Biogenic Amines in Seafood
DOI:
https://doi.org/10.61326/foodb.v3i1.258Keywords:
Biogenic amine, Food safety, Health risk, Prevention and control methods, SeafoodAbstract
Biogenic amines (BAs) are organic compounds naturally formed in foods through the microbial decarboxylation of amino acids. These compounds are particularly significant in seafood due to the high susceptibility of these products to microbial contamination and improper storage conditions. Biogenic amines, including histamine, tyramine, putrescine, and cadaverine, are often indicators of food freshness and spoilage. Their presence at high levels can pose serious health risks to consumers, making the study of their formation, types, and control methods crucial for food safety. This comprehensive review examines the mechanisms underlying the formation of biogenic amines in seafood. The primary sources of these compounds are bacteria from the families Enterobacteriaceae, Lactobacillaceae, and Pseudomonadaceae. Factors such as temperature, pH, and oxygen availability significantly influence bacterial activity and, consequently, biogenic amine production. Histamine is highlighted as one of the most toxic biogenic amines, capable of causing histamine poisoning, which presents symptoms such as flushing, headaches, nausea, and vomiting. Control and prevention strategies for biogenic amine formation are critically discussed, including the maintenance of the cold chain, hygienic processing techniques, salting, fermentation, and the use of starter cultures. Additionally, innovative microbial inactivation methods such as high hydrostatic pressure and UV radiation are explored for their efficacy in reducing biogenic amine levels. The review also addresses current regulations and standards set by international health authorities, particularly focusing on histamine levels in fish and fish products. These regulations ensure regular monitoring and compliance to protect consumer health. Future research directions are proposed, emphasizing the need for developing new detection methods for rapid and sensitive identification of biogenic amines, improving bacterial inactivation techniques, and advancing genetic and molecular biology studies to better understand the production mechanisms of these compounds. Furthermore, raising consumer awareness about the health impacts of biogenic amines through educational programs is highlighted as a critical area for public health promotion. In conclusion, the review underscores the importance of biogenic amines in seafood quality and safety. Effective control and prevention measures, combined with ongoing research and regulatory compliance, are essential to minimize health risks associated with these compounds. Ensuring proper handling, storage, and processing conditions, along with increasing consumer awareness, will contribute significantly to managing and mitigating the risks posed by biogenic amines in seafood.
References
Abuhlega, T. A., & Ali, M. R. (2022). Biogenic amines in fish: Prevention and reduction. Journal of Food Processing and Preservation, 46(10), e16883. https://doi.org/10.1111/jfpp.16883
Arulkumar, A., Paramithiotis, S., & Paramasivam, S. (2023). Biogenic amines in fresh fish and fishery products and emerging control. Aquaculture and Fisheries, 8(4), 431-450. https://doi.org/10.1016/j.aaf.2021.02.001
Biji, K. B., Ravishankar, C. N., Venkateswarlu, R., Mohan, C. O., & Srinivasa Gopal, T. K. (2020). Biogenic amines in seafood: A review. Journal of Food Science and Technology, 57(6), 1861-1876. https://doi.org/10.1007%2Fs13197-016-2224-x
Colombo, F. M., Cattaneo, P., Confalonieri, E., & Bernardi, C. (2018). Histamine food poisonings: A systematic review and meta-analysis. Critical Reviews in Food Science and Nutrition, 58(7), 1131-1151. https://doi.org/10.1080/10408398.2016.1242476
Doeun, D., Davaatseren, M., & Chung, M. S. (2017). Biogenic amines in foods. Food Science and Biotechnology, 26, 1463-1474. https://doi.org/10.1007%2Fs10068-017-0239-3
Eerola, S., Hinkkanen, R., Lindfors, E., & Hirvi, T. (1993). Liquid chromatographic determination of biogenic amines in dry sausages. Journal of AOAC International, 76(3), 575-577.
EFSA. (2011). Scientific opinion on risk based control of biogenic amine formation in fermented foods. EFSA Journal, 9(10), 2393.
Ekici, K., & Omer, A. K. (2020). Biogenic amines formation and their importance in fermented foods. BIO Web of Conferences, 17(2020), 00232. https://doi.org/10.1051/bioconf/20201700232
Florida Sea Grant. (2011). Fish and fishery products hazards and controls guidance. U.S. Department of Health and Human Services Food and Drug Administration Center for Food Safety and Applied Nutrition.
Garai, G., Dueñas, M. T., Irastorza, A., & Moreno‐Arribas, M. V. (2007). Biogenic amine production by lactic acid bacteria isolated from cider. Letters in Applied Microbiology, 45(5), 473-478. https://doi.org/10.1111/j.1472-765x.2007.02207.x
Gardini, F., Özogul, Y., Suzzi, G., Tabanelli, G., & Özogul, F. (2016). Technological factors affecting biogenic amine content in foods: A review. Frontiers in Microbiology, 7, 198014. https://doi.org/10.3389/fmicb.2016.01218
Hernández-Jover, T., Izquierdo-Pulido, M., Veciana-Nogués, M. T., Mariné-Font, A., & Vidal-Carou, M. C. (1997). Effect of starter cultures on biogenic amine formation during fermented sausage production. Journal of Food Protection, 60(7), 825-830. https://doi.org/10.4315/0362-028x-60.7.825
Hungerford, J. M. (2010). Scombroid poisoning: A review. Toxicon, 56(2), 231-243. https://doi.org/10.1016/j.toxicon.2010.02.006
Khora, S. S. (2016). Seafood-associated shellfish allergy: A comprehensive review. Immunological Investigations, 45(6), 504-530. https://doi.org/10.1080/08820139.2016.1180301
Ko, K. Y., Geornaras, I., Paik, H. D., Kim, K. T., & Sofos, J. N. (2015). Effects of plant-derived extracts, other antimicrobials, and their combinations against Escherichia coli O157: H7 in beef systems. Journal of Food Protection, 78(6), 1090-1097. https://doi.org/10.4315/0362-028x.jfp-14-377
Kuley, E., Durmus, M., Balikci, E., Ucar, Y., Regenstein, J. M., & Özoğul, F. (2017). Fish spoilage bacterial growth and their biogenic amine accumulation: Inhibitory effects of olive by-products. International Journal of Food Properties, 20(5), 1029-1043. https://doi.org/10.1080/10942912.2016.1193516
Mah, J. H., Han, H. K., Oh, Y. J., Kim, M. G., & Hwang, H. J. (2002). Biogenic amines in Jeotkals, Korean salted and fermented fish products. Food Chemistry, 79(2), 239-243. https://doi.org/10.1016/S0308-8146(02)00150-4
Naila, A., Flint, S., Fletcher, G., Bremer, P., & Meerdink, G. (2010). Control of biogenic amines in food - Existing and emerging approaches. Journal of Food Science, 75(7), R139-R150. https://doi.org/10.1111%2Fj.1750-3841.2010.01774.x
Oktariani, A. F., Ramona, Y., Sudaryatma, P. E., Dewi, I. A. M. M., & Shetty, K. (2022). Role of marine bacterial contaminants in histamine formation in seafood products: A review. Microorganisms, 10(6), 1197. https://doi.org/10.3390/microorganisms10061197
Petrovic, J., Jovetic, M., Štulić, M., Vujadinović, D., Lorenzo, J. M., Iammarino, M., ... & Tomasevic, I. (2022). Exposure assessment in the Serbian population and occurrence of histamine and heavy metals in fish and seafood. International Journal of Food Science & Technology, 57(12), 7517-7527. https://doi.org/10.1111/ijfs.15342
Shim, K., Mok, J. S., Jeong, Y., Park, K., & Jang, M. S. (2022). Effect of organic acids on the formation of biogenic amines in fermented anchovy sauce comprising raw anchovy materials with different levels of freshness. Journal of Food Science and Technology, 59, 703-714. https://doi.org/10.1007/s13197-021-05065-w
Stratton, J. E., Hutkins, R. W., & Taylor, S. L. (1991). Biogenic amines in cheese and other fermented foods: A review. Journal of Food Protection, 54(6), 460-470. https://doi.org/10.4315/0362-028x-54.6.460
ten Brink, B., Damink, C., Joosten, H. M. L. J., & In't Veld, J. H. (1990). Occurrence and formation of biologically active amines in foods. International Journal of Food Microbiology, 11(1), 73-84. https://doi.org/10.1016/0168-1605(90)90040-C
Downloads
Published
Issue
Section
License
Copyright (c) 2024 Yilmaz Ucar, Fatih Ozogul
This work is licensed under a Creative Commons Attribution 4.0 International License.