Altafini Alberto, Roncada Paola, Guerrini Alessandro, Sonfack Gaetan Minkoumba, Accurso Damiano, Caprai Elisabetta
Department of Veterinary Medical Sciences, Alma Mater Studiorum-University of Bologna, Via Tolara di Sopra 50, 40064 Ozzano dell'Emilia, Italy.
Department of Environmental Science and Policy, University of Milan, Via Celoria 10, 20100 Milan, Italy.
Foods. 2022 Dec 14;11(24):4034. doi: 10.3390/foods11244034.
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.
在生物胺中，组胺最常与食源性中毒有关。为了评估金枪鱼中组胺的形成情况，重现了几种储存条件。采用液相色谱-串联质谱法进行分析测定。将新鲜金枪鱼样本（未受污染且接种了组胺含量为6000毫克/千克的天然金枪鱼肌肉）分别储存在4℃、12℃和20℃下，连续6天每天采集样本。仅在接种的金枪鱼样本中观察到组胺的生成。在4℃时，组胺的生成量从第1天的12.8毫克/千克增加到第6天的68.2毫克/千克。在12℃时，组胺生成的浓度更高（第1天为23.9毫克/千克，第6天为2721.3毫克/千克），相比之下在20℃时（从12.0毫克/千克增加到1681.0毫克/千克）。研究发现，在4℃时，如果将接种的金枪鱼浸没在油中，组胺的生成会更缓慢。在一个天然受污染的样本中，观察到组胺分布均匀，而正常烹饪过程不会影响组胺水平。此外，还发现使用受组胺污染的设备处理食品可能会导致食品中组胺的生成。这些结果证实了实施良好卫生规范和遵守冷链的重要性。
