Durak-Dados Agata, Michalski Mirosław, Osek Jacek
Department of Hygiene and Food of Animal Origin National Veterinary Research Institute, 24-100 Puławy, Poland.
J Vet Res. 2020 Apr 30;64(2):281-288. doi: 10.2478/jvetres-2020-0029. eCollection 2020 Jun.
The aim of this paper is to give an overview of the presence of biogenic amines, particularly histamine, in various food products, discuss the most important factors influencing their accumulation, and address potential toxicity and safe limits in food. Biogenic amines are natural components of animal and plant raw materials, where they are present at concentrations appearing non-harmful to human health. Their increased content in foods results from the activity of endogenous enzymes or from the microbial decarboxylation of amino acids during controlled or spontaneous fermentation, processing, storage, and distribution. General knowledge of biogenic amines, factors favouring their formation and their safe limits in food are useful in preventing exposure to their toxic effects on the human body. Based on this information, appropriate prophylaxis can be applied, which will consist primarily of maintenance of good hygiene standards of raw materials and products, employment of appropriate processing procedures and upkeep of sanitary food storage conditions.
本文旨在概述各种食品中生物胺尤其是组胺的存在情况，讨论影响其积累的最重要因素，并阐述食品中的潜在毒性及安全限量。生物胺是动植物原材料的天然成分，其存在浓度对人体健康似乎无害。食品中生物胺含量增加是内源性酶的活性所致，或是在受控或自发发酵、加工、储存及分销过程中氨基酸发生微生物脱羧作用的结果。了解生物胺的一般知识、其形成的有利因素及其在食品中的安全限量，有助于防止人体接触其毒性作用。基于这些信息，可采取适当的预防措施，主要包括维持原材料和产品良好的卫生标准、采用适当的加工程序以及保持食品储存的卫生条件。
