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La Torre GL, Vadalà R, Cicero N, Lo Cascio G, Cicero A, Calabrese V, Ferrantelli V, Ingallina C, Salvo A. Evaluating the inhibition effect of a novel bio-packaging on histamine content in mackerel ( Scomber scombrus): a new strategy with environment respect. Nat Prod Res 2024; 38:2123-2128. [PMID: 37436920 DOI: 10.1080/14786419.2023.2235711] [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: 03/28/2023] [Revised: 06/23/2023] [Accepted: 07/03/2023] [Indexed: 07/14/2023]
Abstract
This is the first study in which the impact of a new bio-packaging on histamine formation in mackerel was investigated. To monitor the preservation of fresh fish samples a treatment with innovative polymeric film and a soaking procedure in liquid new biomaterial was adopted. Ultra HPLC diode array detection (UHPLC-DAD) analyses for histamine monitoring were performed on fresh, packaged, and soaked mackerel samples at different time. The histamine content threshold value was up to 7 days, and after this period the results showed that histamine levels were affected by application of biomaterial. Significant increase was detected in sample that was not treated with biofilm. The new biofilm extended the shelf-life and reveals a promising packaging system to prevent histamine biosynthesis.
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Affiliation(s)
- Giovanna Loredana La Torre
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Messina, Italy
| | - Rossella Vadalà
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Messina, Italy
| | - Nicola Cicero
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Messina, Italy
- Science4Life, Academic Spin Off, c/o BIOMORF Department of University of Messina, Messina
| | | | - Antonello Cicero
- Istituto Zooprofilattico Sperimentale della Sicilia, Palermo, Italy
| | - Vittorio Calabrese
- Department of biotechnolgy and biomedical sciences, Università Degli Studi di Catania, Catania, Italy
| | | | - Cinzia Ingallina
- Department of Chemistry and Drug Technology, University of Roma La Sapienza, Roma, Italy
| | - Andrea Salvo
- Department of Chemistry and Drug Technology, University of Roma La Sapienza, Roma, Italy
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Ameri M, Daryanavard SM. Experimental Design Application for Measuring Histamine in Tuna Fish Samples by Phenyl Isothiocyanate Derivation Method Using Ultra-Performance Liquid Chromatography. J Chromatogr Sci 2023:bmad060. [PMID: 37534561 DOI: 10.1093/chromsci/bmad060] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2022] [Revised: 06/26/2023] [Indexed: 08/04/2023]
Abstract
Histamine as an important biogenic amino acid was measured in tuna fish samples by ultra-performance liquid chromatography using a phenyl isothiocyanate derivative. Minitab software was used to design the experiment and investigate the effective factors during the process, which includes screening and optimization steps. A partial factorial design was used in the screening stage and a central composite design was used in the optimization. Effective parameters in histamine derivatized were examined in the screening step including triethylamine volume, phenyl isothiocyanate volume, reaction temperature, reaction time and mobile phase pH. Then, in the optimization, effective parameters were identified and finally, the calibration curve was drawn from a concentration of 0.5-10.0 μg.mL-1 for histamine derivatized and a correlation coefficient of 0.994 was obtained for histamine derivatized. The method detection limit was 0.36 μg.mL-1 and the limit of quantification (LOQ) was 1.19 μg.mL-1. The relative standard deviation of the method was obtained for concentrations of 1.0-100.0 μg.mL-1 in the range between 1.06 and 2.21%. The recovery method was obtained from 90.8 to 103.1% for measuring histamine derivatized in real fish samples.
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Affiliation(s)
- Maede Ameri
- Department of Chemistry, Faculty of Science, University of Hormozgan, Bandar Abbas, 7916193145, Kilometer 9 of Minab Road, IR, Iran
| | - Seyed Mosayeb Daryanavard
- Department of Chemistry, Faculty of Science, University of Hormozgan, Bandar Abbas, 7916193145, Kilometer 9 of Minab Road, IR, Iran
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Koo PL, Lim GK. A review on analytical techniques for quantitative detection of histamine in fish products. Microchem J 2023. [DOI: 10.1016/j.microc.2023.108499] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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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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Annunziata L, Schirone M, Campana G, De Massis MR, Scortichini G, Visciano P. Histamine in fish and fish products: An 8-year survey. Follow up and official control activities in the Abruzzo region (Central Italy). Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108651] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Galluzzo FG, Cammilleri G, Cicero A, Pantano L, Pulvirenti A, Macaluso A, Cicero N, Calabrese V, Ferrantelli V. The cold chain and the COVID-19 pandemic: an unusual increase in histamine content in fish samples collected in Southern Italy during lockdown. FOOD QUALITY AND SAFETY 2022. [PMCID: PMC8689998 DOI: 10.1093/fqsafe/fyab031] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
Abstract
Objectives We analysed 900 samples of fresh (250) and processed (650) fish products collected in Sicily (Southern Italy) in 2020 during the severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) pandemic (hereafter: COVID-19). Materials and methods The samples were divided temporally based on five phases relating to the various restrictions imposed by the Italian government in this period. The validated method of ultra-high performance liquid chromatography (UHPLC) combined with a diode array detector (DAD) was then employed for the analysis. Results The samples collected during the Phase I lockdown period and after it had ended (Phase II) revealed significant increases in the mean histamine levels: 41.89±87.58 mg/kg -1 and 24.91±76.76 mg/kg -1, respectively. The 11 (1.3% of the total) fresh fish samples that were identified as being non-compliant with EC Reg. 2073/2005 were only found during these two periods. All the processed samples were always compliant. The histamine values decreased as the restrictions eased, achieving a mean value of 11.16±9.3 mgkg -1 (Phase III). Conclusions There was an increase in the incidence of fish samples that were non-compliant with EC Reg. 2073/2005 compared to previous surveillance data. These results provide a first report on the effect of lockdown measures on food safety and the cold chain. Our findings must cause food safety operators to intensify their controls over fresh fish products in such periods to safeguard consumer health. Further studies are required to evaluate whether the same trend would be observed with other food contaminants.
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Affiliation(s)
| | | | - Antonello Cicero
- Istituto Zooprofilattico Sperimentale della Sicilia, Palermo, Italy
| | - Licia Pantano
- Istituto Zooprofilattico Sperimentale della Sicilia, Palermo, Italy
| | - Andrea Pulvirenti
- Dipartimento di Scienze della Vita, Università degli studi di Modena e Reggio Emilia, Modena, Italy
| | - Andrea Macaluso
- Istituto Zooprofilattico Sperimentale della Sicilia, Palermo, Italy
| | - Nicola Cicero
- Dipartimento SASTAS, Università degli studi di Messina, Messina, Italy
| | - Vittorio Calabrese
- Dipartimento di Scienze biomediche e biotecnologiche, Università degli studi di Catania, Catania, Italy
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Shiono K, Tsutsumi T, Nabeshi H, Ikeda A, Yokoyama J, Akiyama H. Simple and rapid determination of biogenic amines in fish and fish products by liquid chromatography-tandem mass spectrometry using 2,4,6-triethyl-3,5-dimethyl pyrylium trifluoromethanesulfonate as a derivatization reagent. J Chromatogr A 2021; 1643:462046. [PMID: 33774435 DOI: 10.1016/j.chroma.2021.462046] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2020] [Revised: 02/15/2021] [Accepted: 03/03/2021] [Indexed: 11/18/2022]
Abstract
A simple and rapid analytical method was developed for determination of four biogenic amines [histamine (Him), cadaverine (Cad), tyramine (Tym), 2-phenylethylamine (Pea)] in fish and fish products. This method uses a new derivatization reagent, 2,4,6-triethyl-3,5-dimethyl pyrylium trifluoromethanesulfonate (Py-Tag). The four biogenic amines in the samples were extracted with trichloroacetic acid. The diluted extract was derivatized with Py-Tag (15 min at 50°C) and then subjected to liquid chromatography-tandem mass spectrometry (LC-MS/MS). The limits of quantification for the method were 2 mg/kg for Him, Tym, and Pea and 10 mg/kg for Cad. The matrix effects derived from the tested fish and fish products were negligible in the LC-MS/MS analysis. The impact of the sample matrices on the Py-Tag derivatization was also negligible. The trueness and repeatability of the method were assessed by performing replicate analyses (n = 5) of five samples of fish and fish products, each spiked with the four biogenic amines at three different concentration levels. Analysis of the samples found 87%-104% of the spiked concentrations and the relative standard deviations were <6.1%. A reference sample and quality control canned fish samples were analyzed by the method, and the concentrations of the Him were within acceptable limits. The developed method was successfully used to determine concentrations of the four biogenic amines in 48 fish and fish products on the Japanese market. The developed method does not require cleanup using a solid-phase extraction column or similar, and the derivatization reaction time was only 15 min. The results suggested that the present method is reliable and suitable for rapid analysis of the four biogenic amines in fish and fish products.
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Affiliation(s)
- Kouji Shiono
- Division of Foods, National Institute of Health Sciences, Tonomachi 3-25-26, Kawasaki-ku, Kawasaki, Kanagawa 210-9501, Japan
| | - Tomoaki Tsutsumi
- Division of Foods, National Institute of Health Sciences, Tonomachi 3-25-26, Kawasaki-ku, Kawasaki, Kanagawa 210-9501, Japan.
| | - Hiromi Nabeshi
- Division of Foods, National Institute of Health Sciences, Tonomachi 3-25-26, Kawasaki-ku, Kawasaki, Kanagawa 210-9501, Japan
| | - Akari Ikeda
- Taiyo Nippon Sanso Corp., SI Innovation Center, 2008-2 Wada, Tama, Tokyo 206-0001, Japan
| | - Jun Yokoyama
- Taiyo Nippon Sanso Corp., SI Innovation Center, 2008-2 Wada, Tama, Tokyo 206-0001, Japan
| | - Hiroshi Akiyama
- Division of Foods, National Institute of Health Sciences, Tonomachi 3-25-26, Kawasaki-ku, Kawasaki, Kanagawa 210-9501, Japan
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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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