Histamine poisoning from insect consumption: an outbreak investigation from Thailand

Chomchai, Summon; Chomchai, Chulathida

doi:10.1080/15563650.2017.1349320

Cited by 25 publications

(22 citation statements)

References 21 publications

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“…For example, histamine toxicity and poisoning can occur with eating fried insects. Histidine, found in high concentrations in grasshoppers and silkworm pupae, is decarboxylated by bacteria to histamine, a heat stable toxin that can cause rashes, nausea, vomiting, diarrhoea, headaches, dyspnoea, chest tightness and other complications (Chomchai and Chomchai, 2018). Caution should be followed when consuming the scarab beetle, Eulepida mashona Arrow (Coleoptera: Scarabaeidae), in Zimbabwe, which may contain cyanogenic compounds even after traditional cooking (Musundire et al, 2016b).…”

Section: Food Safetymentioning

confidence: 99%

Impacts of insect consumption on human health

Stull

2021

JIFF

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Edible insects represent an understudied food resource that may promote human health. They characteristically contain ample protein, healthy fatty acids, minerals, and vitamins, and have been touted for their environmental benefits given their efficient resource use. While numerous in vitro, animal, and nutrient quantification studies have elucidated a framework of potential health impacts of entomophagy, few have measured direct health outcomes. This review investigates and summarises existing evidence on health impacts derived exclusively from human interventions. A systematic literature search was conducted in three databases: SCOPUS, Web of Science, and PubMed. Out of 1,691 initial results, only nine studies met the inclusion criteria. In these limited studies, insects were shown to have potential to: (1) promote growth and influence iron status when added to complementary foods; (2) modulate gut microbiota with some prebiotic effects; and (3) provide amino acids similar to soya protein. One study also provided isolated evidence that an insect-herb mixture could possibly reduce symptoms of chronic obstructive pulmonary disease when added to routine treatment. Importantly, results reveal a significant lack of human subjects research directly measuring health outcomes from insect consumption. Findings from the included studies indicate that insects are generally safe and offer both beneficial and neutral outcomes compared to other foods. These discoveries, in tandem with extensive evidence from non-human studies, support claims that insect consumption could further enhance health by addressing micronutrient deficiencies or promoting gut health. There are also other plausible health promoting properties of insects that could help ameliorate complications with hypertension and other non-communicable disease. More rigorous and better controlled human intervention trials are fundamental to confirm health benefits and better assess risks associated with entomophagy, while also addressing unanswered questions regarding nutrient bioavailability, the fate of dietary chitin, and in vivo activity of bioactive peptides.

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Section: Food Safetymentioning

confidence: 99%

Impacts of insect consumption on human health

Stull

2021

JIFF

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“…For instance, in the study performed by Taylor and Wang (2018), many of the cases classified as food allergy could be instead cases of food poisoning or allergic reaction to poison, since water bugs (Lethocerus indicus) (which are mostly eaten without cooking) and scorpions (Heterometrus longimanus) were the species that were reported to cause most allergic reactions, despite being two of the least consumed species by the participants. In fact, food poisoning -which is out of scope of this review -due to insect consumption is not rare, with several described reports of outbreaks of histamine poisoning (Chomchai and Chomchai, 2018). Histamine poisoning, also designed scombroid poisoning, is a foodborne illness that occurs due to toxic levels of histamine (caused by histidine decarboxylase formed by histamine-producing bacteria) mainly in spoiled fish and whose symptoms are very similar to IgE-mediated food allergy (Wu et al, 1997).…”

Section: Prevalence Of Food Allergy To Insectsmentioning

confidence: 99%

Edible insects and food safety: allergy

Ribeiro

Sousa‐Pinto

Fonseca

et al. 2021

JIFF

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Edible insects are a unique food source, requiring extensive allergenic risk assessment before its safe introduction in the food market. In a recent systematic review, crustacean allergic subjects were identified as a risk group due to cross-reactivity mainly mediated by tropomyosin and arginine kinase. Immunologic co-sensitisation to house dust mites (HDM) was also demonstrated, but its clinical significance and molecular mechanisms were unclear. Furthermore, case reports of food allergy to insects were also analysed but lack of contextual information hindered the analysis. The main goal of this review is to provide an update of new information regarding food allergy caused by insects, covering relevant topics considering the guidelines for allergic risk assessment in novel foods. Newly published studies have further confirmed the role of tropomyosin as a cross-reactive allergen between edible insects and crustaceans, although there are some questions regarding the immunoglobulin E (IgE)-reactivity of this allergen in mealworm species. Furthermore, only specific treatments (enzymatic hydrolysis combined with thermal treatments) were able to eliminate IgE-reactivity of edible insects. Primary sensitisation (e.g. to Tenebrio molitor) has also been shown to be an important pathway for the development of food allergies, with responsible allergens being dependent on the route of sensitisation. However, more studies are necessary to better understand the potential of primary sensitisation causing cross-reactivity with other insect species, crustaceans or HDM. The clinical significance and molecular mechanisms involved in cross-reactivity between edible insects and HDM are still unclear, and a major focus should be given to better understand which allergens cause co-sensitisations between HDM and edible insects and what is the risk of HDM-only allergic subjects consuming edible insects. Contextual information about the reported cases of allergic reactions to insects have further demonstrated that insect-rearing workers and subjects with allergic diseases (in particular, food allergy to crustaceans) are the major risk groups.

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“…Many investigations confirmed the prevalence of HA accumulation in varied seafood of different regions, and scombroid poisoning outbreaks occurred in many countries (Comas-Basté et al, 2020;Chomchai and Chomchai, 2018;Durak-Dados et al, 2020;Kang et al, 2018). In England and Wales, 47 scombroid poisoning outbreaks were reviewed from 1970 to 1979 (WHO, 1982).…”

Section: Foods Associated With Ha Formation and Accumulationmentioning

confidence: 99%

Prevalence, determination, and control of histamine formation in food concerning food safety aspect

Nguyen

Thanh

Chuyen

2021

qas

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Histamine is a toxic metabolite produced in foods containing a high level of free histidine. This compound can be present in various food sources, especially seafood, dairy products, and fermented foods. Histamine poisoning is one of the most common health risks caused by consuming spoiled foods or improper processed and stored foods. This food poisoning usually causes mild symptoms with higher recovery rates, so people underestimate this hazard. Thus, understanding histamine formation food sources with a high risk for this poisonous agent is critical in improving the awareness of this hazard for food producers and consumers. To avoid histamine-associated food poisoning, the development of control solutions to minimize the formation of histamine and the sufficient detection methods to examine the content of this metabolite in food products are vital. In addition to quality control application and hazards management programs in food processing, the appropriate food regulations identifying the precise limit of histamine in foods are essential for preventing this poisoning from occurring in the food supply chain. This review discusses the prevalence, control strategies, detection techniques, and regulations related to histamine hazards in foods.

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Histamine poisoning from insect consumption: an outbreak investigation from Thailand

Cited by 25 publications

References 21 publications

Impacts of insect consumption on human health

Impacts of insect consumption on human health

Edible insects and food safety: allergy

Prevalence, determination, and control of histamine formation in food concerning food safety aspect

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