Histamine-Producing Bacteria and Histamine Induction in Retail Sardine and Mackerel from Fish Markets in Egypt

Sabry, Maha A.; Mansour, Hayam A.; Ashour, Radwa; Hamza, Eman

doi:10.1089/fpd.2018.2616

Cited by 13 publications

(9 citation statements)

References 31 publications

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“…One possible reason for the high content of HIS in Tuna and Mackerel is their high content of the free histidine reaching to 732–1460 mg/kg ( Biji et al., 2016 ) . The recorded concentrations of HIS in the current work were comparable to that recorded in Mackerel and Sardine marketed in Peru ( Gonzaga et al., 2009 ) , Egypt (Sabry et al, 2019), and Korea ( Kang et al., 2019 ) . Higher HIS levels (>300 mg/kg) were reported in Sardine from Serbia ( Petrovic et al., 2016 ) .…”

Section: Resultssupporting

confidence: 86%

Formation of biogenic amines in fish: Dietary intakes and health risk assessment

El‐Ghareeb

Elhelaly

Abdallah

et al. 2021

Food Science & Nutrition

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Biogenic amines (BAs) are toxicants that are produced during the proteolytic activities of some microorganisms, or naturally during the metabolism of their precursor amino acids. The objective of this study was to estimate the formed BAs in six types of fish retailed in Egypt including tilapia, mullet, mackerel, sardine, herring, and tuna. In addition, total mesophilic (TMC) and total psychrophilic (TPsC) bacterial counts were investigated. Furthermore, the estimated daily intakes (EDI) of BAs via the ingestion of various types of fish in Egypt were calculated, and their potential health risks were discussed. The achieved results indicated the formation of histamine (HIS), tyramine (TYR), cadaverine (CAD), putrescine, spermine, and spermidine at different concentrations. Tilapia had the lowest concentration levels for the different BAs. In contrast, mackerel and tuna had the highest concentrations of BAs. Total biogenic amines (TBAs) showed significant positive correlations with TMC in the examined fish species. The recorded EDI values of the different BAs in the current study would not have adverse effects, except for mackerel and tuna. Excessive consumption of fish contaminated with BA might have serious health hazards such as symptoms of histamine poisoning, including rashes, flushing, palpitations, and asthma. Therefore, the adoption of strict hygienic measures during the processing, storage, and distribution of fish is highly recommended to reduce the formation of BAs in fish.

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Section: Resultssupporting

confidence: 86%

Formation of biogenic amines in fish: Dietary intakes and health risk assessment

El‐Ghareeb

Elhelaly

Abdallah

et al. 2021

Food Science & Nutrition

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“…Ekici and Alisarli 23 recorded that during handling or processing of fresh Chalcalburnus tarichi Enterobacteriaceae and Pseudomonas species can proliferate and have considerable capacity for histamine formation. The percentages of histaminergic Enterobacteriaceae found in this study corroborate those of many authors and who found that the majority of Enterobacteriaceae present in fish samples are histaminergic [24][25][26] . Histaminergic Staphylococcus and histaminergic lactic acid bacteria showed lower percentages than those of histaminergic Enterobacteriaceae.…”

Section: Discussionsupporting

confidence: 92%

Contamination Level of Histamine-Producing Bacteria in Fishery Products in Côte d’Ivoire

Sika-Kadji,

Keke,

Ake-Assi

et al. 2022

Res. J. Microbiol

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Background and Objective: Histamine is the primary cause of fish and seafood-related illnesses. Identifying and characterizing histaminergic bacteria would allow to prevent their growth and thus avoid the production of histamine in fish products. The objective of this study was to evaluate the capacity of bacteria to produce histamine in fish products in Côte d'Ivoire. Materials and Methods: To do this, 18 samples (6 tuna samples, 3 mackerel samples, 3 tilapia samples, 3 crab samples and 3 shrimp samples) were collected. The enumeration of mesophilic aerobic germs, Enterobacteriaceae, Staphylococcus and lactic acid bacteria was carried out according to conventional microbiological methods. Then, 270 isolates from the different groups of microorganisms counted were tested for their ability to produce histamine in the Niven medium. Results: The results of this study showed that the average loads of the different microorganisms in the fish products varied significantly according to the species analyzed. Of the 270 isolates tested, 124 isolates produce histamine, i.e., 49.92%. Histaminergic Enterobacteriaceae showed a high percentage of histamine production with 47.58% in the different fish products. Conclusion: Enterobacteriaceae are therefore the most incriminated in the production of histamine in fishery products in Côte d'Ivoire. They would therefore represent a major health risk for consumers.

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“…Terrestrial histamine-producing bacteria include Morganella and Enterobacteriaceae. These both originate from the intestinal tract of hot-blooded animals [20,59]. These bacteria primarily proliferate at moderate temperatures.…”

Section: Marine Bacteria With the Capability To Produce Histaminementioning

confidence: 99%

Role of Marine Bacterial Contaminants in Histamine Formation in Seafood Products: A Review

Oktariani

Ramona

Sudaryatma³

et al. 2022

Microorganisms

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Histamine is a toxic biogenic amine commonly found in seafood products or their derivatives. This metabolite is produced by histamine-producing bacteria (HPB) such as Proteus vulgaris, P. mirabilis, Enterobacter aerogenes, E. cloacae, Serratia fonticola, S. liquefaciens, Citrobacter freundii, C. braakii, Clostridium spp., Raoultella planticola, R. ornithinolytica, Vibrio alginolyticus, V. parahaemolyticus, V. olivaceus, Acinetobacter lowffi, Plesiomonas shigelloides, Pseudomonas putida, P. fluorescens, Aeromonas spp., Photobacterium damselae, P. phosphoreum, P. leiognathi, P. iliopiscarium, P. kishitanii, and P. aquimaris. In this review, the role of these bacteria in histamine production in fish and seafood products with consequences for human food poisoning following consumption are discussed. In addition, methods to control their activity in countering histamine production are proposed.

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Histamine-Producing Bacteria and Histamine Induction in Retail Sardine and Mackerel from Fish Markets in Egypt

Cited by 13 publications

References 31 publications

Formation of biogenic amines in fish: Dietary intakes and health risk assessment

Formation of biogenic amines in fish: Dietary intakes and health risk assessment

Contamination Level of Histamine-Producing Bacteria in Fishery Products in Côte d’Ivoire

Role of Marine Bacterial Contaminants in Histamine Formation in Seafood Products: A Review

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