Biogenic Amines in Seafood

Abstract

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.