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. In particular, storage temperature, handling practices, presence of microbial popu...
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| Format: | Online |
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Frontiers Research Foundation
2012
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| Online Access: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3366335/ |
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pubmed-3366335 |
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pubmed-33663352012-06-06 Biogenic Amines in Raw and Processed Seafood Visciano, Pierina Schirone, Maria Tofalo, Rosanna Suzzi, Giovanna Microbiology 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. Frontiers Research Foundation 2012-06-04 /pmc/articles/PMC3366335/ /pubmed/22675321 http://dx.doi.org/10.3389/fmicb.2012.00188 Text en Copyright © 2012 Visciano, Schirone, Tofalo and Suzzi. http://www.frontiersin.org/licenseagreement This is an open-access article distributed under the terms of the Creative Commons Attribution Non Commercial License, which permits non-commercial use, distribution, and reproduction in other forums, provided the original authors and source are credited. |
| repository_type |
Open Access Journal |
| institution_category |
Foreign Institution |
| institution |
US National Center for Biotechnology Information |
| building |
NCBI PubMed |
| collection |
Online Access |
| language |
English |
| format |
Online |
| author |
Visciano, Pierina Schirone, Maria Tofalo, Rosanna Suzzi, Giovanna |
| spellingShingle |
Visciano, Pierina Schirone, Maria Tofalo, Rosanna Suzzi, Giovanna Biogenic Amines in Raw and Processed Seafood |
| author_facet |
Visciano, Pierina Schirone, Maria Tofalo, Rosanna Suzzi, Giovanna |
| author_sort |
Visciano, Pierina |
| title |
Biogenic Amines in Raw and Processed Seafood |
| title_short |
Biogenic Amines in Raw and Processed Seafood |
| title_full |
Biogenic Amines in Raw and Processed Seafood |
| title_fullStr |
Biogenic Amines in Raw and Processed Seafood |
| title_full_unstemmed |
Biogenic Amines in Raw and Processed Seafood |
| title_sort |
biogenic amines in raw and processed seafood |
| description |
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. |
| publisher |
Frontiers Research Foundation |
| publishDate |
2012 |
| url |
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3366335/ |
| _version_ |
1611534392423874560 |