Smart Health Tower, François Mitterrand Street, Sulaimani, Iraq.
Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran.
J Food Prot. 2021 Sep 1;84(9):1539-1548. doi: 10.4315/JFP-21-047.
Essential foods as part of a daily meal may include numerous kinds of biogenic amines (BAs) at various concentrations. BAs have a variety of toxicological effects on human health and have been linked to multiple outbreaks of foodborne disease. BAs also are known to cause cancer based on their ability to react with nitrite salts, resulting in the production of carcinogenic organic compounds (nitrosamines). Ingestion of large quantities of BAs in food causes toxicological effects and health disorders, including psychoactive, vasoactive, and hypertensive effects and respiratory, gastrointestinal, cardiovascular, and neurological disorders. The toxicity of BAs is linked closely to the BAs histamine and tyramine. Other amines, such as phenylethylamine, putrescine, and cadaverine, are important because they can increase the negative effects of histamine. The key method for reducing BA concentrations and thus foodborne illness is management of the bacterial load in foods. Basic good handling and hygiene practices should be used to control the formation of histamine and other BAs and reduce the toxicity histamine and tyramine. A better understanding of BAs is essential to enhance food safety and quality. This review also includes a discussion of the public health implications of BAs in foods.
日常膳食中的基本食物可能含有多种不同浓度的生物胺 (BAs)。BAs 对人类健康具有多种毒理学效应，并与多种食源性疾病的爆发有关。BAs 还被认为具有致癌性，因为它们能够与亚硝酸盐盐反应，生成致癌的有机化合物（亚硝胺）。大量摄入食物中的 BAs 会导致毒理学效应和健康障碍，包括精神活性、血管活性和高血压效应以及呼吸、胃肠道、心血管和神经系统紊乱。BAs 的毒性与 BAs 组胺和酪胺密切相关。其他胺类，如苯乙胺、腐胺和尸胺，很重要，因为它们会增加组胺的负面影响。降低 BA 浓度从而降低食源性疾病风险的关键方法是管理食品中的细菌负荷。基本的良好处理和卫生操作应被用于控制组胺和其他 BAs 的形成，降低组胺和酪胺的毒性。更好地了解 BAs 对于增强食品安全和质量至关重要。本文还讨论了 BAs 在食品中的公共卫生意义。
