Biogenic amines in fresh fish and fishery products and emerging control

Occurrence of biogenic amines in fresh fish and fishery products constitute a significant safety concern. Ingestion of histamine is identified as the causative agent of several food poisoning incidences on an annual basis. In addition, cadaverine, putrescine and tyramine have been recognized as pote...

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Published inAquaculture and fisheries Vol. 8; no. 4; pp. 431 - 450
Main Authors Arulkumar, Abimannan, Paramithiotis, Spiros, Paramasivam, Sadayan
Format Journal Article
LanguageEnglish
Published Elsevier B.V 01.07.2023
KeAi Communications Co., Ltd
Subjects
Cephalopods
Crustaceans
Fresh fish
Histamine
Shellfish
Histamine
Crustaceans
Shellfish
Fresh fish
Cephalopods
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Summary:Occurrence of biogenic amines in fresh fish and fishery products constitute a significant safety concern. Ingestion of histamine is identified as the causative agent of several food poisoning incidences on an annual basis. In addition, cadaverine, putrescine and tyramine have been recognized as potentiators of histamine poisoning. Accumulation of biogenic amines in fresh fish and fishery products has been mainly attributed to growth of bacteria possessing amino acid decarboxylase activity, which is facilitated by lack of hygienic conditions and strict temperature control during their storage. To this end, the effectiveness of traditional and modern approaches to control biogenic amine accumulation has been in the epicenter of intensive study. The aim of the present review article is to update and integrate current knowledge regarding the biogenic amine content of fresh fish and fishery products as well as the capacity of traditional and emerging control strategies.
ISSN:2468-550X
2468-550X
DOI:10.1016/j.aaf.2021.02.001