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Biogenic Amines and Food Quality: Emerging Challenges and Public Health Concerns

In addition to pathogenic bacteria and viruses, some bioactive compounds and natural toxins such as biogenic amines (BAs) can be responsible for food poisoning. These compounds, produced mainly by bacteria through the action of decarboxylases, represent a risk for consumers’ health and are involved...

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Detalles Bibliográficos
Autor principal: Tabanelli, Giulia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7404793/
https://www.ncbi.nlm.nih.gov/pubmed/32630178
http://dx.doi.org/10.3390/foods9070859
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author Tabanelli, Giulia
author_facet Tabanelli, Giulia
author_sort Tabanelli, Giulia
collection PubMed
description In addition to pathogenic bacteria and viruses, some bioactive compounds and natural toxins such as biogenic amines (BAs) can be responsible for food poisoning. These compounds, produced mainly by bacteria through the action of decarboxylases, represent a risk for consumers’ health and are involved in several pathogenic syndromes, with histamine and tyramine being the most dangerous ones. Since the presence of dangerous amounts of BAs is associated with the relevant growth of spoiling decarboxylating microorganisms, BA content has been proposed as a food quality index in fresh products. Several factors, both intrinsic and technological, can regulate BA accumulation in foods influencing the decarboxylase-positive bacteria population and proteolysis phenomena, especially in fermented products where strains belonging to different species and genera, commonly found in these foods, have been characterized for their decarboxylase activities and have been associated with high levels of BAs. Due to their impact on human health and food quality, both the development of simple and rapid methods for BA detection and the increase of knowledge of factors involved in BA accumulation are needed to face new challenges in food chains and to reduce health concerns regarding food poisoning.
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spelling pubmed-74047932020-08-11 Biogenic Amines and Food Quality: Emerging Challenges and Public Health Concerns Tabanelli, Giulia Foods Editorial In addition to pathogenic bacteria and viruses, some bioactive compounds and natural toxins such as biogenic amines (BAs) can be responsible for food poisoning. These compounds, produced mainly by bacteria through the action of decarboxylases, represent a risk for consumers’ health and are involved in several pathogenic syndromes, with histamine and tyramine being the most dangerous ones. Since the presence of dangerous amounts of BAs is associated with the relevant growth of spoiling decarboxylating microorganisms, BA content has been proposed as a food quality index in fresh products. Several factors, both intrinsic and technological, can regulate BA accumulation in foods influencing the decarboxylase-positive bacteria population and proteolysis phenomena, especially in fermented products where strains belonging to different species and genera, commonly found in these foods, have been characterized for their decarboxylase activities and have been associated with high levels of BAs. Due to their impact on human health and food quality, both the development of simple and rapid methods for BA detection and the increase of knowledge of factors involved in BA accumulation are needed to face new challenges in food chains and to reduce health concerns regarding food poisoning. MDPI 2020-07-01 /pmc/articles/PMC7404793/ /pubmed/32630178 http://dx.doi.org/10.3390/foods9070859 Text en © 2020 by the author. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Editorial
Tabanelli, Giulia
Biogenic Amines and Food Quality: Emerging Challenges and Public Health Concerns
title Biogenic Amines and Food Quality: Emerging Challenges and Public Health Concerns
title_full Biogenic Amines and Food Quality: Emerging Challenges and Public Health Concerns
title_fullStr Biogenic Amines and Food Quality: Emerging Challenges and Public Health Concerns
title_full_unstemmed Biogenic Amines and Food Quality: Emerging Challenges and Public Health Concerns
title_short Biogenic Amines and Food Quality: Emerging Challenges and Public Health Concerns
title_sort biogenic amines and food quality: emerging challenges and public health concerns
topic Editorial
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7404793/
https://www.ncbi.nlm.nih.gov/pubmed/32630178
http://dx.doi.org/10.3390/foods9070859
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