Biogenic amines in raw and processed seafood.

Pierina Visciano,Rosanna Tofalo,Maria Schirone,Giovanna Suzzi

doi:10.3389/fmicb.2012.00188

Abstract

The presence of biogenic amines (BAs) in raw and processed seafood, associated with either time/temperature conditions or food technologies is discussed in the present paper from a safety and prevention point of view. In particular, storage temperature, handling practices, presence of microbial populations with decarboxylase activity and availability of free amino acids are considered the most important factors affecting the production of BAs in raw seafood. On the other hand, some food technological treatments such as salting, ripening, fermentation, or marination can increase the levels of BAs in processed seafood. The consumption of high amount of BAs, above all histamine, can result in food borne poisoning which is a worldwide problem. The European Regulation established as maximum limits for histamine, in fishery products from fish species associated with high histidine amounts, values ranging from 100 to 200 mg/kg, while for products which have undergone enzyme maturation treatment in brine, the aforementioned limits rise to 200 and 400 mg/kg. Preventive measures and emerging methods aiming at controlling the production of BAs are also reported for potential application in seafood industries.

Highlights

Seafood may harbor a number of biological, chemical, and physical hazards, the most prevalent of which are biogenic amines (BAs) and biotoxins, pathogenic bacteria and viruses, and metal inclusion
Even if ice storage is recommended, temperature/time abuse conditions often occur in the fish merchandising chain
In contrast to many of the other more potent seafood toxins, the relatively high action levels established for histamine in fish allow for its detection by a variety of different approaches ranging from simple and inexpensive thin layer chromatography (TLC) procedures to resource-intensive and more powerful liquid chromatographymass spectrometry (LC-MS) methods (Hungerford, 2010)

Summary

Biogenic amines in raw and processed seafood

The presence of biogenic amines (BAs) in raw and processed seafood, associated with either time/temperature conditions or food technologies is discussed in the present paper from a safety and prevention point of view. Storage temperature, handling practices, presence of microbial populations with decarboxylase activity and availability of free amino acids are considered the most important factors affecting the production of BAs in raw seafood. Some food technological treatments such as salting, ripening, fermentation, or marination can increase the levels of BAs in processed seafood. The consumption of high amount of BAs, above all histamine, can result in food borne poisoning which is a worldwide problem. Preventive measures and emerging methods aiming at controlling the production of BAs are reported for potential application in seafood industries

INTRODUCTION

Pacific mackerel Yellowfin tuna Albacore tuna Mackerel

Cadaverine Putrescine Spermidine Spermine Tyramine Histamine Reference

USA South Africa Taiwan South Africa USA Taiwan Taiwan Taiwan

Findings

CONCLUSION