An Overview of Histamine and Other Biogenic Amines in Fish and Fish Products.
biogenic amines
histamine food poisoning
outbreaks
seafood safety
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
03 Dec 2020
03 Dec 2020
Historique:
received:
04
11
2020
revised:
28
11
2020
accepted:
01
12
2020
entrez:
8
12
2020
pubmed:
9
12
2020
medline:
9
12
2020
Statut:
epublish
Résumé
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 a 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.
Identifiants
pubmed: 33287193
pii: foods9121795
doi: 10.3390/foods9121795
pmc: PMC7761699
pii:
doi:
Types de publication
Journal Article
Review
Langues
eng
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