• Physical, Chemical and Microbial techniques for the reduction of biogenic amines in fishery products: A promising strategy in food safety
  • Mansoureh Taghizadeh,1,*
    1. Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran


  • Introduction: Biogenic amines (BAs), identified as serious chemical hazards, were detected in many foodstuffs.
  • Methods: Consumption of fishery products with excessive amount of BAs leads to allergic reactions, nausea, headaches, vomiting and long-term exposure to this toxicant increases the risk of cancer.
  • Results: Scombroid poisoning, the prevalent food intoxication, is caused by the consumption of seafoods which are rich in histamine. High level of BAs could also decrease the shelf-life and quality of aquatic food. Therefore, decreasing or suppressing the Bas formation in seafood is a mandatory requirement. Various approaches have been executed for this special purpose in the world. This paper introduced and reviewed emerging technologies for the efficient reduction of BAs in seafood and categorized them into three main groups including physical, chemical, and microbial procedures.The combination of these strategies indicated better inhibitory functions due to their synergic effect and could remarkably prolong the shelf-life of fishery products.
  • Conclusion: These emerging technologies could reduce BAs and subsequently increase the shelf life of seafood with the lowest negative effect on flavor, aroma, color and texture of these food products.
  • Keywords: Biogenic Amines, Fish and Fish Products, Emerging Technologies, Food Safety