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He Y, Hua MZ, Feng S, Lu X. Development of a smartphone-integrated microfluidic paper-based optosensing platform coupled with molecular imprinting technique for in-situ determination of histamine in canned tuna. Food Chem 2024; 451:139446. [PMID: 38685180 DOI: 10.1016/j.foodchem.2024.139446] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2024] [Revised: 04/08/2024] [Accepted: 04/20/2024] [Indexed: 05/02/2024]
Abstract
We reported the development of a smartphone-integrated microfluidic paper-based optosensing platform for in-situ detection and quantification of histamine in canned tuna. Molecularly imprinted polymers were synthesized via precipitation polymerization and utilized as dispersive solid phase extraction sorbent to selectively extract histamine from canned tuna. Carbon quantum dots functioning as a fluorescent probe were synthesized and introduced onto the microzones of the microfluidic paper device. This facilitated a noticeable fluorescence color change from dark red to vivid blue upon the addition of histamine. The change in fluorescence on the paper device was converted into specific RGB values using a portable UV light box combined with a smartphone. This assay achieved the limit of detection of 14.04 mg/kg with the linear range from 20 to 100 mg/kg of histamine in canned tuna. The entire molecular imprinting-microfluidic optosensing test could be completed in 45 min including sample preparation.
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Affiliation(s)
- Yihan He
- Department of Food Science and Agricultural Chemistry, Faculty of Agricultural and Environmental Sciences, McGill University, Sainte-Anne-de-Bellevue, QC H9X 3V9, Canada
| | - Marti Z Hua
- Department of Food Science and Agricultural Chemistry, Faculty of Agricultural and Environmental Sciences, McGill University, Sainte-Anne-de-Bellevue, QC H9X 3V9, Canada
| | - Shaolong Feng
- Department of Food Science and Agricultural Chemistry, Faculty of Agricultural and Environmental Sciences, McGill University, Sainte-Anne-de-Bellevue, QC H9X 3V9, Canada
| | - Xiaonan Lu
- Department of Food Science and Agricultural Chemistry, Faculty of Agricultural and Environmental Sciences, McGill University, Sainte-Anne-de-Bellevue, QC H9X 3V9, Canada.
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2
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Wang J, Tang Y, Zheng J, Xie Z, Zhou J, Wu Y. DNAzyme-based and smartphone-assisted colorimetric biosensor for ultrasensitive and highly selective detection of histamine in meats. Food Chem 2024; 435:137526. [PMID: 37742463 DOI: 10.1016/j.foodchem.2023.137526] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2023] [Revised: 08/27/2023] [Accepted: 09/16/2023] [Indexed: 09/26/2023]
Abstract
Herein, a colorimetric biosensor for histamine detection in meat is first established based on the enhancement of DNAzyme with peroxidase-mimic activity. Histamine can boost the generation of G-quadruplex sequences, and make them more easily bond with hemin to produce many DNAzyme molecules. In addition, histamine increases the affinity of DNAzyme to the substrate 3,3',5,5'-tetramethylbenzidine (TMB). Therefore, the obtained DNAzyme can catalyze H2O2 and dissolved oxygen to produce many reactive oxygen species (ROS), which cause the TMB molecule to lose two electrons and generate yellow products, exhibiting a clear absorption peak at 450 nm. The colorimetric biosensor has excellent sensitivity, and the detection limit is as low as 38 μg·L-1 for histamine. Moreover, the biosensor has high selectivity and anti-interference ability, and exhibits a good recovery rate in actual meats. The above results show that the strategy has potential for application in the detection of trace histamine in meats.
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Affiliation(s)
- Junjun Wang
- Guizhou Province Key Laboratory of Fermentation Engineering and Biopharmacy, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Yue Tang
- College of Life Sciences, Guizhou University, Guiyang 550025, China
| | - Jia Zheng
- Wuliangye Yibin Co., Ltd, Yibin 644000, Sichuan Province, China
| | - Zhengmin Xie
- Wuliangye Yibin Co., Ltd, Yibin 644000, Sichuan Province, China
| | - Jianli Zhou
- Guizhou Province Key Laboratory of Fermentation Engineering and Biopharmacy, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Yuangen Wu
- Guizhou Province Key Laboratory of Fermentation Engineering and Biopharmacy, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; College of Life Sciences, Guizhou University, Guiyang 550025, China.
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3
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Sadighara P, Safta M, Limam I, Ghanati K, Nazari Z, Karami M, Abedini A. Association between food additives and prevalence of allergic reactions in children: a systematic review. REVIEWS ON ENVIRONMENTAL HEALTH 2023; 38:181-186. [PMID: 35106984 DOI: 10.1515/reveh-2021-0158] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/18/2021] [Accepted: 01/15/2022] [Indexed: 06/14/2023]
Abstract
Food additives contain synthetic and natural chemical compounds and are one of the causes of food allergies. In this regard, it is necessary to recognize the food additives that are of special interest for children. In this survey, the relation between food additives and allergic reactions and attention-deficit hyperactivity disorders in children was studied. The research studies with keywords "allergic reactions", "hypersensitivity", "food additives" and "children" were searched in PubMed, Scopus, Science Direct, Web of Science, and SID databases, from 1984 to 2020. Three hundred twenty-seven studies were obtained and only seven articles were finally selected according to exclusion and inclusion criteria. In the final review, seven articles were selected to investigate the relationship between food additives and hypersensitivity reactions. Some clinical factors such as urticaria, eczema, rhinitis and gastrointestinal symptoms and the prevalence of laboratory evidence in atopic children are due to increased exposure to food additives including artificial colors and sweeteners, preservatives, and monosodium glutamate. Clinical signs and laboratory evidence prove a significant association between some food additives and allergenic adverse reactions. It was also found that food additives such as artificial colors and sweeteners, preservatives, and monosodium glutamate are responsible for most cases of hypersensitivity in children, and the prevalence of hypersensitivity to food additives was estimated to be about 1.2% based on data extracted from studies.
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Affiliation(s)
- Parisa Sadighara
- Department of Environmental Health, Food Safety Division, Faculty of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Mehdi Safta
- Laboratory of Materials, Treatment and Analysis, (LMTA), National Institute of Research and Physicochemical Analysis, Biotechpole Sidi-Thabet, Ariana, Tunisia
- Faculty of Mathematical, Physical and Natural Sciences of Tunis, University of Tunis El Manar, Tunis, Tunisia
| | - Intissar Limam
- Laboratory of Materials, Treatment and Analysis, (LMTA), National Institute of Research and Physicochemical Analysis, Biotechpole Sidi-Thabet, Ariana, Tunisia
- High School for Science and Health Techniques of Tunis, University of Tunis El Manar, Tunis, Tunisia
| | - Kiandokht Ghanati
- National Nutrition & Food Technology Research Institute (NNFTRI), Director of Research & Education Affairs Office of International Affairs, The Member of Food Safety Research Center Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Zahra Nazari
- Food Quality and Safety Research Group, Food Science and Technology Research Institute, ACECR Mashhad Branch, Mashhad, Iran
| | - Marzieh Karami
- Department of Environmental Health, Food Safety Division, Faculty of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Amirhossein Abedini
- Department of Environmental Health, Food Safety Division, Faculty of Public Health, Tehran University of Medical Sciences, Tehran, Iran
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4
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Hashempour-Baltork F, Jannat B, Tajdar-Oranj B, Aminzare M, Sahebi H, Mirza Alizadeh A, Hosseini H. A comprehensive systematic review and health risk assessment of potentially toxic element intakes via fish consumption in Iran. ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY 2023; 249:114349. [PMID: 36508819 DOI: 10.1016/j.ecoenv.2022.114349] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/12/2022] [Revised: 10/03/2022] [Accepted: 11/25/2022] [Indexed: 06/17/2023]
Abstract
Risk assessment of heavy metals is critical in controlling and preventing risks of foodborne diseases. Fish can be used as bioindicators for exposure to potential toxic elements (PTEs), which can represent potential risks for humans. The long Iranian coastline and three major fishery regions in the country, including the northern (Caspian Sea) and southern (Persian Gulf and Gulf of Oman) seas as well as inland waters and aquacultures (rivers, dams, wetlands and fish farms) have made Iran a large producer of fish. In the first step of the present study, data collection and report of PTEs in fish from the three fishery regions (2010-2022) were carried out. In the second step, health risks were assessed using Monte Carlo simulation in child and adult consumers. The average concentrations of Cd, Hg and Pb for the northern sea, southern sea, and inland waters and aquacultures were 0.273, 0.249, 1.077; 0.430, 0.423, 1.182; and 1.387, 0.232, 1.703 μg/g per dry weight, respectively. Based on the target hazard quotient results, Hg intake of Iranian children from all the three fishery regions was more than 1, which was alarming. In the adult age group, southern sea fish consumers were at risk of Hg adverse health effects. Moreover, Cd included the highest carcinogenic risk of toxic elements in fish from the three fishery regions of Iran. Estimation of THQ, HI, ILCR and EDI revealed that consumption of fish might induce health complexities for the consumers in Iran. Moreover, Iranians from northern and southern regions of the country consumed further seafood due to the availability of high seafood sources in these regions. Hence, various indices must be used for the risk assessment of general human health. Due to the high risks of carcinogenicity/non-carcinogenicity estimated in the risk assessment, consumption of fish by infants and pregnant women must critically be assessed.
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Affiliation(s)
- Fataneh Hashempour-Baltork
- Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran.
| | - Behrooz Jannat
- Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran.
| | - Behrouz Tajdar-Oranj
- Food and Drug Administration, Iran Ministry of Health and Medical Education, Tehran, Iran.
| | - Majid Aminzare
- Social Determinants of Health Research Center, Zanjan University of Medical Sciences, Zanjan, Iran; Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran.
| | - Hamed Sahebi
- Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran.
| | - Adel Mirza Alizadeh
- Social Determinants of Health Research Center, Zanjan University of Medical Sciences, Zanjan, Iran; Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran.
| | - Hedayat Hosseini
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran; Food Safety Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
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5
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Altafini A, Roncada P, Guerrini A, Sonfack GM, Accurso D, Caprai E. Development of Histamine in Fresh and Canned Tuna Steaks Stored under Different Experimental Temperature Conditions. Foods 2022; 11:foods11244034. [PMID: 36553776 PMCID: PMC9778485 DOI: 10.3390/foods11244034] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2022] [Revised: 12/05/2022] [Accepted: 12/12/2022] [Indexed: 12/16/2022] Open
Abstract
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.
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Affiliation(s)
- Alberto Altafini
- Department of Veterinary Medical Sciences, Alma Mater Studiorum—University of Bologna, Via Tolara di Sopra 50, 40064 Ozzano dell’Emilia, Italy
| | - Paola Roncada
- Department of Veterinary Medical Sciences, Alma Mater Studiorum—University of Bologna, Via Tolara di Sopra 50, 40064 Ozzano dell’Emilia, Italy
- Correspondence:
| | - Alessandro Guerrini
- Department of Environmental Science and Policy, University of Milan, Via Celoria 10, 20100 Milan, Italy
| | - Gaetan Minkoumba Sonfack
- Reparto Chimico Degli Alimenti, Istituto Zooprofilattico Sperimentale della Lombardia e dell’Emilia Romagna “Bruno Ubertini”, Via P. Fiorini 5, 40127 Bologna, Italy
| | - Damiano Accurso
- Reparto Chimico Degli Alimenti, Istituto Zooprofilattico Sperimentale della Lombardia e dell’Emilia Romagna “Bruno Ubertini”, Via P. Fiorini 5, 40127 Bologna, Italy
| | - Elisabetta Caprai
- Reparto Chimico Degli Alimenti, Istituto Zooprofilattico Sperimentale della Lombardia e dell’Emilia Romagna “Bruno Ubertini”, Via P. Fiorini 5, 40127 Bologna, Italy
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6
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Histamine Content in Selected Production Stages of Fish Products. J Vet Res 2022; 66:599-604. [PMID: 36846046 PMCID: PMC9945008 DOI: 10.2478/jvetres-2022-0063] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2022] [Accepted: 10/27/2022] [Indexed: 11/11/2022] Open
Abstract
Introduction Histamine intoxication, known as scombroid fish poisoning, is caused by the consumption of foods with high levels of histamine. This biogenic amine is formed as a result of histidine decarboxylation by bacterial decarboxylases present in food, including fish and fish products. The aim of this study was to investigate the content of histamine at different production stages of canned, marinated and smoked fish. Material and Methods Raw fish, semi-finished fish products, and the final products of the same production batches were collected between 2019 and 2022 from different fish production facilities in Poland. A total of 133 raw fish samples and 76 smoked fish, 54 brined fish, 39 canned fish and 18 marinated fish final products were analysed using high performance liquid chromatography with a diode array detector. Results Histamine was identified in 55 (17.2%) out of 320 tested samples, including 8 samples of raw fish with a histamine level above 100 mg/kg. However, no samples of fish products had histamine content above the European Union Commission limit. Conclusion The obtained results show that fish products on the Polish market are generally safe for consumers in regard to histamine intoxication risk.
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7
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Ali A, Kreitlow A, Plötz M, Normanno G, Abdulmawjood A. Development of loop-mediated isothermal amplification (LAMP) assay for rapid and direct screening of yellowfin tuna (Thunnus albacares) in commercial fish products. PLoS One 2022; 17:e0275452. [PMID: 36223376 PMCID: PMC9555631 DOI: 10.1371/journal.pone.0275452] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2022] [Accepted: 09/14/2022] [Indexed: 11/18/2022] Open
Abstract
Tuna is one of the most widely consumed fish on the European market, being available in various consumable options. Among them, Thunnus albacares, also called yellowfin tuna, is a delicacy and is consumed by millions of people around the world. Due to its comparatively high cost and demand, it is more vulnerable to fraud, where low-cost tuna or other fish varieties might be replaced for economic gain. In this study, a loop-mediated isothermal amplification (LAMP) assay was developed and validated for targeting the mitochondrial cytochrome b gene for fast and direct detection of Thunnus albacares, which is a valuable tuna species. The analytical specificity was confirmed using 18 target samples (Thunnus albacares) and 18 samples of non-target fish species. The analytical sensitivity of the LAMP assay was 540 fg DNA per reaction. In addition, a simple and direct swab method without time-consuming nucleic acid extraction procedures and the necessity for cost-intensive laboratory equipment was performed that allowed LAMP detection of Thunnus albacares samples within 13 minutes. Due to its high specificity and sensitivity, the LAMP assay can be used as a rapid and on-site screening method for identifying Thunnus albacares, potentially providing a valuable monitoring tool for food authenticity control by the authorities.
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Affiliation(s)
- Ashraf Ali
- Department of Sciences of Agriculture, Food, Natural Resources and Engineering (DAFNE) University of Foggia, Foggia, Italy
| | - Antonia Kreitlow
- Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Hannover, Germany
| | - Madeleine Plötz
- Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Hannover, Germany
| | - Giovanni Normanno
- Department of Sciences of Agriculture, Food, Natural Resources and Engineering (DAFNE) University of Foggia, Foggia, Italy
| | - Amir Abdulmawjood
- Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Hannover, Germany
- * E-mail:
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8
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Study of meat content and frying process on the formation of polar heterocyclic aromatic amines in heated sausage samples: Optimization and method validation of three‐phase
EME
coupled with
RP‐HPLC. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17014] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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9
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Xiong X, Tan Y, Mubango E, Shi C, Regenstein JM, Yang Q, Hong H, Luo Y. Rapid freshness and survival monitoring biosensors of fish: Progress, challenge, and future perspective. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.08.011] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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10
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Rapid detection of histamine in fish based on the fluorescence characteristics of carbon nitride. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104659] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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11
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The amount and detection method of styrene in foods: A systematic review and meta-analysis. Food Chem X 2022; 13:100238. [PMID: 35499016 PMCID: PMC9040027 DOI: 10.1016/j.fochx.2022.100238] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2021] [Revised: 11/26/2021] [Accepted: 01/31/2022] [Indexed: 01/08/2023] Open
Abstract
For the first time, a systematic review and meta-analysis of the amount of styrene in food was performed. It was found that the type of food is directly related to the amount of styrene. It was found that the amount of fat in food products has a direct effect on the amount of styrene. The final estimated amount of styrene in food is acceptable.
The ingredients in food packaging migrate to the food inside. One of the most common compounds used for packaging of food is polystyrene. This systematic review aimed to investigate the level of styrene’s pollution in food packed with polystyrene. The original articles include keywords styrene, polystyrene, food, contamination, pollution, “food packaging” were searched in Web of science, Medline, Scopus, and Science Direct. A total of 227 studies were achieved. The articles that did not meet the inclusion criteria were excluded with the initial evaluation. The quality assessment was conducted for full paper and finally data were extracted from 8 selected articles. Mata analysis, meta-regression, subgroup analysis, and publication bias was also conducted with comprehensive meta-analysis (CMA) software. Most of the examined samples were dairy products. The amount of fat in dairy products is an important factor in increasing the migration of styrene. The shelf life of product also had effect on migration of styrene. The overall average was estimated as 91.53 ± 26.18 µg/kg in food matrix. This amount is less than the permissible level. The results of meta regression showed that the type of food affects the pooled mean of styrene in the food. There was no publication bias for the selected articles.
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12
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Chen CH, Lee YL, Wu MH, Chen PJ, Wei TS, Tseng CI, Chen WJ. Prenatal antioxidant-enriched and pro-oxidant-contained food, IL4 and IL13 pathway genes, and cord blood IgE. Sci Rep 2022; 12:2884. [PMID: 35190607 PMCID: PMC8861038 DOI: 10.1038/s41598-022-06951-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2021] [Accepted: 02/02/2022] [Indexed: 11/24/2022] Open
Abstract
Prenatal oxidative balance might influence cord blood IgE (cIgE) levels. We aimed to explore if certain prenatal dietary sources of antioxidants and pro-oxidants are associated with cIgE elevation and if they interact with IL4 and IL13 pathway genes. A structured questionnaire was completed during the third trimester of pregnancy for 1107 full-term newborns. Surveyed antioxidant-enriched food included fish, shellfish, and fruit, whereas surveyed pro-oxidant-contained food included fried fish sticks and canned fish. Cord blood was collected for measuring cIgE levels and genotyping IL13 rs1800925, rs20541, rs848, IL4 rs2243250, and STAT6 rs324011. Fairly lean fish consumption showed protection against cIgE elevation (odds ratio [OR] 0.66; 95% CI 0.49–0.90) in the whole sample, while daily fruit (OR 0.46; 95% CI 0.27–0.79) and ≥ monthly canned fish (OR 2.81; 95% CI 1.24–6.36) exhibited associations only in genetically susceptible babies. A prenatal food protective index, comprising any fairly lean fish, daily fruit, and the absence of any canned fish, exerted dose–response protection against cIgE elevation in babies carrying the IL13 rs20541 GA or AA genotype (P for trend < 0.0001; P for interaction = 0.004). We concluded that prenatal antioxidant-enriched and pro-oxidant-contained food consumption may influence cIgE, especially in genetically susceptible babies.
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Affiliation(s)
- Chien-Han Chen
- Department of Pediatrics, Fu Jen Catholic University Hospital, Fu Jen Catholic University, New Taipei City, Taiwan.,School of Medicine, Fu Jen Catholic University, New Taipei City, Taiwan.,Department of Pediatrics, Min-Sheng General Hospital, Taoyüan City, Taiwan
| | - Yungling Leo Lee
- Institute of Biomedical Sciences, Academia Sinica, Taipei, Taiwan
| | - Ming-Hsun Wu
- Department of Laboratory Medicine, Min-Sheng General Hospital, Taoyüan City, Taiwan
| | - Pao-Jen Chen
- Department of Obstetrics and Gynecology, Min-Sheng General Hospital, Taoyüan City, Taiwan
| | - Tien-Shan Wei
- Department of Obstetrics and Gynecology, Min-Sheng General Hospital, Taoyüan City, Taiwan
| | - Ching-Ing Tseng
- Centers of Genomic and Precision Medicine, National Taiwan University, Taipei, Taiwan
| | - Wei J Chen
- Centers of Genomic and Precision Medicine, National Taiwan University, Taipei, Taiwan. .,Institute of Epidemiology and Preventive Medicine, College of Public Health, National Taiwan University, Taipei, Taiwan. .,Center for Neuropsychiatric Research, National Health Research Institutes, Zhunan, Miaoli County, Taiwan.
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13
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Harmoko H, Kartasasmita RE, Munawar H, Rakhmawati A, Budiawan B. Determination of histamine in different compositions of commercially canned fish in Indonesia by modified QuEChERS and LC-MS/MS. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104256] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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14
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Wang J, Qu Y, Liu Z, Zhou H. Formation, Analytical Methods, Change Tendency, and Control Strategies of Biogenic Amines in Canned Aquatic Products: A Systematic Review. J Food Prot 2021; 84:2020-2036. [PMID: 34233360 DOI: 10.4315/jfp-21-120] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2021] [Accepted: 07/02/2021] [Indexed: 11/11/2022]
Abstract
ABSTRACT Biogenic amines (BAs) are organic compounds with low molecular weight and can be used as indicators of the quality and safety of canned aquatic products during processing and storage. However, excess of these amines can cause foodborne poisoning. Therefore, the determination, analysis, and prevention of BAs are of great importance. This article focuses on the sources, formation, and pretreatment methods, as well as analytical techniques, change tendency, and control techniques of BAs, with the aim of promoting more appropriate analysis of canned aquatic products to provide a reference for the food industries. HIGHLIGHTS
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Affiliation(s)
- Jingyu Wang
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, College of Food Science and Technology, Shanghai Ocean University, 999 Hucheng Ring Road, Shanghai 200120, People's Republic of China
| | - Yinghong Qu
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, College of Food Science and Technology, Shanghai Ocean University, 999 Hucheng Ring Road, Shanghai 200120, People's Republic of China
| | - Zhidong Liu
- Key Laboratory of Oceanic and Polar Fisheries, Ministry of Agriculture and Rural Affair, East China Sea Fishery Research Institute, Chinese Academy of Fishery Sciences, 300 Jungong Road, Shanghai 200090, People's Republic of China
| | - Huimin Zhou
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, College of Food Science and Technology, Shanghai Ocean University, 999 Hucheng Ring Road, Shanghai 200120, People's Republic of China
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15
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Kartikaningsih H, Yahya Y, Yuniar T, Jaziri AA, Zzaman W, Kobun R, Huda N. The nutritional value, bacterial count and sensory attributes of little tuna (Euthynnus affinis) floss incorporated with the banana blossom. POTRAVINARSTVO 2021. [DOI: 10.5219/1657] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The study aimed to evaluate the addition of banana blossom (12.5, 25, 37.5, and 50% w/w) on nutritional quality, histamine content, bacterial count, and sensory characteristic in the fish floss prepared from little tuna (Euthynnus affinis). The crude protein content, essential amino acids, lipid, and polyunsaturated fatty acids (PUFA) steadily decreased (p <0.05), while the crude fibre, carbohydrate, and ash components of the tuna floss, increased significantly (p <0.05) with increasing levels of banana blossom. The contents of protein, fat, ash, fibre, carbohydrate, and moisture ranged 28.13 – 30.27%, 14.79 – 18.02%, 4.45 – 5.68%, 2.6 – 3.5%, 27.81 – 31.01, and 16.45 – 17.39%, respectively, and most of them met the Indonesian National Standard. For essential and non-essential amino acids, the level varied about 102.82 mg.g-1 to 206.76 mg.g-1 and 79.71 mg.g-1 to 138.76 mg.g-1, respectively in the treated tuna flosses. Moreover, ranging 13.72 – 16.29% of PUFA was found in all treated flosses. The most significant effect was found in the histamine levels of the tuna flosses, especially in the 50% added floss sample. Moreover, bacterial counts and heavy metals content were lower than the maximum limits regulated by the Indonesian National Standard. For sensory evaluation, the banana blossom-added samples significantly increased (p >0.05) the acceptability score for all attributes assessed. Taken together, the tuna floss added with 37.5% of banana blossom may be potentially developed as a low-histamine tuna-based product with high ffibre andEPA+DHA, as well as highly acceptable for consumers.
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DeBEER J, Bell JW, Nolte F, Arcieri J, Correa G. Histamine Limits by Country: A Survey and Review. J Food Prot 2021; 84:1610-1628. [PMID: 33984131 DOI: 10.4315/jfp-21-129] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2021] [Accepted: 05/07/2021] [Indexed: 11/11/2022]
Abstract
Histamine is a biogenic amine and a food safety hazard, and it is the only biogenic amine regulated by statute or hazard analysis and critical control point guidance. This article reviews the regulations for histamine levels in fish in countries around the world, including maximum limits or levels and sampling procedures in different fish preparations. The maximum histamine levels, sampling plans, and fish products are listed. The country-by-country regulations for maximum histamine acceptance levels in some food products vary by a factor of 8, from 50 ppm in some countries to a maximum of 400 ppm in other countries. For similar food products, the maximum histamine levels vary by a factor of 4 (from 50 ppm to 200 ppm) in, for example, fresh tuna. The country-by-country sampling plans vary widely as well, and these, too, are covered in detail.
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Affiliation(s)
- John DeBEER
- Chicken of the Sea International, 1630 Burgundy Road, Encinitas, California 92024, USA
| | - Jon W Bell
- National Oceanic and Atmospheric Administration (NOAA), National Seafood Inspection Laboratory, Pascagoula, Mississippi, USA
| | - Fred Nolte
- Fred Nolte Consulting, 2503 West 5th Avenue, Vancouver, British Columbia, Canada V6K 1S9
| | - Julian Arcieri
- Grupo Alimentario de Atlántico S.A. (GRALCO S.A.), Barranquilla, Colombia
| | - Gerson Correa
- Sociedad Ecuatoriana de Alimentos y Frigorificos Manta C.A. (SEAFMAN), Manta, Ecuador
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Wang XY, Xie J, Chen XJ. Applications of Non-invasive and Novel Methods of Low-Field Nuclear Magnetic Resonance and Magnetic Resonance Imaging in Aquatic Products. Front Nutr 2021; 8:651804. [PMID: 33869268 PMCID: PMC8044990 DOI: 10.3389/fnut.2021.651804] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2021] [Accepted: 02/22/2021] [Indexed: 01/13/2023] Open
Abstract
Aquatic products, such as fish, are popular throughout the world due to their satisfying flavor characteristics as well as rich animal nutrition, and they provide high-value food therapy, but they are easily oxidized and spoiled. It is necessary to detect aquatic products through rapid and accurate technology. Low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) have been widely used in the aquatic product industry due to their sensitivity, fast analysis, non-destructive nature and low cost. The applications of LF-NMR in the measurement of aquatic product quality and nutrients (water, fat, and protein) are summarized in this paper. Applications in aquatic products have been shown to depend on deep processing, storage and authentication. This review discusses the application of MRI technology in the quality control of aquatic products. Therefore, this review will guide the application of the aquatic products industry and aims to supply the reader with both the theory of the method and practical applications of the method for use as a rapid and non-destructive technology in scientific research and the industrial industry.
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Affiliation(s)
- Xin-Yun Wang
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China.,Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China.,National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China.,College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Jing Xie
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China.,Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China.,National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China.,College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Xin-Jun Chen
- College of Marine Sciences, Shanghai Ocean University, Shanghai, China
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Dantas NM, de Oliveira VS, Sampaio GR, Chrysostomo YSK, Chávez DWH, Gamallo OD, Sawaya ACHF, Torres EAFDS, Saldanha T. Lipid profile and high contents of cholesterol oxidation products (COPs) in different commercial brands of canned tuna. Food Chem 2021; 352:129334. [PMID: 33657479 DOI: 10.1016/j.foodchem.2021.129334] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2020] [Revised: 02/05/2021] [Accepted: 02/07/2021] [Indexed: 11/26/2022]
Abstract
Canned fish is submitted to processes that may degrade its lipids and form harmful compounds called cholesterol oxidation products (COPs). Samples of Brazilian commercial canned tuna were analyzed to evaluate the influence of different liquid mediums (oil and brine) on the fatty acid composition and formation of COPs. The exchange between fish lipids and the constituents of the covering liquid was highlighted by the high levels of linoleic acid found in tuna conserved in oil. High amounts of COPs were found. However, higher contents of COPs were found in tuna in brine (933.14 to 1914.23 µg/g) than in oil (698.24 to 1167.88 µg/g). This result was mainly promoted by the presence of pro-oxidant elements such as salt, as well as greater heat transfer in brine than in oil. This study showed that canned tuna is a potential source of exogenous COPs, indicating the role of liquid mediums in oxidative processes.
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Affiliation(s)
- Natalie Marinho Dantas
- Department of Food Technology, Institute of Technology, University Federal Rural of Rio de Janeiro, Rodovia Br 465, Seropédica, RJ, 23890-000, Brazil; Department of Nutrition, School of Public Health, University of São Paulo (USP), Av. Dr. Arnaldo, 715, São Paulo, SP, 01246-904, Brazil
| | - Vanessa Sales de Oliveira
- Department of Food Technology, Institute of Technology, University Federal Rural of Rio de Janeiro, Rodovia Br 465, Seropédica, RJ, 23890-000, Brazil
| | - Geni Rodrigues Sampaio
- Department of Nutrition, School of Public Health, University of São Paulo (USP), Av. Dr. Arnaldo, 715, São Paulo, SP, 01246-904, Brazil
| | - Yane Sane Koppe Chrysostomo
- Department of Food Technology, Institute of Technology, University Federal Rural of Rio de Janeiro, Rodovia Br 465, Seropédica, RJ, 23890-000, Brazil
| | - Davy William Hidalgo Chávez
- Department of Food Technology, Institute of Technology, University Federal Rural of Rio de Janeiro, Rodovia Br 465, Seropédica, RJ, 23890-000, Brazil
| | - Ormindo Domingues Gamallo
- Department of Food Technology, Institute of Technology, University Federal Rural of Rio de Janeiro, Rodovia Br 465, Seropédica, RJ, 23890-000, Brazil
| | | | | | - Tatiana Saldanha
- Department of Food Technology, Institute of Technology, University Federal Rural of Rio de Janeiro, Rodovia Br 465, Seropédica, RJ, 23890-000, Brazil
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A 5-Years (2015–2019) Control Activity of an EU Laboratory: Contamination of Histamine in Fish Products and Exposure Assessment. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10238693] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Histamine contamination was evaluated on 474 batches (3130 determinations) of fish products collected in Puglia and Basilicata (southern part of Italy) during the years 2015–2019, using a high-throughput two-tier approach involving a screening (ELISA test) and confirmatory method (HPLC/FLD with o-phthalaldehyde derivatization). Histamine concentration >2.5 mg kg−1 was detected in 51% of total batches with the 2.5% of non-compliance. Except for two samples of fresh anchovies, all non-compliant samples were frozen, defrosted and canned tuna. Among 111 fresh tuna batches, 9 had a content of histamine between 393 and 5542 mg kg−1, and scombroid poisoning cases were observed after their consumption. Good quality canned tuna and ripened anchovies sold in Italy was observed. Furthermore, the analysis of the processing technology and storage practice critical points were reported in this study, with useful considerations to minimize the histamine risk for consumers. Finally, based on these results, several considerations about risk exposure were reported.
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