Prevalence, determination, and control of histamine formation in food concerning food safety aspect

IF 4.6 3区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Quality Assurance and Safety of Crops & Foods Pub Date : 2021-06-11 DOI:10.15586/QAS.V13I2.886

C. Hoang, T. Nguyen, T. Le

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引用次数: 6

Abstract

Histamine is a toxic metabolite produced in foods containing a high level of free histidine. This compound can be present in various food sources, especially seafood, dairy products, and fermented foods. Histamine poisoning is one of the most common health risks caused by consuming spoiled foods or improper processed and stored foods. This food poisoning usually causes mild symptoms with higher recovery rates, so people underestimate this hazard. Thus, understanding histamine formation food sources with a high risk for this poisonous agent is critical in improving the awareness of this hazard for food producers and consumers. To avoid histamine-associated food poisoning, the development of control solutions to minimize the formation of histamine and the sufficient detection methods to examine the content of this metabolite in food products are vital. In addition to quality control application and hazards management programs in food processing, the appropriate food regulations identifying the precise limit of histamine in foods are essential for preventing this poisoning from occurring in the food supply chain. This review discusses the prevalence, control strategies, detection techniques, and regulations related to histamine hazards in foods.

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与食品安全相关的食品中组胺形成的流行率、测定和控制

组氨酸是一种有毒的代谢产物，在含有高水平游离组氨酸的食物中产生。这种化合物可以存在于各种食物来源中，尤其是海鲜、乳制品和发酵食品。组胺中毒是由食用变质食品或不当加工和储存的食品引起的最常见的健康风险之一。这种食物中毒通常会导致症状轻微，恢复率较高，因此人们低估了这种危害。因此，了解组胺形成的食物来源对这种有毒物质的高风险，对于提高食品生产商和消费者对这种危险的认识至关重要。为了避免组胺相关的食物中毒，开发控制溶液以最大限度地减少组胺的形成，并制定足够的检测方法来检测食品中这种代谢物的含量，这一点至关重要。除了食品加工中的质量控制应用和危害管理程序外，确定食品中组胺精确限量的适当食品法规对于防止这种中毒在食品供应链中发生至关重要。这篇综述讨论了食品中组胺危害的流行率、控制策略、检测技术和相关法规。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Quality Assurance and Safety of Crops & Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

4.60

自引率

7.50%

发文量

审稿时长

1 months

期刊介绍： ''Quality Assurance and Safety of Crops & Foods'' is an international peer-reviewed journal publishing research and review papers associated with the quality and safety of food and food sources including cereals, grains, oilseeds, fruits, root crops and animal sources. It targets both primary materials and their conversion to human foods. There is a strong focus on the development and application of new analytical tools and their potential for quality assessment, assurance, control and safety. The scope includes issues of risk assessment, traceability, authenticity, food security and socio-economic impacts. Manuscripts presenting novel data and information that are likely to significantly contribute to scientific knowledge in areas of food quality and safety will be considered. ''Quality Assurance and Safety of Crops & Foods'' provides a forum for all those working in the specialist field of food quality and safety to report on the progress and outcomes of their research.

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