An Overview of Histamine and Other Biogenic Amines in Fish and Fish Products

被引：141

作者：

Visciano, Pierina ^{[1
]}

Schirone, Maria ^{[1
]}

Paparella, Antonello ^{[1
]}

机构：

[1] Univ Teramo, Fac Biosci & Technol Food Agr & Environm, Via R Balzarini 1, I-64100 Teramo, Italy

来源：

FOODS | 2020年 / 9卷 / 12期

关键词：

biogenic amines; histamine food poisoning; outbreaks; seafood safety; ESSENTIAL OILS; SARDINA-PILCHARDUS; SHELF-LIFE; HURDLE TECHNOLOGY; FOOD; QUALITY; SEAFOOD; ANTIOXIDANT; FRESH; SPOILAGE;

D O I：

10.3390/foods9121795

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The occurrence of biogenic amines in fish is directly associated with microorganisms with decarboxylase activity. These compounds are generally detoxified by oxidases in the intestinal tract of humans, but some conditions, such as alcohol consumption, enzyme deficiency, or monoamino-oxidase antidepressant use, can make their intake by food dangerous. Due to its toxicity, histamine is the unique biogenic amine with regulatory limits for fishery products. This review focuses on biogenic amines in fish, with a detailed picture of the number of alert notifications or intoxication events reported in the last years. The favoring conditions for their formation, as well as the main preventive and control measures to ensure public health, are also reviewed.

引用

页数：15

共 95 条

[1] Effect of the lemon essential oils on the safety and sensory quality of salted sardines (Sardina pilchardus Walbaum 1792) [J].