Histamine poisoning and control measures in fish and fishery products
Histamine poisoning is one of the most common form of intoxication caused by the ingestion of fish and fishery products. Cooking, canning or freezing cannot reduce the levels of histamine because this compound is heat stable. All humans are susceptible to histamine and its effects can be described a...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2014-09-01
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| Series: | Frontiers in Microbiology |
| Subjects: | |
| Online Access: | http://journal.frontiersin.org/Journal/10.3389/fmicb.2014.00500/full |
| _version_ | 1818215888562683904 |
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| author | Pierina eVisciano Maria eSchirone Rosanna eTofalo Giovanna eSuzzi |
| author_facet | Pierina eVisciano Maria eSchirone Rosanna eTofalo Giovanna eSuzzi |
| author_sort | Pierina eVisciano |
| collection | DOAJ |
| description | Histamine poisoning is one of the most common form of intoxication caused by the ingestion of fish and fishery products. Cooking, canning or freezing cannot reduce the levels of histamine because this compound is heat stable. All humans are susceptible to histamine and its effects can be described as intolerance or intoxication depending on the severity of the symptoms. The amount of histamine in food, the individual sensitivity and the detoxification activity in human organism represent the main factors affecting the toxicological response in consumers. Histamine is the only biogenic amine with regulatory limits set by European Legislation, up to a maximum of 200 mg/kg in fresh fish and 400 mg/kg in fishery products treated by enzyme maturation in brine. |
| first_indexed | 2024-12-12T06:43:14Z |
| format | Article |
| id | doaj.art-6d6b069bc1964f089d22cb25bd61f39d |
| institution | Directory Open Access Journal |
| issn | 1664-302X |
| language | English |
| last_indexed | 2024-12-12T06:43:14Z |
| publishDate | 2014-09-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Microbiology |
| spelling | doaj.art-6d6b069bc1964f089d22cb25bd61f39d2022-12-22T00:34:15ZengFrontiers Media S.A.Frontiers in Microbiology1664-302X2014-09-01510.3389/fmicb.2014.00500109537Histamine poisoning and control measures in fish and fishery productsPierina eVisciano0Maria eSchirone1Rosanna eTofalo2Giovanna eSuzzi3University of TeramoUniversity of TeramoUniversity of TeramoUniversity of TeramoHistamine poisoning is one of the most common form of intoxication caused by the ingestion of fish and fishery products. Cooking, canning or freezing cannot reduce the levels of histamine because this compound is heat stable. All humans are susceptible to histamine and its effects can be described as intolerance or intoxication depending on the severity of the symptoms. The amount of histamine in food, the individual sensitivity and the detoxification activity in human organism represent the main factors affecting the toxicological response in consumers. Histamine is the only biogenic amine with regulatory limits set by European Legislation, up to a maximum of 200 mg/kg in fresh fish and 400 mg/kg in fishery products treated by enzyme maturation in brine.http://journal.frontiersin.org/Journal/10.3389/fmicb.2014.00500/fullHistamineregulationbiogenic aminefood poisoningfishery products |
| spellingShingle | Pierina eVisciano Maria eSchirone Rosanna eTofalo Giovanna eSuzzi Histamine poisoning and control measures in fish and fishery products Frontiers in Microbiology Histamine regulation biogenic amine food poisoning fishery products |
| title | Histamine poisoning and control measures in fish and fishery products |
| title_full | Histamine poisoning and control measures in fish and fishery products |
| title_fullStr | Histamine poisoning and control measures in fish and fishery products |
| title_full_unstemmed | Histamine poisoning and control measures in fish and fishery products |
| title_short | Histamine poisoning and control measures in fish and fishery products |
| title_sort | histamine poisoning and control measures in fish and fishery products |
| topic | Histamine regulation biogenic amine food poisoning fishery products |
| url | http://journal.frontiersin.org/Journal/10.3389/fmicb.2014.00500/full |
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