A SIMPLIFIED METHOD FOR HISTAMINE ANALYSIS OF FOODS<sup>1</sup>

Taylor, Steve L.; Lieber, Ellen R.; Leatherwood, Matthew

doi:10.1111/j.1365-2621.1978.tb09783.x

Cited by 80 publications

(31 citation statements)

References 13 publications

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“…This biogenic amine is directly influenced by the level of histidine, which must be in excess of normal microbial growth requirements (Eitenmiller & de Souza, 1984); in all cases (except horse sausage by 28 d), the level of histidine remained essentially constant, so it appears that the excess release of that amino acid was used up in full to synthesize histamine. Taylor, Lieber, and Leatherwood (1978) reported similar results for histamine levels in various dry sausages; in Turkish sausages, histamine concentrations were 6.72-362.22 mg/kg (Şenöz et al, 2000) or 0.85-378.29 mg/kg (Bozkurt & Erkmen, 2002), but values as low as 50 (Stratton, Hutkins, & Taylor, 1991) and 100 (Eerola, Xavier, Lilleberg, & Aalto, 1997), and as high as 768 (Rabie et al, 2010) and 1000 mg/kg (Erginkaya & Varlik, 1989) have also been reported. The aforementioned levels will likely pose a risk for public health in the case of turkey sausages: recall that allowable limits for histamine are 40-100 mg/kg, and levels above 100 mg/kg may already cause some degree of poisoning (Maijala, Eerola, Aho, & Hirn, 1993).…”

Section: Biogenic Aminesmentioning

confidence: 62%

Evolution of amino acids and biogenic amines throughout storage in sausages made of horse, beef and turkey meats

2014

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The changes in concentration of free amino acids and biogenic amines, along 28 d of storage at 4 °C, were monitored in a wide range of European ripened sausages manufactured from horse, beef and turkey meats. Generally speaking, both chemical families became more concentrated with elapsing time -but rather distinct patterns were followed in each meat type: total free amino acids increased by 13-fold in the case of horse sausages, and 5-fold in the case of beef sausages, but decreased to one third in the case of turkey sausages; and total biogenic amines attained 730 mg/kg in turkey sausages, 500 mg/kg in beef sausages and 130 mg/kg in horse sausages by 28 d of refrigerated storage. For putrescine, maximum levels of 285 mg/kg were attained in turkey and 278 mg/kg in beef sausages; for cadaverine, maximum levels of 6 mg/kg in turkey and 9 mg/kg in beef; and for histamine, maximum levels of 263 mg/kg in turkey and 26 mg/kg in beef. Hence, public safety concerns may be raised in the case of turkey sausages.

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Section: Biogenic Aminesmentioning

confidence: 62%

Evolution of amino acids and biogenic amines throughout storage in sausages made of horse, beef and turkey meats

2014

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“…The method comprises a methanol extraction from fish which are subjected to an organic extraction. Histamine is derivatised with o-phthaladehyde (sometimes after removal of interferences with an ion exchange column), to produce a fluorometric product which can be quantitatively determined on a spectrofluorometer (Taylor et al, 1978). This method is not suitable for the determination of biogenic amines other than histamine, and there is very limited validation data on this use of this method for matrices other than fish.…”

Section: Fluorometric Methodsmentioning

confidence: 99%

Scientific Opinion on risk based control of biogenic amine formation in fermented foods

Publication¹

2011

EFSA Journal

654

276

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A qualitative risk assessment of biogenic amines (BA) in fermented foods was conducted, using data from the scientific literature, as well as from European Union‐related surveys, reports and consumption data. Histamine and tyramine are considered as the most toxic and food safety relevant, and fermented foods are of particular BA concern due to associated intensive microbial activity and potential for BA formation. Based on mean content in foods and consumer exposure data, fermented food categories were ranked in respect to histamine and tyramine, but presently available information was insufficient to conduct quantitative risk assessment of BA, individually and in combination(s). Regarding BA risk mitigation options, particularly relevant are hygienic measures to minimize the occurrence of BA‐producing microorganisms in raw material, additional microbial controls and use of BA‐nonproducing starter cultures. Based on limited published information, no adverse health effects were observed after exposure to following BA levels in food (per person per meal): a) 50 mg histamine for healthy individuals, but below detectable limits for those with histamine intolerance; b) 600 mg tyramine for healthy individuals not taking monoamino oxidase inhibitor (MAOI) drugs, but 50 mg for those taking third generation MAOI drugs or 6 mg for those taking classical MAOI drugs; and c) for putrescine and cadaverine, the information was insufficient in that respect. Presently, only high‐performance liquid chromatography (HPLC)‐based methods enable simultaneous and high sensitivity quantification of all BA in foods, hence are best suited for monitoring and control purposes. Monitoring of BA concentrations in fermented foods during the production process and along the food chain would be beneficial for controls and further knowledge. Further research on BA in fermented foods is needed; particularly on toxicity and associated concentrations, production process‐based control measures, further process hygiene and/or food safety criteria development, and validation of analysis methods.

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“…In addition, histamine can also cause allergy-like food poisoning known as scombroid poisoning when the food consumed contains a large amount of histamine [3][4][5][6]. For very sensitive subjects, ingestion of 70-1000 mg per single meal may lead to death [7,8]. Tuna dumpling, ingested by the victims of food-borne poisoning during an incident in Taiwan in 2006, was found to contain more than 1000 mg/kg histamine [9].…”

Section: Introductionmentioning

confidence: 99%

Development of an automated on-line pre-column derivatization procedure for sensitive determination of histamine in food with high-performance liquid chromatography–fluorescence detection

Peng

Fang

Xie

et al. 2008

Journal of Chromatography A

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a b s t r a c tAn improved sensitive method was developed and validated for the determination of histamine in food samples by using automated on-line pre-column derivatization coupled with high performance liquid chromatography and fluorescence detection (HPLC-FLD). o-Phthaldialdehyde (OPA) was adopted as derivatization reagent, and a "sandwich" (OPA + histamine + OPA) aspiration mode for the automated online pre-column derivatization was found to efficiently enhance the method sensitivity and precision. Histamine in food samples was efficiently extracted with a methanol-phosphate buffer solution (50:50, v/v) at 60• C for 30 min, and purified with Waters Oasis MCX solid-phase extraction (SPE) cartridge. The limit of quantification for this method is 0.2 mg/kg, which is very sensitive for histamine determination. With the "sandwich" injection program, 3.7% of relative standard deviation (RSD) was achieved by five replicative determinations of a sample blank spiked with 0.25 mg/kg histamine standard. Histamine in food samples such as fumitory skipjack and mackerel was analyzed with relative recoveries over 95% at spiking level of 150 mg/kg, as well as canned tuna fish and cheese with relative recoveries up to 98% at spiking levels of 0.50 and 5.0 mg/kg, respectively. The proposed method was validated with a sample from the Food Analysis Performance Assessment Scheme (FAPAS) as a standard certified material; and the results (140 ± 6 mg/kg) agreed well with the assigned value (139 mg/kg).

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A SIMPLIFIED METHOD FOR HISTAMINE ANALYSIS OF FOODS¹

Cited by 80 publications

References 13 publications

Evolution of amino acids and biogenic amines throughout storage in sausages made of horse, beef and turkey meats

Evolution of amino acids and biogenic amines throughout storage in sausages made of horse, beef and turkey meats

Scientific Opinion on risk based control of biogenic amine formation in fermented foods

Development of an automated on-line pre-column derivatization procedure for sensitive determination of histamine in food with high-performance liquid chromatography–fluorescence detection

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A SIMPLIFIED METHOD FOR HISTAMINE ANALYSIS OF FOODS1

Cited by 80 publications

References 13 publications

Evolution of amino acids and biogenic amines throughout storage in sausages made of horse, beef and turkey meats

Evolution of amino acids and biogenic amines throughout storage in sausages made of horse, beef and turkey meats

Scientific Opinion on risk based control of biogenic amine formation in fermented foods

Development of an automated on-line pre-column derivatization procedure for sensitive determination of histamine in food with high-performance liquid chromatography–fluorescence detection

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A SIMPLIFIED METHOD FOR HISTAMINE ANALYSIS OF FOODS¹