Journal ArticleDOI
Significance of biogenic amines to food safety and human health
TLDR
The toxicity of biogenic amines to chicks in terms of loss of weight and mortality was also reported as mentioned in this paper, and the toxicity of histamine appeared to be enhanced by the presence of other amines such as cadaverine, putrescine, and tyramine.About:
This article is published in Food Research International.The article was published on 1996-10-01. It has received 1148 citations till now. The article focuses on the topics: Biogenic amine & Cadaverine.read more
Citations
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Novel touchdown-PCR method for the detection of putrescine producing gram-negative bacteria in food products.
TL;DR: Seven new sets of consensual primers able to detect all important enzymes involved in the production of putrescine by Gram-negative bacteria were designed and used for detection and a newly developed touchdown polymerase chain reaction (PCR) method using these primers was successfully applied on several putresCine-producers.
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Assessing the quality of sardine based on biogenic amines using a fuzzy logic model.
TL;DR: A model to assess fish quality based on biogenic amine contents using fuzzy logic model (FLM) is proposed and Pearson correlation between storage times with quality of fish showed r=0.97, 0.95 and 1 for fish stored at 0, 3 and 10°C, respectively.
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spiro-Cyclotriphosphazenes containing 4-hydroxyphenylethyl pendant arm: Syntheses, structural characterization and DNA interaction study
Serhan Pektaş,Selen Bilge Koçak,Nisan Sevin Başterzi,Zeynel Kılıç,Celal Tuğrul Zeyrek,Burak Coban,Ufuk Yildiz,Ömer Çelik +7 more
TL;DR: In this paper, the reaction of hexachlorocyclotriphosphazene, N3P3Cl6, with tyramine pod and (2) substituted spiro-cyclotrisazene (3).
Journal ArticleDOI
Liquid Chromatographic Determination of Biogenic Amines in Fish Based on Pyrene Sulfonyl Chloride Pre-Column Derivatization.
Elvira S Plakidi,Niki C. Maragou,Marilena E. Dasenaki,Nikolaos C. Megoulas,Michael A. Koupparis,Nikolaos S. Thomaidis +5 more
TL;DR: A novel and cost-effective method was developed and validated for the determination of the main biogenic amines: histamine, putrescine, cadaverine, spermidine and spermine in fish tissues and the structure of the pyrene-derivatives was confirmed.
Histamine food poisonings in Japan and other countries
TL;DR: It is shown that tuna was the main fish in histamine food poisonings reported to Centers for the Disease Control and Prevention in the US and Ozfoodnet in Australia from 2000 to 2006 and these poisonings were also caused by mahimahi and escolar fish.
References
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Journal ArticleDOI
Histamine food poisoning: toxicology and clinical aspects.
TL;DR: The efficacy of antihistamine therapy, the allergic-like symptomology, and the finding of high levels of histamine in the implicated food suggest strongly that histamine is the causative agent, however, histamines ingested with spoiled fish appears to be much more toxic than histamine ingested in an aqueous solution.
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Biogenic amines in cheese and other fermented foods: a review
TL;DR: The importance of histamine and biogenic amines in cheese and other fermented foods is focused on and one organism, Lactobacillus buchneri, may be important to the dairy industry due to its involvement in cheese-related outbreaks of Histamine-poisoning.
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Renal transplantation for dialysis arthropathy
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Liquid chromatographic determination of biogenic amines in dry sausages
TL;DR: A liquid chromatographic method is described for the determination of biogenic amines found in dry sausages: tryptamine, phenylethylamine, putrescine, cadaverine, histamine, serotonin, tyramine, spermidine, and spermine.