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Current Trends in Detection of Histamine in Food and Beverages

Author:
Gagic, Milica, Jamroz, Ewelina, Krizkova, Sona, Milosavljevic, Vedran, Kopel, Pavel, Adam, Vojtech
Source:
Journal of agricultural and food chemistry 2018 v.67 no.3 pp. 773-783
ISSN:
1520-5118
Subject:
analytical methods, beverages, decarboxylation, food availability, histamine, histidine, nanotechnology, toxicity
Abstract:
Histamine is a heterocyclic amine formed by decarboxylation of the amino acid l-histidine. It is involved in the local regulation of physiological processes but also can occur exogenously in the food supply. Histamine is toxic at high intakes; therefore, determination of the histamine level in food is an important aspect of food safety. This article will review the current understanding of physiological functions of endogenous and ingested histamine with a particular focus placed on existing and emerging technologies for histamine quantification in food. Methods reported in this article are sequentially arranged and provide a brief overview of analytical methods reported, including those based on nanotechnologies.
Agid:
6271351