Seafood histamine intervention to alcohol intake: regulation, metabolism and control
Message:
Article Type:
Review Article (بدون رتبه معتبر)
Abstract:
Background and objective

Seafood have high nutritional value since they contain sufficient amounts of protein, lipid, micronutrients and long-chain polyunsaturated fatty acids, especially omega3 fatty acid. However, histamine, a chemically hazardous biogenic amine, is produced by decarboxylation of histidine in the products through bacterial metabolism. Moreover, excessive alcohol intake may induce histamine intolerance. This study overviews histamine regulation, metabolism, and the control measures form technical intervention to alcohol consumption preventing histamine formation and its adverse effects.

Results and conclusion

Spoilage microorganisms are present in the environment and in raw materials, which might contaminate fish during catching, transportation and processing stages and produce a high concentration of histamine. Several studies revealed that the histamine concentration of fish products exceeded the permitted limits because of improper sanitation practices and storage conditions. Morganella morganii was recognized as the strongest histamine forming bacteria. Histamine is hardly detectable in food products due to its odorless and colorless features. This compound is highly stable and cannot be eliminate or disintegrated by processes such as cooking, canning and freezing. The best practical approach in control of histamine is applying HACCP system by focusing on proper chilling from fishing to table, to prevent growth of histamine-producing bacteria. Importantly, excessive alcohol consumption exposes the consumers at risk of histamine intolerance by interfering in the metabolism and degradation of histamine conducted by the enzymes in the human body. Therefore, both technical measures and consumers’ attitude in alcohol consumption favor better histamine tolerance in body.

Language:
English
Published:
Human, Health and halal Metrics, Volume:1 Issue: 1, winter-spring 2020
Pages:
74 to 88
magiran.com/p2270321  
دانلود و مطالعه متن این مقاله با یکی از روشهای زیر امکان پذیر است:
اشتراک شخصی
با عضویت و پرداخت آنلاین حق اشتراک یک‌ساله به مبلغ 990,000ريال می‌توانید 70 عنوان مطلب دانلود کنید!
اشتراک سازمانی
به کتابخانه دانشگاه یا محل کار خود پیشنهاد کنید تا اشتراک سازمانی این پایگاه را برای دسترسی نامحدود همه کاربران به متن مطالب تهیه نمایند!
توجه!
  • حق عضویت دریافتی صرف حمایت از نشریات عضو و نگهداری، تکمیل و توسعه مگیران می‌شود.
  • پرداخت حق اشتراک و دانلود مقالات اجازه بازنشر آن در سایر رسانه‌های چاپی و دیجیتال را به کاربر نمی‌دهد.
In order to view content subscription is required

Personal subscription
Subscribe magiran.com for 50 € euros via PayPal and download 70 articles during a year.
Organization subscription
Please contact us to subscribe your university or library for unlimited access!