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Development of Histamine in Fresh and Canned Tuna Steaks Stored under Different Experimental Temperature Conditions

Among biogenic amines, histamine is most frequently involved in foodborne intoxication. To evaluate histamine formation in tuna, several storage conditions were reproduced. An LC-MS/MS method was used for analytical determinations. Fresh tuna samples (not contaminated and grafted with tuna muscle na...

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Autores principales: Altafini, Alberto, Roncada, Paola, Guerrini, Alessandro, Sonfack, Gaetan Minkoumba, Accurso, Damiano, Caprai, Elisabetta
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9778485/
https://www.ncbi.nlm.nih.gov/pubmed/36553776
http://dx.doi.org/10.3390/foods11244034
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author Altafini, Alberto
Roncada, Paola
Guerrini, Alessandro
Sonfack, Gaetan Minkoumba
Accurso, Damiano
Caprai, Elisabetta
author_facet Altafini, Alberto
Roncada, Paola
Guerrini, Alessandro
Sonfack, Gaetan Minkoumba
Accurso, Damiano
Caprai, Elisabetta
author_sort Altafini, Alberto
collection PubMed
description Among biogenic amines, histamine is most frequently involved in foodborne intoxication. To evaluate histamine formation in tuna, several storage conditions were reproduced. An LC-MS/MS method was used for analytical determinations. Fresh tuna samples (not contaminated and grafted with tuna muscle naturally incurred with histamine at 6000 mg/kg) were stored at 4, 12, and 20 °C, and daily samples were collected for 6 days. The development of histamine was observed only in grafted tuna samples. At 4 °C, histamine formation progressed from 12.8 mg/kg (day 1) up to 68.2 mg/kg (day 6). At 12 °C, higher concentrations developed (23.9 mg/kg on day 1 up to 2721.3 mg/kg on day 6) relative to 20 °C (from 12.0 to 1681.0 mg/kg). It was found that at 4 °C, if grafted tuna was submerged in oil, histamine formation progressed more slowly. In a naturally contaminated sample, it was observed that the histamine distribution was uniform, while the normal cooking process did not affect the histamine level. Furthermore, it was found that the use of histamine-contaminated equipment for food handling may result in histamine formation in food. These results confirm the importance of implementing good hygiene practices and respecting the cold chain.
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spelling pubmed-97784852022-12-23 Development of Histamine in Fresh and Canned Tuna Steaks Stored under Different Experimental Temperature Conditions Altafini, Alberto Roncada, Paola Guerrini, Alessandro Sonfack, Gaetan Minkoumba Accurso, Damiano Caprai, Elisabetta Foods Article Among biogenic amines, histamine is most frequently involved in foodborne intoxication. To evaluate histamine formation in tuna, several storage conditions were reproduced. An LC-MS/MS method was used for analytical determinations. Fresh tuna samples (not contaminated and grafted with tuna muscle naturally incurred with histamine at 6000 mg/kg) were stored at 4, 12, and 20 °C, and daily samples were collected for 6 days. The development of histamine was observed only in grafted tuna samples. At 4 °C, histamine formation progressed from 12.8 mg/kg (day 1) up to 68.2 mg/kg (day 6). At 12 °C, higher concentrations developed (23.9 mg/kg on day 1 up to 2721.3 mg/kg on day 6) relative to 20 °C (from 12.0 to 1681.0 mg/kg). It was found that at 4 °C, if grafted tuna was submerged in oil, histamine formation progressed more slowly. In a naturally contaminated sample, it was observed that the histamine distribution was uniform, while the normal cooking process did not affect the histamine level. Furthermore, it was found that the use of histamine-contaminated equipment for food handling may result in histamine formation in food. These results confirm the importance of implementing good hygiene practices and respecting the cold chain. MDPI 2022-12-14 /pmc/articles/PMC9778485/ /pubmed/36553776 http://dx.doi.org/10.3390/foods11244034 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/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 (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Altafini, Alberto
Roncada, Paola
Guerrini, Alessandro
Sonfack, Gaetan Minkoumba
Accurso, Damiano
Caprai, Elisabetta
Development of Histamine in Fresh and Canned Tuna Steaks Stored under Different Experimental Temperature Conditions
title Development of Histamine in Fresh and Canned Tuna Steaks Stored under Different Experimental Temperature Conditions
title_full Development of Histamine in Fresh and Canned Tuna Steaks Stored under Different Experimental Temperature Conditions
title_fullStr Development of Histamine in Fresh and Canned Tuna Steaks Stored under Different Experimental Temperature Conditions
title_full_unstemmed Development of Histamine in Fresh and Canned Tuna Steaks Stored under Different Experimental Temperature Conditions
title_short Development of Histamine in Fresh and Canned Tuna Steaks Stored under Different Experimental Temperature Conditions
title_sort development of histamine in fresh and canned tuna steaks stored under different experimental temperature conditions
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9778485/
https://www.ncbi.nlm.nih.gov/pubmed/36553776
http://dx.doi.org/10.3390/foods11244034
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