Occurrence of histamine and histamine-forming bacteria in salted mackerel in Taiwan

Tsai, Yung‐Hsiang; Lin, Chueh-Yueh; Chang, Shiou-Chung; Chen, Hwi-Chang; Kung, Hsien-Feng; Wei, Cheng‐I; Hwang, Deng‐Fwu

doi:10.1016/j.fm.2004.11.003

Cited by 93 publications

(77 citation statements)

References 31 publications

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“…In Taiwan, Tsai et al (21) analysed 61 samples of scombroid fish fillets sold in traditional retail markets, and 6.5% were found to contain histamine in the concentrations ranging from 128 to 288 mg/kg. In another Taiwan's survey, 6% of salted mackerel sold in the market had histamine content between 70.1 and 120.2 mg/kg (22), and during an incident of food poisoning due to swordfish consumption, the histamine level was 859-2937 mg/kg (3). In Greece, the average histamine concentration was from 2.7 to 220 mg/kg, while 3.2% of 55 samples were characterised as unsuitable for human consumption according to the European Commission limits.…”

Section: Discussionmentioning

confidence: 99%

Determination of histamine in fresh and smoked fish commercially available in Poland

Pawul-Gruba

Michalski

Osek

2014

Bulletin of the Veterinary Institute in Pulawy

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The high performance liquid chromatography with diode array detection was used for the study. The histamine was detected in 14.6% and 17.8% of the samples of fresh and smoked fish respectively. The highest concentrations of the compound were found in smoked herring and smoked sprat (17.7 mg/kg and 24.1 mg/kg respectively). Histamine concentration in fresh and smoked fish did not exceed the allowable limit, indicating that they are safe for consumers.

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Section: Discussionmentioning

confidence: 99%

Determination of histamine in fresh and smoked fish commercially available in Poland

Pawul-Gruba

Michalski

Osek

2014

Bulletin of the Veterinary Institute in Pulawy

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“…Cabe, no entanto, acrescentar que a amostragem é pontual e não representa a qualidade de todo o lote produzido. No cená-rio internacional, destaca-se o estudo realizado por Tsai et al (2005) (Jornal Oficial das Comunidades Europeias, 2005), que preconiza que as análises sejam feitas por cromatografia líquida de alta eficiência (CLAE). O uso de CLAE é muito comum, porém apresenta um alto custo e maior tempo de análise (Avelar et al, 2005).…”

Section: A Formação De Histamina Em Pescadounclassified

Histamina e rastreamento de pescado: revisão de literatura

et al. 2016

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ABSTRACT:Concern about the quality of the fish has always been a recurring theme since it is a food of high nutritional value for the whole population, but with greater ease of formation and decay of harmful substances to man, if not well maintained. An example of a substance formed is histamine, a biogenic diamine primary and heterocyclic, non-volatile, thermoestable, originated by the decarboxylation of L-histidine when the conditions of handling and storage are inadequate, favoring the multiplication of natural microbiota. It has allergen potential and can cause intoxication in humans and, in severe cases, lead to death. For this problem, a traceability system could be the solution. The aim is to ensure the consumer a safe and wholesome product by controlling all stages of production, processing, distribution and marketing, enabling a perfect correlation between the final product and the raw material. In several countries, there are currently traceability systems controlling the chain of fish. In Brazil, several factors can be identified as barriers to the adoption of traceability: different regulatory agencies such as the Ministry of Fisheries and Aquaculture (MPA), Ministry of Agriculture, Livestock and Supply (MAPA), and the National Health Surveillance Agency (ANVISA), the lack of coordination between these sectors, the lack of training of skilled labor and the devaluation of fishery products, which brings decapitalization of the base of the production chain. According to this, there are a number of challenges to deploy a traceability system in the country. This study aimed, through a systematic literature review of the literature, to report the current status of escombrotoxicose and traceability of histamine in fish.KEYWORDS: traceability; histamine; fish. RESUMO:A preocupação com a qualidade do pescado sempre foi um tema recorrente, visto que é um alimento de alto valor nutricional para toda população, porém com grande susceptibilidade à deterioração e formação de substâncias prejudiciais ao homem, caso não sejam obedecidas as condições de conservação. Um exemplo de substância formada é a histamina, uma diamina biogênica primária e heterocíclica, não volátil, termoestável, originada pela descarboxilação da L-histidina, quando as condições de manuseio e estocagem são inadequadas, favorecendo a multiplicação da microbiota natural do pescado. A histamina possui potencial alergênico, podendo causar um quadro de intoxicação no ser humano e, em casos graves, levar à morte. Para tal problema, um sistema de rastreabilidade poderia ser a solução. Seu objetivo é garantir ao consumidor um produto seguro e saudável por meio do controle de todas as fases da produção, industrialização, distribuição e comercialização, possibilitando uma perfeita correlação entre o produto final e a matéria-prima que lhe deu origem. Em diversos países existem atualmente sistemas de rastreabilidade controlando a cadeia de pescado. No Brasil, vários entraves podem ser apontados para a não obrigatoriedade da rastreabilidade em pescado. A ...

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“…It had been considered that formation of biogenic amines by bacteria is a physiological mechanism to counteract the acidic condition [2]. Enterobacter cloacae, Pantoea agglomerans and Bacillus megaterium were putrescine and cadaverine producers isolated from fermented pork [13,14]. Paenibacillus tyramigenes was reported as tyramine producing bacteria [15].…”

Section: Effect Of Ginger Extract To Inhibit Biogenic Amines Accumulamentioning

confidence: 99%

Effect of Ginger Extract to Inhibit Biogenic Amines Accumulation during Nham Fermentation

Kongkiattikajorn¹

2015

J Food Chem Nanotechnol

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Occurrence of histamine and histamine-forming bacteria in salted mackerel in Taiwan

Cited by 93 publications

References 31 publications

Determination of histamine in fresh and smoked fish commercially available in Poland

Determination of histamine in fresh and smoked fish commercially available in Poland

Histamina e rastreamento de pescado: revisão de literatura

Effect of Ginger Extract to Inhibit Biogenic Amines Accumulation during Nham Fermentation

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