PMID: 2483636May 1, 1989Paper

[Hygiene and health importance of histamine as an unhealthy factor in several food products].

Annali di igiene : medicina preventiva e di comunità
G MolinariG Caroli

Abstract

Epidemiologic reports on food-borne diseases from different countries show not infrequently outbreaks due to histamine toxicity. The Authors were interested in assessing the relative importance of this nosological entity in Italy and made a global review of old and recent literature on the subject referring also their earliest data on a recently performed laboratory work. Several foods can show histamine contents potentially toxic for man; amongst the most frequently incriminated products fish, especially the scombroid species (tuna, mackerel), plays a pre-eminent role in the etiology of the so called scombrotoxic fish poisoning. This syndrome begins from a few minutes to two hours from incriminated meals and presents itself with the characteristic signs and symptoms of histamine activity on various organs and is very rarely, if ever, life threatening. Histamine formation in food is due to the decarboxylase activity of some microorganisms, mainly enterobacteria; they can be part of its normal flora or represent a secondary contamination and find a favourable environment for outgrowth if food is not stored or processed in proper conditions. An international outlook on the epidemiology of this syndrome is then given, including so...Continue Reading

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