Histamine and Other Biogenic Amines in Food. From Scombroid Poisoning to Histamine Intolerance

Comas-Basté, Oriol; Latorre‐Moratalla, M. Luz; Sánchez-Pérez, Sònia; Veciana‐Nogués, M. Teresa; Vidal-Carou, María del Carmen

doi:10.5772/intechopen.84333

Cited by 37 publications

(55 citation statements)

References 56 publications

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“…Both BAs in food and those biosynthesized by cell metabolism have physiological functions [16]. BAs can be dangerous for human health in cases where they are ingested in considerable quantities or when their natural catabolism is inhibited [17]. One of the major problems that can be linked to BA contamination in food is scombroid syndrome (Scombrotoxin Fish Poisoning, SFP), also called "Histamine Poisoning" [7,17,18].…”

Section: Clinical and Toxicological Aspectsmentioning

confidence: 99%

“…BAs can be dangerous for human health in cases where they are ingested in considerable quantities or when their natural catabolism is inhibited [17]. One of the major problems that can be linked to BA contamination in food is scombroid syndrome (Scombrotoxin Fish Poisoning, SFP), also called "Histamine Poisoning" [7,17,18]. This poisoning is often associated with the ingestion of fish contaminated from histamine [19,20].…”

Section: Clinical and Toxicological Aspectsmentioning

confidence: 99%

“…Below physiological conditions, BAs can be metabolized by three different enzymes, present in gastrointestinal tract, which have the ability to oxidize BA amino groups: diamino oxidase (DAO), monoamine oxidase (MAO), and histamine-N-methyltransferase (HMT). These enzyme systems are able to degrade concentration of amines that are normally taken in with food and beverages [17,28,29]. It is almost impossible to calculate the acceptable daily dose for the human organism, as individual BA toxicity is enhanced by a combination of several BAs [30].…”

Section: Clinical and Toxicological Aspectsmentioning

confidence: 99%

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Biogenic Amines in Alcohol-Free Beverages

Vinci

Maddaloni

2020

Beverages

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Biogenic amines are ubiquitous bioactive compounds that are synthesized by living organisms and perform essential functions for their metabolism. In the human diet, their excessive intake can cause food poisoning. In food, especially in alcohol-free beverages, biogenic amines can be synthesized by enzymes, naturally present in raw materials, or by microorganisms, which may be naturally present in the matrix or be added during beverage transformation processes. For this reason, in alcohol-free beverages, biogenic amine amount can be considered, above a certain level, as undesired microorganism activity. Therefore, it is important to evaluate the biogenic amine profile of non-alcoholic beverages in order to monitor food quality and safety. Moreover, biogenic amines can be taken into account by industries in order to monitor production processes and products. This review article provides an overview on the biogenic amine profile of alcohol-free beverages (plant milk, nervine drinks, soft drinks, and fruit juices). Furthermore, the clinical and toxicological effects, the biogenic amines legislation, and biogenic amine synthesis have been evaluated in non-alcoholic beverages.

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Section: Clinical and Toxicological Aspectsmentioning

confidence: 99%

Section: Clinical and Toxicological Aspectsmentioning

confidence: 99%

Section: Clinical and Toxicological Aspectsmentioning

confidence: 99%

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Biogenic Amines in Alcohol-Free Beverages

Vinci

Maddaloni

2020

Beverages

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“…Two wellknown BA poisonings are "scombroid poisoning" from the consumption of fish from the Scombridae family which contains histamine and "cheese reaction" from cheese consumption related to tyramine. e first reported case of BA poisoning occurred in 1967 in the Netherlands and involved Gouda cheese [8][9][10]. e essential significance of BAs is that the utilization of foods containing a high concentration may cause food intoxication with manifestations including flushes, cerebral pains, sickness, cardiovascular palpitations, and expanded or diminished circulatory strain [11,12].…”

Section: Introductionmentioning

confidence: 99%

“…Histamine is the BA most commonly connected with the beginning of outbreaks [8]. Any foodstuffs delivered by fermentation or exposed to microbial tainting may implicate BAs, so monitoring of BA levels in meat products is of great interest [3].…”

Section: Introductionmentioning

confidence: 99%

Biogenic Amines and Aflatoxins in Some Imported Meat Products: Incidence, Occurrence, and Public Health Impacts

Algahtani¹,

Morshdy

Hussein

et al. 2020

Journal of Food Quality

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Background. Since the beginning of humanity, the global burden of foodborne disease has had a decimating effect on populations, with biogenic amines (BAs) and aflatoxins in meat products implicated. While many developed countries have legitimized safety levels for BAs using evidence-based guidelines to attain high food quality standards for consumers of meat products, developing countries are still battling against poor food quality checking. Purpose. This study examines the level of health risk of biogenic amines and aflatoxin in meat products by extracting and estimating their residues and determining their indices as a way of monitoring the potential health impacts of these residues on consumers of meat products. Methods. A total of 40 imported meat products sampled and randomly collected, representing imported luncheon meat, hot dog sausages, corned beef, and minced meat. Using recommended laboratory protocols, eight residues of BAs and aflatoxins were extracted. Results. Eight BAs, histamine, tyramine, tryptamine, cadaverine, putrescine, β-phenyl ethylamine, spermine, and spermidine, were extracted and determined in all tested samples. Tyramine levels in luncheon meat were found to be significantly higher than in other meat products, while significantly high cadaverine levels were reported in corned beef samples. The results of biogenic amine index (BAI) revealed that the quality of imported minced meat and imported hot dog samples was good (BAI < 5 mg/kg), while imported luncheon meat and imported corned beef samples remained acceptable (BAI 5–20 mg/kg). Aflatoxin B1 (AFB1) was detected higher than the permissible limit (>5 µg/kg) in imported luncheon meat and imported hot dog meat samples. Conclusion. The general results indicate that testing meat products for biogenic amines and aflatoxins is a very good indicator for monitoring the freshness and quality of meat products.

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