Determination of histamine in fresh and smoked fish commercially available in Poland

Pawul-Gruba, Marzena; Michalski, M.M.; Osek, Jacek

doi:10.2478/bvip-2014-0046

Cited by 7 publications

(11 citation statements)

References 16 publications

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“…W dużych ilościach występuje ona również w rybach o podwyższonej zawartości histydyny w tkankach (z rodziny makrelowatych), będąc przyczyną zatrucia określonego nazwą Scombrotoxic Fish Poisoning, SFP (32,37). Przeprowadzone w Austrii badania sugerują dopuszczalny poziom zawartości tej aminy w serach wynoszący 400 mg/kg, gdyż powyżej tego progu zaobserwowano kliniczne objawy zatrucia u ludzi (35).…”

Section: Tab 1 Bakterie Odpowiedzialne Za Wytwarzanie Najczęściej Wunclassified

“…Z kolei w przeprowadzonych w Polsce badaniach serów dojrzewających metodą HPLC granice wykrywalności (LOD) oraz LOQ dla poszczególnych amin wynosiły, odpowiednio (mg/kg): histamina 0,7 i 1,4, tyramina 0,9 i 1,8, putrescyna 0,9 i 1,8, kadaweryna 1,3 i 2,6, przy odzysku w zakresie 92-111% (38). Detektory wykorzystywane w HPLC do oznaczania amin biogennych to przede wszystkim DAD (detektor z matrycą diodową) oraz fluorescencyjny (21,31,32,39). W celu wykrywania i analizy ilościowej amin wykorzystuje się również elektroforezę kapilarną, metody fluorymetryczne oraz kolorymetryczne (28).…”

Section: Metody Oznaczania Amin Biogennych W Serachunclassified

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Biogenic amines in rennet ripening cheeses as a health risk to consumers

Madejska¹,

Michalski²,

Osek³

2017

Medycyna Weterynaryjna

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SummaryBiogenic amines are nitrogen compounds which are products of the decarboxylation of free amino acids. They are produced with the participation of bacterial microflora producing enzymes, and they may be introduced together with food into the human body. The highest amounts of biogenic amines are found in meat, fish and cheeses. Consumption of products containing biogenic amines can cause food poisoning and allergies in consumers. The most common amines in cheeses are tyramine, histamine, putrescine, cadaverine and 2-phenylethylamine. The formation of amines depends on the technology of food production, storage conditions (temperature, time, pH, moisture), the quality of the raw materials (the content of free amino acids, proteins, salts, sugars) and the presence of microorganisms producing decarboxylases. This article describes different types of biogenic amines, their formation, detection methods and health risks to consumers. Information on the harmfulness of biogenic amines and on factors conducive to their production may help prevent poisoning with these compounds.

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Section: Tab 1 Bakterie Odpowiedzialne Za Wytwarzanie Najczęściej Wunclassified

Section: Metody Oznaczania Amin Biogennych W Serachunclassified

Biogenic amines in rennet ripening cheeses as a health risk to consumers

Madejska¹,

Michalski²,

Osek³

2017

Medycyna Weterynaryjna

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“…Histamine intoxication manifests itself in cardiovascular, respiratory, haematological, gastrointestinal and neurological symptoms such as headaches, palpitation, hypotension, urticaria and other rashes, oedema, oral burning, vomiting, diarrhoea, cramping, and swelling ( 4 , 20 , 32 ). Consumption of products containing histamine at a toxic concentration can cause a serious allergic reaction and even forerun cancer of the digestive tract ( 19 , 20 , 34 ). Histamine is degraded in the human body by oxidative deamination catalysed by monoamine and diamine oxidases ( 4 , 18 , 27 , 37 ).…”

Section: Introductionmentioning

confidence: 99%

“…The provisions of the European Union regulations specify a permissible level of histamine only for fish and fish products ( 12 , 34 ). Currently, there are no officially established criteria for the level of this amine in meat products.…”

Section: Introductionmentioning

confidence: 99%

Histamine contents in raw long-ripening meat products commercially available in Poland

Michalski

Pawul-Gruba

Madejska

2021

Journal of Veterinary Research

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Introduction Many consumers seek long-ripening meat products. The availability of these highly distinctive cured pork varieties is continuously expanding and their safety should be subject to monitoring. One of potentially harmful substances in these products is histamine. The presence of this toxic amine is reported in many countries, even in high concentrations. However, the EU has not regulated the permissible histamine content in meat, in a situation at odds with that of regulated fish and fish products. This study established the usefulness of biogenic amine testing in long-ripening pork and furnished indicative concentrations potential useful as a background for future research in preparation for EU regulative intervention. Material and Methods A total of 97 samples of long-ripening meat products untreated by heat were bought from various shops in the Puławy and Lublin regions of Poland and tested for the presence of histamine using high-performance liquid chromatography with diode array. Results The histamine concentration ranged from below limit of detection to 346.64 mg/kg, where 3.47 mg/kg was the lowest in a positive sample. Histamine was detected in 48 samples (49.5%). The maximum amount of histamine was identified in dry ham and the minimum in traditional salami. Conclusion The results of this study suggest that testing meat products for biogenic amines should be a very good indicator of the food safety of long-ripening meats. In half of the tested products, levels of biogenic amines potentially toxic to consumers were determined.

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“…In fresh fish (sprats) the histamine was detected from 5 samples in 3 samples when fish were smoked. And if in fresh fish amount of histamine were determined 1.4 till 5.2 mg kg -1 , in smoked it increased to 1.8 till 24.1 mg kg -1 (Pawul-Gruba, Michalski, & Osek, 2014).…”

Section: Raw Materialsmentioning

confidence: 92%

Factors affecting smoked fish quality: a review

Puke¹,

Galoburda²

2020

Research for Rural Development

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Smoked sprats (Sprattus sprattus balticus) from the Baltic sea are one of the most popular processed fish products in Latvia. The amount of catching and demand is annually increasing. For producers, it is important to provide stable quality throughout the year, which sometimes is challenging due to many factors. Smoked fish quality depends not only on the seasonality, but also on the applied technologies. The aim of the current study was to review research findings about factors affecting the smoked fish quality. The databases of Science Direct, Web of Science, Wiley Online Journals and Google Scholar were searched. The first parameter that affects quality of fish till processing is raw material, its catching place and season, as well as whether it is fresh or frozen fish, that includes not only microbiological parameters, but also physical and chemical changes in fish depending on the storage conditions. The second parameter is the applied pre-treatment methods (using salt, acids) before processing, which can improve fish texture and make better result for smoked fish. The third parameter is the used technology for the fish processing, heat treatment methods use of wood chips or liquid smoke, or adjustment of smoking conditions. These all together make a lot of sensorial and textural changes in the final product. If any of these parameters is changed during processing, they can affect the smoked fish quality. Therefore, to ensure constant quality of smoked fish, in-depth knowledge of parameters is extremely important.

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Determination of histamine in fresh and smoked fish commercially available in Poland

Cited by 7 publications

References 16 publications

Biogenic amines in rennet ripening cheeses as a health risk to consumers

Biogenic amines in rennet ripening cheeses as a health risk to consumers

Histamine contents in raw long-ripening meat products commercially available in Poland

Factors affecting smoked fish quality: a review

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