Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA), Zaragoza, Spain.
Laboratorio de Análisis del Aroma y Enología, Química Analítica, Facultad de Ciencias, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA), Zaragoza, Spain.
Compr Rev Food Sci Food Saf. 2021 Mar;20(2):1481-1523. doi: 10.1111/1541-4337.12704. Epub 2021 Jan 27.
Histamine poisoning is a significant public health and safety concern. Intoxication from ingestion of food containing high amounts of histamine may cause mild or severe symptoms that can even culminate in cardiac arrest. Nonetheless, although histamine levels in dairy products are not subject to any regulation, important outbreaks and severe adverse health effects have been reported due to intake of dairy products with a high histamine content, especially ripened cheeses. Histamine, a biogenic amine, can accumulate in dairy products as a result of the metabolism of starter and nonstarter lactic acid bacteria, as well as yeasts that contribute to the ripening or flavoring of the final product, or even as a result of spoilage bacteria. The aim of this review is to describe the microbiological causes of the presence of histamine in fermented milk products, and to propose control measures and potential methods for obtaining histamine-free dairy products. Thus, this manuscript focuses on histamine-producing microbiota in dairy products, highlighting the detection of histamine-producing bacteria through traditional and novel techniques. In addition, this review aims to explore control measures to prevent the access of histamine-producing microbiota to raw materials, as well as the formation of histamine in dairy products, such as a careful selection of starter cultures lacking the ability to produce histamine, or even the implementation of effective food processing technologies to reduce histamine-producing microbiota. Finally, the removal of histamine already formed in dairy products through histamine-degrading microorganisms or by enzymatic degradation will also be explored.
组胺中毒是一个重大的公共卫生和安全问题。摄入含有大量组胺的食物会导致轻度或重度中毒症状，甚至可能导致心脏骤停。尽管乳制品中的组胺含量不受任何规定的限制，但由于摄入高组胺含量的乳制品，已经报告了重要的暴发和严重的健康影响，尤其是成熟奶酪。作为一种生物胺，组胺可以在乳制品中积累，这是由于发酵剂和非发酵剂乳酸菌以及有助于最终产品成熟或调味的酵母的代谢所致，甚至是由于腐败细菌的存在所致。本综述的目的是描述发酵乳产品中存在组胺的微生物学原因，并提出控制措施和获得无组胺乳制品的潜在方法。因此，本文主要关注乳制品中产生组胺的微生物群，通过传统和新型技术突出检测产生组胺的细菌。此外，本综述旨在探讨预防产生组胺的微生物群进入原料以及在乳制品中形成组胺的控制措施，例如仔细选择缺乏产生组胺能力的发酵剂培养物，甚至实施有效的食品加工技术来减少产生组胺的微生物群。最后，还将通过降解组胺的微生物或通过酶降解来探索去除乳制品中已经形成的组胺。
