Control of Biogenic Amines in Food—Existing and Emerging Approaches

Abstract

Biogenic amines have been reported in a variety of foods, such as fish, meat, cheese, vegetables, and wines. They are described as low molecular weight organic bases with aliphatic, aromatic, and heterocyclic structures. The most common biogenic amines found in foods are histamine, tyramine, cadaverine, 2‐phenylethylamine, spermine, spermidine, putrescine, tryptamine, and agmatine. In addition octopamine and dopamine have been found in meat and meat products and fish. The formation of biogenic amines in food by the microbial decarboxylation of amino acids can result in consumers suffering allergic reactions, characterized by difficulty in breathing, itching, rash, vomiting, fever, and hypertension. Traditionally, biogenic amine formation in food has been prevented, primarily by limiting microbial growth through chilling and freezing. However, for many fishing based subsistence populations, such measures are not practical. Therefore, secondary control measures to prevent biogenic amine formation in foods or to reduce their levels once formed need to be considered as alternatives. Such approaches to limit microbial growth may include hydrostatic pressures, irradiation, controlled atmosphere packaging, or the use of food additives. Histamine may potentially be degraded by the use of bacterial amine oxidase or amine‐negative bacteria. Only some will be cost‐effective and practical for use in subsistence populations.

Shown for reading. Its publisher allows quoting it, not republishing it.

References 130

1. 1.

   Ahn HJ, Jo C, Kim JH, Chung YJ, Lee CH, Byun MW. Monitoring of nitrite and N-nitrosamine levels in irradiated pork sausage. J Food Prot. 2002a;65(9):1493-7.

   Not in our library10.4315/0362-028x-65.9.1493

2. 2.

   Ahn HJ, Kim JH, Jo C, Lee CH, Byun MW. Reduction of carcinogenic N-nitrosamines and residual nitrite in model system sausage by irradiation. J Food Sci Technol. 2002b;67(4):1370-3.

   Not in our library

3. 3.

   Arnold SH, Brown WD. Histamine toxicity from fish products. Advances in food research. 1978.

   Not in our library10.1016/s0065-2628(08)60157-3

4. 4.

   Arnold SH, Price RJ, Brown WD. Histamine formation by bacteria isolated from skipjack tuna, Katsuwonus pelamis. Bull Jpn Soc Sci Fisheries [Nihon Suisan Gakkai-shi]. 1980;46(8):991-5.

   Not in our library

5. 5.

   Balamatsia CC, Paleologos EK, Kontominas MG, Savvaidis IN. Correlation between microbial flora, sensory changes and biogenic amines formation in fresh chicken meat stored aerobically or under modified atmosphere packaging at 4 degrees C: possible role of biogenic amines as spoilage indicators. Antonie van Leeuwenhoek. 2006;89(1):9-17.

   Not in our library10.1007/s10482-005-9003-4

6. 6.

   Batra YK, Rajeev S. Effect of common herbal medicines on patients undergoing anaesthesia. Ind J of Anaesth. 2007;51(3):184-92.

   Not in our library

7. 7.

   Bhutani MK, Bishnoi M, Kulkarni SK. Anti-depressant like effect of curcumin and its combination with piperine in unpredictable chronic stress-induced behavioral, biochemical and neurochemical changes. Pharmacol Biochem Behav. 2009;92(1):39-43.

   Not in our library10.1016/j.pbb.2008.10.007

8. 8.

   Bjornsdottir K. Detection and control of histamine-producing bacteria in fish (DPhil thesis). 2009;200.

   Not in our library

9. 9.

   Bolton GE, Bjornsdottir K, Nielsen D, Luna PF, Green DP. Effect of high hydrostatic pressure on histamine forming bacteria in yellowfin tuna and mahi-mahi skinless portions. 2009.

   Not in our library

10. 10.

    Bover-Cid S, Hugas M, Izquierdo-Pulido M, Vidal-Carou MC. Reduction of biogenic amine formation using a negative amino acid-decarboxylase starter culture for fermentation of Fuet sausages. J Food Prot. 2000a;63:237-43.

    Not in our library10.4315/0362-028x-63.2.237

11. 11.

    Bover-Cid S, Izquierdo-Pulido M, Vidal-Carou MC. Mixed starter cultures to control biogenic amine production in dry fermented sausages. J Food Prot. 2000b;63(11):1556-62.

    Not in our library10.4315/0362-028x-63.11.1556

12. 12.

    Bover-Cid S, Izquierdo-Pulido M, Vidal-Carou MC. Changes in biogenic amine and polyamine contents in slightly fermented sausages manufactured with and without sugar. Meat Sci. 2001a;57(2):215-21.

    Not in our library10.1016/s0309-1740(00)00096-6

13. 13.

    Bover-Cid S, Izquierdo-Pulido M, Vidal-Carou MC. Effect of the interaction between a low tyramine-producing Lactobacillus and proteolytic Staphylococci on biogenic amine production during ripening and storage of dry sausages. Int J Food Microbiol. 2001b;65(1–2):113-23.

    Not in our library10.1016/s0168-1605(00)00525-0

14. 14.

    Bover-Cid S, Izquierdo-Pulido M, Vidal-Carou MC. Effectiveness of a Lactobacillus sakei starter culture in the reduction of biogenic amine accumulation as a function of the raw material quality. J Food Prot. 2001c;64(3):367-73.

    Not in our library10.4315/0362-028x-64.3.367

15. 15.

    Bover-Cid S, Miguelez-Arrizado MJ, Moratalla LLL, Vidal-Carou MCV. Freezing of meat raw materials affects tyramine and diamine accumulation in spontaneously fermented sausages. Meat Sci. 2006;72(1):62-8.

    Not in our library10.1016/j.meatsci.2005.06.003

16. 16.

    Bozkurt H, Erkmen O. Effects of temperature, humidity and additives on the formation of biogenic amines in sucuk during ripening and storage periods. Food Sci Technol Int. 2004;10(1):21-8.

    Not in our library

17. 17.

    Bremer PJ, Fletcher GC, Osborne C. Scombrotoxin in seafood. 2003.

    Not in our library

18. 18.

    Bremer PJ, Osborne CM, Kemp RA, Veghel PV, Fletcher GC. Thermal death times of Hafnia alvei cells in a model suspension and in artificially contaminated hot-smoked kahawai (Arripis trutta). J Food Prot. 1998;61(8):1047-51.

    Not in our library10.4315/0362-028x-61.8.1047

19. 19.

    Brillantes S, Paknoi S, Totakien A. Histamine formation in fish sauce production. J Food Sci. 2002;67(6):2090-4.

    Not in our library

20. 20.

    Brillantes S, Samosorn W. Determination of histamine in fish sauce from Thailand using a solid phase extraction and high-performance liquid chromatography. Fisheries Sci. 2001;67(6):1163-8.

    Not in our library

21. 21.

    Chander H, Batish VK, Babu S, Singh RS. Factors affecting amine production by a selected strain of Lactobacillus-bulgaricus. J Food Sci. 1989;54(4):940-2.

    Not in our library

22. 22.

    Chen H-C, Huang Y-R, Hsu H-H, Lin C-S, Chen W-C, Lin C-M, Tsai Y-H. Determination of histamine and biogenic amines in fish cubes (Tetrapturus angustirostris) implicated in a food-borne poisoning. Food Control. 2010;21(1):13-8.

    Not in our library

23. 23.

    Chrubasik S, Pittler MH, Roufogalis BD. Zingiberis rhizome: a comprehensive review on the ginger effect and efficacy profiles. Phytomedicine. 2005;12(9):684-701.

    Not in our library10.1016/j.phymed.2004.07.009

24. 24.

    Dalgaard P. Seafood spoilage and safety predictor (SSSP) 3.1 ed. 2009.

    Not in our library

25. 25.

    Dalgaard P, Madsen HL, Samieian N, Emborg J. Biogenic amine formation and microbial spoilage in chilled garfish (Belone belone belone)-effect of modified atmosphere packaging and previous frozen storage. J Appl Microbiol. 2006;101(1):80-95.

    Not in our library10.1111/j.1365-2672.2006.02905.x

26. 26.

    Dalgaard P, Munoz GL, Mejlholm O. Specific inhibition of Photobacterium phosphoreum extends the shelf life of modified-atmosphere-packed cod fillets. J Food Prot. 1998;61(9).

    Not in our library10.4315/0362-028x-61.9.1191

27. 27.

    Dapkevicius MLNE, Nout MJR, Rombouts FM, Houben JH, Wymenga W. Biogenic amine formation and degradation by potential fish silage starter microorganisms. Int J Food Microbiol. 2000;57(1–2):107-14.

    Not in our library

28. 28.

    Du WX, Lin CM, Phu AT, Cornell JA, Marshall MR, Wei CI. Development of biogenic amines in yellowfin tuna (Thunnus albacares): effect of storage and correlation with decarboxylase-positive bacterial flora. J Food Sci. 2002;67(1):292-301.

    Not in our library

29. 29.

    Duflos G. Histamine risk in fishery products. Bull Acad Vet Fr. 2009;162(3):241-6.

    Not in our library

30. 30.

    Emborg J, Dalgaard P. Formation of histamine and biogenic amines in cold-smoked tuna: an investigation of psychrotolerant bacteria from samples implicated in cases of histamine fish poisoning. J Food Prot. 2006;69:897-906.

    Not in our library10.4315/0362-028x-69.4.897

31. 31.

    Emborg J, Dalgard P. Growth, inactivation and histamine formation of Morganella psychrotolerans and Morganella morganii– development and evaluation of predictive models. Int J Food Microbiol. 2008a;128(2):234-43.

    Not in our library10.1016/j.ijfoodmicro.2008.08.015

32. 32.

    Emborg J, Dalgaard P. Modelling the effect of temperature, carbon dioxide, water activity and pH on growth and histamine formation by Morganella psychrotolerans. Int J Food Microbiol. 2008b;128(2):226-33.

    Not in our library10.1016/j.ijfoodmicro.2008.08.016

33. 33.

    Emborg J, Laursen BG, Dalgaard P. Significant histamine formation in tuna (Thunnus albacares) at 2 °C – effect of vacuum- and modified atmosphere-packaging on psychrotolerant bacteria. Int J Food Microbiol. 2005;101(3):263-79.

    Not in our library10.1016/j.ijfoodmicro.2004.12.001

34. 34.

    Fernandez-García E, Tomillo J, Nuñez M. Formation of biogenic amines in raw milk Hispánico cheese manufactured with proteinases and different levels of starter culture. J Food Prot. 2000;63:1551-5.

    Not in our library10.4315/0362-028x-63.11.1551

35. 35.

    Fletcher GC, Bremer PJ, Osborne CM, Summers G, Spped SR, van Veghel PWC. Controlling bacterial histamine production in hot smoked fish. 1999;168-72.

    Not in our library

36. 36.

    Gardini F, Bover-Cid S, Tofalo R, Belletti N, Gatto V, Suzzi G, Torriani S. Modeling the aminogenic potential of Enterococcus faecalis EF37 in dry fermented sausages through chemical and molecular approaches. Appl Environ Microbiol. 2008;74(9):2740-50.

    Not in our library10.1128/aem.02267-07

37. 37.

    Ghayur MN, Gilani AH, Afridi MB, Houghton PJ. Cardiovascular effects of ginger aqueous extract and its phenolic constituents are mediated through multiple pathways. Vasc Pharmacol. 2005;43(4):234-41.

    Not in our library10.1016/j.vph.2005.07.003

38. 38.

    Gonzaga VE, Lescano AG, Huamán AA, Salmn-Mulanovich G, Blazes DL. Histamine levels in fish from markets in Lima, Peru. J Food Prot. 2009;72:1112-5.

    Not in our library10.4315/0362-028x-72.5.1112

39. 39.

    González-Montalvo B, Capita R, Guevara-Franco JA, Prieto M, Alonso-Calleja C. Influence of oxygen exclusion and temperature on pathogenic bacteria levels and sensory characteristics of packed ostrich steaks throughout refrigerated storage. Meat Sci. 2007;76(2):201-9.

    Not in our library10.1016/j.meatsci.2006.10.025

40. 40.

    Hernández-Orte P, Lapeña AC, Peña-Gallego A, Astrain J, Baron C, Pardo I, Polo L, Ferrer S, Cacho J, Ferreira V. Biogenic amine determination in wine fermented in oak barrels: factors affecting formation. Food Res Int. 2008;41(7):697-706.

    Not in our library

Cited by papers we hold 10

• Fluorescence turn on amine detection in a cationic covalent organic framework · 2022
  Not checked
• Histamine contents in raw long-ripening meat products commercially available in Poland · 2021
  Not checked
• An Overview of Histamine and Other Biogenic Amines in Fish and Fish Products · 2020
  No notice
• Histamine Intolerance: The Current State of the Art · 2020
  No notice
• Biogenic Amines Determination in “Plant Milks” · 2019
  Not checked
• Impact of Biogenic Amines on Food Quality and Safety · 2019
  No notice
• The Role of Polyphenols in Human Health and Food Systems: A Mini-Review · 2018
  No notice
• Dietary Neurotransmitters: A Narrative Review on Current Knowledge · 2018
  No notice
• The Genus Enterococcus: Between Probiotic Potential and Safety Concerns—An Update · 2018
  No notice
• Technological Factors Affecting Biogenic Amine Content in Foods: A Review · 2016
  No notice

Reads

A person counts once a day per paper. We keep no cookie and no address: a reader is a hash that changes every day. Any month under five reads shows no number.