Public Health and Commercial Impact of Biogenic Amines in Fish

Year 2024, , 51 - 57, 30.06.2024

Ramazan Bozkurt

https://doi.org/10.31594/commagene.1472122

Abstract

Biogenic amines (BAs) are Nitrogen-containing organic compounds that are important in aquaculture and food. BAs are formed by decarboxylation through various chemical reactions with bacterial activities in protein-rich fish and other foods. Biogenic amines are more common in sea fish such as tuna, sardines and mackerel. The presence of biogenic amines has also been found in foods such as spoiled fruits and vegetables. Bacteria-induced histamine poisoning in fish causes allergies as well as various disorders such as headache, flushing, abdominal cramps and hypertension. Many cases of fish poisoning occur due to histamines formed in fish such as Mackerel (Scrombridae) consumed in daily life. Biogenic amines, which are objectionable in terms of food safety, are also formed in cheese, dairy products, fruits and vegetables and other foods rich in protein along with fish. In general, the level of 1000 mg/kg and above in foods is considered a critical and dangerous level for public health.

Keywords

Histamine, seafood, putrescine, spermidine, cadaverine

Ethical Statement

Bu çalışma için etik kurul onayı alınmasına gerek yoktur

Balıklardaki Biyojenik Aminlerin Halk Sağlığı ve Ticari Etkisi

Abstract

Biyojenik Aminler (BA), su ürünlerinde, gıdalarda önemli biçimde üreyen Azot bileşimli organik bileşiklerdir. BA’lar, proteince zengin balık ve diğer gıdalardaki bakteriyel faaliyetlerle birlikte çeşitli kimyasal tepkimelerden oluşan dekarboksilasyonla oluşurlar. Biyojen aminler ton balığı, sardalya, uskumru gibi deniz balıklarında daha çok rastlanır. BA’ların varlığı aynı zamanda tüketilen bozulmuş meyve ve sebze gibi besinlerde de görüldüğü belirlenmiştir. Balıklarda oluşan bakteri kaynaklı histamin zehirlenmesi alerji ile birlikte aynı zamanda baş ağrısı, kızarma, karın krampları, hipertansiyon gibi çeşitli rahatsızlıklara da yol açmaktadır. Gündelik yaşamda tüketilen Uskumrugiller (Scrombridae) gibi balıklarda oluşan histaminler nedeniyle birçok balık zehirlenmesi durumu ortaya çıkmaktadır. Gıda güvenliği açısından sakıncalı olan BA’lar, balıklarla birlikte proteince zengin olan peynir, süt mamülleri, meyve-sebze ve diğer gıdalarda da oluşur. Genel olarak besinlerdeki 1000 mg/kg seviyesi ve üzeri, halk sağlığı açısından kritik ve tehlikeli bir düzey kabul edilir.

Keywords

Histamin, su ürünleri, putresin, spermidin, kadaverin

Ethical Statement

Bu çalışma için etik kurul onayı alınmasına gerek yoktur.

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