Biogenic amines in fish: Prevention and reduction

Abstract

High-quality proteins, vital vitamins, minerals, and essential fatty acids may be obtained from fish and fish products. Fish decomposition and the generation of toxicants such as biogenic amines may counteract the benefits of fish consumption on human health, such as protection against coronary heart disease and some cancers.Annually, histamine consumption is recognized as the cause of numerous cases of food poisoning. Even small or moderate doses of histamine or tyramine-containing fish might cause food sensitivity. Cadaverine, putrescine, and tyramine have also been identified as histamine poisoning potentiators. Biogenic amine accumulation in fresh fish and fish products has been linked mostly to the growth of bacteria with amino acid decarboxylase activity, which is aided by a lack of sanitary conditions and proper temperature control during storage. Biogenic amines are used to assess the hygienic quality of various marine and freshwater species and their potential toxicity. Different conventional and modern methods have been employed to control biogenic amine buildup. This review article aims to bring current knowledge concerning biogenic amine content in fresh fish and fish products, as well as the efficacy of present and emerging management techniques, up to date and combined.Novelty impact statement: This article focuses on the current, emerging prevention and reduction methods of biogenic amines formation in fish and fish products, which is the strength of the manuscript. Furthermore, the first results of the control strategies that are currently the focus of research are discussed.

A review of biogenic amines in fermented foods: Occurrence and health effects

“…The prevention and reduction of biogenic amines in fermented products involve both conventional and modern methods. Conventional methods include maintaining proper sanitary conditions, food handling practices throughout food processing, and temperature control during storage to inhibit the bacteria with amino acid decarboxylase activity [ 11 , 42 , 87 ]. Moreover, several studies have indicated that addition of certain food additives or chemicals can help prevent the formation of BAs in fermented foods [ 14 , 19 ].…”

“…Moreover, several studies have indicated that addition of certain food additives or chemicals can help prevent the formation of BAs in fermented foods [ 14 , 19 ]. For example clove oil, sodium chloride, or a combination of both has been shown to delay and slow down the production of biogenic amines in fish muscle broth [ 87 ]. Other spices, such as garlic, have also been found to have inhibitory effects on BA production in certain fermented fish products [ 88 ].…”

Biogenic Amines in Seafood

“…Hygienic Handling and Processing: Ensuring hygienic conditions during seafood processing and handling minimizes contamination with BA-producing bacteria. Good manufacturing practices (GMP) and hazard analysis and critical control points (HACCP) systems are essential tools in this regard (Abuhlega & Ali, 2022).…”

The Relationship of Histamine Content in European Pilchard (Sardina pilchardus) with Freshness, Temperature, and Storage Duration

“…Histamine is a biogenic amine responsible for several allergic and inflammatory phenomena (Oktariani et al, 2022;Bose et al, 2023). It is formed as a result of the enzymatic activity of histidine decarboxylase produced by some bacteria, such as Morganella morganii, Raoultella ornithinolytica, Raoultella planticola, Proteus vulgaris, Proteus mirabilis, Klebsiella sp., Enterobacter cloacae, Enterobacter aerogenes, Citrobacter freundi, Serratia liquefaciens, and Serratia fonticola (Tao et al, 2022;Ginigaddarage et al, 2023;Rachmawati et al, 2023), which is accentuated by poor storage conditions (Emborg and Dalgaard, 2008;Abuhlega and Ali, 2022). This leads to the decarboxylation of L-histidine, which is naturally present in the flesh of many species of fish (García-Ruiz et al, 2011).…”