Article
Biotechnology & Applied Microbiology
Lucian Peters, Alfred Chikweto, John McKibben, Kathryn Gibson
Summary: Scombroid poisoning can result from consuming fish with high levels of histamine, causing allergy-like symptoms. Testing in Grenada found that Selar crumenophthalmus had elevated histamine levels, indicating a potential risk for scombroid poisoning. The presence of histamine-producing bacteria in the fish further suggests the need for awareness and prevention measures.
JOURNAL OF FOOD PROTECTION
(2021)
Review
Pharmacology & Pharmacy
James M. Hungerford
Summary: Histamine intoxications occur when the histamine-metabolizing enzymes in the human body are compromised, leading to symptoms similar to those of endogenous histamine release caused by allergies or infections. While exogenous histamine is responsible for scombrotoxin fish poisoning, it is essential for immune responses, gastric acid regulation, and neurotransmission within the physiological range. Proper handling and monitoring of fish products are crucial to prevent high histamine levels, which can be detected through various screening methods including HPLC and commercial test kits.
Article
Biotechnology & Applied Microbiology
Evelyn Pereira, Elisa L. Elliot, Lauren Shade Singleton, Mark Otto, Adiam Tesfai, Matthew Doyle, Heather Hawk, Steven Bloodgood, Ronald A. Benner, Mary P. Ross, Allison Scott, Matthew C. Kristof, Teresa Fox, Brandon Bridgman, Nicholas Long, Kimberly Livsey, Alister Rubenstein, Kimberly Garner, David Nicholas, Yayu Chuang, Brendalee Viveiros, Christopher Waggener, Karl Klontz, Stelios Viazis
Summary: Scombrotoxin fish poisoning (SFP) outbreak linked to imported tuna. Sensory evaluation and chemical testing used to analyze imported tuna samples. Traceback, laboratory, and epidemiologic data utilized to protect public health. Challenges highlighted in SFP outbreaks associated with imported foods.
JOURNAL OF FOOD PROTECTION
(2021)
Article
Biochemistry & Molecular Biology
Masakatsu Usui, Hikari Kubota, Mizuki Ishihara, Haruka Matsuki, Shinya Kawabe, Yoshimasa Sugiura, Naoya Kataoka, Kazunobu Matsushita, Yoshitaka Ano, Yoshihiko Akakabe, Roque A. Hours, Toshiharu Yakushi, Osao Adachi
Summary: This study proposes a method for effectively eliminating toxic amines from fish and fishery products by coupling the fungal amine oxidase and bacterial aldehyde oxidase through a coupling reaction.
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY
(2022)
Review
Medicine, General & Internal
Roshan M. Lalmalani, Jaryl H. S. Gan, Simon Stacey
Summary: Scombroid is a foodborne illness caused by improper handling of fish, resulting in high histamine levels. This study reports two cases in Singapore, where a father and son developed symptoms suggestive of Scombroid after consuming imported tuna from Vietnam. The diagnosis was confirmed by elevated histamine levels in the fish. The paper discusses the pathophysiology, signs, symptoms, and management of Scombroid.
CUREUS JOURNAL OF MEDICAL SCIENCE
(2022)
Review
Food Science & Technology
Qipei Li, Cuizhu Ma, Qun Zhang, Huahong Shi
Summary: The presence of microplastics in shellfish species poses a concern for food security and human health. Research shows that ingested microplastics can have adverse effects on shellfish species, potentially posing health risks to humans. Accurate estimation of microplastic intake through shellfish consumption by humans is urgently needed to determine the associated health risks.
CURRENT OPINION IN FOOD SCIENCE
(2021)
Article
Nursing
Juan M. Gonzalez, Stephen McGhee, Johis Ortega
Summary: Scombroid poisoning is a common fish-borne related illness that can mimic fish allergies, leading to misdiagnosis. Nurse practitioners should be familiar with its presentation and management.
JNP-JOURNAL FOR NURSE PRACTITIONERS
(2021)
Article
Medicine, General & Internal
Roger Taylor, Joshua Burg, Nnennaya Opara
Summary: Scombroid poisoning is a common form of food poisoning caused by high histamine content in fresh, canned, or smoked fish due to improper handling and storage, with a short incubation period and severe symptoms.
CUREUS JOURNAL OF MEDICAL SCIENCE
(2021)
Review
Food Science & Technology
Pedro Reis Costa, Catarina Churro, Susana Margarida Rodrigues, Barbara Frazao, Miguel Barbosa, Lia Godinho, Lucia Solino, Viriato Timoteo, Neide Gouveia
Summary: This study reviews the occurrence of ciguatera cases in the Madeira Archipelago since its first detection in 2008, discusses the implemented risk management strategy, and provides a summary of the available data on the bioaccumulation of ciguatoxins (CTX) in the marine food web.
Review
Food Science & Technology
Thi-Van Nguyen, Le Thanh Doi, Hoang Van Chuyen
Summary: Histamine, a toxic metabolite produced in foods with high free histidine levels, can cause poisoning with mild symptoms but high recovery rates. Understanding and controlling histamine formation in food sources is crucial for food producers and consumers, highlighting the importance of prevention and awareness.
QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS
(2021)
Review
Biochemistry & Molecular Biology
Sylwia Smolinska, Ewa Winiarska, Anna Globinska, Marek Jutel
Summary: Histamine is present at high concentrations in the gastrointestinal tract and has diverse effects on many cell types. It is produced by immune cells and gut microbiota, and plays a prominent role in gastrointestinal disorders.
Article
Marine & Freshwater Biology
Gustaaf M. Hallegraeff, Laura Schweibold, Enora Jaffrezic, Lesley Rhodes, Lincoln MacKenzie, Brenda Hay, Hazel Farrell
Summary: Australia and New Zealand both have similarities and differences in terms of harmful algal species occurrences and their impacts on human society, such as toxic shellfish toxin production. While both countries have experienced harmful algal events, the predominant seafood toxin syndromes differ between Australia and New Zealand.
Article
Engineering, Environmental
Shishir Venkatesh, Chi-Chung Yeung, Tan Li, Siu Chuen Lau, Qi-Jun Sun, Ling-Yi Li, Jin Hua Li, Michael H. W. Lam, Vellaisamy A. L. Roy
Summary: Histamine, a naturally occurring chemical in seafood, can cause undesirable inflammatory response when consumed in large amounts, hence the need for guidelines limiting its amount in fresh and processed seafood worldwide. Conventional histamine detection is slow and leads to bottlenecks in the supply chain, highlighting the importance of developing a rapid on-site detection system for seafood suppliers. The impedance-based histamine detection sensor described in the study can detect histamine levels in the range of 100-500 ppm and shows promise for detecting other food contaminants in aqueous solutions.
JOURNAL OF HAZARDOUS MATERIALS
(2021)
Article
Biophysics
Dhruba Jyoti Sarkar, Bijay Kumar Behera, Pranaya Kumar Parida, Vijay Kumar Aralappanavar, Shirsak Mondal, Jyotsna Dei, Basanta Kumar Das, Subhankar Mukherjee, Souvik Pal, Pabudi Weerathunge, Rajesh Ramanathan, Vipul Bansal
Summary: This article discusses the application of aptasensors in detecting contaminants in seafood products, emphasizing their use as a powerful and robust analytical tool. Aptamers have high specificity in recognizing various contaminants, making them effective molecular recognition elements for diagnostic and biosensing tools.
BIOSENSORS & BIOELECTRONICS
(2023)
Article
Food Science & Technology
Shokoofeh Shamsi, Jaydipbhai Suthar, Xiaocheng Zhu, Diane P. Barton
Summary: This study aimed to assess the occurrence and prevalence of infectious gnathostomatid parasites in selected commercial fish species in Australia. The study found that 12.3% of the fish were infected with at least one gnathostomatid larva, with the yellow-dabbled flounder exhibiting the highest prevalence. These findings are important for revising current seafood safety protocols in Australia.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2023)
Article
Food Science & Technology
Ewelina Bigoraj, Iwona Kozyra, Agnieszka Kaupke, Zbigniew Osinski, James Lowther, Artur Rzezutka
Summary: The aim of this study was to assess the prevalence of human enteric viruses in mussels sold on the Polish market and study the fecal contamination of shellfish. The study found that human enteric viruses were commonly present in shellfish, with norovirus being the most frequently detected. The study also observed a seasonal distribution pattern of viruses in shellfish samples.
Editorial Material
Food Science & Technology
Bojan Blagojevic, Lis Alban Denmark
Article
Food Science & Technology
Indy Magnus, Fatemeh Abbasi, Hugo Thienpont, Lien Smeesters
Summary: Food safety and quality are increasingly important in our society, driving the development of novel optical food sensing technologies. However, current optical sensing technologies are often limited in their sensitivity and product variability. In this study, we developed a novel pistachio nut screening methodology using fluorescence spectroscopy and advanced chemometrics to simultaneously detect shells, tree parts, and aflatoxins. By optimizing hardware and software parameters, we achieved a high classification accuracy for healthy pistachio kernels.
Article
Food Science & Technology
Xiaodong Wang, Jingqiang Yu, Haixia Wu, Leiying Wu, Wuyunga Borjihan, Cong Wang, Munkhjargal Burenjargal, Alideertu Dong
Summary: This study developed a novel photon-phonon coupling (PPC) cold sterilization technology and compared its effects with low-temperature pasteurization and microwave ultraviolet. The results showed that PPC effectively reduced bacterial count in raw milk with minimal impact on milk quality and nutritional composition.
Review
Food Science & Technology
Riyadh Abdulmalek Hassan, Sharina Abu Hanifah, Lee Yook Heng, Fawaz Al-badaii, Alizar Ulianas
Summary: This study used bibliometric visualisation map analysis to explore the publication outputs, trends, and hotspots for endocrine disruptors (EDMs) biosensor development in relation to mycotoxins. The analysis showed that the current literature primarily focuses on developing biosensors for detecting highly toxic and widely distributed mycotoxins in food, but there needs to be more focus on biosensors for detecting mycotoxins known as endocrine disruptors.
Article
Food Science & Technology
Yajie Zheng, Jianpeng Dou, Changpo Sun, Hujun Liu, Shipei Zhang, Wenfu Wu
Summary: This study investigated the efficiency of modified SA/ll-glucan/Mt microsphere adsorbents in removing DON and ZEN from CSL. The microspheres showed high adsorption capacity, and simple and rapid regeneration was achieved without affecting the removal efficiency of mycotoxins from CSL.
Article
Food Science & Technology
Carlos Adelantado, Jose Angel Salatti-Dorado, Carlos Herrera, Lourdes Arce, Maria Jose Cardador
Summary: High-performance-ion mobility spectrometry (HPIMS) was used for the first time in the analysis of olive oil samples, following a simple liquid-liquid extraction procedure. The developed methodology is user-friendly, fast, and inexpensive, complying with the principles of green chemistry. The proposed approach, combined with multivariate analysis, showed potential in classifying olive oil samples based on their organoleptic quality, with high accuracy rates.
Article
Food Science & Technology
Jia-Wen Wei, Jia-Rong He, Shi-Yi Chen, Yi-Han Guo, Xuan-Zhu Huo, Nuan Zheng, Shuo-Hui Cao, Yao-Qun Li
Summary: Polycyclic aromatic hydrocarbons (PAHs) are a major cause of human cancer. This study developed a quantitative analysis method for PAH4 using the back propagation neural network (BPNN) algorithm and constant wavelength synchronous fluorescence (CWSF) spectra as the data sets. The method can predict the concentrations of PAH4 in edible oil samples without preprocessing or pre-separation. It has been proven to be a powerful tool for the rapid detection of PAH4.
Article
Food Science & Technology
Liyun Chen, Xiumei Li, Jingyi Chen, Ranxun Lin, Yuhan Mai, Yuxin Lin, Guodong Wang, Zheng Chen, Wei Zhang, Jiang Wang, Cai Yuan, Longguang Jiang, Peng Xu, Mingdong Huang
Summary: Food spoilage is primarily caused by microbial contamination. Curcumin has shown moderate antimicrobial activity as a food preservative. This study formulates curcumin with zinc acetate to enhance its efficacy, resulting in Cur-Zn with increased antimicrobial activity against multiple food-contaminating bacteria and fungi. With light illumination, the antimicrobial activity of Cur-Zn is further enhanced due to the photodynamic inactivation (PDI) effect.
Article
Food Science & Technology
Marta Pilar Ortiz-Moriano, Gonzalo Machado-Schiaffino, Eva Garcia-Vazquez, Alba Ardura
Summary: Mislabelling in the global fisheries sector raises concerns about the identity, safety, and sustainability of seafood products. This study examined mislabelling in shrimps and prawns sold in the Spanish market and assessed potential risks of heavy metal ingestion.
Article
Food Science & Technology
Doyeon Kim, Jinwoo Kim, Minsik Kim
Summary: This study demonstrates the enhanced bactericidal activity of engineered lysins fused with amphipathic antimicrobial peptides against Gram-negative bacterium Cronobacter sakazakii. The fusion lysins are capable of disrupting bacterial cells and significantly reducing the risk of infection within a certain range of temperature and pH. Additionally, the study also shows the bactericidal effect of these fusion lysins against other Gram-negative pathogens.
Article
Food Science & Technology
Seul-Ki Park, Kyung-Jin Cho, Du-Min Jo, Young-Mog Kim
Summary: This study presents a new approach for detecting pathogenic Vibrio spp. in contaminated seafood, which combines PCR with a simplified DNA extraction process and pre-culturing step. The method has been validated and shown to be efficient, time-saving, and highly sensitive, offering a potential alternative for improving safety measures in the food industry.
Article
Food Science & Technology
Suwimol Surareungchai, Chaleeda Borompichaichartkul, Chitsiri Rachtanapun, Nutthachai Pongprasert, Pongphen Jitareerat, Varit Srilaong
Summary: This study builds upon previous research and focuses on risk assessment and analysis in the organic salad industry. The results show that previous risk matrix models can be adapted for various raw materials, and preventive control plans can be applied across different aspects of the production process.
Article
Food Science & Technology
Xuan Zhang, Changling Fang, Xiaoyi Lou, Feng Han, Siman Li, Yongfu Shi, Dongmei Huang
Summary: This study aimed to assess the levels of Biogenic amines (BAs) in four common food types in the Chinese market. It was found that cheese and seafood derived product showed higher levels of BAs, and the histamine level in mackerel and yellow rice wine exceeded the limits.
Article
Food Science & Technology
Martina Foschi, Alessandra Biancolillo, Federico Marini, Francesco Cosentino, Francesca Di Donato, Angelo Antonio D'Archivio
Summary: This study aimed to develop a potentially non-destructive and routine-compatible method for the geographical traceability of high-valued Italian chickpeas. By analyzing the spectral information of the outer and inner parts of the kernels, it was found that the spectral analysis of the outer part yielded accurate and reliable results, indicating the possibility of non-destructive authentication.