ArticleFood science & nutrition2021
Formation of biogenic amines in fish: Dietary intakes and health risk assessment.
Article in Food science & nutrition, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed.
- Safety Assessment of Lacticaseibacillus rhamnosus OF44, a Previously Isolated Human-origin Probiotic Candidate.Current microbiology · 2026Article
- Safety of Commercial Cod Products and Potential Impact on Consumers.Foods (Basel, Switzerland) · 2026Article
- GC-MS-based metabolome classification of sturgeon caviar and fish roe samples reveals unique caviar signatures, interspecies and gender variabilities.Scientific reports · 2026Article
- Occurrence ofOpen veterinary journal · 2025Article
- Development of Zeolite Imidazole Framework-Based Adsorbent for Effective Microextraction and Preconcentration of Histamine in Food Samples.Foods (Basel, Switzerland) · 2024Article
- Biogenic amines' residues in meat products with a reference to their microbial status.Open veterinary journal · 2024Article
- New Trends for Hydrogen Sulfide Scavenging Using Natural Compounds as Biogenic Amines.ACS omega · 2024Article
- Risk assessment of some toxic metals in canned fish products retailed in Mansoura, Egypt.Open veterinary journal · 2024Article
- Inspection ofFood science & nutrition · 2023Article
- Monitoring and risk assessment of biogenic amines in Korean commercial fermented seasonings.Heliyon · 2023Article
- Formation of biogenic amines in fish: Dietary intakes and health risk assessment.Food science & nutrition · 2021Article
- Fish Nutritional Value as an Approach to Children's Nutrition.Frontiers in nutrition · 2021Review
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Biogenic amines (BAs) are toxicants that are produced during the proteolytic activities of some microorganisms, or naturally during the metabolism of their precursor amino acids. The objective of this study was to estimate the formed BAs in six types of fish retailed in Egypt including tilapia, mullet, mackerel, sardine, herring, and tuna. In addition, total mesophilic (TMC) and total psychrophilic (TPsC) bacterial counts were investigated. Furthermore, the estimated daily intakes (EDI) of BAs via the ingestion of various types of fish in Egypt were calculated, and their potential health risks were discussed. The achieved results indicated the formation of histamine (HIS), tyramine (TYR), cadaverine (CAD), putrescine, spermine, and spermidine at different concentrations. Tilapia had the lowest concentration levels for the different BAs. In contrast, mackerel and tuna had the highest concentrations of BAs. Total biogenic amines (TBAs) showed significant positive correlations with TMC in the examined fish species. The recorded EDI values of the different BAs in the current study would not have adverse effects, except for mackerel and tuna. Excessive consumption of fish contaminated with BA might have serious health hazards such as symptoms of histamine poisoning, including rashes, flushing, palpitations, and asthma. Therefore, the adoption of strict hygienic measures during the processing, storage, and distribution of fish is highly recommended to reduce the formation of BAs in fish.
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