic amine contents were very low in all samples. Histamine was not detected in either raw eels or canned eels. The highest values were obtained for 2-phenylethylamine. The step of the canning process, the composition of the frying or filling medium and storage time also determined the changes in the biogenic amine contents. The biogenic amines indices were low, indicating the good quality of canned eels.
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Abstract
An ion-pair HPLC method with postcolumn o-phthalaldehyde (OPA) derivatization and fluorescence detection was validated for quantitative determination of five biogenic amines (histamine, tyramine, cadaverine, putrescine, and agmatine) in canned fish products (mackerel, sardine, and tuna) marketed in Ghana. The validated method exhibited excellent selectivity and good linearity (R2 > 0.9990) for all the amines. The limits of detection and quantification for studied biogenic amines were in the range of 0.32–0.78 mg·kg−1 and 1.10–2.57 mg·kg−1, respectively. Also, a satisfactory recovery was obtained for all the amines (82.1–101.4%), and the relative standard deviations were lower than 9.3% under repeatability conditions for the studied amines. Subsequently, the method was applied to the analysis of biogenic amines in canned fish products to estimate the safety of Ghanaian consumers. The maximum levels of histamine, tyramine, cadaverine, putrescine, and agmatine detected in the analysed canned fish products were 64.05 mg·kg−1, 27.44 mg·kg−1, 27.23 mg·kg−1, 18.74 mg·kg−1, and 52.72 mg·kg−1, respectively. Thus, the levels of biogenic amines detected in the canned fish products were lower than the acceptable levels and, therefore, can be considered relatively safe for human consumption.
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Hwang CC, Tseng PH, Lee YC, Kung HF, Huang CY, Chen HC, Tsai YH. Determination of Histamine in Japanese Spanish Mackerel ( Scomberomorus niphonius) Meat Implicated in a Foodborne Poisoning. J Food Prot 2019; 82:1643-1649. [PMID: 31524539 DOI: 10.4315/0362-028x.jfp-19-111] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
An incident of foodborne poisoning causing illness in seven victims due to ingestion of fried Japanese Spanish mackerel (JS mackerel; Scomberomorus niphonius) meat occurred in September 2014 in Hualien County, eastern Taiwan. Of the two suspected fish meats, one raw sample contained 3,318 ppm of histamine and one fried sample contained 1,906 ppm of histamine, levels which are greater than the potential hazard action level (500 ppm) in most illness cases. Given the allergy-like symptoms of the victims and the high histamine content in the suspected fish samples, this foodborne poisoning was strongly suspected to be caused by histamine intoxication. In addition, five histamine-producing bacterial strains isolated from suspected raw fish samples, capable of producing 152 to 1,020 ppm of histamine in Trypticase soy broth supplemented with 1.0% l-histidine, were identified as Hafnia alvei (one strain), Enterobacter aerogenes (two strains), Raoultella ornithinolytica (one strain), and Morganella morganii (one strain) by 16S rDNA sequencing with PCR amplification. Moreover, 12 raw fish samples and 39 fried fish samples from retail stores were collected and tested to determine the occurrence of histamine. Two of 12 commercial raw fish samples (16.7%) had histamine levels greater than the U.S. Food and Drug Administration guideline for decomposition of 50 ppm for scombroid fish or product or a combination of both. To our knowledge, this is the first report in Taiwan to demonstrate that the JS mackerel meat products could cause histamine intoxication.
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Affiliation(s)
- Chiu-Chu Hwang
- Department of Hospitality Management, Yu Da University of Science and Technology, Miaoli, 361, Taiwan
| | - Pei-Hui Tseng
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, 811, Taiwan
| | - Yi-Chen Lee
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, 811, Taiwan
| | - Hsien-Feng Kung
- Department of Biotechnology, Tajen University, Pingtung, 907, Taiwan
| | - Chun-Yung Huang
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, 811, Taiwan
| | - Hwi-Chang Chen
- Southern Center for Regional Administration, Food and Drug Administration, Department of Health and Welfare, 180, Zihyou 2nd Road, Kaohsiung, Executive Yuan, 813, Taiwan
| | - Yung-Hsiang Tsai
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, 811, Taiwan
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11
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Factors influencing post-mortem quality, safety and storage stability of mackerel species: a review. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-018-3222-1] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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12
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Rahmani J, Miri A, Mohseni-Bandpei A, Fakhri Y, Bjørklund G, Keramati H, Moradi B, Amanidaz N, Shariatifar N, Khaneghah AM. Contamination and Prevalence of Histamine in Canned Tuna from Iran: A Systematic Review, Meta-Analysis, and Health Risk Assessment. J Food Prot 2018; 81:2019-2027. [PMID: 30476444 DOI: 10.4315/0362-028x.jfp-18-301] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Abstract
Histamine is one of the most important health issues associated with consumption of canned tuna because of possible allergic and anaphylactic reactions in consumers. Although the concentrations of histamine in tuna in Iran have been investigated in several studies, definitive conclusions are elusive. This study was undertaken as a systematic review and meta-analysis of the concentration and prevalence of histamine in Iranian canned tuna, and the related health risk was assessed. An extensive search of articles in the databases Scopus, PubMed, and Scientific Information Database resulted in 11 articles and a total of 693 samples for inclusion in this review. The minimum and maximum concentrations of histamine were determined as 8.59 ± 14.24 and 160.52 ± 87.59 mg kg−1, respectively. The mean concentration was calculated as 77.86 mg kg−1 (95% confidence interval [CI], 47.51 to 108.21 mg kg−1), which was lower than the 200 mg kg−1 recommended limit by the U.S. Food and Drug Administration (FDA). The mean prevalence of histamine was 9.19% (95%; CI, 6.88 to 11.5%). The 95% value of the target hazard quotient for adult consumers was calculated as 0.10. In all studies performed in Iran, the concentration of histamine in canned tuna was lower than FDA standard. Health risk assessment indicated low histamine risk (target hazard quotient < 1) for adults in Iran from consumption of canned tuna.
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Affiliation(s)
- Jamal Rahmani
- 1 Department of Community Nutrition, Student Research Committee, School of Public Health, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Ali Miri
- 2 Department of Nutrition, School of Health, Zabol University of Medical Sciences, Zabol, Iran
| | - Anoushiravan Mohseni-Bandpei
- 3 Department of Environmental Health Engineering, School of Public Health and Safety, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Yadolah Fakhri
- 4 Department of Environmental Health Engineering, Student Research Committee, School of Public Health and Safety, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Geir Bjørklund
- 5 Council for Nutritional and Environmental Medicine, Mo i Rana, Norway
| | - Hassan Keramati
- 6 Department of Environmental Health Engineering, School of Public Health, Semnan University of Medical Sciences, Semnan, Iran
| | - Bigard Moradi
- 7 Research Center for Environmental Determinants of Health (RCEDH), Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Nazak Amanidaz
- 8 Environmental Health Research Center, Golestan University of Medical Sciences, Golestan, Iran
| | - Nabi Shariatifar
- 9 Department of Environmental Health, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Amin Mousavi Khaneghah
- 10 Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, Sa˜o Paulo 13083-862, Brazil.,11 Department of Technology of Chemistry, Azerbaijan State Oil and Industry University, Baku, Azerbaijan (ORCID: http://orcid.org/0000-0001-5769-0004 [A.M.K.])
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13
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Moreira MJP, Silva AC, de Almeida JM, Saraiva C. Characterization of deterioration of fallow deer and goat meat using microbial and mid infrared spectroscopy in tandem with chemometrics. Food Packag Shelf Life 2018. [DOI: 10.1016/j.fpsl.2018.01.010] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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14
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Miao H, Liu Q, Bao H, Wang X, Miao S. Effects of different freshness on the quality of cooked tuna steak. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2017.07.017] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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15
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Kung HF, Lee YC, Lin CW, Huang YR, Cheng CA, Lin CM, Tsai YH. The effect of vacuum packaging on histamine changes of milkfish sticks at various storage temperatures. J Food Drug Anal 2017; 25:812-818. [PMID: 28987357 PMCID: PMC9328883 DOI: 10.1016/j.jfda.2016.12.009] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2016] [Revised: 12/20/2016] [Accepted: 12/27/2016] [Indexed: 11/18/2022] Open
Abstract
The effects of polyethylene packaging (PEP) (in air) and vacuum packaging (VP) on the histamine related quality of milkfish sticks stored at different temperatures (−20°C, 4°C, 15°C, and 25°C) were studied. The results showed that the aerobic plate count (APC), pH, total volatile basic nitrogen (TVBN), and histamine contents increased as storage time increased when the PEP and VP samples were stored at 25°C. At below 15°C, the APC, TVBN, pH, and histamine levels in PEP and VP samples were retarded, but the VP samples had considerably lower levels of APC, TVBN, and histamine than PEP samples. Once the frozen fish samples stored at −20°C for 2 months were thawed and stored at 25°C, VP retarded theincrease of histamine in milkfish sticks as compared to PEP. In summary, this result suggested the milkfish sticks packed with VP and stored below 4°C could prevent deterioration of product quality and extend shelf-life.
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Lee YC, Chen YF, Huang YL, Kung HF, Chen TY, Tsai YH. Hygienic quality, adulteration of pork and histamine production by Raoultella ornithinolytica in milkfish dumpling. J Food Drug Anal 2017; 24:762-770. [PMID: 28911614 PMCID: PMC9337279 DOI: 10.1016/j.jfda.2016.04.005] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2015] [Revised: 03/19/2016] [Accepted: 04/01/2016] [Indexed: 11/20/2022] Open
Abstract
Ten milkfish dumpling products purchased from retail stores in southern Taiwan were collected to determine the occurrence of biogenic amines, histamine-forming bacteria, and adulteration of pork. This study showed the high contents of aerobic plate count (APC), total coliforms (TC) and Escherichia coli in tested milkfish dumpling samples, whereas the average content of various biogenic amines in all tested samples was < 1.6 mg/100 g (< 0.05 to 1.54 mg/100 g). Three histamine-producing bacterial strains (2 isolates of Raoultella ornithinolytica and 1 isolate of Enterobacter aerogenes) isolated from tested samples produced 276.6 ppm to 561.8 ppm of histamine in trypticase soy broth supplemented with 1.0% L-histidine (TSBH). Assay of multiplex polymerase chain reaction (PCR) revealed that the adulteration rates were 50% (5/10) for pork in milkfish dumplings. In addition, milkfish dumpling stuffing was inoculated with R. ornithinolytica at 5.0 log colony forming units (CFU)/g and stored at various temperatures from 4°C to 37°C to investigate bacterial growth and formation of histamine. The histamine contents quickly increased to higher than 50 mg/100 g in samples stored at 37°C and 25°C within 24 hours and 36 hours, respectively, as well as stored at 15°C within 48 hours. Therefore, bacterial growth and histamine formation were controlled by cold storage of the samples at 4°C.
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Affiliation(s)
- Yi-Chen Lee
- Department of Seafood Science, National Kaohsiung Marine University, Kaohsiung,
Taiwan, ROC
| | - Yi-Fen Chen
- Department of Seafood Science, National Kaohsiung Marine University, Kaohsiung,
Taiwan, ROC
| | - Ya-Ling Huang
- Department of Seafood Science, National Kaohsiung Marine University, Kaohsiung,
Taiwan, ROC
| | - Hsien-Feng Kung
- Department of Biotechnology, Tajen University, Pingtung,
Taiwan, ROC
| | - Tai-Yuan Chen
- Department of Food Science, National Taiwan Ocean University, Keelung,
Taiwan, ROC
| | - Yung-Hsiang Tsai
- Department of Seafood Science, National Kaohsiung Marine University, Kaohsiung,
Taiwan, ROC
- Corresponding author. Department of Seafood Science, National Kaohsiung Marine University, Number 142, Hai-Chuan Road, Nan-Tzu, Kaohsiung City, 811, Taiwan, ROC. E-mail address: (Y.-H. Tsai)
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17
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Colombo FM, Cattaneo P, Confalonieri E, Bernardi C. Histamine food poisonings: A systematic review and meta-analysis. Crit Rev Food Sci Nutr 2017; 58:1131-1151. [DOI: 10.1080/10408398.2016.1242476] [Citation(s) in RCA: 47] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Fabio M. Colombo
- Dipartimento di Scienze Veterinarie per la Salute, la Produzione Animale e la Sicurezza Alimentare, Università degli Studi di Milano, Milano, Italy
| | - Patrizia Cattaneo
- Dipartimento di Scienze Veterinarie per la Salute, la Produzione Animale e la Sicurezza Alimentare, Università degli Studi di Milano, Milano, Italy
| | - Enrica Confalonieri
- Dipartimento di Scienze Veterinarie per la Salute, la Produzione Animale e la Sicurezza Alimentare, Università degli Studi di Milano, Milano, Italy
| | - Cristian Bernardi
- Dipartimento di Scienze Veterinarie per la Salute, la Produzione Animale e la Sicurezza Alimentare, Università degli Studi di Milano, Milano, Italy
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18
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Isolation of Histamine Forming Bacteria and Quantification of Histamine from Fermented Mango Pickle. JOURNAL OF PURE AND APPLIED MICROBIOLOGY 2016. [DOI: 10.22207/jpam.10.4.45] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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19
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Petrovic J, Babić J, Jaksic S, Kartalovic B, Ljubojevic D, Cirkovic M. Fish Product-Borne Histamine Intoxication Outbreak and Survey of Imported Fish and Fish Products in Serbia. J Food Prot 2016; 79:90-4. [PMID: 26735034 DOI: 10.4315/0362-028x.jfp-15-190] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Histamine levels in fish and fish products are regarded as a primary criterion for food safety, considering the effects of histamine on human health. The aim of this research was to describe a case of massive histamine intoxication in Serbian children and to provide relevant information regarding the presence of histamine in imported marine fish and fish products available in the Serbian market. In January 2014, an incident of foodborne illness occurred in 28 children (aged 2 to 5 years) who consumed canned sardines in a kindergarten in Vojvodina province, northern Serbia. The diagnosis was established based on anamnestic data, epidemiological data, and clinical symptoms and confirmed by positive histamine finding in the incriminated sardines. Substantially high histamine levels (>300 mg/kg) were detected in seven of the nine examined units of these canned sardines. In addition, during an official veterinary border control from January 2013 to January 2015, 273 lots in total, including 2,457 fish and fishery product units, were analyzed using enzyme-linked immunosorbent assay. Even though only nine (3.29%) of all examined lots were declared as unsafe for human consumption, the presented case of histamine intoxication strongly suggests the importance of border inspection and comprehensive control of each imported lot.
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Affiliation(s)
- Jelena Petrovic
- Scientific Veterinary Institute "Novi Sad," Rumenacki put 20, 21000 Novi Sad, Republic of Serbia.
| | - Jelena Babić
- Scientific Veterinary Institute "Novi Sad," Rumenacki put 20, 21000 Novi Sad, Republic of Serbia
| | - Sandra Jaksic
- Scientific Veterinary Institute "Novi Sad," Rumenacki put 20, 21000 Novi Sad, Republic of Serbia
| | - Brankica Kartalovic
- Scientific Veterinary Institute "Novi Sad," Rumenacki put 20, 21000 Novi Sad, Republic of Serbia
| | - Dragana Ljubojevic
- Scientific Veterinary Institute "Novi Sad," Rumenacki put 20, 21000 Novi Sad, Republic of Serbia
| | - Miroslav Cirkovic
- Scientific Veterinary Institute "Novi Sad," Rumenacki put 20, 21000 Novi Sad, Republic of Serbia
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20
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Lee YC, Kung HF, Wu CH, Hsu HM, Chen HC, Huang TC, Tsai YH. Determination of histamine in milkfish stick implicated in food-borne poisoning. J Food Drug Anal 2016; 24:63-71. [PMID: 28911410 PMCID: PMC9345423 DOI: 10.1016/j.jfda.2015.06.009] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2015] [Revised: 06/18/2015] [Accepted: 07/01/2015] [Indexed: 11/16/2022] Open
Abstract
An incident of food-borne poisoning causing illness in 37 victims due to ingestion of fried fish sticks occurred in September 2014, in Tainan city, southern Taiwan. Leftovers of the victims' fried fish sticks and 16 other raw fish stick samples from retail stores were collected and tested to determine the occurrence of histamine and histamine-forming bacteria. Two suspected fried fish samples contained 86.6 mg/100 g and 235.0 mg/100 g histamine; levels that are greater than the potential hazard action level (50 mg/100 g) in most illness cases. Given the allergy-like symptoms of the victims and the high histamine content in the suspected fried fish samples, this food-borne poisoning was strongly suspected to be caused by histamine intoxication. Moreover, the fish species of suspected samples was identified as milkfish (Chanos chanos), using polymerase chain reaction direct sequence analysis. In addition, four of the 16 commercial raw milkfish stick samples (25%) had histamine levels greater than the US Food & Drug Administration guideline of 5.0 mg/100 g for scombroid fish and/or products. Ten histamine-producing bacterial strains, capable of producing 373-1261 ppm of histamine in trypticase soy broth supplemented with 1.0% L-histidine, were identified as Enterobacter aerogenes (4 strains), Enterobacter cloacae (1 strain), Morganella morganii (2 strains), Serratia marcescens (1 strain), Hafnia alvei (1 strain), and Raoultella orithinolytica (1 strain), by 16S ribosomal DNA sequencing with polymerase chain reaction amplification.
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Affiliation(s)
- Yi-Chen Lee
- Department of Food Science, National Pingtung University of Science and Technology, Pingtung,
Taiwan
| | - Hsien-Feng Kung
- Department of Biotechnology, Tajen University, Pingtung,
Taiwan
| | - Chien-Hui Wu
- Department of Seafood Science, National Kaohsiung Marine University, Kaohsiung,
Taiwan
| | - Hui-Mei Hsu
- Department of Health, Tainan City Government, Tainan,
Taiwan
| | - Hwi-Chang Chen
- Southern Center for Regional Administration, Food and Drug Administration, Department of Health and Welfare, Executive Yuan,
Taiwan
| | - Tzou-Chi Huang
- Department of Food Science, National Pingtung University of Science and Technology, Pingtung,
Taiwan
| | - Yung-Hsiang Tsai
- Department of Seafood Science, National Kaohsiung Marine University, Kaohsiung,
Taiwan
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21
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He HJ, Sun DW. Microbial evaluation of raw and processed food products by Visible/Infrared, Raman and Fluorescence spectroscopy. Trends Food Sci Technol 2015. [DOI: 10.1016/j.tifs.2015.10.004] [Citation(s) in RCA: 63] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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22
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He HJ, Sun DW. Hyperspectral imaging technology for rapid detection of various microbial contaminants in agricultural and food products. Trends Food Sci Technol 2015. [DOI: 10.1016/j.tifs.2015.08.001] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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23
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Shivanne Gowda SG, Narayan B, Gopal S. Bacteriological properties and health-related biochemical components of fermented fish sauce: An overview. FOOD REVIEWS INTERNATIONAL 2015. [DOI: 10.1080/87559129.2015.1057844] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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24
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Kung HF, Huang CY, Lin CM, Liaw LH, Lee YC, Tsai YH. The histamine content of dried flying fish products in Taiwan and the isolation of halotolerant histamine-forming bacteria. J Food Drug Anal 2015; 23:335-342. [PMID: 28911390 PMCID: PMC9351761 DOI: 10.1016/j.jfda.2014.10.009] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2014] [Revised: 10/21/2014] [Accepted: 10/22/2014] [Indexed: 11/29/2022] Open
Abstract
Thirty dried flying fish products were purchased from fishing village stores in Taiwan and tested to detect the presence of histamine and histamine-forming bacteria. Except for histamine and cadaverine, the average content of various biogenic amines in the tested samples was less than 3.5 mg/100 g. Eight (26.6%) dried flying fish samples had histamine levels greater than the United States Food and Drug Administration guideline of 5 mg/100 g for scombroid fish and/or scombroid products, whereas four (13.3%) samples contained more than the hazard action level of 50 mg/100 g. One histamine-producing bacterial isolate was identified as Staphylococcus xylosus by 16S rDNA sequencing with polymerase chain reaction amplification. This isolate was capable of producing 507.8 ppm of histamine in trypticase soy broth supplemented with 1.0% l-histidine (TSBH). The S. xylosus isolate was a halotolerant bacterium that had a consistent ability to produce more than 300 ppm of histamine at 3% sodium chloride concentration in TSBH medium after 72 hours.
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Affiliation(s)
- Hsien-Feng Kung
- Department of Biotechnology, Tajen University, Yanpu Township, Pingtung, Taiwan
| | - Chun-Yung Huang
- Department of Seafood Science, National Kaohsiung Marine University, Kaohsiung City, Taiwan
| | - Chia-Min Lin
- Department of Seafood Science, National Kaohsiung Marine University, Kaohsiung City, Taiwan
| | - Lon-Hsiu Liaw
- Department of Seafood Science, National Kaohsiung Marine University, Kaohsiung City, Taiwan
| | - Yi-Chen Lee
- Department of Food Science, National Pingtung University of Science and Technology, Neipu Township, Pingtung, Taiwan
| | - Yung-Hsiang Tsai
- Department of Seafood Science, National Kaohsiung Marine University, Kaohsiung City, Taiwan.
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25
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Lin CS, Kung HF, Lin CM, Tsai HC, Tsai YH. Histamine production by Raoultella ornithinolytica in mahi-mahi meat at various storage temperatures. J Food Drug Anal 2015; 24:305-310. [PMID: 28911583 PMCID: PMC9339573 DOI: 10.1016/j.jfda.2014.06.010] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2014] [Revised: 06/27/2014] [Accepted: 06/30/2014] [Indexed: 11/25/2022] Open
Abstract
Mahi-mahi meat was inoculated with Raoultella ornithinolytica at 5.0 log CFU/g and stored at −20°C, 4°C, 15°C, 25°C, or 37°C to investigate bacterial growth and formation of total volatile base nitrogen and histamine in mahi-mahi meat. R. ornithinolytica grew rapidly in samples stored at temperature above 15°C. The histamine contents quickly increased to higher than 50 mg/100 g in samples stored at 25°C and 37°C within 12 hours as well as those stored at 15°C within 48 hours. The total volatile base nitrogen contents increased to higher than the index level (30 mg/100 g) for fish decomposition at 25°C within 48 hours and 37°C within 24 hours. However, bacterial growth and histamine formation were controlled by cold storage of the samples at 4°C or below. Once the frozen mahi-mahi samples stored at −20°C for 2 months were thawed and stored at 25°C after 24 hours, histamine started to accumulate rapidly (>50 mg/100 g of fish).
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Affiliation(s)
- Chung-Saint Lin
- Department of Food Science, Yuanpei University, Hsin-Chu, Taiwan.
| | - Hsien-Feng Kung
- Department of Biotechnology, Tajen University, Pingtung, Taiwan
| | - Chia-Min Lin
- Department of Seafood Science, National Kaohsiung Marine University, Kaohsiung 811, Taiwan
| | - Hsin-Chuan Tsai
- Department of Seafood Science, National Kaohsiung Marine University, Kaohsiung 811, Taiwan
| | - Yung-Hsiang Tsai
- Department of Seafood Science, National Kaohsiung Marine University, Kaohsiung 811, Taiwan.
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26
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Bettini S, Santino A, Valli L, Giancane G. A smart method for the fast and low-cost removal of biogenic amines from beverages by means of iron oxide nanoparticles. RSC Adv 2015. [DOI: 10.1039/c5ra01699a] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Silica capped iron oxide nanoparticles are used to bind biogenic amines dissolved in a wine sample. The adduct formed by the capped paramagnetic nanoparticles and amines is separated by a weak magnetic field without affecting the wine taste.
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Affiliation(s)
- S. Bettini
- Department of Biological and Environmental Sciences and Technologies
- DISTEBA
- University of Salento
- I-73100 Lecce
- Italy
| | - A. Santino
- Institute of Sciences of Food Production C.N.R. Unit of Lecce
- 73100 Lecce
- Italy
| | - L. Valli
- Department of Biological and Environmental Sciences and Technologies
- DISTEBA
- University of Salento
- I-73100 Lecce
- Italy
| | - G. Giancane
- Department of Cultural Heritage
- University of Salento
- I-73100 Lecce
- Italy
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27
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Luo L, Xu ZL, Yang JY, Xiao ZL, Li YJ, Beier RC, Sun YM, Lei HT, Wang H, Shen YD. Synthesis of novel haptens and development of an enzyme-linked immunosorbent assay for quantification of histamine in foods. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:12299-12308. [PMID: 25417820 DOI: 10.1021/jf504689x] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Novel haptens were designed and synthesized to prepare antibodies against free histamine, but none resulted in producing suitable antibodies for developing an enzyme-linked immunosorbent assay (ELISA). However, an antiserum was obtained having high specificity and affinity to p-nitrobenzoylated histamine (NPHA), which can be easily formed from reaction between histamine and p-nitrobenzoic acid N-hydroxysuccinimide ester (PNBA-OSu) under mild conditions. Based on rabbit polyclonal antibodies, a competitive indirect ELISA (ciELISA) for histamine determination in foods was developed. After ciELISA and derivatization optimization, the assay showed good sensitivity, with limits of detection of 1.8 mg/kg, 93.6 μg/L, and 93.6 μg/kg in fish, red wine, and yoghurt, respectively, with negligible cross-reactivity with related biogenic amines and amino acids. Average recovery of histamine in fortified food samples ranged from 80.9% to 110.1% with coefficients of variation below 16.3%. Good correlation between the ciELISA and liquid chromatography-tandem mass spectrometry was obtained for spiked food samples.
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Affiliation(s)
- Lin Luo
- Guangdong Provincial Key Laboratory of Food Quality and Safety, South China Agricultural University , Guangzhou 510642, China
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28
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Lin CS, Tsai HC, Lin CM, Huang CY, Kung HF, Tsai YH. Histamine content and histamine-forming bacteria in mahi-mahi (Coryphaena hippurus) fillets and dried products. Food Control 2014. [DOI: 10.1016/j.foodcont.2014.02.004] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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29
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Hu Y, Huang Z, Chen X. Histamine-producing bacteria in blue scad (Decapterus maruadsi) and their abilities to produce histamine and other biogenic amines. World J Microbiol Biotechnol 2014; 30:2213-21. [DOI: 10.1007/s11274-014-1642-z] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2014] [Accepted: 03/17/2014] [Indexed: 12/01/2022]
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30
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Arvanitoyannis IS, Kotsanopoulos KV, Papadopoulou A. Rapid Detection of Chemical Hazards (Toxins, Dioxins, and PCBs) in Seafood. Crit Rev Food Sci Nutr 2014; 54:1473-528. [DOI: 10.1080/10408398.2011.641132] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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31
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Lee YC, Lin CM, Huang CY, Huang YL, Chen HC, Huang TC, Tsai YH. Determination and frying loss of histamine in striped marlin fillets implicated in a foodborne poisoning. J Food Prot 2013; 76:860-6. [PMID: 23643129 DOI: 10.4315/0362-028x.jfp-12-298] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
An incident of foodborne poisoning causing illness in 67 victims due to ingestion of fried fish fillets occurred in June 2011, in southern Taiwan. Of the five suspected fish fillets, one fried sample contained 62.0 mg/100 g and one raw sample contained 89.6 mg/100 g histamine, levels which are greater than the potential hazard action level (50 mg/100 g) in most illness cases. Given the allergy-like symptoms of the victims and the high histamine content in the suspected fish samples, this foodborne poisoning was strongly suspected to be caused by histamine intoxication. Five histamine-producing bacterial strains capable of producing 59 to 562 ppm of histamine in Trypticase soy broth supplemented with 1.0% L-histidine were identified as Enterobacter aerogenes (two strains), Raoultella ornithinolytica (two strains), and Morganella morganii (one strain). The degradation loss of histamine in suspected raw fillets was 28% after they were fried at 170°C for 5 min.
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Affiliation(s)
- Yi-Chen Lee
- Department of Food Science, National Pingtung University of Science and Technology, Pingtung 91201, Taiwan, Republic of China
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32
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Muscarella M, Lo Magro S, Campaniello M, Armentano A, Stacchini P. Survey of histamine levels in fresh fish and fish products collected in Puglia (Italy) by ELISA and HPLC with fluorimetric detection. Food Control 2013. [DOI: 10.1016/j.foodcont.2012.09.013] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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33
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Li K, Bao Y, Luo Y, Shen H, Shi C. Formation of biogenic amines in crucian carp (Carassius auratus) during storage in ice and at 4°C. J Food Prot 2012; 75:2228-33. [PMID: 23212022 DOI: 10.4315/0362-028x.jfp-12-143] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The formation of eight biogenic amines (BAs), total volatile base nitrogen (TVB-N), aerobic plate counts (APC), and sensory evaluation in crucian carp (Carassius auratus) during storage in ice and at 4°C were investigated. The sum of contents of all eight biogenic amines (SBA) in crucian carp increased from 49.82 to 197.09 mg/kg on day 36 when stored in ice and from 49.82 to 219.35 mg/kg on day 24 when stored at 4°C. TVB-N content increased with storage time; good relationships between TVB-N content and SBA were observed during storage in ice and at 4°C (R(2) = 0.95 and 0.93, respectively). APC of all samples significantly (P < 0.05) increased with storage time in the first 12 days and toward the end of the storage period, there were only minor changes; good relationships between APC and SBA were observed during storage in ice and at 4°C (R(2) = 0.96 and 0.58, respectively). According to sensory evaluation results, the crucian carp became unacceptable on days 24 and 16 during storage in ice and at 4°C, respectively. Putrescine and tyramine contents could be good quality evaluation indices for crucian carp during storage.
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Affiliation(s)
- Kaifeng Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing Higher Institution Engineering Research Center of Animal Product, Beijing 100083, People's Republic of China
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34
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Effect of salt concentrations and drying methods on the quality and formation of histamine in dried milkfish (Chanos chanos). Food Chem 2012; 135:839-44. [DOI: 10.1016/j.foodchem.2012.05.035] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2011] [Revised: 03/06/2012] [Accepted: 05/03/2012] [Indexed: 11/21/2022]
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35
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Kung HF, Tsai YH, Chang SC, Hong TY. Biogenic amine content, histamine-forming bacteria, and adulteration of pork in tuna sausage products. J Food Prot 2012; 75:1814-22. [PMID: 23043830 DOI: 10.4315/0362-028x.jfp-12-061] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Twenty-five tuna sausage products were purchased from retail markets in Taiwan. The rates of occurrence of biogenic amines, histamine-forming bacteria, and adulteration by pork and poultry were determined. The average content of various biogenic amines in all tested samples was less than 2.0 mg/100 g (<0.05 to 1.85 mg/100 g). Thirteen histamine-producing bacterial strains isolated from tested samples produced 12.1 to 1,261 ppm of histamine in Trypticase soy broth supplemented with 1.0% L-histidine. Among them, Raoultella ornithinolytica (one strain), Enterobacter aerogenes (one strain), and Staphylococcus pasteuri (two strains) were identified as prolific histamine formers. PCR assay revealed that the adulteration rates were 80% (20 of 25) and 4% (1 of 25) for pork and poultry, respectively, in tuna sausage. The fish species in the tuna sausage samples were identified as Thunnus albacares for 22 samples (88%), Thunnus alalunga for 1 sample (4%), and Thunnus thynnus for 1 sample (4%), whereas the remaining sample was identified as Makaira nigricans (blue marlin).
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Affiliation(s)
- Hsien-Feng Kung
- Department of Biotechnology, Tajen University, Pingtung, Taiwan, Republic of China.
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36
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Development of random amplified polymorphic DNA-based specific polymerase chain reaction primers for the detection of the histamine-producing bacterium Photobacterium damselae subsp. damselae. Food Control 2012. [DOI: 10.1016/j.foodcont.2012.02.011] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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37
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Simon-Sarkadi L, Pásztor-Huszár K, Dalmadi I, Kiskó G. Effect of high hydrostatic pressure processing on biogenic amine content of sausage during storage. Food Res Int 2012. [DOI: 10.1016/j.foodres.2011.10.029] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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38
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Lin CM, Kung HF, Huang YL, Huang CY, Su YC, Tsai YH. Histamine production by Raoultella ornithinolytica in canned tuna meat at various storage temperatures. Food Control 2012. [DOI: 10.1016/j.foodcont.2011.12.019] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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39
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Chemical characterisation, biogenic amines contents, and identification of fish species in cod and escolar steaks, and salted escolar roe products. Food Control 2012. [DOI: 10.1016/j.foodcont.2011.11.008] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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40
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Elmosallamy MAF. Novel Sensors for Batch and Flow Injection Analysis of Histamine Based on Crown Ethers. ELECTROANAL 2012. [DOI: 10.1002/elan.201100674] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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41
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TAHMOUZI SAEED, GHASEMLOU MEHRAN, ALIABADI FARIBORZSHOJAEE, SHAHRAZ FARZANEH, HOSSEINI HEDAYAT, KHAKSAR RAMIN. HISTAMINE FORMATION AND BACTERIOLOGICAL QUALITY IN SKIPJACK TUNA (KATSUWONUS PELAMIS): EFFECT OF DEFROSTING TEMPERATURE. J FOOD PROCESS PRES 2012. [DOI: 10.1111/j.1745-4549.2011.00650.x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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42
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Lee YC, Kung HF, Lin CS, Hwang CC, Lin CM, Tsai YH. Histamine production by Enterobacter aerogenes in tuna dumpling stuffing at various storage temperatures. Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.08.072] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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43
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Stojanović ZS, Švarc-Gajić JV. A simple and rapid method for histamine determination in fermented sausages by mediated chronopotentiometry. Food Control 2011. [DOI: 10.1016/j.foodcont.2011.05.022] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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44
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Li J, Ren F, Gu H, Li X, Gan B. Safety evaluation in vitro of Enterococcus durans from Tibetan traditional fermented yak milk. J Microbiol 2011; 49:721-8. [DOI: 10.1007/s12275-011-1062-9] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2011] [Accepted: 05/18/2011] [Indexed: 10/15/2022]
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45
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Prester L. Biogenic amines in fish, fish products and shellfish: a review. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2011; 28:1547-60. [DOI: 10.1080/19440049.2011.600728] [Citation(s) in RCA: 161] [Impact Index Per Article: 12.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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46
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Hwang CC, Kung HF, Lin CS, Hwang DF, Tsai YH. Bacteriological quality and histamine-forming bacteria associated with fish meats and environments in HACCP and non-HACCP fish processing factories. Food Control 2011. [DOI: 10.1016/j.foodcont.2011.03.025] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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47
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CHEN H, LEE Y, HWANG D, CHIOU T, TSAI Y. DETERMINATION OF HISTAMINE IN MAHI-MAHI FILLETS (CORYPHAENA HIPPURUS) IMPLICATED IN A FOODBORNE POISONING. J Food Saf 2011. [DOI: 10.1111/j.1745-4565.2011.00303.x] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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48
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Development and validation of an HPLC-FLD method for rapid determination of histamine in skipjack tuna fish (Katsuwonus pelamis). Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.11.060] [Citation(s) in RCA: 57] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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49
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Commercial test kits and the determination of histamine in traditional (ethnic) fish products-evaluation against an EU accepted HPLC method. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.10.069] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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50
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