Chapter title |
Histamine Food Poisoning.
|
---|---|
Chapter number | 54 |
Book title |
Histamine and Histamine Receptors in Health and Disease
|
Published in |
Handbook of experimental pharmacology, January 2016
|
DOI | 10.1007/164_2016_54 |
Pubmed ID | |
Book ISBNs |
978-3-31-958192-7, 978-3-31-958194-1
|
Authors |
Maria Schirone, Pierina Visciano, Rosanna Tofalo, Giovanna Suzzi |
Abstract |
The consumption of food containing high amounts of histamine and other biogenic amines can cause food poisoning with different symptoms linked to the individual sensitivity and the detoxification activity. Histamine is the only biogenic amine with regulatory limits set by the European Commission in fish and fishery products, because it can lead to a fatal outcome. However, also fermented foods can be involved in outbreaks and sporadic cases of intoxication. The factors affecting the presence of histamine in food are variable and product specific including the availability of the precursor amino acid, the presence of microorganisms producing decarboxylases, and the conditions allowing their growth and enzyme production. Generally, the good quality of raw material and hygienic practices during food processing as well as the use of histidine decarboxylase-negative starter cultures can minimize the occurrence of histamine. Further studies are necessary to estimate the human exposure and the relationship between the total amount of the biogenic amines ingested with food and health effects. |
X Demographics
Geographical breakdown
Country | Count | As % |
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Unknown | 1 | 100% |
Demographic breakdown
Type | Count | As % |
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Members of the public | 1 | 100% |
Mendeley readers
Geographical breakdown
Country | Count | As % |
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Cabo Verde | 1 | 2% |
Unknown | 44 | 98% |
Demographic breakdown
Readers by professional status | Count | As % |
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Researcher | 6 | 13% |
Student > Ph. D. Student | 6 | 13% |
Student > Master | 5 | 11% |
Student > Bachelor | 4 | 9% |
Other | 3 | 7% |
Other | 8 | 18% |
Unknown | 13 | 29% |
Readers by discipline | Count | As % |
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Agricultural and Biological Sciences | 11 | 24% |
Biochemistry, Genetics and Molecular Biology | 7 | 16% |
Veterinary Science and Veterinary Medicine | 3 | 7% |
Chemistry | 3 | 7% |
Medicine and Dentistry | 2 | 4% |
Other | 2 | 4% |
Unknown | 17 | 38% |