Histamine poisoning and control measures in fish and fishery products.

Rosanna Tofalo,Giovanna Suzzi,Maria Schirone,Pierina Visciano

doi:10.3389/fmicb.2014.00500

Abstract

Histamine poisoning is one of the most common form of intoxication caused by the ingestion of fish and fishery products. Cooking, canning, or freezing cannot reduce the levels of histamine because this compound is heat stable. All humans are susceptible to histamine and its effects can be described as intolerance or intoxication depending on the severity of the symptoms. The amount of histamine in food, the individual sensitivity, and the detoxification activity in human organism represent the main factors affecting the toxicological response in consumers. Histamine is the only biogenic amine with regulatory limits set by European Legislation, up to a maximum of 200 mg/kg in fresh fish and 400 mg/kg in fishery products treated by enzyme maturation in brine.

Highlights

Histamine is the only biogenic amine with regulatory limits set by European Legislation, up to a maximum of 200 mg/kg in fresh fish and 400 mg/kg in fishery products treated by enzyme maturation in brine
Histamine is a biogenic amine produced in fish tissue through the decarboxylation of free histidine by exogenous decarboxylases released by microorganisms
Cooking can inactivate both the enzyme and the microorganisms, but histamine which has been formed cannot be eliminated because it is heat stable [Food and Drug Administration (FDA), 2011]

Summary

Histamine poisoning and control measures in fish and fishery products

Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Mosciano Sant’Angelo, Italy. Histamine poisoning is one of the most common form of intoxication caused by the ingestion of fish and fishery products. Cooking, canning, or freezing cannot reduce the levels of histamine because this compound is heat stable. All humans are susceptible to histamine and its effects can be described as intolerance or intoxication depending on the severity of the symptoms. The amount of histamine in food, the individual sensitivity, and the detoxification activity in human organism represent the main factors affecting the toxicological response in consumers. Histamine is the only biogenic amine with regulatory limits set by European Legislation, up to a maximum of 200 mg/kg in fresh fish and 400 mg/kg in fishery products treated by enzyme maturation in brine

INTRODUCTION

Histamine in fishery products

Food and Drug Administration

CONCLUSION