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Aladhadh M, Nasser Binjawhar D, Abd El-Kader Ebrahim HNED, Radhi KS, Almatrafi M, Fayad E, Al-Saman MA, Elsanhoty RM. Investigation of Biogenic Amine Levels and Microbiological Activity as Quality Markers in Some Dairy and Fish Products in Food Markets in the Kingdom of Saudi Arabia. ACS OMEGA 2024; 9:19193-19202. [PMID: 38708229 PMCID: PMC11064202 DOI: 10.1021/acsomega.3c10347] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/25/2023] [Revised: 03/10/2024] [Accepted: 03/27/2024] [Indexed: 05/07/2024]
Abstract
This study aimed to verify the presence of biogenic amines (BAs) and evaluate the microbiological activity of some food samples collected from retail stores in the Kingdom of Saudi Arabia. A total of thirty-five dairy and fish products were collected and analyzed for BAs, including putrescine (PUT), cadaverine (CAD), spermidine (SPE), histamine (HIS), spermine (SPR), and tyramine (TYR), as well as for total colony count (TCC), lactic acid bacteria (LAB), Enterobacteriaceae, yeast and mold (Y and M), coliforms, and aerobic sporulation count (ASF). The thin layer chromatography (TLC) method was used in the analytical methodology to identify the BAs. The results showed the presence of BAs in all dairy products, but their concentration did not exceed the maximum permissible limit, which in contrast was established by the Food and Drug Administration (FDA) at 10 mg/100 g. The amounts of BAs in fish products varied significantly. All fish product samples contained levels of BAs below the permissible limit. Results of an independent study also indicated potential toxicity at levels of BAs (>10 mg/100 g) in Egyptian herring. Enterobacteriaceae and the coli group were present in higher concentrations in the Egyptian herring samples, whereas other samples (particularly frozen shrimp) showed increased TCC levels with a higher concentration of histamine-producing bacteria. From a consumer safety perspective, this study also indicated that food samples generally contained acceptable levels of BAs. In conclusion, there is a need to improve and standardize food quality and hygiene practices during production and storage to ensure human safety and prevent HIS formation.
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Affiliation(s)
- Mohammed Aladhadh
- Department
of Food Science and Human Nutrition, College of Agriculture and Food, Qassim University, Buraydah 51452, Saudi
Arabia
| | - Dalal Nasser Binjawhar
- Department
of Chemistry, College of Sciences, Princess
Nourah Bint Abdulrahman University, P.O. Box 84428, Riyadh 11671, Saudi Arabia
| | | | - Khadija S. Radhi
- Department
of Science and Nutrition, Colleague of Science, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia
| | - Manal Almatrafi
- Department
of Science and Nutrition, Colleague of Science, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia
| | - Eman Fayad
- Department
of Biotechnology, Colleague of Science, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia
| | - Mahmoud A. Al-Saman
- Department
of Industrial Biotechnology, Genetic Engineering and Biotechnology
Research Institute, University of Sadat
City (USC), Sadat
City 32897, Egypt
| | - Rafaat M. Elsanhoty
- Department
of Industrial Biotechnology, Genetic Engineering and Biotechnology
Research Institute, University of Sadat
City (USC), Sadat
City 32897, Egypt
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Bogdanović T, Petričević S, Brkljača M, Listeš I, Pleadin J. Biogenic amines in selected foods of animal origin obtained from the Croatian retail market. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2020; 37:815-830. [PMID: 32077803 DOI: 10.1080/19440049.2020.1726503] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
This study aimed to investigate the presence of eight biogenic amines (BAs): tryptamine (TRP), phenylethylamine (PHE), putrescine (PUT), cadaverine (CAD), histamine (HIS), tyramine (TYR), spermidine (SPD) and spermine (SPM) in cheese, fish & fishery products and meat & meat products obtained from the Croatian retail market. A selective and robust method of high-performance liquid chromatography (HPLC) with diode array detection (DAD) was applied for the determination of BAs in a total of 91 samples in accordance with the performance criteria outlined in the European legislation. A high inter- and intra-food group variability of the amounts of BAs was observed. In the analysed samples, the most represented amines were TYR, HIS, CAD and PUT. Based on the highest content of the most toxic BAs (HIS and TYR) and consequential food safety concerns, the studied food groups can be ranked in the following order: cheese (HIS up to 106.4 mg/kg; TYR up to 206.6 mg/kg), fish &fishery products (HIS up to 98.8 mg/kg; TYR up to 47.9 mg/kg), and meat & meat products (HIS up to 20.0 mg/kg; TYR up to 117.5 mg/kg). The total BA content was significantly higher (p < .05) in fermented in comparison with other food. The study aimed to contribute to the knowledge on BA toxicity and food quality, as well as to support the indispensable future studies of consumption data and exposure assessment, to the end of defining allowable BA concentrations in food.
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Affiliation(s)
- Tanja Bogdanović
- Veterinary Institute Split, Croatian Veterinary Institute, Split, Croatia
| | - Sandra Petričević
- Veterinary Institute Split, Croatian Veterinary Institute, Split, Croatia
| | - Mia Brkljača
- Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
| | - Irena Listeš
- Veterinary Institute Split, Croatian Veterinary Institute, Split, Croatia
| | - Jelka Pleadin
- Laboratory for Analytical Chemistry, Croatian Veterinary Institute, Zagreb, Croatia
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Bai J, Baker GL, Baker SM, Goodrich Schneider RM, Montazeri N, Sarnoski PJ. Simultaneous Determination of Amino Acids and Biogenic Amines in Tuna and Mahi-Mahi by Reversed-Phase Ultra-High Performance Liquid Chromatography. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2019. [DOI: 10.1080/10498850.2019.1652715] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Jing Bai
- Food Science and Human Nutrition Department, University of Florida, Gainesville, FL, USA
| | - George L. Baker
- Food Science and Human Nutrition Department, University of Florida, Gainesville, FL, USA
| | - Shirley M. Baker
- School of Forest Resources and Conservation, University of Florida, Gainesville, FL, USA
| | | | - Naim Montazeri
- Food Science and Human Nutrition Department, University of Florida, Gainesville, FL, USA
| | - Paul J. Sarnoski
- Food Science and Human Nutrition Department, University of Florida, Gainesville, FL, USA
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Messina CM, Bono G, Arena R, Randazzo M, Morghese M, Manuguerra S, La Barbera L, Ozogul F, Sadok S, Santulli A. The combined impact of cold smoking and natural antioxidants on quality and shelf life of dolphinfish ( Coryphaena hippurus) fillets. Food Sci Nutr 2019; 7:1239-1250. [PMID: 31024697 PMCID: PMC6475737 DOI: 10.1002/fsn3.946] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2018] [Revised: 12/12/2018] [Accepted: 12/16/2018] [Indexed: 11/10/2022] Open
Abstract
This study aimed to produce new value-added products from dolphinfish (Coryphaena hippurus) as fillets when using cold smoking combined with natural antioxidants, obtained from Halocnemum strobilaceum a plant belonging to halophytes. The fillet treatments were controlled (untreated), immersed in standard brine (STD), treated with NaCI and antioxidant before freezing (Aox-pre) and treated with NaCl and antioxidant after thawing (Aox-post). The quality of dolphinfish fillets was assessed using sensory, biochemical, microbiological, and technological parameters. Treating fillets with antioxidants before freezing and cold smoking (Aox-pre) enhanced significantly the shelf life, as well as improved the biochemical, microbiological, and sensory aspects of the product. Aox-pre fillets had the lowest peroxide values (PV) and malondialdehyde (MDA) content, demonstrating that the immediate treatment of fillets with the polyphenols protected lipids from peroxidation. The smoking process, together with antioxidant treatment, significantly reduced microbial counts after 15 days of storage, compared to the control. Overall, combining antioxidant treatments with cold smoking has a positive effect on the quality of Aox-pre fillets with respect to both sensory components and biochemical parameters associated with shelf life. Consequently, Aox-pre treatment enhances the marketability of this species, promoting local and seasonal products, contributing to costal fisheries sustainability.
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Affiliation(s)
- Concetta Maria Messina
- Laboratorio di Biochimica Marina ed EcotossicologiaDipartimento di Scienze della terra e del Mare DiSTeMUniversità degli Studi di PalermoTrapaniItaly
| | - Gioacchino Bono
- Istituto per l'Ambiente Marino CostieroConsiglio Nazionale delle RicercheMazara del ValloItaly
| | - Rosaria Arena
- Laboratorio di Biochimica Marina ed EcotossicologiaDipartimento di Scienze della terra e del Mare DiSTeMUniversità degli Studi di PalermoTrapaniItaly
| | - Mariano Randazzo
- Istituto di Biologia marinaConsorzio Universitario della Provincia di TrapaniTrapaniItaly
| | - Maria Morghese
- Laboratorio di Biochimica Marina ed EcotossicologiaDipartimento di Scienze della terra e del Mare DiSTeMUniversità degli Studi di PalermoTrapaniItaly
- Istituto di Biologia marinaConsorzio Universitario della Provincia di TrapaniTrapaniItaly
| | - Simona Manuguerra
- Laboratorio di Biochimica Marina ed EcotossicologiaDipartimento di Scienze della terra e del Mare DiSTeMUniversità degli Studi di PalermoTrapaniItaly
- Istituto di Biologia marinaConsorzio Universitario della Provincia di TrapaniTrapaniItaly
| | - Laura La Barbera
- Istituto di Biologia marinaConsorzio Universitario della Provincia di TrapaniTrapaniItaly
| | - Fatih Ozogul
- Department of Seafood Processing TechnologyFaculty of FisheriesCukurova UniversityAdanaTurkey
| | - Saloua Sadok
- Laboratoire de Biotechnologie Bleu et Bioproduits Aquatiques (B3Aqua)INSTM, Centre La GouletteTunisTunisie
| | - Andrea Santulli
- Laboratorio di Biochimica Marina ed EcotossicologiaDipartimento di Scienze della terra e del Mare DiSTeMUniversità degli Studi di PalermoTrapaniItaly
- Istituto di Biologia marinaConsorzio Universitario della Provincia di TrapaniTrapaniItaly
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Arulkumar A, Balamurugan A, Paramasivam S, Rameshthangam P, Paramithiotis S. Physicochemical and Microbiological Changes During Drying of Wolf Herring (Chirocentrus dorab) and Coastal Trevally (Carangoides coeruleopinnatus). JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2017. [DOI: 10.1080/10498850.2017.1362683] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Abimannan Arulkumar
- Department of Oceanography and Coastal Area Studies, School of Marine Sciences, Alagappa University, Thondi Campus, Thondi, Tamil Nadu, India
| | | | - Sadayan Paramasivam
- Department of Oceanography and Coastal Area Studies, School of Marine Sciences, Alagappa University, Thondi Campus, Thondi, Tamil Nadu, India
| | | | - Spiros Paramithiotis
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece
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Dole T, Koltun S, Baker SM, Goodrich-Schneider RM, Marshall MR, Sarnoski PJ. Colorimetric Evaluation of Mahi-Mahi and Tuna for Biogenic Amines. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2017. [DOI: 10.1080/10498850.2017.1297879] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Taylor Dole
- University of Florida, Institute of Food and Agricultural Sciences, Department of Food Science and Human Nutrition, Gainesville, Florida
| | - Stephen Koltun
- University of Florida, Institute of Food and Agricultural Sciences, Department of Food Science and Human Nutrition, Gainesville, Florida
| | - Shirley M. Baker
- University of Florida, Institute of Food and Agricultural Sciences, School of Forest Resources and Conservation, Gainesville, Florida
| | - Renee M. Goodrich-Schneider
- University of Florida, Institute of Food and Agricultural Sciences, Department of Food Science and Human Nutrition, Gainesville, Florida
| | - Maurice R. Marshall
- University of Florida, Institute of Food and Agricultural Sciences, Department of Food Science and Human Nutrition, Gainesville, Florida
| | - Paul J. Sarnoski
- University of Florida, Institute of Food and Agricultural Sciences, Department of Food Science and Human Nutrition, Gainesville, Florida
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Yassoralipour A, Bakar J, Abdul Rahman R, Abu Bakar F. Physicochemical Properties, Microbial Profile, and Biogenic Amines Content of Barramundi (Lates calcarifer Bloch) Fillets Wrapped in Selected Packaging Films Under Modified Atmosphere Packaging. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2016.1142453] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Ali Yassoralipour
- Faculty of Science, Department of Agricultural and Food Science, Universiti Tunku Abdul Rahman, Kampar, Perak, Malaysia
- Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Jamilah Bakar
- Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
- Halal Products Research Institute, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Russly Abdul Rahman
- Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
- Halal Products Research Institute, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Fatimah Abu Bakar
- Faculty of Science, Department of Agricultural and Food Science, Universiti Tunku Abdul Rahman, Kampar, Perak, Malaysia
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9
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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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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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11
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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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WIDJAJA WILLYPRANATA, AS ABDELAMEER, BAKAR FATIMAHABU, SAARI NAZAMIDB, ISHAK ZAMRIB, HARITH HANISHAZEERA. AMINO ACIDS AND BIOGENIC AMINES DETERMINATION IN MYSTUS NEMURUS. J FOOD PROCESS PRES 2010. [DOI: 10.1111/j.1745-4549.2009.00473.x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Huang YR, Liu KJ, Hsieh HS, Hsieh CH, Hwang DF, Tsai YH. Histamine level and histamine-forming bacteria in dried fish products sold in Penghu Island of Taiwan. Food Control 2010. [DOI: 10.1016/j.foodcont.2010.02.008] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Prester L, Macan J, Varnai VM, Orct T, Vukušić J, Kipčić D. Endotoxin and biogenic amine levels in Atlantic mackerel (Scomber scombrus), sardine (Sardina pilchardus) and Mediterranean hake (Merluccius merluccius) stored at 22 °C. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2009; 26:355-62. [DOI: 10.1080/02652030802520878] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Determination of histamine and histamine-forming bacteria in tuna dumpling implicated in a food-borne poisoning. Food Chem 2008. [DOI: 10.1016/j.foodchem.2007.06.020] [Citation(s) in RCA: 74] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Kim SH, Eun JB, Chen TY, Wei CI, Clemens R, An H. Evaluation of Histamine and Other Biogenic Amines and Bacterial Isolation in Canned Anchovies Recalled by the USFDA. J Food Sci 2006. [DOI: 10.1111/j.1365-2621.2004.tb11003.x] [Citation(s) in RCA: 17] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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