Potential hazards associated with the consumption of Scombridae fish: Infection and toxicity from raw material and processing

Yemmen, Chiraz; Gargouri, M.

doi:10.1111/jam.15499

Cited by 14 publications

(8 citation statements)

References 106 publications

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“…With the increasing population and food security concerns, the importance of fish in human nutrition has been well understood around the world in recent years. Fish consumption (150 g) meets approximately 60% of the daily protein needs of adults [ 1 ]. Fish consumption is considered to be the main source of many nutrients for human health, from vitamins to fatty acids and minerals [ 2 ].…”

Section: Introductionmentioning

confidence: 99%

Investigations of the Polycyclic Aromatic Hydrocarbon and Elemental Profile of Smoked Fish

Tümerkan

2022

Molecules

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Fish are vulnerable to environmental pollutants such as polycyclic aromatic hydrocarbon and heavy metals. As one of the most commonly applied processing methods, the smoking of different species has been applied globally. Hence, this study aims to investigate the smoking process on the polycyclic aromatic hydrocarbon and elemental accumulation of the five different species (rainbow trout, Atlantic bonito, horse mackerel, sea bass, and Atlantic bluefin tuna) which are commonly processed and traded in the smoked fish industry. The processing yield, water holding capacity, and pH were also investigated. The results revealed that the proximal differences among fish species influence the water holding capacity, processing yield, and pH which are very important for process sustainability and the quality of the end product. The main finding was the proximal composition impact on the accumulation of both PAHs and heavy metals at different levels. While all of the tested samples were below the maximum permissible limit, some of the heavy metals, especially toxic elements, were found above the acceptable limit. Horse mackerel is determined to be the species most vulnerable to PAHs and heavy metal accumulation.

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Section: Introductionmentioning

confidence: 99%

Investigations of the Polycyclic Aromatic Hydrocarbon and Elemental Profile of Smoked Fish

Tümerkan

2022

Molecules

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“…Scombrids are one of the most popular and edible fish families in the world, and are constituted by mackerel, tuna, and bonito (Paxton, 1998;Bárcenas et al, 2021;Yemmen & Gargouri, 2022). Trophic biology studies show that epipelagic scombrids are widely known as opportunistic and generalist predators, which means that their diet is made up of many organisms from different levels of the food chain (Paxton, 1998;Olson et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Ectoparasitic community of the gills of Pacific sierra Scomberomorus sierra Jordan & Starks, 1895 (Actinopteri: Scombridae) from northern Peru

Ferré-Alcántara,

Minaya,

Alvariño

et al. 2023

MACN

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Scombrids have mainly been studied for systematic, zoogeographic and parasitological purposes; however, there are few studies focused on the interaction between ecological parameters and the parasite community of a given host. Therefore, the objective of this research was to analyze the ectoparasite community of Scomberomorus from Northern Peru. A total of 58 specimens of S. sierra were obtained and were necropsied to search for parasites, which were collected and preserved. The main parasitological indices, degree of aggregation, parasite association with size, weight and sex, and finally, the alpha diversity indices of these parasitic fauna were calculated. 98% of the fish were parasitized by at least one parasitic species. The parasites with the highest prevalence were Didymocylindrus sp. (Trematoda) and Thoracocotyle crocea (Monogenea), while the parasite with the highest average intensity was Caligus pelamydis (Copepoda). The mean intensity and abundance of infection of T. crocea and unidentified Didymozoidae. were found to be positively related to the size of S. sierra. Sex showed significant differences only with the mean abundance of T. crocea, and with the mean intensity of Didymocylindrus sp. The five new records of parasites in S. sierra from Peru were Didymocylindrus sp., Glomeritrema sp., unidentified Didymozoidae, Scomberocotyle scomberomori, and C. pelamydis. This study represents the first ecologicalparasitic record for S. sierra in northern Peru.

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“…Tuna is still one of the most common sources of histamine toxicity in fish (Visciano et al, 2020). Several histamine poisoning incidences have been documented worldwide as a result of eating raw (fresh or frozen) or processed tuna (canned tuna, smoked, fermented, dried) (Yemmen & Gargouri, 2022). Importantly, BAs cannot be degraded using traditional food preservation methods such as freezing, cooking, drying, and smoking (Houicher et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Biogenic amines in fish: Prevention and reduction

Abuhlega

Ali

2022

Food Processing Preservation

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High-quality proteins, vital vitamins, minerals, and essential fatty acids may be obtained from fish and fish products. Fish decomposition and the generation of toxicants such as biogenic amines may counteract the benefits of fish consumption on human health, such as protection against coronary heart disease and some cancers.Annually, histamine consumption is recognized as the cause of numerous cases of food poisoning. Even small or moderate doses of histamine or tyramine-containing fish might cause food sensitivity. Cadaverine, putrescine, and tyramine have also been identified as histamine poisoning potentiators. Biogenic amine accumulation in fresh fish and fish products has been linked mostly to the growth of bacteria with amino acid decarboxylase activity, which is aided by a lack of sanitary conditions and proper temperature control during storage. Biogenic amines are used to assess the hygienic quality of various marine and freshwater species and their potential toxicity. Different conventional and modern methods have been employed to control biogenic amine buildup. This review article aims to bring current knowledge concerning biogenic amine content in fresh fish and fish products, as well as the efficacy of present and emerging management techniques, up to date and combined.Novelty impact statement: This article focuses on the current, emerging prevention and reduction methods of biogenic amines formation in fish and fish products, which is the strength of the manuscript. Furthermore, the first results of the control strategies that are currently the focus of research are discussed.

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Potential hazards associated with the consumption of Scombridae fish: Infection and toxicity from raw material and processing

Cited by 14 publications

References 106 publications

Investigations of the Polycyclic Aromatic Hydrocarbon and Elemental Profile of Smoked Fish

Investigations of the Polycyclic Aromatic Hydrocarbon and Elemental Profile of Smoked Fish

Ectoparasitic community of the gills of Pacific sierra Scomberomorus sierra Jordan & Starks, 1895 (Actinopteri: Scombridae) from northern Peru

Biogenic amines in fish: Prevention and reduction

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