Presence of Biogenic Amines in Food and Their Public Health Implications: A Review

Abstract

Essential foods of a daily meal have been reported to comprise of numerous kinds of biogenic amines (BAs) at different levels. BAs have a variety of toxicological impacts on human health, and they have been connected to multiple outbreaks of foodborne disease. They also are known to cause cancer based on their ability to react with nitrite salts resulting in the production of a carcinogenic organic compound (i.e. nitrosamines). BAs toxicity is often linked to the ingestion of large quantities of BAs in food that causes toxicological threats and health disorders and has psychoactive, vasoactive, and hypertensive effects and can cause respiratory, gastrointestinal, cardiovascular and neurological disorders. Toxicity properties of BAs are linked closely to histamine and tyramine. Other amines, such as phenylethylamine, putrescine, and cadaverine are meaningful because they could increase histamine's negative effects. The key method for reducing BA concentration and foodborne disease is bacterial load management. It helps to control the formation of histamine and other BAs, and also reduce histamine and tyramine toxicity by applying basic good handling and hygiene practices. A greater understanding of BAs is essential to enhance food safety and quality. This review paper discusses the public health concerns of BAs in foods.

Biopreservation of Wild Edible Mushrooms (Boletus edulis, Cantharellus, and Rozites caperata) with Lactic Acid Bacteria Possessing Antimicrobial Properties

“…According to the obtained results in the present study, all tested samples, except ultrasonicated and fermented B. edulis , were in this range. Toxicological effects and various health disorders (cardiovascular, gastrointestinal, respiratory, and neurological) are related to the high concentration of BA consumed by humans [ 60 ]. These effects are mainly associated with tyramine and histamine, but other BA such as putrescine, cadaverine, and phenylethylamine could strengthen the toxic effect of histamine [ 56 ].…”

“Turn-on” fluorescence sensor for organic amines fabricatedviasustainable processing

“…From another aspect, biogenic amine is always handled from toxicological viewpoints in food science, as ingesting excess amount of biogenic amine might induce foodborne diseases. 3,4 Monitoring of organic amines within the atmosphere, soil and water bodies deserves continuous research efforts in environmental science. 5,6 Thus, the development of an efficient detection method for organic amines in both gaseous and solution phases is of great significance.…”

Histamine content in selected production stages of fish products

“…There are many factors affecting histamine formation in fish, such as the quality of raw materials, production technology, storage conditions and the presence of bacteria producing decarboxylases (9,20,22). Improper conditions during storage, transport and processing of fish after harvest are the most common causes of histamine production (1,29).…”

“…One of them is histamine, which is also an indicator of the freshness and suitability of foods for consumption. The production of histamine is related to the presence of free histidine in fish muscles, the activity of histidine decarboxylases and the conduciveness of the environmental conditions ( 9 , 22 ). Histamine is formed from the amino acid histidine in a reaction catalysed by the diamine oxidase enzyme produced by microorganisms.…”