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Biogenic amines in raw and processed seafood
Pierina Visciano1, Maria Schirone, Rosanna Tofalo
1Department of Food Science, University of Teramo, Mosciano Sant'Angelo Teramo, Italy.
Frontiers in Microbiology
|June 8, 2012
Summary
Biogenic amines (BAs) in seafood, like histamine, can cause food poisoning. Factors like temperature and processing affect BA levels, with regulations set for histamine limits in fish products.
Area of Science:
- Food Science
- Food Safety
- Microbiology
Background:
- Biogenic amines (BAs) are compounds found in seafood.
- Their presence is linked to storage conditions, handling, and processing methods.
- High levels of BAs, particularly histamine, can lead to foodborne illnesses.
Purpose of the Study:
- To discuss the factors influencing biogenic amine production in seafood.
- To review the safety and prevention strategies for biogenic amines in the seafood industry.
- To highlight regulatory limits for histamine in fishery products.
Main Methods:
- Literature review on biogenic amine formation in raw and processed seafood.
- Analysis of factors affecting biogenic amine production (temperature, microbial activity, processing).
- Examination of European regulations on histamine limits.
Main Results:
- Storage temperature, handling, microbial decarboxylase activity, and amino acid availability are key in raw seafood.
- Food technologies like salting, ripening, fermentation, and marination can increase BAs in processed seafood.
- European regulations set histamine limits from 100-400 mg/kg depending on the product.
Conclusions:
- Controlling biogenic amine production is crucial for seafood safety.
- Preventive measures and novel control methods are essential for the seafood industry.
- Adherence to regulatory limits for histamine is necessary to prevent foodborne poisoning.
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