Histamine Poisoning Research Articles

Biological characterization and genomic analysis of a novel bacteriophage, MopsHU1, infecting Morganella psychrotolerans.

Morganella psychrotolerans is a histamine-producing bacterium that causes histamine poisoning. In this study, we isolated and characterized a novel phage, MopsHU1, that infects M. psychrotolerans. MopsHU1 is a podovirus with a limited host spectrum. Genomic analysis showed that MopsHU1 belongs to the family Autographiviridae, subfamily Studiervirinae, and genus Kayfunavirus. Comparative analysis revealed that the MopsHU1 genome is similar to those of Citrobacter phage SH3 and Cronobacter phage Dev2. Moreover, the Escherichia coli phage K1F genome is also similar, except for its tailspike gene sequence. These results expand our understanding of the Kayfunavirus phages that infect Morganella spp. Note: The nucleotide sequence data reported here are available in the DDBJ/EMBL/GenBank database under the accession number LC799501.

Application of near-infrared spectroscopy as at line method for the evaluation of histamine in tuna fish (Thunnus albacares)

The assessment of histamine levels in fishery products has emerged as a paramount issue in the context of global food safety, given its profound implications for human health and the consequential impact on food quality and trade. Histamine intoxication, stemming from the ingestion of foods containing heightened histamine levels, results from the bacterial decarboxylation of histidine under conditions of improper handling, processing, or storage. This study endeavors to provide a thorough examination of histamine contamination in frozen-thawed tuna (Thunnus albacares) samples, employing an integrated approach that combines near-infrared spectroscopy (NIRS) with advanced machine learning techniques. One hundred and one samples were considered, and a systematic fortification process was applied to obtain samples with 4 histamine concentrations (0; 50; 150; 250 mg/kg); the fortification levels were confirmed by the LC-MS/MS analysis. Subsequently, NIRS spectra were collected and chemometric analyses, including modified partial least squares regression (MPLS) and support vector machine (SVM), were employed for quantitative and qualitative evaluation, respectively. Histamine quantification through MPLS utilizing the full spectrum exhibited good predictive performance in cross-validation and in hold-out validation (R2CV = 0.88; R2P = 0.74, respectively), confirming the potential of NIRS for estimating histamine levels in tuna. SVM classification models, both binary (presence/absence) and multiclass (four levels), demonstrated high accuracy (100% and 93%, respectively). The study highlights the effectiveness of NIRS combined with machine learning for rapid and accurate histamine detection in frozen-thawed tuna, offering a non-destructive, environmentally friendly alternative to traditional methods. This approach holds significant promise for food business operators and regulatory authorities, enhancing product safety, quality control, and decision-making processes related to histamine contamination in the seafood industry.

Biogenic Amines in Seafood

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.

Development and validation of a rapid and simple HILIC-MS/MS method for the determination of biogenic amines in tuna fish

The production of biogenic amines (BAs), which are markers of both quality and safety in fish and fishery products, is influenced by the harvesting technique, handling, and other operations including those carried out on board the vessel. Scombroid dark-meat fish (e.g. tuna) are the fish species most frequently linked to histamine poisoning. The most commonly found BAs in fish are histamine, tyramine, putrescine, and cadaverine, which are produced when microbes decarboxylate the corresponding free amino acids. In this study, a rapid and cost-effective HILIC-MS/MS method was developed and validated for the determination of putrescine, cadaverine, histamine and tyramine in tuna samples. A simple sample preparation procedure was followed using the solvent mixture MeOH/H2O (50/50, v/v), 0.1 % acetic acid for protein precipitation and analyte extraction. Intra- and inter-day accuracy, expressed as %Recovery (%R), ranged from 88.0 % (Cad) to 102.7 % (Tyr) and from 85.0 % (Cad) to 99.8 % (Tyr), respectively. Intra- and inter-day precision, expressed as %Relative Standard Deviation (%RSD), ranged from 0.4 % (Tyr, Put) to 3.3 % (His) and from 0.7 % (Tyr) to 5.0 % (Cad), respectively. Limits of detection (LOD) and quantification (LOQ) varied from 0.0009 to 0.0940 mg/kg and from 0.0030 mg/kg to 0.3100 mg/kg, respectively, depending on the analyte. Regarding the potential toxic effects linked to biogenic amines in foods, samples examined in this study showed no risk. The proposed method is an important analytical tool for routine analysis of BAs in fish products.

Development of an Electrochemical Sensor for Histamine Detection, Based in the Formation of Complexes with Chelating Agents

Histamine(β-imidazolylethylamine) (His) is a biogenic amine. It is an important mediator involved invarious physiological and pathological processes, including neurotransmission and numerous brainfunctions, secretion of some hormones,regulation of gastrointestinal, circulatory functions, andinflammatory reactions. However, a high level of histamine in the human body causes an allergy-likesyndrome called histamine intolerance or histamine poisoning (toxic level 50 mg per 100 g ofproduct). The source of elevated histamine level is due to fermented foods, processed meat, andspoilage of the foodstuff, in particular seafood,due to uncontrolled microbial growth. Therefore,monitoring of histamine is a critical task for the food industry and food safety. Also, electrochemicalsensors have received extensive attention researchers in the development of rapid His detectionmethods due to their low cost, portability, higher sensitivity, and suitability for on-site screening. Thegeneral objective of this work is to develop an electrochemical sensor for the detection of Histaminebased on the modification of gold screen printed electrodes using L-cysteine (L-Cys) as a quelant agentfor the capture of our analite of interest. To study each step of the modification on the electrodesurface, electrochemical techniques were used: Electrochemical Impedance Spectroscopy (EIS) witha frequency of 50kHz and Cyclic Voltammetry(CV) with a window potential of -0.6 to 0.6 V and scanrate of 0.5V/s . As partial conclusions, the modification of the electrode with L-cys/Cu(II) wasdemonstrated by electrochemical methods. Thus, the developed sensor has the potential applicationfor Histamine detection

Histamine intoxication in scombroid poisoning

Objective: based on the data of modern domestic and foreign scientific literature, to study the state of the issue of histamine intoxication in scombroid poisoning. Materials and methods: the materials of the works of modern literary sources on this topic are studied. Results: the article presents current information on the development of histamine intoxication in scombroid poisoning. The pathogenetic mechanisms of the disease and its clinical features, possible diagnostic options, principles of therapy are considered. Conclusions: currently, scombroidosis remains an urgent problem, since the absence of specific clinical manifestations and laboratory diagnostics, the similarity of the clinical picture with the symptoms of an IgE allergic reaction to fish are the cause of incorrect diagnosis, underestimation of the clinical symptoms of the disease.

Focus on histamine production during cheese manufacture and processing: A review.

Histamine (HIS) intoxication is a poisoning caused by histamine in food. Cheese is one of the most common dairy products associated with histamine levels which vary depending on the processing methods. The final content of histamine in cheese is influenced by intrinsic and extrinsic factors, their interactions, and contamination stemming from food processing. The application of control measures may be useful to inhibit/reduce production during cheese manufacture and processing but have a limited effect. To reduce histamine intoxication outbreaks from cheese consumption the introduction of quality control programs and appropriate risk mitigation options should be applied along the dairy chain from an overall perspective of food safety based on individual susceptibility and consumer sensitivity. As key food safety, this topic should be considered in future regulations in dairy products because the lack of a clear law on HIS limits in cheese may result in a significant potential deviation from the EU food safety strategy.

A Review on Food Safety: The Case of Citrobacter sp., Fish and Fish Products

Fish is considered a highly nutritious food that constitutes the human diet, produced through fishing and aquaculture activities, to be marketed and consumed around the world in different presentations and culinary preparations. Fish is also very susceptible to spoilage and contamination by microorganisms throughout the food chain, which may be part of the usual microbiota or incorporated into food derived from inadequate hygiene practices in the food industry. Fish has been associated worldwide with disease outbreaks derived from consumption, where various bacteria and/or metabolites (biogenic amines) are some of the main casual agents. Citrobacter sp. is considered a pathogen in fish, as well as in humans, derived from the consumption of contaminated food, generating infections or histamine poisoning as it is part of the generating microbiota. Therefore, the objective of this document is to provide information on Citrobacter sp. through a general perspective on animal health and the safety of fish and fish products. Diseases derived from Citrobacter sp. contamination are included, as well as control, prevention, and sanitary legislation actions to promote animal health and the safety of foods of aquatic origin and the protection of public health.

Suppression of histamine formation in processed tuna fish using probiotic (Lactiplantibacillus plantarum BY-45) approach

Histamine producing foodborne pathogens pose a major microbiological risk in the overall seafood products. Specifically, negative health effects of histamine poisoning from seafood products after processing is a food safety and human health concern globally. Therefore, it is essential to advance sustainable and inexpensive post-harvest processing strategies to counter this serious food safety and health challenge and to improve overall food quality of common seafood product like tuna fish. Based on these food safety and health quality needs, the aim of this study was to investigate the effectiveness of the combination of Lactiplantibacillus plantarum BY-45 and salt concentration to control histamine formation in vitro and in vivo on sample filet of tuna fish during processing to reduce this microbiological associated health risk. Isolation and identification of histamine forming bacteria in tuna loin and optimal storage temperature for inhibiting histamine formation was determined with L. plantarum BY-45 treatment. In this study, Escherichia coli belonging to Enterobacteriaceae family was found to be the predominant histamine forming bacteria contaminating our tuna samples. This contamination was suspected to happen during handling after catch and prior to landing at Benoa harbor, Bali for further processing. However, the rate of histamine formation was significantly suppressed (<1 ppm) at temperature of ≤2°C, which was significantly lower than 79.73–88.33 ppm that was produced at 4°C. Additionally, in response to LAB and salt combination, histamine formation by E. coli was totally suppressed. The results of this study were consistent in the in vivo assay on loins of tuna samples. Overall, this study provides the foundation to reduce microbiological food safety risk from histamine poisoning by foodborne pathogens in tuna, and beneficial LAB based strategy can be targeted to achieve wider food safety and health quality benefits in processed seafood.

Quality assessment of fermented soybeans: physicochemical, bioactive compounds and biogenic amines

In this research, a total of 47 samples from five types of fermented soybeans were selected. The physicochemical parameters, biogenic amines (BAs) and bioactive compounds such as isoflavones, total phenolic (TPC) and γ-aminobutyric acid (GABA) were investigated. The results showed that the contents of isoflavones ranged from 598.06 mg/kg to 2725.03 mg/kg in all samples and it varied from 598.96 mg/kg to 2241.67 mg/kg in Semen Sojae Preparatum (SSP) which was higher than other types of fermented soybeans. The maximum variation of GABA content was found in Aspergillus-type douchi (AD) samples. The maximum value of TPC in SSP was 4.53 g/kg. For BAs, the indicator of spoilage, 4.26% of fermented soybeans samples may lead to histamine poisoning and 42.55% of samples with total BAs contents exceeding 100 mg/kg may be harmful to human body. It indicated that different types of fermented soybeans had various bioactive compounds and BAs, so different fermented soybeans could be selected according to bioactive substances. This finding could provide comprehensive information of health beneficial compounds and BAs risks of fermented soybeans. It could guide consumers to select healthy, nutritious and safety fermented soybeans.

The potential mechanism of histamine-inducing cardiopulmonary inflammation and apoptosis in a novel oral model of rat intoxication

Histamine (HIS) is a potent vasodilator that contributes to anaphylactic reactions. Our investigation aims to study the possible toxic impact of repeated oral administration of histamine on the target organs of HIS poisoning (lung & heart) in rats as a model of scombroid poisoning. We used 15 rats that were separated into three groups with 5 rats in each. All rats received the treatments orally for 14 days as follows; (1): distilled water, (2) HIS at a dosage level of 250 mg/kg BWT daily and (3) HIS at a dosage level of 1750 mg/kg BWT weekly. Our results revealed that the consumption of HIS either daily or weekly could cause marked cardiopulmonary toxicity in rats. HIS can trigger inflammatory reactions in the cardiopulmonary tissues and induce oxidative stress damage along with apoptosis of such organs. HIS was markedly increase the MDA levels and decrease the CAT and GSH activity in both lung and heart tissues. The main pathological lesion observed is inflammation which was confirmed by immunohistochemistry and demonstrated strong iNOS and TNF-α protein expressions. Cardiac muscles showed extensive degeneration and necrosis and displayed strong casp-3 protein expression. Additionally, all HIS receiving groups noticed marked elevation of the pulmonary transcription levels of Cox2, TNF-α, and IL1β along with substantial elevation of casp-3 and bax genes and downregulation of Bcl2 gene in the cardiac tissue. We concluded that the oral administration of HIS either daily or weekly can induce cardiopulmonary toxicity via the upregulation of proinflammatory cytokines resulting in ROS overgeneration and inducing both oxidative stress and apoptosis.

Histamine in fish products on Croatian market

It is recommended to eat blue fish at least twice a week, due to its high nutritional value and ingredients, primarily healthy fats and proteins. In addition to its advantages, the consumption of fish and fish products can bring potential hazards. Histamine poisoning has been reported as one of the most common issues related to seafood consummation. It is considered as relatively mild illness with symptoms like rash, urticaria, nausea, vomiting, but in some cases, due to high sensitivity, it can lead to severe symptoms and even to death. In order to insure safety of fish products, histamine determination is one of the safety requirements of European and Croatian legislation (Law on food hygiene and microbiological criteria for food, NN 83/2022). Despite that, there has been several recalls of fish products by Ministry of Agriculture from Croatian market in recent years. The aim of this paper was to determine histamine levels in 20 different products from Croatian retail stores by HPLC method. All tested samples have been in accordance with legally determined limits for histamine levels.

Histamine Content in Selected Production Stages of Fish Products.

Histamine intoxication, known as scombroid fish poisoning, is caused by the consumption of foods with high levels of histamine. This biogenic amine is formed as a result of histidine decarboxylation by bacterial decarboxylases present in food, including fish and fish products. The aim of this study was to investigate the content of histamine at different production stages of canned, marinated and smoked fish. Raw fish, semi-finished fish products, and the final products of the same production batches were collected between 2019 and 2022 from different fish production facilities in Poland. A total of 133 raw fish samples and 76 smoked fish, 54 brined fish, 39 canned fish and 18 marinated fish final products were analysed using high performance liquid chromatography with a diode array detector. Histamine was identified in 55 (17.2%) out of 320 tested samples, including 8 samples of raw fish with a histamine level above 100 mg/kg. However, no samples of fish products had histamine content above the European Union Commission limit. The obtained results show that fish products on the Polish market are generally safe for consumers in regard to histamine intoxication risk.

Comparison of Mobile Phone and CCD Cameras for Electrochemiluminescent Detection of Biogenic Amines.

Biogenic amines are an important and widely studied class of molecules due to their link to the physiological processes of food-related illnesses and histamine poisoning. Electrochemiluminescent (ECL) detection offers an inexpensive and portable analytical method of detection for biogenic amines when coupled with recent advancements in low-cost carbon-based electrodes and a smartphone camera. In this work, a mobile phone camera was evaluated against a piece of conventional instrumentation, the charge-coupled device, for the detection of ECL from the reaction of biogenic amines with the luminescent compound tris(2,2′-bipyridyl)ruthenium(II). Assisted by a 3D-printed light-tight housing, the mobile phone achieved limits of detection of 127, 425 and 421 μM for spermidine, putrescine, and histamine, respectively. The mobile phone’s analytical figures of merit were lesser than the CCD camera but were still within the range to detect contamination. In an exploration of real-world samples, the mobile phone was able to determine the contents of amines in skim milk on par with that of a CCD camera.

Literature Review on the Type of Fish and Histamine-producing Bacteria Associated with Histamine Poisonings in Japan

Histamine poisoning has been reported worldwide. Improvements in refrigeration technology have led to a reduction in this food poisoning; however, it continues to occur. Misdiagnosis of fish allergies has compounded this problem and the number of patients subjected to histamine poisoning that are transported to the emergency ward because of anaphylactic shock-like symptoms should not be underestimated. We investigated incidents of histamine food poisoning in Japan from 1998 to 2020, and found that there were a mean 9.7 incidents/year and 195.3 cases/year. Facility-wise occurrence of the incidents per year was the highest in restaurants followed by lunch facilities, and these together accounted for approximately 70% of the incidents. Facility-wise total number of cases was the highest in lunch facilities followed by restaurants, and these together accounted for 80% of the cases. Fish associated with histamine poisoning were mainly tuna, marlin, and mackerel. Based on the current literature review, 23 genera of histamine-producing bacteria were isolated from fish purchased in Japan. The most frequently reported bacteria were Morganella morganii and Photobacterium damselae. Psychrophilic bacteria such as Morganella psychrotolerans and Photobacterium phosphoreum were also isolated. To prevent histamine poisoning, freezing or fast handling of fish and the products during processing and consuming is important because only refrigeration of fish is enough.

Occurrence of Histamine in Commercial Cat Foods under Different Storage Conditions.

In fish-based foods, one of the effects of inappropriate storage can be the formation of biogenic amines. Among these, histamine is considered one of the most toxic. The purpose of the present study is to assess the occurrence of histamine in fish-based pet foods, and to evaluate the changes in histamine content during storage at different temperatures. For the analysis, an LC-MS/MS method was used. Fifty-eight pet foods were purchased, and an aliquot of them was analyzed just after opening the packages. Histamine was detected in 12 samples and concentrations ranged from 1.5 to 30.1 mg/kg. The remaining of each positive sample was divided into seven subsamples. One of them was used as a control sample and kept at −20 °C, while the other six were exposed to different environmental conditions. Samples exposed to room temperature showed no significant changes in histamine levels, while samples exposed to high temperatures showed significant increases in histamine content. Finally, samples exposed to refrigerator temperature showed a slight decrease in histamine levels. Under the experimental conditions, the EU limit of 100 mg/kg established for fishery products was never exceeded. These results seem to indicate a low risk of histamine intoxication in cats fed fish-based pet food.

Assessment of biogenic amine level from Cambodia fermented fish products

Food safety status has now been seen as a global concern as well as in Cambodia. Food allergies are one of the major problems, especially those caused by histamine. It is an important biogenic amine that can be found in fermented foods. This research study aimed to determine the biogenic amine levels and to isolate the histamine-producing bacteria in Cambodian fermented fish. A total of 20 samples of fermented fish products were randomly collected from four provinces in Cambodia, consisting of 11 samples of prahok (fish paste) and 9 samples of toeuk-trey (fish sauce). The histamine levels of seventeen samples and nine samples were lower than the Cambodian standard of 200 ppm and the standard FDA guideline of 50 ppm, respectively. The histamine-producing bacteria in prahok and toeuk-trey products were isolated and identified as Staphylococcus piscifermentans (five isolates), Kocuria krisinae (one isolate), Staphylococcus pasteuri (one isolate) and Staphylococcus warneri (one isolate). They were capable of producing 34.51 – 70.72 ppm of histamine contents in the culture broth. Therefore, the contamination of these histamine-producing bacteria could be related to the level of histamine. Thus, improper handling, processing and storage can be contributed to the cause of biogenic amines that could be hazardous in causing histamine poisoning.

Identification by means of molecular tools of the microbiota responsible for the formation of histamine accumulated in commercial cheeses in Spain

Histamine intoxication is an important food safety and public health concern. Ripened cheeses are the most common dairy products in which histamine can accumulate. Histamine is formed by the microbiota present in cheese by decarboxylation of histidine, due to the action of the histidine decarboxylase. This study's objective was to identify the responsible for the formation of histamine accumulated in commercial cheeses. The content of histamine of 39 different types of cheeses marketed in Spain, of varying milk origin, was assessed. About one third of the cheeses analysed contained more than 200 mg/kg histamine; two cheeses exceeded 500 mg/kg histamine, the consumption of such cheeses can be harmful or even toxic for consumers. The five cheeses with the highest histamine concentrations were selected for in-depth molecular analysis. Firstly, bacterial and yeast isolates were obtained, and then the total genetic material from the cheeses was analysed, in order to verify the putative presence of the hdc histidine decarboxylase gene. In order to identify the histamine producing microorganisms, the nucleotide sequences of the histidine decarboxylase genes from the cheeses were amplified, and subjected them to Sanger sequencing. In four of the five selected cheeses, the main histamine producer was identified as Lentilactobacillus parabuchneri, whereas in the remaining cheese it was Tetragenococcus halophilus. The hdc gene was located in an unstable plasmid, only present in that cheese sample. Since all histamine producing microorganisms identified in this study are not part of the species used in cheese starter cultures, an improvement of hygienic manufacturing practices and/or thermal treatments for microbial inactivation in milk may be considered to prevent histamine accumulation in cheeses during ripening.

Influence of polyamine production and proteolytic activities of co-cultivated bacteria on histamine production by Morganiella morganii.

Consumption of temperature-abused marine fish containing elevated levels of histamine results in histamine poisoning. Histamine is a biogenic amine produced in fish by the action of certain groups of bacteria which are capable of producing an exogenous enzyme called histidine decarboxylase (HDC). Morganella morganii is one of the major causative organisms of histamine poisoning. In this study, the histamine forming potential of M. morganii (BSS142) was evaluated when it was co-incubated with proteolytic as well as polyamine forming bacteria. This experiment was designed to examine whether biotic factors such as proteolysis and the presence of other amines influenced histamine forming ability of BSS142. The study showed that the proteolytic activity of Aeromonas hydrophila as well as Pseudomonas aeruginosa greatly enhanced the histamine forming ability of M. morganii. Psychrobacter sangunis, a non proteolytic polyamine producer, negatively influenced histamine production by M. morganii.

Food Intolerance: The Role of Histamine.

Histamine is a natural amine derived from L-histidine. Although it seems that our knowledge about this molecule is wide and diverse, the importance of histamine in many regulatory processes is still enigmatic. The interplay between different types of histamine receptors and the compound may cause ample effects, including histamine intoxication and so-called histamine intolerance or non-allergic food intolerance, leading to disturbances in immune regulation, manifestation of gastroenterological symptoms, and neurological diseases. Most cases of clinical manifestations of histamine intolerance are non-specific due to tissue-specific distribution of different histamine receptors and the lack of reproducible and reliable diagnostic markers. The diagnosis of histamine intolerance is fraught with difficulties, in addition to challenges related to the selection of a proper treatment strategy, the regular course of recovery, and reduced amelioration of chronic symptoms due to inappropriate treatment prescription. Here, we reviewed a history of histamine uptake starting from the current knowledge about its degradation and the prevalence of histamine precursors in daily food, and continuing with the receptor interactions after entering and the impacts on the immune, central nervous, and gastrointestinal systems. The purpose of this review is to build an extraordinarily specific method of histamine cycle assessment in regard to non-allergic intolerance and its possible dire consequences that can be suffered.