title: Histamine Food Poisoning.
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.
authors.affiliation: Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy. mschirone@unite.it.
authors.forename: Maria
authors.initials: M
authors.lastname: Schirone
authors.affiliation: Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy.
authors.forename: Pierina
authors.initials: P
authors.lastname: Visciano
authors.affiliation: Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy.
authors.forename: Rosanna
authors.initials: R
authors.lastname: Tofalo
authors.affiliation: Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy.
authors.forename: Giovanna
authors.initials: G
authors.lastname: Suzzi
mesh_terms: D000818:Animals; D001679:Biogenic Amines / Q000009:adverse effects / Q000378:metabolism*; D005517:Foodborne Diseases / Q000209:etiology*; D006632:Histamine / Q000009:adverse effects* / Q000378:metabolism*; D006640:Histidine Decarboxylase / Q000378:metabolism; D006801:Humans
chemical_list: D001679:Biogenic Amines; D006632:Histamine; D006640:Histidine Decarboxylase
keywords: Cheese; Decarboxylase-positive bacteria; Fish; Histamine; Sausages; Wine