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

1Algahtani F.D., Morshdy A.E., Hussein M.A., Abouelkheir E.S., Adeboye A., Valentine A., Elabbasy M.T.: Biogenic amines and aflatoxins in some imported meat products: Incidence, occurrence, and public health impacts. J Food Qual 2020, 8718179, doi: 10.1155/2020/8718179.Algahtani F.D. Morshdy A.E. Hussein M.A. Abouelkheir E.S. Adeboye A. Valentine A. Elabbasy M.T. Biogenic amines and aflatoxins in some imported meat products: Incidence, occurrence, and public health impacts J Food Qual 2020 8718179 10.1155/2020/8718179Open DOISearch in Google Scholar

2Alvarez M.A., Moreno-Arribas M.V.: The problem of biogenic amines in fermented food and the use of potential biogenic amine-degrading microorganisms as a solution. Trends Food Sci Technol 2014, 39, 146–155, doi: 10.1016/j.tifs.2014.07.007.Alvarez M.A. Moreno-Arribas M.V. The problem of biogenic amines in fermented food and the use of potential biogenic amine-degrading microorganisms as a solution Trends Food Sci Technol 2014 39 146 155 10.1016/j.tifs.2014.07.007Open DOISearch in Google Scholar

3Ansorena D., Montel M.C., Rokka M., Talon R., Eerola S., Rizzo A., Raemaekers M., Demeyer D.: Analysis of biogenic amines in northern and southern European sausages and role in amine production. Meat Sci 2002, 61, 141–147, doi: 10.1016/S0309-1740(01)00174-7.Ansorena D. Montel M.C. Rokka M. Talon R. Eerola S. Rizzo A. Raemaekers M. Demeyer D. Analysis of biogenic amines in northern and southern European sausages and role in amine production Meat Sci 2002 61 141 147 10.1016/S0309-1740(01)00174-7Open DOISearch in Google Scholar

4Attaran R.R., Probst F.: Histamine fish poisoning: a common but frequently undiagnosed condition. Emerg Med J 2002, 19, 474–475, doi: 10.1136/emj.19.5.474.Attaran R.R. Probst F. Histamine fish poisoning: a common but frequently undiagnosed condition Emerg Med J 2002 19 474 475 10.1136/emj.19.5.474Open DOISearch in Google Scholar

5Balamatsia C.C., Paleologos E.K., Kontominas M.G., Savvaidis I.N.: Correlation between microbial flora, sensory changes and biogenic amines formation in fresh chicken meat stored aerobically or under modified atmosphere packaging at 4°C: possible role of biogenic amines as spoilage indicators. Antonie van Leeuwenhoek 2006, 89, 9–17, doi: 10.1007/s10482-005-9003-4.Balamatsia C.C. Paleologos E.K. Kontominas M.G. Savvaidis I.N. Correlation between microbial flora, sensory changes and biogenic amines formation in fresh chicken meat stored aerobically or under modified atmosphere packaging at 4°C: possible role of biogenic amines as spoilage indicators Antonie van Leeuwenhoek 2006 89 9 17 10.1007/s10482-005-9003-4Open DOISearch in Google Scholar

6Bodmer S., Imark C., Kneubühl M.: Biogenic amines in foods:. Histamine and food processing. Inflamm Res 1999, 48, 296–300, doi: 10.1007/s000110050463.Bodmer S. Imark C. Kneubühl M. Biogenic amines in foods Histamine and food processing. Inflamm Res 1999 48 296 300 10.1007/s000110050463Open DOISearch in Google Scholar

7Bonczar G., Filipczak-Fiutak M., Pluta-Kubica A., Duda I.: Biogenic amines present in cheese – occurrence and threats (in Polish). Med Weter 2017, 73, 136–143, doi: 10.21521/mw.5657.Bonczar G. Filipczak-Fiutak M. Pluta-Kubica A. Duda I. Biogenic amines present in cheese – occurrence and threats (in Polish) Med Weter 2017 73 136 143 10.21521/mw.5657Open DOISearch in Google Scholar

8Bunčić S., Paunović L., Teodorović V., Radišić D., Vojinović G., Smiljanić D., Baltić M.: Effects of gluconodeltalactone and Lactobacillus plantarum on the production of histamine and tyramine on fermented sausages. Int J Food Microbiol 1993, 17, 303–309, doi: 10.1016/0168-1605(93)90200-z.Bunčić S. Paunović L. Teodorović V. Radišić D. Vojinović G. Smiljanić D. Baltić M. Effects of gluconodeltalactone and Lactobacillus plantarum on the production of histamine and tyramine on fermented sausages Int J Food Microbiol 1993 17 303 309 10.1016/0168-1605(93)90200-zOpen DOISearch in Google Scholar

9Calzada J., del Olmo A., Picón A., Gaya P., Nuñez M.: Reducing biogenic-amine-producing bacteria, decarboxylase activity, and biogenic amines in raw milk cheese by high-pressure treatments. Appl Environ Microbiol 2013, 79, 1277–1283, doi: 10.1128/AEM.03368-12.Calzada J. del Olmo A. Picón A. Gaya P. Nuñez M. Reducing biogenic-amine-producing bacteria, decarboxylase activity, and biogenic amines in raw milk cheese by high-pressure treatments Appl Environ Microbiol 2013 79 1277 1283 10.1128/AEM.03368-12356858623241980Open DOISearch in Google Scholar

10Chong C.Y., Abu Bakar F., Abdul Rahman R., Bakar J., Mahyudin N.A.: The effects of food processing on biogenic amines formation. Int Food Res J 2011, 18, 867–876.Chong C.Y. Abu Bakar F. Abdul Rahman R. Bakar J. Mahyudin N.A. The effects of food processing on biogenic amines formation Int Food Res J 2011 18 867 876Search in Google Scholar

11Chung B.Y., Park S.Y., Byun Y.S, Son J.H., Choi Y.W., Cho Y.S., Kim H.O., Park C.W.: Effect of different cooking methods on histamine levels in selected foods. Ann Dermatol 2017, 29, 706–714, doi: 10.5021/ad.2017.29.6.706.Chung B.Y. Park S.Y. Byun Y.S Son J.H. Choi Y.W. Cho Y.S. Kim H.O. Park C.W. Effect of different cooking methods on histamine levels in selected foods Ann Dermatol 2017 29 706 714 10.5021/ad.2017.29.6.706570535129200758Open DOISearch in Google Scholar

12Commission of the European Communities: Commission Regulation (EC) No. 2073/2005 of 15 November 2005 on microbiological criteria for foodstuffs (Text with EEA relevance) OJ L 338, 22/12/2005, 1.Commission of the European Communities Commission Regulation (EC) No. 2073/2005 of 15 November 2005 on microbiological criteria for foodstuffs (Text with EEA relevance) OJ L 338, 22/12/2005, 1Search in Google Scholar

13Durulu-Özkaya F., Ayhan K., Vural N.: Biogenic amines produced by Enterobacteriaceae isolated from meat products. Meat Sci 2001, 58, 163–166, doi: 10.1016/s0309-1740(00)00144-3.Durulu-Özkaya F. Ayhan K. Vural N. Biogenic amines produced by Enterobacteriaceae isolated from meat products Meat Sci 2001 58 163 166 10.1016/s0309-1740(00)00144-3Open DOISearch in Google Scholar

14Eerola H.S., Roig Sagués A.X., Hirvi T.K.: Biogenic Amines in Finnish dry sausages. J Food Saf 2007, 18, 127–138, doi: 10.1111/j.1745-4565.1998.tb00208.x.Eerola H.S. Roig Sagués A.X. Hirvi T.K. Biogenic Amines in Finnish dry sausages J Food Saf 2007 18 127 138 10.1111/j.1745-4565.1998.tb00208.xOpen DOISearch in Google Scholar

15Ekici K., Omer A.K.: The determination of some biogenic amines in Turkish fermented sausages consumed in Van. Toxicol Rep 2018, 5, 639–643, doi: 10.1016/j.toxrep.2018.05.008.Ekici K. Omer A.K. The determination of some biogenic amines in Turkish fermented sausages consumed in Van Toxicol Rep 2018 5 639 643 10.1016/j.toxrep.2018.05.008631834930622901Open DOISearch in Google Scholar

16Emborg J., Dalgaard P.: Formation of histamine smd biogenic amines in cold-smoked tuna: an investigation of psychrotolerant bacteria from samples implicated in cases of histamine fish poisoning. J Food Prot 2006, 69, 897–906, doi: 10.4315/0362-028X-69.4.897.Emborg J. Dalgaard P. Formation of histamine smd biogenic amines in cold-smoked tuna: an investigation of psychrotolerant bacteria from samples implicated in cases of histamine fish poisoning J Food Prot 2006 69 897 906 10.4315/0362-028X-69.4.89716629036Open DOISearch in Google Scholar

17Ercan S.Ş., Bozkurt H., Soysal Ç.: Significance of biogenic amines in foods and their reduction methods. J Food Sci Eng 2013, 3, 395–410, doi: 10.17265/2159-5828/2013.08.001.Ercan S.Ş. Bozkurt H. Soysal Ç. Significance of biogenic amines in foods and their reduction methods J Food Sci Eng 2013 3 395 410 10.17265/2159-5828/2013.08.001Open DOISearch in Google Scholar

18European Food Safety Agency Panel on Biological Hazards (BIOHAZ): Scientific opinion on risk based control of biogenic amines formation in fermented foods. EFSA J 2011, 9, 2393, doi: 10.2903/j.efsa.2011.2393.European Food Safety Agency Panel on Biological Hazards (BIOHAZ) Scientific opinion on risk based control of biogenic amines formation in fermented foods EFSA J 2011 9 2393 10.2903/j.efsa.2011.2393Open DOISearch in Google Scholar

19Feng Ch., Teuber S., Gershwin M.E.: Histamine (Scombroid) fish poisoning: a Comprehensive Review. Clinic Rev Allerg Immunol 2016, 50, 64–69, doi: 10.1007/s12016-015-8467-x.Feng Ch. Teuber S. Gershwin M.E. Histamine (Scombroid) fish poisoning: a Comprehensive Review Clinic Rev Allerg Immunol 2016 50 64 69 10.1007/s12016-015-8467-x25876709Open DOISearch in Google Scholar

20Food and Agriculture Organization of the United Nations and World Health Organization: Joint FAO/WHO expert meeting on the public health risk of histamine and other biogenic amines from fish and fishery products, 23–27 July 2012, Food and Agriculture Organization of the United Nations, Rome, 2012, pp. 14–83.Food and Agriculture Organization of the United Nations and World Health Organization Joint FAO/WHO expert meeting on the public health risk of histamine and other biogenic amines from fish and fishery products, 23–27 July 2012 Food and Agriculture Organization of the United Nations Rome 2012 14 83Search in Google Scholar

21Gardini F., Özogul Y., Suzzi G., Tabanelli G., Özogul F.: Technological factors affecting biogenic amine content in foods: A review. Front Microbiol 2016, 7, 1218, doi: 10.3389/fmicb.2016.01218.Gardini F. Özogul Y. Suzzi G. Tabanelli G. Özogul F. Technological factors affecting biogenic amine content in foods: A review Front Microbiol 2016 7 1218 10.3389/fmicb.2016.01218498224127570519Open DOISearch in Google Scholar

22Hemmat M.I., Amin R.A., Eleiwa N.Z., Ahmed N.M.: Estimation of some biogenic amines on chicken meat products. Benha Vet Med J 2017, 32, 23–28, doi: 10.21608/bvmj.2017.31108.Hemmat M.I. Amin R.A. Eleiwa N.Z. Ahmed N.M. Estimation of some biogenic amines on chicken meat products Benha Vet Med J 2017 32 23 28 10.21608/bvmj.2017.31108Open DOISearch in Google Scholar

23Hernández-Jover T., Izquierdo-Pulido M., Veciana-Nogués M.T., Mariné-Font A., Vidal-Carou M.C.: Biogenic amine and polyamine contents in meat and meat products. J Agric Food Chem 1997, 45, 2098–2102, doi: 10.1021/JF960790P.Hernández-Jover T. Izquierdo-Pulido M. Veciana-Nogués M.T. Mariné-Font A. Vidal-Carou M.C. Biogenic amine and polyamine contents in meat and meat products J Agric Food Chem 1997 45 2098 2102 10.1021/JF960790POpen DOISearch in Google Scholar

24Hungerford J.M.: Scombroid poisoning: A review. Toxicon 2010, 56, 231–243, doi: 10.1016/j.toxicon.2010.02.006.Hungerford J.M. Scombroid poisoning: A review Toxicon 2010 56 231 243 10.1016/j.toxicon.2010.02.00620152850Open DOISearch in Google Scholar

25Kanki M., Yoda T., Ishibashi M., Tsukamoto T.: Photobacterium phosphoreum caused a histamine fish poisoning incident. Int J Food Microbiol 2004, 92, 79–87, doi: 10.1016/j.ijfoodmicro.2003.08.019.Kanki M. Yoda T. Ishibashi M. Tsukamoto T. Photobacterium phosphoreum caused a histamine fish poisoning incident Int J Food Microbiol 2004 92 79 87 10.1016/j.ijfoodmicro.2003.08.01915033270Open DOISearch in Google Scholar

26Karowičová J., Kohajdová Z.: Biogenic amines in food. Chem Pap 2005, 59, 70–79.Karowičová J. Kohajdová Z. Biogenic amines in food Chem Pap 2005 59 70 79Search in Google Scholar

27Kovacova-Hanuskova E., Buday T., Gavliakova S., Plevkova J.: Histamine, histamine intoxication and intolerance. Allergol Immunopathol 2015, 43, 498–506, doi: 10.1016/j.aller.2015.05.001.Kovacova-Hanuskova E. Buday T. Gavliakova S. Plevkova J. Histamine, histamine intoxication and intolerance Allergol Immunopathol 2015 43 498 506 10.1016/j.aller.2015.05.00126242570Open DOISearch in Google Scholar

28Latorre-Moratalla M.L., Bover-Cid S., Veciana-Nogués M.T., Vidal-Carou M.C.: Control of biogenic amines in fermented sausages: role of starter cultures. Front. Microbiol 2012, 3, 169, doi: 10.3389/fmicb.2012.00169.Latorre-Moratalla M.L. Bover-Cid S. Veciana-Nogués M.T. Vidal-Carou M.C. Control of biogenic amines in fermented sausages: role of starter cultures Front. Microbiol 2012 3 169 10.3389/fmicb.2012.00169334561222586423Open DOISearch in Google Scholar

29Maintz L., Novak N.: Histamine and histamine intolerance. Am J Clin Nutr 2007, 85, 1185–1196, doi: 10.1093/ajcn/85.5.1185.Maintz L. Novak N. Histamine and histamine intolerance Am J Clin Nutr 2007 85 1185 1196 10.1093/ajcn/85.5.118517490952Open DOISearch in Google Scholar

30McLauchlin J., Little C.L., Grant K.A., Mithani V.: Scombrotoxic fish poisoning. J Public Health 2006, 28, 61–62, doi: 10.1093/pubmed/fdi063.McLauchlin J. Little C.L. Grant K.A. Mithani V. Scombrotoxic fish poisoning J Public Health 2006 28 61 62 10.1093/pubmed/fdi06316249268Open DOISearch in Google Scholar

31Naila A., Flint S., Fletcher G., Bremer P., Meerdink G.: Control of biogenic amines in food – existing and emerging approaches. J Food Sci 2010, 75, 139–150, doi: 10.1111/j.1750-3841.2010.01774.x.Naila A. Flint S. Fletcher G. Bremer P. Meerdink G. Control of biogenic amines in food – existing and emerging approaches J Food Sci 2010 75 139 150 10.1111/j.1750-3841.2010.01774.x299531421535566Open DOISearch in Google Scholar

32Papageorgiou M., Lambropoulou D., Morrison C., Kłodzińska E., Namieśnik J., Płotka-Wasylka J.: Literature update of analytical methods for biogenic amines determination in food and beverages. Trends Anal Chem 2018, 98, 128–142, doi: 10.1016/j.trac.2017.11.001.Papageorgiou M. Lambropoulou D. Morrison C. Kłodzińska E. Namieśnik J. Płotka-Wasylka J. Literature update of analytical methods for biogenic amines determination in food and beverages Trends Anal Chem 2018 98 128 142 10.1016/j.trac.2017.11.001Open DOISearch in Google Scholar

33Papavergou E.J., Savvaidis I.N., Ambrosiadis I.A.: Levels of biogenic amines in retail market fermented meat products. Food Chem 2012, 135, 2750–2755, doi: 10.1016/j.foodchem.2012.07.049.Papavergou E.J. Savvaidis I.N. Ambrosiadis I.A. Levels of biogenic amines in retail market fermented meat products Food Chem 2012 135 2750 2755 10.1016/j.foodchem.2012.07.04922980868Open DOISearch in Google Scholar

34Pawul-Gruba M., Michalski M., Osek J.: Determination of histamine in fresh and smoked fish commercially available in Poland. Bull Vet Inst Pulawy 2014, 58, 301–304, doi: 10.2478/bvip-2014-0046.Pawul-Gruba M. Michalski M. Osek J. Determination of histamine in fresh and smoked fish commercially available in Poland Bull Vet Inst Pulawy 2014 58 301 304 10.2478/bvip-2014-0046Open DOISearch in Google Scholar

35Prester L.: Biogenic amines in fish, fish products and shellfish: A review. Food Addit Contam A 2011, 28, 1547–1560, doi: 10.1080/19440049.2011.600728.Prester L. Biogenic amines in fish, fish products and shellfish: A review Food Addit Contam A 2011 28 1547 1560 10.1080/19440049.2011.600728Open DOISearch in Google Scholar

36Shalaby A.R.: Significance of biogenic amines to food safety and human health. Food Res Int 1996, 29, 675–690, doi: 10.1016/s0963-9969(96)00066-x.Shalaby A.R. Significance of biogenic amines to food safety and human health Food Res Int 1996 29 675 690 10.1016/s0963-9969(96)00066-xOpen DOISearch in Google Scholar

37Silva C.M.G., Glória M.B.A.: Bioactive amines in chicken breast and thigh after slaughter and during storage at 4±1°C and in chicken-based meat products. Food Chem 2002, 78, 241–248, doi: 10.1016/s0308-8146(01)00404-6.Silva C.M.G. Glória M.B.A. Bioactive amines in chicken breast and thigh after slaughter and during storage at 4±1°C and in chicken-based meat products Food Chem 2002 78 241 248 10.1016/s0308-8146(01)00404-6Open DOISearch in Google Scholar

38Suzzi G., Gardini F.: Biogenic amines in dry fermented sausages: a review. Int J Food Microbiol 2003, 88, 41–54, doi: 10.1016/s0168-1605(03)00080-1.Suzzi G. Gardini F. Biogenic amines in dry fermented sausages: a review Int J Food Microbiol 2003 88 41 54 10.1016/s0168-1605(03)00080-1Open DOISearch in Google Scholar