A review on biogenic amines in food and feed: toxicological aspects, impact on health and control measures

2019 ◽  
Vol 59 (4) ◽  
pp. 608 ◽  
Author(s):  
V. Feddern ◽  
H. Mazzuco ◽  
F. N. Fonseca ◽  
G. J. M. M. de Lima
Keyword(s):  
Biogenic Amines ◽  
Meat Products ◽  
Control Measures ◽  
Poultry Meat ◽  
Toxicological Effects ◽  
Individual Health Status ◽  
Food And Feed ◽  
High Concentrations ◽  
And Control ◽  
Meat And Eggs

Biogenic amines (BAs) represent a considerable toxicological risk in some food and feed products. They are formed under unhygienic conditions during storage and processing; therefore, an increase in the concentrations of those metabolites is related to putrefaction. Because BAs are thermostable, they remain in food and feed that have undergone heat treatment. There are several toxicological effects, especially caused by histamine, when high concentrations of BAs are ingested by humans, depending on the food itself and also on individual susceptibility and individual health status. The present paper reviews the main BAs in meat products, their use as spoilage indicators, the risk on human health and also the contamination of by-product meals. Furthermore, we highlight the state of art regarding impact of BAs on poultry, meat and eggs.

scholarly journals Aflatoxins: A Brief Review of their Chemical Properties, Toxicological Effects and Control Measures

2020 ◽  
Vol 2 (3) ◽  
pp. 43-46
Author(s):  
Eloiza Sarmento Amoras ◽  
Anderson Luiz Pena Costa
Keyword(s):  
Public Health ◽  
Clinical Manifestations ◽  
Food Poisoning ◽  
Chemical Properties ◽  
Public Health Problem ◽  
Control Measures ◽  
Economic Losses ◽  
Toxicological Effects ◽  
Vegetable Foods ◽  
And Control

Aflatoxins are toxic secondary metabolites produced by the fungi of the genus Aspergillus. These substances cause food poisoning with clinical manifestations that vary according to the time of exposure and concentration of the dose ingested, representing a serious public health problem for compromising the food security, also causing considerable economic losses both in the production of stocked vegetable foods, as well as in the livestock contaminated with these substances through the feed. Therefore, this literature review aims to introduce some aspects related to the contamination of food by the fungi of the genus Aspergillus, the chemical and toxicological properties of the aflatoxins, as well as the strategies of control to avoid them in food.

scholarly journals Salmonella spp. in RASFF notifications involving Croatia in the period from 01/01/2014 to 31/12/2018

2019 ◽  
Vol 2 (5-6) ◽  
pp. 24-36
Author(s):  
Emilija Friganović ◽  
Nikolina Tokmakčija ◽  
Ančica Sečan Matijaščić ◽  
Mirko Kelava ◽  
Mladenka Šarolić ◽  
...  
Keyword(s):  
Meat Products ◽  
Product Category ◽  
Food Products ◽  
Poultry Meat ◽  
Alert System ◽  
Salmonella Spp ◽  
Fast Exchange ◽  
Food And Feed ◽  
Foodborne Outbreaks ◽  
Rapid Alert System

The Rapid Alert System for Food and Feed (RASFF) enables a fast exchange of information between bodies and institutions involved in the system (EU Member State national food safety authorities, Commission, EFSA, ESA, Norway, Liechtenstein, Iceland and Switzerland) in order to respond promptly to the health risks associated with food and feed. Salmonella is an important cause of EU foodborne outbreaks, most frequently reported pathogenic microorganism in food in the last few years. The aim of this study was to analyze RASFF notifications on food products contaminated with Salmonella spp. involving Croatia in the period from 01/01/2014 to 31/12/2018. All data were downloaded from the RASFF database (RASFF portal) and processed in MS Excel 2010. The collected data provided information on the: country(ies) of origin and distribution of the contaminated product, notifying country, product and product category, notification type, risk decision, action taken, distribution status and, for some incidents, a Salmonella spp. serovar. Notifications mainly concerned "poultry meat and poultry meat products". Just over half of the reported food products originated from Poland, Brazil and Italy. Croatia was notifying country in almost half of the published notifications. Majority of the notifications were classified as alert notifications and of serious risk. Most of the Salmonella spp. notifications were based on official controls on the market and on company's own check.

scholarly journals An Overview of Histamine and Other Biogenic Amines in Fish and Fish Products

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1795
Author(s):  
Pierina Visciano ◽  
Maria Schirone ◽  
Antonello Paparella
Keyword(s):  
Biogenic Amines ◽  
Intestinal Tract ◽  
Control Measures ◽  
Decarboxylase Activity ◽  
Fish Products ◽  
Regulatory Limits ◽  
Antidepressant Use ◽  
And Control ◽  
Detailed Picture ◽  
Monoamino Oxidase

The occurrence of biogenic amines in fish is directly associated with microorganisms with decarboxylase activity. These compounds are generally detoxified by oxidases in the intestinal tract of humans, but some conditions, such as alcohol consumption, enzyme deficiency, or monoamino-oxidase antidepressant use, can make their intake by food dangerous. Due to its toxicity, histamine is the unique biogenic amine with regulatory limits for fishery products. This review focuses on biogenic amines in fish, with a detailed picture of the number of alert notifications or intoxication events reported in the last years. The favoring conditions for their formation, as well as the main preventive and control measures to ensure public health, are also reviewed.

scholarly journals Improving the Competitiveness of Poultry Farms in the Krasnoyarsk Region of Russia

2021 ◽  
Vol 247 ◽  
pp. 01026
Author(s):  
Alena Rozhkova ◽  
Elina Stepanova
Keyword(s):  
Success Factors ◽  
Meat Products ◽  
Poultry Meat ◽  
Competitive Environment ◽  
Competitive Advantages ◽  
Krasnoyarsk Region ◽  
Poultry Products ◽  
Regional Market ◽  
Poultry Farms ◽  
Meat And Eggs

Poultry farming is one of the key branches of agriculture. Every year, the demand for dietary products of poultry farms increases, both consumers and producers are interested in the development of agricultural enterprises that supply poultry meat and eggs. In the market of the region there are a large number of poultry farms that supply meat products. The competitive environment of modern poultry farms is characterized by acute competition for the consumer. The solution to the problem of increasing the competitiveness of enterprises involves the development of measures to achieve and maintain competitive advantages in this market. The article presents the analysis results of the competitiveness for key suppliers of poultry meat and eggs in the regional market of the Krasnoyarsk region. The criteria of poultry farms competitiveness in the region are defined. Expert assessments of competitors based on the "4P"concept are compiled. Based on the results of the analysis, a competitiveness diagram of the largest regional producers of poultry meat and eggs is compiled. On the basis of the competitiveness polygon, the development directions of competitive advantages of poultry farms in the region are identified. The proposed measures to promote sales in the format of outside trade will lead to changes in the competitiveness polygon of poultry farms. The article presents recommendations for the acquisition and development of stable competitive positions in the regional market of poultry products. The key success factors influencing the competitiveness of poultry farms in the regional poultry meat market are identified, the most important trends in the development of the competitive environment and ways to improve the competitiveness of poultry farms and their adaptation to changing conditions are presented.

scholarly journals Occurrence and molecular characteristics of Listeria monocytogenes isolated from ready-to-eat meats in Hanoi, Vietnam

2020 ◽  
Vol 9 (3) ◽  
Author(s):  
Thuy Phung ◽  
Tung Tran ◽  
Dung Pham ◽  
Anh To ◽  
Hoa Le
Keyword(s):  
Genetic Diversity ◽  
Listeria Monocytogenes ◽  
Spanning Tree ◽  
Minimum Spanning Tree ◽  
Meat Products ◽  
Control Measures ◽  
Molecular Characteristics ◽  
Meat Samples ◽  
And Control ◽  
Sequence Types

Listeria monocytogenes represents one of the most serious threats to food safety. Several studies have shown that Ready-To- Eat (RTE) meats are an important vehicle responsible for listeriosis in human. In Vietnam, little is known about the occurrence and molecular characteristics of L. monocytogenes in meat products, which are essential for developing monitoring plans and control measures. In the present study, we investigated the occurrence of L. monocytogenes in 258 sausage and sliced meat samples collected during the period of 2013-2015 and determined the genetic diversity of the isolates using multi-locus sequence typing (MLST). Overall, L. monocytogenes was present in 19/129 (14.7 %) and 40/129 (31.0 %) sausage and sliced meat samples respectively, with the peak of occurrence being in summer. Furthermore, a minimum spanning tree was constructed based on MLST data of 47 isolates. A total of 15 sequence types were found, with five being novel. Notably, the majority of the isolates (34/47) belonged to the hypervirulent clonal complexes 1, 2, and 3.

scholarly journals Characteristics and control measures of odor emissions from crematoriums in Beijing, China

2021 ◽  
Vol 3 (8) ◽  
Author(s):  
Yangyang Cui ◽  
Xiaoman Zhai ◽  
Baocheng Wang ◽  
Shihao Zhang ◽  
Amanzheli Yeerken ◽  
...  
Keyword(s):  
Air Pollutants ◽  
Control Measures ◽  
Contributing Factors ◽  
High Exposure ◽  
Industry Standards ◽  
Odor Emissions ◽  
High Concentrations ◽  
Poor Ventilation ◽  
Fiber Manufacturing ◽  
And Control

AbstractThe promulgation and implementation of the national and Beijing municipal standards for air pollutants emitted from crematoriums has effectively alleviated the problem of “black smoke” in crematoriums, but noticeable odor in crematoriums remains. We determined the level of odor emissions in crematoriums by monitoring the odor concentrations of cremators, incinerators, and cremation workshops in five crematoriums in Beijing. Subsequently, we analyzed the major contributing factors to the odor level and proposed control measures. A high odor concentration in crematoriums was observed; two different mechanisms were proposed to explain this finding. First, poor ventilation conditions in workshops and inadequate airtightness of equipment resulted in dimensionless concentrations of unorganized odor emissions in the workshops ranging from 97 to 732, with an average of 504, which is much higher than the standard level of 20. Second, the postprocessing facilities used in cremation sites produce poor odor removal, which, coupled with fuel usage and unregulated operations, led to high concentrations of organized odor emissions ranging from 231 to 1303 (910 on average) for cremators and incinerators. The odor emissions of cremators and incinerators meet the Integrated Emission Standards of Air Pollutants (DB11-501-2017), which are suitable for industries containing industrial kilns but not for crematoriums. The odor emissions in crematoriums are lower than those emitted from industries, such as fiber manufacturing and activated carbon processing. However, the unique geographical locations of crematoriums, high population density, and high exposure risk to local residents necessitate strengthening the management and control of odor emissions from crematoriums. To further address the problem of odor emissions from crematoriums in Beijing, further clarification and tightening of industry standards for the concentration limits of organized and unorganized odor emissions is recommended. Crematoriums will thus be prompted to increase odor control in workshops and adopt and improve deodorization facilities, including the installation and application of treatment facilities, such as adsorption and biological control.

Prevalence of Salmonella enterica and Listeria monocytogenes Contamination in Foods of Animal Origin in Italy

2005 ◽  
Vol 68 (8) ◽  
pp. 1729-1733 ◽  
Author(s):  
L. BUSANI ◽  
A. CIGLIANO ◽  
E. TAIOLI ◽  
V. CALIGIURI ◽  
L. CHIAVACCI ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Foodborne Pathogens ◽  
Salmonella Enterica ◽  
Dairy Products ◽  
Meat Products ◽  
Food Samples ◽  
Control Measures ◽  
Poultry Meat ◽  
Animal Origin ◽  
Grocery Products

The present survey collected and analyzed the results of routine testing for Salmonella enterica and Listeria monocytogenes on foods of animal origin submitted for official controls in Italy during 2001 to 2002. Salmonella was detected in 2.2% of 71,643 food samples examined, and the isolation rates ranged from 9.9% for raw poultry meat to less than 0.1% for dairy products. Isolation rates were also high in raw pork (4.9%) and processed meats (5.3%), which often involved pork. Low rates were observed in seafood (0.5%) and in ready-to-eat foods, such as grocery products (0.7%) and ice creams (0.1%). Serotyping showed that approximately 50% of the isolates belonged to the serotypes most commonly isolated from humans in Italy, thus confirming that most cases of human salmonellosis have a foodborne origin. Levels of L. monocytogenes were higher than what is accepted by the current regulation in 2.4% of 42,300 food samples. The positivity rates ranged from 10.3% in raw pork to none in eggs and egg products. Contamination rates were higher in other meat products (between 2 and 5%) and fish (6.5%) than in cheeses (1.1%) and other dairy products (0.6%). Routine control activities on the microbial contamination of foods can generate data with statistical and epidemiological value. Such data can be used as a basis for estimating the exposure of consumers to foodborne pathogens, following the trends of contamination over time, and evaluating the effects of control measures on the contamination of food.

scholarly journals Histamine contents in raw long-ripening meat products commercially available in Poland

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Mirosław Michalski ◽  
Marzena Pawul-Gruba ◽  
Anna Madejska
Keyword(s):  
Biogenic Amines ◽  
High Performance ◽  
Limit Of Detection ◽  
Meat Products ◽  
Positive Sample ◽  
Future Research ◽  
Histamine Concentration ◽  
Fish Products ◽  
High Concentrations ◽  
The Eu

Abstract Introduction Many consumers seek long-ripening meat products. The availability of these highly distinctive cured pork varieties is continuously expanding and their safety should be subject to monitoring. One of potentially harmful substances in these products is histamine. The presence of this toxic amine is reported in many countries, even in high concentrations. However, the EU has not regulated the permissible histamine content in meat, in a situation at odds with that of regulated fish and fish products. This study established the usefulness of biogenic amine testing in long-ripening pork and furnished indicative concentrations potential useful as a background for future research in preparation for EU regulative intervention. Material and Methods A total of 97 samples of long-ripening meat products untreated by heat were bought from various shops in the Puławy and Lublin regions of Poland and tested for the presence of histamine using high-performance liquid chromatography with diode array. Results The histamine concentration ranged from below limit of detection to 346.64 mg/kg, where 3.47 mg/kg was the lowest in a positive sample. Histamine was detected in 48 samples (49.5%). The maximum amount of histamine was identified in dry ham and the minimum in traditional salami. Conclusion The results of this study suggest that testing meat products for biogenic amines should be a very good indicator of the food safety of long-ripening meats. In half of the tested products, levels of biogenic amines potentially toxic to consumers were determined.

scholarly journals Microbiological status and oxidation properties of minced chicken breast meat treated with different concentrations of Allyl-isothiocyanate

2019 ◽  
Vol 7 (1-2) ◽  
pp. 140-144
Author(s):  
Khabat Noori Hussein ◽  
Laszlo Friedrich ◽  
Gabriella Kisko ◽  
Karina Hidas ◽  
Csaba Nemeth ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Meat Products ◽  
Storage Period ◽  
Allyl Isothiocyanate ◽  
Poultry Meat ◽  
Chicken Breast ◽  
Breast Meat ◽  
Tbars Values ◽  
And Control ◽  
Water Holding

Due to its biological composition, poultry meat is perishable by nature and susceptible to quality deterioration such as microbial spoilage and oxidation changes. Meat and meat products with healthy, extended shelf-life and good organoleptic properties are highly demanded by consumers. In current study, the antimicrobial and antioxidant effects of allyl-isothiocyanate (AITC) as a natural additive on raw chicken meat during chilling storage were determined. For this purpose, samples of minced were treated with different concentrations of AITC (100, 200, 300 and 500 ppm) and control no AITC added, the samples packaged and stored for 8 days at 4 °C. Fluctuations with no significant effect were noticed in TBARS values during the storage period. Simultaneously, AITC with higher concentration showed lower mesophilic aerobic counts compared to control and meat containing a low concentration of AITC. Moreover, compared to the beginning of storage, AITC decreased water holding capacity (WHC) of meat this can affect other physicochemical properties of meat. Further study needed to determine the effect of AITC on the physicochemical properties of meat and food products.

Knowledge and Awareness of Dengue Fever

2018 ◽  
pp. 219-222
Author(s):  
Y. Arockia Suganthi ◽  
Chitra K. ◽  
J. Magelin Mary
Keyword(s):  
Dengue Fever ◽  
Prevention And Control ◽  
Control Measures ◽  
Infection Transmission ◽  
Standard Guideline ◽  
The World ◽  
Different Types ◽  
Prevention And Control Measures ◽  
Dengue Prevention ◽  
And Control

Dengue fever is a painful mosquito-borne infection caused by different types of virus in various localities of the world. There is no particular medicine or vaccine to treat person suffering from dengue fever. Dengue viruses are transmitted by the bite of female Aedes (Ae) mosquitoes. Dengue fever viruses are mainly transmitted by Aedes which can be active in tropical or subtropical climates. Aedes Aegypti is the key step to avoid infection transmission to save millions of people in all over the world. This paper provides a standard guideline in the planning of dengue prevention and control measures. At the same time gives the priorities including clinical management and hospitalized dengue patients have to address essentially.

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