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Kitanovski V, Demiri S. Determination of histamine levels in fresh fish using Near Infrared (NIR) technology. BIO WEB OF CONFERENCES 2023. [DOI: 10.1051/bioconf/20235802006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/12/2023] Open
Abstract
Fresh fish and fish products are highly perishable food. Development of fast, secure and non- destructive technique for estimation the presence and quantity of components which are related with safety of food products is of great interest for science but also and for the industry sector. Above-mentioned idea is the aim of this research work, precisely, determination of histamine levels in fresh fish with the use of different near infrared handheld devices. Histamine is one of biogenic amines among putrescine, cadaverine, tyramine which are non-volatile amines produced post mortem and are formed from decarboxylation of specific free amino acids in fish or shellfish tissue. Reason why we choose to developing technique for evaluation of histamine levels is EU Regulation 2073/2005 requires the determination of histamine at three different levels: 100, 200 and 400 mg/kg. For reaching the goal we decided to use paper-based technology for collecting samples for evaluation using Whatman grade 2 qualitative filter papers. In the first phase for validation of NIR devices specifications, and for creation of calibration curve we used histamine solution with 0.5, 1, 2.5 and 5 %. Results showed regression of R2 = 0.69 which indicates that NIR devices can be promising tools for spotting histamine beside small molecular weight.
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Gadoin E, Desnues C, Bouvier T, Roque D'orbcastel E, Auguet JC, Crochemore S, Adingra A, Bettarel Y. Tracking spoilage bacteria in the tuna microbiome. FEMS Microbiol Ecol 2022; 98:6702722. [PMID: 36124730 DOI: 10.1093/femsec/fiac110] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2022] [Revised: 09/03/2022] [Accepted: 09/15/2022] [Indexed: 12/14/2022] Open
Abstract
Like other seafood products, tuna is highly perishable and sensitive to microbial spoilage. Its consumption, whether fresh or canned, can lead to severe food poisoning due to the activity of specific microorganisms, including histamine-producing bacteria. Yet, many grey areas persist regarding their ecology, conditions of emergence, and proliferation in fish. In this study, we used 16S rRNA barcoding to investigate postmortem changes in the bacteriome of fresh and brine-frozen yellowfin tuna (Thunnus albacares), until late stages of decomposition (i.e. 120 h). The results revealed that despite standard refrigeration storage conditions (i.e. 4°C), a diverse and complex spoilage bacteriome developed in the gut and liver. The relative abundance of spoilage bacterial taxa increased rapidly in both organs, representing 82% of the bacterial communities in fresh yellowfin tuna, and less than 30% in brine-frozen tuna. Photobacterium was identified as one of the dominant bacterial genera, and its temporal dynamics were positively correlated with histamine concentration in both gut and liver samples, which ultimately exceeded the recommended sanitary threshold of 50 ppm in edible parts of tuna. The results from this study show that the sanitary risks associated with the consumption of this widely eaten fish are strongly influenced by postcapture storage conditions.
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Affiliation(s)
- Elsa Gadoin
- MARBEC, Marine Biodiversity, Exploitation and Conservation, Université Montpellier, CNRS, Ifremer, IRD, 093 Place Eugène Bataillon 34090, Montpellier, France
| | - Christelle Desnues
- Campus Technologique et Scientifique de Luminy, 163 avenue de Luminy - Bat. Méditerranée, 13288 Marseille, France
| | - Thierry Bouvier
- MARBEC, Marine Biodiversity, Exploitation and Conservation, Université Montpellier, CNRS, Ifremer, IRD, 093 Place Eugène Bataillon 34090, Montpellier, France
| | - Emmanuelle Roque D'orbcastel
- MARBEC, Marine Biodiversity, Exploitation and Conservation, Université Montpellier, CNRS, Ifremer, IRD, 093 Place Eugène Bataillon 34090, Montpellier, France
| | - Jean-Christophe Auguet
- MARBEC, Marine Biodiversity, Exploitation and Conservation, Université Montpellier, CNRS, Ifremer, IRD, 093 Place Eugène Bataillon 34090, Montpellier, France
| | - Sandrine Crochemore
- MARBEC, Marine Biodiversity, Exploitation and Conservation, Université Montpellier, CNRS, Ifremer, IRD, 093 Place Eugène Bataillon 34090, Montpellier, France
| | - Antoinette Adingra
- Centre de Recherche Océanologiques (CRO)- 29 rue des pêcheurs, Zone 3, Treichville, BP V 18 00225 Abidjan, Cote d'Ivoire
| | - Yvan Bettarel
- MARBEC, Marine Biodiversity, Exploitation and Conservation, Université Montpellier, CNRS, Ifremer, IRD, 093 Place Eugène Bataillon 34090, Montpellier, France
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3
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Abuhlega TA, Ali MR. Biogenic amines in fish: prevention and reduction. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16883] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Thuraya A. Abuhlega
- Food Sciences and Technology Department, Faculty of Agriculture University of Tripoli Tripoli Libya
| | - Marwa R. Ali
- Food Sciences Department, Faculty of Agriculture Cairo University Giza Egypt
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Identification of histamine in fish and fish products in Poland during 2014–2018. J Vet Res 2021; 65:483-486. [PMID: 35112003 PMCID: PMC8775728 DOI: 10.2478/jvetres-2021-0066] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2021] [Accepted: 11/22/2021] [Indexed: 11/21/2022] Open
Abstract
Abstract
Introduction
Histamine is one of the most important and toxic biogenic amines which may be present in food and may cause food poisoning in humans when contained at a high level. It is produced during bacterial decarboxylation of histidine in fish muscles. The aim of the study was to investigate the presence of histamine in fish and fish products available in Poland during 2014–2018.
Material and Methods
A total of 421 samples of raw (248), smoked (107), canned (50), and marinated fish (16) were analysed by high-performance liquid chromatography with diode array detection.
Results
Histamine was detected in 14.1% samples of raw fish, 29% of smoked fish, 22% of canned fish and 93.8% of marinated fish in concentrations ranging from 3.4 to 156.4 mg/kg. Content of this amine above 100 mg/kg was found in four samples: raw Atlantic salmon, smoked European sprat and two samples of marinated Atlantic herring.
Conclusion
The study showed that fish and fish products on the Polish market generally meet the food safety criteria for histamine and are safe for consumers.
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Pauline O, Chang HT, Tsai IL, Lin CH, Chen S, Chuang YK. Intelligent assessment of the histamine level in mackerel (Scomber australasicus) using near-infrared spectroscopy coupled with a hybrid variable selection strategy. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111524] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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6
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LÓPEZ AMQ, SANTOS FARD, MARTINS ES, SILVA ALDS, SANTOS ECLD. Pink and white shrimps from the Brazilian coast: pigment identification, antioxidant activity and microbial quality under different freezing-times. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.29920] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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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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Jaworska G, Sidor A, Pycia K, Jaworska-Tomczyk K, Surówka K. Packaging method and storage temperature affects microbiological quality and content of biogenic amines in Agaricus bisporus fruiting bodies. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100736] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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Xu L, Zhou J, Eremin S, Dias ACP, Zhang X. Development of ELISA and chemiluminescence enzyme immunoassay for quantification of histamine in drug products and food samples. Anal Bioanal Chem 2020; 412:4739-4747. [PMID: 32488385 DOI: 10.1007/s00216-020-02730-5] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2020] [Revised: 05/09/2020] [Accepted: 05/19/2020] [Indexed: 10/24/2022]
Abstract
Histamine (HA) is a biogenic amine associated with allergies and food poisoning. It is an important indicator of food freshness and quality. In recent years, a series of medical negligence cases have been reported to be related to the intravenous injection of antibiotics produced via fermentation with fish peptone due to HA contamination. To detect HA efficiently, mouse monoclonal antibody was developed. An enzyme-linked immunosorbent assay (ELISA) and a chemiluminescence enzyme immunoassay (CLEIA) were developed and compared with conventional HPLC analysis. Both immunoassays showed low cross-reactivity, low 50% inhibitive concentration (IC50; 1.2 μg/mL and 1.1 μg/mL), low limits of detection (LODs, IC10; 89.0 ng/mL and 73.4 ng/mL), and appreciable recoveries in spiked foods and drugs (from 73.4 to 131.0% and from 77.0 to 119.0%, espectively), demonstrating that the developed methods are sensitive, specific, fast, and reliable for HA detection in complicated real samples. Graphical abstract.
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Affiliation(s)
- Long Xu
- College of Biological Science and Engineering, Shaanxi University of Technology, East on the 1st Ring Road, Hanzhong, 723000, Shaanxi, China.,Department of Biology, Centre of Molecular and Environmental Biology, University of Minho, Campus de Gualtar, 4710-057, Braga, Portugal
| | - Jiping Zhou
- College of Biological Science and Engineering, Shaanxi University of Technology, East on the 1st Ring Road, Hanzhong, 723000, Shaanxi, China.,College of Veterinary Medicine, Xinjiang Agricultural University, Urumqi, 830052, Xinjiang, China
| | - Sergei Eremin
- Faculty of Chemistry, M.V. Lomonosov Moscow State University, Moscow, 119991, Russia
| | - Alberto C P Dias
- Department of Biology, Centre of Molecular and Environmental Biology, University of Minho, Campus de Gualtar, 4710-057, Braga, Portugal
| | - Xiaoying Zhang
- College of Biological Science and Engineering, Shaanxi University of Technology, East on the 1st Ring Road, Hanzhong, 723000, Shaanxi, China. .,Department of Biology, Centre of Molecular and Environmental Biology, University of Minho, Campus de Gualtar, 4710-057, Braga, Portugal. .,College of Veterinary Medicine, Northwest Agriculture and Forestry University, Yangling, 712100, Shaanxi, China. .,Department of Biomedical Sciences, Ontario Veterinary College, University of Guelph, Guelph, ON, N1G 2W1, Canada.
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Cicero A, Cammilleri G, Galluzzo FG, Calabrese I, Pulvirenti A, Giangrosso G, Cicero N, Cumbo V, Vella A, Macaluso A, Ferrantelli V. Histamine in Fish Products Randomly Collected in Southern Italy: A 6-Year Study. J Food Prot 2020; 83:241-248. [PMID: 31944140 DOI: 10.4315/0362-028x.jfp-19-305] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2019] [Accepted: 09/02/2019] [Indexed: 11/11/2022]
Abstract
ABSTRACT In total, 4,615 fresh and processed fish samples collected from 2010 to 2015 were analyzed for histamine by ultrahigh-performance liquid chromatography with diode array detection. Histamine levels were detected in 352 (7.6%) samples, with a maximum of 4,110 mg kg-1 and mean values of 908.9 ± 1,226.79 and 344.01 ± 451.18 mg kg-1 for fresh and processed fish samples, respectively. No histamine levels were found in canned tuna and smoked fish samples in contrast to most of the data reported in the literature. A low percentage (2.79%) of noncompliant samples was found. The highest mean values were found during 2011 and 2015 for fresh and processed fish samples, respectively, showing a significant (P < 0.05) difference between the sampling years. The histamine contents found in fresh fish samples were significantly higher (P < 0.05) than those of processed samples. Most of the positive samples came from street vendors, suggesting the need to improve inspection measures in these commercial categories to ensure fish product safety. HIGHLIGHTS
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Affiliation(s)
- Antonello Cicero
- Istituto Zooprofilattico Sperimentale della Sicilia "A. Mirri," Via Gino Marinuzzi 3, 90129, Palermo, Italy (ORCID: https://orcid.org/0000-0001-9262-116X [F.G.G.])
| | - Gaetano Cammilleri
- Istituto Zooprofilattico Sperimentale della Sicilia "A. Mirri," Via Gino Marinuzzi 3, 90129, Palermo, Italy (ORCID: https://orcid.org/0000-0001-9262-116X [F.G.G.])
| | - Francesco Giuseppe Galluzzo
- Istituto Zooprofilattico Sperimentale della Sicilia "A. Mirri," Via Gino Marinuzzi 3, 90129, Palermo, Italy (ORCID: https://orcid.org/0000-0001-9262-116X [F.G.G.])
| | - Ilaria Calabrese
- Istituto Zooprofilattico Sperimentale della Sicilia "A. Mirri," Via Gino Marinuzzi 3, 90129, Palermo, Italy (ORCID: https://orcid.org/0000-0001-9262-116X [F.G.G.])
| | - Andrea Pulvirenti
- Dipartimento di Scienze della Vita, Università degli studi di Modena e Reggio Emilia, Via Università 4, 41121 Modena, Italy
| | - Giuseppe Giangrosso
- Istituto Zooprofilattico Sperimentale della Sicilia "A. Mirri," Via Gino Marinuzzi 3, 90129, Palermo, Italy (ORCID: https://orcid.org/0000-0001-9262-116X [F.G.G.])
| | - Nicola Cicero
- Dipartimento Biomorf, Università di Messina, V.le Annunziata, Pan Lab, 98122 Messina, Italy
| | - Valentina Cumbo
- Istituto Zooprofilattico Sperimentale della Sicilia "A. Mirri," Via Gino Marinuzzi 3, 90129, Palermo, Italy (ORCID: https://orcid.org/0000-0001-9262-116X [F.G.G.])
| | - Antonio Vella
- Istituto Zooprofilattico Sperimentale della Sicilia "A. Mirri," Via Gino Marinuzzi 3, 90129, Palermo, Italy (ORCID: https://orcid.org/0000-0001-9262-116X [F.G.G.])
| | - Andrea Macaluso
- Istituto Zooprofilattico Sperimentale della Sicilia "A. Mirri," Via Gino Marinuzzi 3, 90129, Palermo, Italy (ORCID: https://orcid.org/0000-0001-9262-116X [F.G.G.])
| | - Vincenzo Ferrantelli
- Istituto Zooprofilattico Sperimentale della Sicilia "A. Mirri," Via Gino Marinuzzi 3, 90129, Palermo, Italy (ORCID: https://orcid.org/0000-0001-9262-116X [F.G.G.])
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Gagic M, Jamroz E, Krizkova S, Milosavljevic V, Kopel P, Adam V. Current Trends in Detection of Histamine in Food and Beverages. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:773-783. [PMID: 30585064 DOI: 10.1021/acs.jafc.8b05515] [Citation(s) in RCA: 50] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Histamine is a heterocyclic amine formed by decarboxylation of the amino acid l-histidine. It is involved in the local regulation of physiological processes but also can occur exogenously in the food supply. Histamine is toxic at high intakes; therefore, determination of the histamine level in food is an important aspect of food safety. This article will review the current understanding of physiological functions of endogenous and ingested histamine with a particular focus placed on existing and emerging technologies for histamine quantification in food. Methods reported in this article are sequentially arranged and provide a brief overview of analytical methods reported, including those based on nanotechnologies.
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Affiliation(s)
- Milica Gagic
- Department of Chemistry and Biochemistry, Faculty of AgriSciences , Mendel University in Brno , Zemedelska 1 , CZ-613 00 Brno , Czech Republic
- Central European Institute of Technology , Brno University of Technology , Purkynova 123 , CZ-612 00 Brno , Czech Republic
| | - Ewelina Jamroz
- Institute of Chemistry , University of Agriculture in Cracow , Balicka Street 122 , PL-30-149 Cracow , Poland
| | - Sona Krizkova
- Department of Chemistry and Biochemistry, Faculty of AgriSciences , Mendel University in Brno , Zemedelska 1 , CZ-613 00 Brno , Czech Republic
- Central European Institute of Technology , Brno University of Technology , Purkynova 123 , CZ-612 00 Brno , Czech Republic
| | - Vedran Milosavljevic
- Department of Chemistry and Biochemistry, Faculty of AgriSciences , Mendel University in Brno , Zemedelska 1 , CZ-613 00 Brno , Czech Republic
- Central European Institute of Technology , Brno University of Technology , Purkynova 123 , CZ-612 00 Brno , Czech Republic
| | - Pavel Kopel
- Department of Chemistry and Biochemistry, Faculty of AgriSciences , Mendel University in Brno , Zemedelska 1 , CZ-613 00 Brno , Czech Republic
- Central European Institute of Technology , Brno University of Technology , Purkynova 123 , CZ-612 00 Brno , Czech Republic
| | - Vojtech Adam
- Department of Chemistry and Biochemistry, Faculty of AgriSciences , Mendel University in Brno , Zemedelska 1 , CZ-613 00 Brno , Czech Republic
- Central European Institute of Technology , Brno University of Technology , Purkynova 123 , CZ-612 00 Brno , Czech Republic
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Arulkumar A, Paramasivam S, Rameshthangam P, Paramithiotis S. Evaluation of psychrophilic, mesophilic, histamine forming bacteria and biogenic amine content in the muscle of mud spiny lobster,Panulirus polyphagus(HERBST, 1793) during ice storage. J Food Saf 2018. [DOI: 10.1111/jfs.12582] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- A. Arulkumar
- Department of Oceanography and Coastal Area StudiesSchool of Marine Sciences, Alagappa University, Thondi Campus Thondi Tamil Nadu India
- Achariya Arts and Science College (Affiliated to Pondicherry University) Puducherry India
| | - S. Paramasivam
- Department of Oceanography and Coastal Area StudiesSchool of Marine Sciences, Alagappa University, Thondi Campus Thondi Tamil Nadu India
| | - P. Rameshthangam
- Department of Biomedical SciencesAlagappa University Karaikudi Tamil Nadu India
| | - S. Paramithiotis
- Department of Food Science and Human NutritionAgricultural University of Athens Athens Greece
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Casalinuovo F, Brindisi D, Rippa P, Ceniti C, Ciambrone L, Musarella R, Costanzo N. Microbiological Quality and Safety of Skipjack Tuna Loins ( Katsuwonus pelamis) Intented for Canning. MACEDONIAN VETERINARY REVIEW 2018. [DOI: 10.1515/macvetrev-2017-0028] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
Abstract
Tuna is a food widely consumed fresh and canned as well. After catching and filleting, a pre-cooking step is normally followed by freezing and shipping to canning industry as loins. The aim of this paper was to assess the microbiological quality and safety of tuna loins (50 samples) imported by an Italian canned tuna producer from two different FAO fishing areas. Total bacterial count (TBC), Coliforms, Enterobacteriaceae, Escherichia coli, Listeria monocytogenes, Salmonella, Staphylococcus aureus, Vibrio parahaemolyticus, Vibrio cholera, pH measurement, S. aureus enterotoxin and histamine levels were evaluated. Significant differences were evidenced for TBC, Enterobacteriaceae, E. coli, Coliforms and pH between fishing areas. Staphylococcus aureus was detected in all the samples tested at 1 to 3 Log cfu/g; Staphylococcus warneri, S. saprophyticus, S. epidermidis, S. hominis, S. intermedius, S. vitulinus and S. sciuri were also identified. Listeria monocytogenes, Salmonella, Vibrio parahaemolyticus, Vibrio cholera and Staphylococcus aureus enterotoxin were not detected. Histamine ranged between 0 to 5 mg/kg. The tuna loins analysed in this paper have to be considered safe; staphylococci presence represents a possible concern and has to been taken in account when risk analysis is carried out.
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Affiliation(s)
- Francesco Casalinuovo
- Institute for Experimental Veterinary Medicine of Southern Italy , Viale Crotone 88100 Catanzaro , Italy
| | - Donatella Brindisi
- Quality Manager Intertonno Srl, Zona Industriale Lotti 20/21 89843 Maierato (VV) , Italy
| | - Paola Rippa
- Institute for Experimental Veterinary Medicine of Southern Italy , Viale Crotone 88100 Catanzaro , Italy
| | - Carlotta Ceniti
- Department of Health Sciences , Magna Graecia University , Viale Europa - Loc. Germaneto Edificio delle Bioscienze 88100 – Catanzaro (CZ) , Italy
| | - Lucia Ciambrone
- Institute for Experimental Veterinary Medicine of Southern Italy , Viale Crotone 88100 Catanzaro , Italy
| | - Rosanna Musarella
- Institute for Experimental Veterinary Medicine of Southern Italy , Viale Crotone 88100 Catanzaro , Italy
| | - Nicola Costanzo
- Department of Health Sciences , Magna Graecia University , Viale Europa - Loc. Germaneto Edificio delle Bioscienze 88100 – Catanzaro (CZ) , Italy
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14
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Modeling the effect of pre-treatment with nisin enriched osmotic solution on the shelf life of chilled vacuum packed tuna. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2017.08.014] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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15
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Chung BY, Park SY, Byun YS, Son JH, Choi YW, Cho YS, Kim HO, Park CW. Effect of Different Cooking Methods on Histamine Levels in Selected Foods. Ann Dermatol 2017; 29:706-714. [PMID: 29200758 PMCID: PMC5705351 DOI: 10.5021/ad.2017.29.6.706] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2016] [Revised: 02/21/2017] [Accepted: 03/08/2017] [Indexed: 11/23/2022] Open
Abstract
BACKGROUND Histamine in food is known to cause food poisoning and allergic reactions. We usually ingest histamine in cooked food, but there are few studies about the influence of cooking method on the histamine level. OBJECTIVE The purpose of this study was to determine the influence of cooking methods on the concentration of histamine in foods. METHODS The foods chosen were those kinds consumed frequently and cooked by grilling, boiling, and frying. The histamine level of the food was measured using enzyme-linked immunosorbent assay. RESULTS Grilled seafood had higher histamine levels than raw or boiled seafood. For meat, grilling increased the histamine level, whereas boiling decreased it. For eggs, there was not much difference in histamine level according to cooking method. Fried vegetables had higher histamine levels than raw vegetables. And fermented foods didn't show much difference in histamine level after being boiled. CONCLUSION The histamine level in food has changed according to the cooking method used to prepare it. Frying and grilling increased histamine level in foods, whereas boiling had little influence or even decreased it. The boiling method might be helpful to control the effect of histamine in histamine-sensitive or susceptible patients, compared with frying and grilling.
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Affiliation(s)
- Bo Young Chung
- Department of Dermatology, Hallym University Kangnam Sacred Heart Hospital, Hallym University College of Medicine, Seoul, Korea
| | - Sook Young Park
- Department of Dermatology, Hallym University Kangnam Sacred Heart Hospital, Hallym University College of Medicine, Seoul, Korea
| | - Yun Sun Byun
- Department of Dermatology, Hallym University Kangnam Sacred Heart Hospital, Hallym University College of Medicine, Seoul, Korea
| | - Jee Hee Son
- Department of Dermatology, Hallym University Kangnam Sacred Heart Hospital, Hallym University College of Medicine, Seoul, Korea
| | - Yong Won Choi
- Department of Dermatology, Hallym University Kangnam Sacred Heart Hospital, Hallym University College of Medicine, Seoul, Korea
| | - Yong Se Cho
- Department of Dermatology, Hallym University Kangnam Sacred Heart Hospital, Hallym University College of Medicine, Seoul, Korea
| | - Hye One Kim
- Department of Dermatology, Hallym University Kangnam Sacred Heart Hospital, Hallym University College of Medicine, Seoul, Korea
| | - Chun Wook Park
- Department of Dermatology, Hallym University Kangnam Sacred Heart Hospital, Hallym University College of Medicine, Seoul, Korea
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Economou V, Gousia P, Kemenetzi D, Sakkas H, Papadopoulou C. Microbial Quality and Histamine Producing Microflora Analysis of the Ice Used for Fish Preservation. J Food Saf 2016. [DOI: 10.1111/jfs.12285] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Vangelis Economou
- Department of Hygiene and Technology of Foods of Animals Origin, Faculty of Veterinary Medicine, School of Health Sciences; Aristotle University of Thessaloniki; Thessaloniki 54124 Greece
| | - Panagiota Gousia
- Food, Water & Environmental Microbiology Unit, Microbiology Department; Medical School, University of Ioannina; Ioannina 45110 Greece
| | - Despoina Kemenetzi
- Department of Fisheries and Aquaculture; Technological and Educational Institute of Epirus; Igoumenitsa 46 100 Greece
| | - Hercules Sakkas
- Food, Water & Environmental Microbiology Unit, Microbiology Department; Medical School, University of Ioannina; Ioannina 45110 Greece
| | - Chrissanthy Papadopoulou
- Food, Water & Environmental Microbiology Unit, Microbiology Department; Medical School, University of Ioannina; Ioannina 45110 Greece
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Hongpattarakere T, Buntin N, Nuylert A. Histamine development and bacterial diversity in microbially-challenged tonggol (Thunnus tonggol) under temperature abuse during canning manufacture. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:245-56. [PMID: 26787946 PMCID: PMC4711466 DOI: 10.1007/s13197-015-2042-6] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/06/2015] [Accepted: 09/16/2015] [Indexed: 11/28/2022]
Abstract
Histamine formation and bacteriological changes caused by temperature abuse commonly occurring in the manufacturing process of standard canned tuna was assessed in microbiologically challenged tonggol (Thunnus tonggol). The in situ challenge was performed by water-soaking at 26-28 °C for 7 h to ensure the multiplication and active phase of fish microflora. Right after pre-cooking to back-bone temperature (BBT) of 50-52 °C, histamine dropped to 5.17 ± 2.71 ppm, and slowly reached 6.84 ± 1.69 ppm at 16 h abuse. On the contrary, histamine was reduced to 2.87 ± 1.23 ppm and eventually reached 5.01 ± 1.32 ppm at 24 h abuse in the pre-cooked fish previously frozen. The numbers of total aerobic bacteria, Enterobactericeae, psychrotroph, histamine forming bacteria (HFB) and diversity of fish microflora were revealed by cultural and nested PCR-Denaturing Gradient Gel Electrophoresis (PCR-DGGE) techniques. Interestingly, frozen storage effectively halted histamine formation in raw fish throughout 16 h abuse despite the presence of HFB. These included the prolific strains of Morganella morganii, Proteus penneri, Proteus mirabilin, Citrobacter spp. The nested PCR-DGGE profile confirmed the presence of M. morganii and Citrobacter spp. in raw fish. These prolific strains were hardly observed in the precooked fish previously frozen. Frozen storage did not only promote even histamine distribution throughout fish muscle but also enhanced histamine loss during thawing and pre-cooking. Therefore, pre-cooking and frozen storage were proven to be the effective combined hurdles not only to reduce but also prolong histamine formation of the challenged toggol throughout 24 h of temperature abuse during canning process.
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Affiliation(s)
- Tipparat Hongpattarakere
- Department of Industrial Biotechnology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112 Thailand
| | - Nirunya Buntin
- Department of Industrial Biotechnology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112 Thailand
| | - Aem Nuylert
- Department of Industrial Biotechnology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112 Thailand
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McCarthy S, Bjornsdottir-Butler K, Benner R. Storage Time and Temperature Effects on Histamine Production in Tuna Salad Preparations. J Food Prot 2015; 78:1343-9. [PMID: 26197286 DOI: 10.4315/0362-028x.jfp-14-523] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Scombrotoxin fish poisoning (SFP), also known as histamine (Hst) poisoning, has been associated with consumption of scombroid-type fish, including tuna and tuna fish products. Preparation of commercial tuna salad contaminated with Hstproducing bacteria (HPB), combined with time-temperature abuse, can present a food safety hazard. A potential source of HPB is raw ingredients, such as celery and onions. The objectives of this study were to determine whether raw ingredients can be a source of HPB and to ascertain the effects of storage time (up to 4 days or 4 weeks) and temperature (4, 10, 18, 25, 30°C) on growth and Hst production by high-HPB (>1,000 ppm of Hst) in tuna salad preparations. Pantoea-Erwinia, Erwinia persicinus, Erwinia spp., and Enterobacter pyrinus isolated from celery in this study were used to inoculate tuna salad and tuna salad with celery or onion. HPB numbers were 0.7 to 4.3 log most probable number per g higher in the presence of celery or onion versus plain tuna salad (3:1 tuna:mayonnaise). E. pyrinus-inoculated plain tuna salad and tuna salad with celery and onion had >500 ppm of Hst after 2 days at 30°C and 4 days at 25°C. E. pyrinus-inoculated salad with celery and onion had >500 ppm of Hst after 4 days at 18°C and 2 weeks at 10°C. Raw celery can introduce HPB into tuna salad, which can cause SFP if the product is time-temperature abused. Tuna salad products must be refrigerated at ≤4°C to prevent growth and Hst production by the HPB used in this study, to protect consumers from potential SFP.
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Affiliation(s)
- Susan McCarthy
- U.S. Food and Drug Administration, Division of Seafood Science and Technology, Gulf Coast Seafood Laboratory, 1 Iberville Drive, Dauphin Island, Alabama 36528, USA.
| | - Kristin Bjornsdottir-Butler
- U.S. Food and Drug Administration, Division of Seafood Science and Technology, Gulf Coast Seafood Laboratory, 1 Iberville Drive, Dauphin Island, Alabama 36528, USA
| | - Ronald Benner
- U.S. Food and Drug Administration, Division of Seafood Science and Technology, Gulf Coast Seafood Laboratory, 1 Iberville Drive, Dauphin Island, Alabama 36528, USA
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Bjornsdottir-Butler K, Bowers JC, Benner RA. Prevalence and Characterization of High Histamine-Producing Bacteria in Gulf of Mexico Fish Species. J Food Prot 2015; 78:1335-42. [PMID: 26197285 DOI: 10.4315/0362-028x.jfp-15-012] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Recent developments in detection and enumeration of histamine-producing bacteria (HPB) have created powerful molecular-based tools to better understand the presence of spoilage bacteria and conditions, resulting in increased risk of scombrotoxin fish poisoning. We examined 235 scombrotoxin-forming fish from the Gulf of Mexico for the presence of high HPB. Photobacterium damselae subsp. damselae was the most prevalent HPB (49%), followed by Morganella morganii (14%), Enterobacter aerogenes (4%), and Raoultella planticola (3%). The growth characteristics and histamine production capabilities of the two most prevalent HPB were further examined. M. morganii and P. damselae had optimum growth at 35°C and 30 to 35°C and 0 to 2% and 1 to 3% NaCl, respectively. P. damselae produced significantly (P < 0.001) higher histamine than M. morganii in inoculated mahimahi and Spanish mackerel incubated at 30°C for 24 h, but histamine production was not significantly different between the two HPB in inoculated tuna, possibly due to differences in muscle composition and salt content. Results in this study showed that P. damselae was the most prevalent high HPB in Gulf of Mexico fish. In addition, previously reported results using the traditional Niven's method may underreport the prevalence of P. damselae. Molecular-based methods should be used in addition to culture-based methods to enhance detection and enumeration of HPB.
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Affiliation(s)
- Kristin Bjornsdottir-Butler
- U.S. Food and Drug Administration, Division of Seafood Science and Technology, Gulf Coast Seafood Laboratory, 1 Iberville Drive, Dauphin Island, Alabama 36528, USA.
| | - John C Bowers
- U.S. Food and Drug Administration, Division of Public Health Informatics and Analytics, College Park, Maryland 20740, USA
| | - Ronald A Benner
- U.S. Food and Drug Administration, Division of Seafood Science and Technology, Gulf Coast Seafood Laboratory, 1 Iberville Drive, Dauphin Island, Alabama 36528, USA
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20
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Chong CY, Abu Bakar F, Rahman RA, Bakar J, Zaman MZ. Biogenic amines, amino acids and microflora changes in Indian mackerel (Rastrellinger kanagurta) stored at ambient (25-29 °C) and ice temperature (0 °C). JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2014; 51:1118-25. [PMID: 24876644 PMCID: PMC4033756 DOI: 10.1007/s13197-012-0621-3] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/16/2011] [Accepted: 01/13/2012] [Indexed: 11/29/2022]
Abstract
Biogenic amines formation in Indian mackerel of tropical region was investigated during storage at ambient (25-29 °C) and ice temperature (0 °C) in relation with changes of amino acids content and amines forming bacteria. All amines increased significantly during storage at two temperatures except for spermidine and spermine. Histamine concentration of 363.5 ppm was detected after 16 h stored at ambient temperature. Aerobic plate count of fish stored at ambient temperature reached 6.98 log CFU g(-1) after 16 h, close to the upper limit (7 log CFU g(-1)) suggested by International Commission on the Microbiological Specifications for Foods (ICMSF). However, proper icing procedure retarded the formation of histamine effectively, resulting only 8.31 ppm after 16 days of ice storage. Aerobic plate count of 5.99 and 7.72 log CFU g(-1) were recorded for fish stored in ice after 16 days and ambient temperature after 20 h, respectively. Histamine exhibited high correlation with histidine (r(2) = -0.963, P < 0.01) as well as cadaverine with lysine (r(2) = -0.750, P < 0.05). However, tyramine-tyrosine demonstrated a weaker relationship (r(2) = -0.138, P > 0.05). As storage time progressed, the amines forming bacteria grew significantly except for that stored in ice.
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Affiliation(s)
- Cheong Yew Chong
- />Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM Serdang, 43400 Selangor D.E. Malaysia
| | - Fatimah Abu Bakar
- />Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM Serdang, 43400 Selangor D.E. Malaysia
| | - Russly Abdul Rahman
- />Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM Serdang, 43400 Selangor D.E. Malaysia
| | - Jamilah Bakar
- />Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM Serdang, 43400 Selangor D.E. Malaysia
| | - Muhammad Zukhrufuz Zaman
- />Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM Serdang, 43400 Selangor D.E. Malaysia
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García-Tapia G, Barba-Quintero G, Gallegos-Infante JA, Aguilar RP, Ruíz-Cortés JA, Ramírez JA. Influence of physical damage and freezing on histamine concentration and microbiological quality of yellowfin tuna during processing. FOOD SCIENCE AND TECHNOLOGY 2013. [DOI: 10.1590/s0101-20612013005000061] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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22
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Akbari-Adergani B, Hosseini H, Shekarchi M, Pirali-Hamedani M. A Competitive Histamine Evaluation of Canned Tuna Fish Samples by Electrochemical and Immunochemical Methods for Post Market Surveillance. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2012. [DOI: 10.1080/10942912.2010.521964] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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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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24
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Biogenic amines and potential histamine – Forming bacteria in Rihaakuru (a cooked fish paste). Food Chem 2011; 128:479-84. [DOI: 10.1016/j.foodchem.2011.03.057] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2010] [Revised: 02/04/2011] [Accepted: 03/10/2011] [Indexed: 11/22/2022]
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25
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Guillier L, Thébault A, Gauchard F, Pommepuy M, Guignard A, Malle P. A risk-based sampling plan for monitoring of histamine in fish products. J Food Prot 2011; 74:302-10. [PMID: 21333153 DOI: 10.4315/0362-028x.jfp-10-234] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
In 2008, the French Institute for Public Health Surveillance reported an increase in the number of histamine food poisoning outbreaks and cases in France. The aim of this study was to propose a new monitoring plan for characterizing consumers' exposure to histamine through fishery products. As fish products of concern are numerous, we proposed that the number of samples allocated for a fish category be chosen based on the risk associated with the category. Point risk estimates of histamine poisoning were assessed with the Risk Ranger tool. Fresh fish with high histidine content was found to contribute most to the number of cases. The (estimated) risks associated with the consumption of canned and deep-frozen fish appear marginal as compared with the risk associated with fresh fish with high histidine concentrations. Accordingly, we recommend excluding canned and deep-frozen fish from the monitoring plan, although these risk estimates can be biased. Within a category, samples were proportional to the relative food consumption of the different fishes. The spatial and seasonal consumption patterns were also taken into account for the design of the new monitoring plan. By testing appropriate numbers of samples from categories of fish products of concern, this plan will permit investigation of trends or comparison of product categories presenting risks of histamine poisoning.
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Affiliation(s)
- L Guillier
- Anses, Unité Appréciation Quantitative des Risques Microbiologie et Santé Animale, DSA, Maisons Alfort, France.
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Origin of the putrescine-producing ability of the coagulase-negative bacterium Staphylococcus epidermidis 2015B. Appl Environ Microbiol 2010; 76:5570-6. [PMID: 20581187 DOI: 10.1128/aem.00441-10] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
A multiplex PCR method, aimed at the detection of genes associated with biogenic amine production, identified the odc gene encoding ornithine decarboxylase in 1 of 15 strains of Staphylococcus epidermidis. The ability of the positive strain, S. epidermidis 2015B, to produce putrescine in vitro was demonstrated by high-performance liquid chromatography (HPLC). In this strain, the odc gene was detected on plasmid DNA, suggesting that the ability to form putrescine is carried by a mobile element, which explains the fact that the trait is strain dependent within the S. epidermidis species. A 6,292-bp nucleotide sequence harboring the putative odc gene was determined. S. epidermidis ornithine decarboxylase (ODC) showed 60 to 65% sequence identity with known ODCs of Gram-positive as well as Gram-negative bacteria. Downstream of the odc gene, a gene encoding a putative amino acid transporter was found that shared 59% sequence identity with the ornithine/putrescine exchanger (PotE) of Escherichia coli. Cloning and expression of the potE gene of S. epidermis 2015B in Lactococcus lactis demonstrated that the gene product transported ornithine and putrescine into the cells and efficiently exchanged putrescine for ornithine. Analysis of the flanking regions showed high identity levels with different S. epidermidis plasmid sequences, which would confirm the plasmidic location of the odc operon. It follows that the odc and potE gene pair encodes a putrescine-producing pathway in S. epidermis 2015B that was acquired through horizontal gene transfer.
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27
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Vosikis V, Papageorgopoulou A, Economou V, Frillingos S, Papadopoulou C. Survey of the histamine content in fish samples randomly selected from the Greek retail market. FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE 2008; 1:122-9. [DOI: 10.1080/02652030802527147] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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28
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Tsironi T, Gogou E, Velliou E, Taoukis PS. Application and validation of the TTI based chill chain management system SMAS (Safety Monitoring and Assurance System) on shelf life optimization of vacuum packed chilled tuna. Int J Food Microbiol 2008; 128:108-15. [DOI: 10.1016/j.ijfoodmicro.2008.07.025] [Citation(s) in RCA: 63] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2008] [Revised: 07/25/2008] [Accepted: 07/29/2008] [Indexed: 11/25/2022]
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