Microbial Status and Formation of Biogenic Amines in Salted Fish: A Study for Their Dietary Intake and Health Risk Assessment
Salted fish is a common food type in Egypt that is consumed in certain occasions and celebrations. The manufacture process of the salted fish allows fermentation of different fish species. Therefore, there is a high chance for microbial growth and multiplication on such rich protein substrate, and...
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| Format: | Article |
| Language: | English |
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Assiut University
2024-01-01
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| Series: | Journal of Advanced Veterinary Research |
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| Online Access: | https://advetresearch.com/index.php/AVR/article/view/1726 |
| _version_ | 1797342308839981056 |
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| author | Marwa E. Elkenawy Mansour Weam M. Baher Mona E. Elkenawy Mansour Wageh Darwish |
| author_facet | Marwa E. Elkenawy Mansour Weam M. Baher Mona E. Elkenawy Mansour Wageh Darwish |
| author_sort | Marwa E. Elkenawy Mansour |
| collection | DOAJ |
| description |
Salted fish is a common food type in Egypt that is consumed in certain occasions and celebrations. The manufacture process of the salted fish allows fermentation of different fish species. Therefore, there is a high chance for microbial growth and multiplication on such rich protein substrate, and decomposition of the amino acids to their biogenic amines (BAs) derivatives. This study was undertaken to estimate the formed BAs in three salted fish retailed in Egypt, named feseikh, sahlia, and salted sardine. In addition, microbial counts including total plate counts (TPC), total psychrophilic counts (TPsC), and total Staphylococcus aureus counts (TSC) were enumerated. Dietary intakes and health risks associated with the formed BAs were also calculated and discussed. The obtained results revealed formation of the BAs in all examined salted fish species. Feseikh had the highest BAs contents as well as microbial counts. In conclusion, although the calculated dietary intakes revealed no potential risks associated with the consumption of the salted fish, however this assumption should be handled carefully due to inter-individual differences in their immune-reactions to such BAs, particularly histamine.
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| first_indexed | 2024-03-08T10:31:24Z |
| format | Article |
| id | doaj.art-6688af2d7d0f4db4abc5feb339201f8e |
| institution | Directory Open Access Journal |
| issn | 2090-6269 2090-6277 |
| language | English |
| last_indexed | 2024-03-08T10:31:24Z |
| publishDate | 2024-01-01 |
| publisher | Assiut University |
| record_format | Article |
| series | Journal of Advanced Veterinary Research |
| spelling | doaj.art-6688af2d7d0f4db4abc5feb339201f8e2024-01-27T04:50:44ZengAssiut UniversityJournal of Advanced Veterinary Research2090-62692090-62772024-01-011310Microbial Status and Formation of Biogenic Amines in Salted Fish: A Study for Their Dietary Intake and Health Risk AssessmentMarwa E. Elkenawy Mansour0Weam M. Baher1Mona E. Elkenawy Mansour2Wageh Darwish3Department of Food Hygiene, Animal Health Research Institute (AHRI), Mansoura Branch, Agriculture Research Center (ARC), Egypt.Department of Food Hygiene, Animal Health Research Institute (AHRI), Mansoura Branch, Agriculture Research Center (ARC), Egypt.Department of Biochemistry, Animal Health Research Institute (AHRI), Mansoura Branch, Agriculture Research Center (ARC), Egypt.Department of Food Hygiene, Safety, and Technology, Faculty of Veterinary Medicine, Zagazig University, Egypt. Salted fish is a common food type in Egypt that is consumed in certain occasions and celebrations. The manufacture process of the salted fish allows fermentation of different fish species. Therefore, there is a high chance for microbial growth and multiplication on such rich protein substrate, and decomposition of the amino acids to their biogenic amines (BAs) derivatives. This study was undertaken to estimate the formed BAs in three salted fish retailed in Egypt, named feseikh, sahlia, and salted sardine. In addition, microbial counts including total plate counts (TPC), total psychrophilic counts (TPsC), and total Staphylococcus aureus counts (TSC) were enumerated. Dietary intakes and health risks associated with the formed BAs were also calculated and discussed. The obtained results revealed formation of the BAs in all examined salted fish species. Feseikh had the highest BAs contents as well as microbial counts. In conclusion, although the calculated dietary intakes revealed no potential risks associated with the consumption of the salted fish, however this assumption should be handled carefully due to inter-individual differences in their immune-reactions to such BAs, particularly histamine. https://advetresearch.com/index.php/AVR/article/view/1726 Salted fishBiogenic aminesHealth risksHistamine |
| spellingShingle | Marwa E. Elkenawy Mansour Weam M. Baher Mona E. Elkenawy Mansour Wageh Darwish Microbial Status and Formation of Biogenic Amines in Salted Fish: A Study for Their Dietary Intake and Health Risk Assessment Journal of Advanced Veterinary Research Salted fish Biogenic amines Health risks Histamine |
| title | Microbial Status and Formation of Biogenic Amines in Salted Fish: A Study for Their Dietary Intake and Health Risk Assessment |
| title_full | Microbial Status and Formation of Biogenic Amines in Salted Fish: A Study for Their Dietary Intake and Health Risk Assessment |
| title_fullStr | Microbial Status and Formation of Biogenic Amines in Salted Fish: A Study for Their Dietary Intake and Health Risk Assessment |
| title_full_unstemmed | Microbial Status and Formation of Biogenic Amines in Salted Fish: A Study for Their Dietary Intake and Health Risk Assessment |
| title_short | Microbial Status and Formation of Biogenic Amines in Salted Fish: A Study for Their Dietary Intake and Health Risk Assessment |
| title_sort | microbial status and formation of biogenic amines in salted fish a study for their dietary intake and health risk assessment |
| topic | Salted fish Biogenic amines Health risks Histamine |
| url | https://advetresearch.com/index.php/AVR/article/view/1726 |
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