Biogenic Amines in Raw and Processed Seafood

Visciano, Pierina; Schirone, Maria; Tofalo, Rosanna; Suzzi, Giovanna

doi:10.3389/fmicb.2012.00188

Cited by 169 publications

(140 citation statements)

References 98 publications

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“…During October and November, increased content of this mycotoxin was established in samples of raw milk from farms. These results are consistent with some previous studies conducted by other researchers who reported an increase in concentration during autumn and winter months (Panariti, 2001;Visciano et al, 2015). However, samples from the individual producers in significant number of samples had concentrations of aflatoxin above EU regulation (EU, 2006) and even above Serbian regulation (Serbian Regulation, 2015).…”

Section: Resultssupporting

confidence: 83%

“…In some countries of the European Union, the dairy established internal system for a preventive or corrective action because of their consumers' protection or due to problems related with the increased level of aflatoxin M 1 in the past. In an Italian dairy, when value of aflatoxin M 1 in milk from suppliers exceeds 10 ng/kg the dairy reacts on preventive level and contacts the supplier, while in the situation when aflatoxin M 1 exceeds 20 ng/kg the supplier is suspended until concentration in milk is not returned to internal permitted level (Visciano et al, 2015). Swedish Dairy Association established the action limit for aflatoxin The aim of the present study is to investigate the occurrence of the aflatoxin M 1 in milk in the region of Autonomous Province of Vojvodina, the Republic of Serbia.…”

Section: Introductionmentioning

confidence: 99%

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Aflatoxin M1 in raw milk in the region of Vojvodina

Polovinski-Horvatović¹

2016

Mljekarstvo

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Aflatoxin М 1 was in the spotlight of public attention in Serbia and in the region in 2013 due to high level of this mycotoxin found in milk and milk products. Maximum allowed concentration of aflatoxin M 1 in milk by EU regulation is 50 ng/kg, while in the Republic of Serbia, allowed concentration by the current regulation is 250 ng/kg. During seven months period, from May to November, samples of raw milk were being taken from six farms, with 60 to 330 cows, from the region of Autonomous Province of Vojvodina, the Republic of Serbia, for the purpose of monitoring the occurrence of aflatoxin M 1 in milk and its variation during this period. The highest level of 39.8 ng/kg was found in November, while the mean value for the whole period was 7.9 ng/kg. None of the samples had higher level of this mycotoxin than allowed by EU regulation or by current legislation of the Republic of Serbia. The second group of samples included a total of 38 samples of raw milk, from the period of October and November, were taken from different producers from the region of Vojvodina and analyzed on the occurrence of aflatoxin M 1 . In this group of samples, the occurrence of aflatoxin M 1 was much higher, with the average value of 230 ng/kg. The highest found value was 864 ng/kg. In 13 samples, the aflatoxin M 1 content was higher than the allowed by the legislation of the Republic of Serbia, while in 24 (63.2 %) samples determined concentration exceeded the value allowed by EU regulation. Data from this work suggest huge differences in the occurrence of aflatoxin M 1 in milk between the producers in this region. Regular monitoring is necessary to avoid situation with the elevated level of aflatoxin M 1 in milk. This measure will protect both the consumers and the producers of milk and milk product.

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Section: Resultssupporting

confidence: 83%

Section: Introductionmentioning

confidence: 99%

Aflatoxin M1 in raw milk in the region of Vojvodina

Polovinski-Horvatović¹

2016

Mljekarstvo

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“…Yüksek düzeyde histamin içeren bir balık taze gibi görünebilmektedir. Bu nedenle besin güvenliğini sağlamada balıkçılar, işletmeciler, dağıtıcı firmalara ve marketlere büyük görev düşmektedir (Visciano, Schirone, Tofalo, & Suzzi, 2012 (Bosch et al, 2016).…”

Section: Balık Tüketimi Yarar and Risk Analiziunclassified

Benefits of Fish Consumption for Healthy and Balanced Nutrition During Lifelong Time

Öksüz¹,

Alkan²,

Taşkın³

et al. 2018

Food Health

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Öz:Balık, yaşamın her döneminde sağlığın korunması ve gelişmesine katkıda bulunan bir besindir. İyi kalitede protein, uzun zincirli çoklu doymamış n-3 yağ asitleri (n-3 LCPUFA), D vitamini, iyot gibi besin öğelerini içermesi nedeniyle balıketinin düzenli ve yeterli miktarda tüketimi önerilmektedir. Özellikle fetüsün bilişsel ve görsel gelişimi için gerekli olan dokosahexaenoik asit (DHA) gebelik döneminde annenin balık tüketimine bağlıdır. Yaşamın ilk döneminde bebek için en iyi besin olan anne sütünün DHA içeriği de büyüme ve gelişimin tamamlanması açısından önemli-dir. Çocukluk çağında düzenli balık tüketim alışkanlığı kazandı-rılmasının kronik hastalıkların önlenmesine katkıda bulunduğu bildirilmektedir. Yetişkinlik ve yaşlılık döneminde de balıketi sağlığın korunması için yeterli ve dengeli bir diyetin vazgeçilmez bir parçasıdır. Genel olarak haftada iki porsiyon yağlı balık tüke-timi önerilmektedir. Ancak balıkta doğal olarak bulunmayan ve balığın avlandığı/yetiştirildiği su kaynaklarından balığa geçen metilcıva (MeHg) ve dioksin benzeri bileşikler sağlığı olumsuz etkilemektedir. MeHg'nin özellikle fetüs ve yeni doğan için nö-rotoksik olduğu bildirilmektedir. MeHg içeriği yüksek olan ceylan palamutu Scomberomorus commerson (Lacepède, 1800), kö-pek balığı, kılıç balığı, irigöz ton balıklarının tüketilmemesi öne-rilmektedir. Yarar risk analizi yapıldığında balık tüketimin yararlarının daha ağır bastığı bildirilmektedir, yaşamın her döneminde düzenli olarak balık tüketimi optimal beslenme için önemlidir.

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“…Kebusukan ikan yang disebabkan oleh aktivitas mikroba dan enzim di dalam tubuh ikan menghasilkan senyawa biogenik amin, yang terbentuk dari proses dekarboksilase asam amino bebas. Senyawa-senyawa biogenik amin tersebut antara lain histamin, kadaverin, putresin, tiramin, triptamin, spermin dan spermidin yang berasal dari asam amino bebas berupa histidin, ornitin, lisin, tirosin, triptofan dan arginin (Visciano et al 2012).…”

Section: Pendahuluanunclassified

Identification on Histamine Content and Histamin-Forming Bacteria of Boiled Badeng Slender Tuna

2014

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AbstrakPindang diklasifikasikan sebagai produk olahan setengah awet karena pada umumnya daya awet ikan pindang relatif singkat. Pembentukan histamin yang cepat akibat kegiatan enzim dan bakteri yang terdapat pada ikan tersebut menjadikan ikan lebih cepat busuk dan daya simpan ikan akan lebih singkat, sehingga perlu dilakukan penelitian mengenai identifikasi kadar histamin pada bakteri hasil olahan pindang bandeng tongkol (Auxis rochei). Penelitian ini bertujuan untuk menganalisis histamin dan bakteri pembentuk histamin pada olahan ikan pindang tongkol (A. rochei). Ikan tongkol segar diperoleh dari hasil penangkapan kapal satu hari melaut dengan alat mini purse seine di TPI Cisolok Palabuhanratu. Ikan tongkol dibawa ke tempat pengolahan menggunakan coolbox dan diolah menjadi pindang badeng dengan taburan garam 20% dan perebusan selama 8 jam. Pindang tongkol yang dihasilkan disimpan pada suhu kamar dengan penyimpanan sampel pada jam ke 0,8,16,24 dan 32 jam. Pengamatan sampel dilakukan secara kimiawi (histamin dan TVB) dan mikrobiologi (TPC, identifikasi bakteri, kadar histamin pada bakteri). Hasil penelitian menunjukkan bahwa penyimpanan ikan pindang dapat mengaktifkan kembali produksi kadar histamin dimana menunjukkan nilai berbeda nyata selama 32 jam proses penyimpanan. Nilai TVB dan TPC juga meningkat selama proses penyimpanan pada pindang ikan tongkol (A. rochei). Teridentifikasi 6 jenis bakteri pembentuk histamin yang terdapat pada pindang ikan tongkol (A. rochei) yaitu P. vulgaris, H. alvei, M. Morganii, E. aerogenes, K. oxytoca, K. pneumonieae. Hasil uji aktifitas pembentukan histamin bakteri menunjukkan bahwa K. pneumonioe mempunyai kemampuan membentuk bakteri tertinggi sedangkan pembentukan histamin terendah yaitu H. alvei. Kata kunci: Histamin, bakteri, pindang ikan tongkol (Auxis rochei) AbstractPindang is a semi-dried product which relatively short lasting products. Due to the rapid formation of histamine and bacterial enzyme activities contained in the fish, it is necessary to study and identify the histamine levels either on fresh tuna or in its pindang. This study aims to analyze histamine and histamineforming bacteria in processed pindang tuna (A. rochei). Fresh tuna (A. rochei) was obtained from TPI Cisolok Palabuhanratu. The fish was processed according to pindang badeng method (20% salt added, boiled for 8 hours). The product then stored at room temperature and observed for 0,8,16,24 and 32 hours. Analysis were conducted through chemical (histamine and TVB) and microbiological test (TPC, identification of bacteria, histamine levels in bacteria). The results showed that the stored pindang for 32 hours can reactivate the production of histamine and increase their levels significantly. This is consistent with the increase on the value of TVB and TPC in pindang products. Six types of histamine-forming bacteria found on pindang tuna that are P. vulgaris, H. alvei, M. Morganii, E. aerogenes, K. oxytoca, K. pneumoniae. Activity test results showed that K. pneumoniae and H. alvei form the highest and t...

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Biogenic Amines in Raw and Processed Seafood

Cited by 169 publications

References 98 publications

Aflatoxin M1 in raw milk in the region of Vojvodina

Aflatoxin M1 in raw milk in the region of Vojvodina

Benefits of Fish Consumption for Healthy and Balanced Nutrition During Lifelong Time

Identification on Histamine Content and Histamin-Forming Bacteria of Boiled Badeng Slender Tuna

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