Development of Histamine in Fresh and Canned Tuna Steaks Stored under Different Experimental Temperature Conditions
Among biogenic amines, histamine is most frequently involved in foodborne intoxication. To evaluate histamine formation in tuna, several storage conditions were reproduced. An LC-MS/MS method was used for analytical determinations. Fresh tuna samples (not contaminated and grafted with tuna muscle na...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-12-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/24/4034 |
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| author | Alberto Altafini Paola Roncada Alessandro Guerrini Gaetan Minkoumba Sonfack Damiano Accurso Elisabetta Caprai |
| author_facet | Alberto Altafini Paola Roncada Alessandro Guerrini Gaetan Minkoumba Sonfack Damiano Accurso Elisabetta Caprai |
| author_sort | Alberto Altafini |
| collection | DOAJ |
| description | Among biogenic amines, histamine is most frequently involved in foodborne intoxication. To evaluate histamine formation in tuna, several storage conditions were reproduced. An LC-MS/MS method was used for analytical determinations. Fresh tuna samples (not contaminated and grafted with tuna muscle naturally incurred with histamine at 6000 mg/kg) were stored at 4, 12, and 20 °C, and daily samples were collected for 6 days. The development of histamine was observed only in grafted tuna samples. At 4 °C, histamine formation progressed from 12.8 mg/kg (day 1) up to 68.2 mg/kg (day 6). At 12 °C, higher concentrations developed (23.9 mg/kg on day 1 up to 2721.3 mg/kg on day 6) relative to 20 °C (from 12.0 to 1681.0 mg/kg). It was found that at 4 °C, if grafted tuna was submerged in oil, histamine formation progressed more slowly. In a naturally contaminated sample, it was observed that the histamine distribution was uniform, while the normal cooking process did not affect the histamine level. Furthermore, it was found that the use of histamine-contaminated equipment for food handling may result in histamine formation in food. These results confirm the importance of implementing good hygiene practices and respecting the cold chain. |
| first_indexed | 2024-03-09T16:40:42Z |
| format | Article |
| id | doaj.art-0195cc85097e4ac89c60e6a13f2aadf6 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T16:40:42Z |
| publishDate | 2022-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-0195cc85097e4ac89c60e6a13f2aadf62023-11-24T14:51:16ZengMDPI AGFoods2304-81582022-12-011124403410.3390/foods11244034Development of Histamine in Fresh and Canned Tuna Steaks Stored under Different Experimental Temperature ConditionsAlberto Altafini0Paola Roncada1Alessandro Guerrini2Gaetan Minkoumba Sonfack3Damiano Accurso4Elisabetta Caprai5Department of Veterinary Medical Sciences, Alma Mater Studiorum—University of Bologna, Via Tolara di Sopra 50, 40064 Ozzano dell’Emilia, ItalyDepartment of Veterinary Medical Sciences, Alma Mater Studiorum—University of Bologna, Via Tolara di Sopra 50, 40064 Ozzano dell’Emilia, ItalyDepartment of Environmental Science and Policy, University of Milan, Via Celoria 10, 20100 Milan, ItalyReparto Chimico Degli Alimenti, Istituto Zooprofilattico Sperimentale della Lombardia e dell’Emilia Romagna “Bruno Ubertini”, Via P. Fiorini 5, 40127 Bologna, ItalyReparto Chimico Degli Alimenti, Istituto Zooprofilattico Sperimentale della Lombardia e dell’Emilia Romagna “Bruno Ubertini”, Via P. Fiorini 5, 40127 Bologna, ItalyReparto Chimico Degli Alimenti, Istituto Zooprofilattico Sperimentale della Lombardia e dell’Emilia Romagna “Bruno Ubertini”, Via P. Fiorini 5, 40127 Bologna, ItalyAmong biogenic amines, histamine is most frequently involved in foodborne intoxication. To evaluate histamine formation in tuna, several storage conditions were reproduced. An LC-MS/MS method was used for analytical determinations. Fresh tuna samples (not contaminated and grafted with tuna muscle naturally incurred with histamine at 6000 mg/kg) were stored at 4, 12, and 20 °C, and daily samples were collected for 6 days. The development of histamine was observed only in grafted tuna samples. At 4 °C, histamine formation progressed from 12.8 mg/kg (day 1) up to 68.2 mg/kg (day 6). At 12 °C, higher concentrations developed (23.9 mg/kg on day 1 up to 2721.3 mg/kg on day 6) relative to 20 °C (from 12.0 to 1681.0 mg/kg). It was found that at 4 °C, if grafted tuna was submerged in oil, histamine formation progressed more slowly. In a naturally contaminated sample, it was observed that the histamine distribution was uniform, while the normal cooking process did not affect the histamine level. Furthermore, it was found that the use of histamine-contaminated equipment for food handling may result in histamine formation in food. These results confirm the importance of implementing good hygiene practices and respecting the cold chain.https://www.mdpi.com/2304-8158/11/24/4034biogenic aminesfood safetyfood storagefoodborne intoxicationhistaminehistidine decarboxylase |
| spellingShingle | Alberto Altafini Paola Roncada Alessandro Guerrini Gaetan Minkoumba Sonfack Damiano Accurso Elisabetta Caprai Development of Histamine in Fresh and Canned Tuna Steaks Stored under Different Experimental Temperature Conditions Foods biogenic amines food safety food storage foodborne intoxication histamine histidine decarboxylase |
| title | Development of Histamine in Fresh and Canned Tuna Steaks Stored under Different Experimental Temperature Conditions |
| title_full | Development of Histamine in Fresh and Canned Tuna Steaks Stored under Different Experimental Temperature Conditions |
| title_fullStr | Development of Histamine in Fresh and Canned Tuna Steaks Stored under Different Experimental Temperature Conditions |
| title_full_unstemmed | Development of Histamine in Fresh and Canned Tuna Steaks Stored under Different Experimental Temperature Conditions |
| title_short | Development of Histamine in Fresh and Canned Tuna Steaks Stored under Different Experimental Temperature Conditions |
| title_sort | development of histamine in fresh and canned tuna steaks stored under different experimental temperature conditions |
| topic | biogenic amines food safety food storage foodborne intoxication histamine histidine decarboxylase |
| url | https://www.mdpi.com/2304-8158/11/24/4034 |
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