Nitrosamines from polyamines may not necessarily pose a health risk as toxicity is reached only after consumption of large amounts, more than expected in a daily meal ( Kalac 2009).
These amines in the presence of nitrites can be potential carcinogens when converted to nitrosamines ( Kim and others 2009).
Polyamines, such as putrescine, cadaverine, agmatine, spermine, and spermidine, are naturally present in food and are involved in growth and cell proliferation ( Hernandez-Jover and others 1997 Kalac 2009 Kim and others 2009). In addition octopamine and dopamine have been found in meat and meat products and fish ( Hernandez-Jover and others 1996). The most common biogenic amines found in foods are histamine, tyramine, cadaverine, 2-phenylethylamine, spermine, spermidine, putrescine, tryptamine, and agmatine. Histaminolytic (histamine oxidizing) bacteria may allow an equilibrium to develop between histamine production and destruction in foods containing high amounts of histamine ( Lenistea 1971). Biogenic amine formation through the microbial decarboxylation of amino acids is dependent on the specific bacterial strain(s) present, the level of decarboxylase activity, and the availability of the amino acid substrate ( Suzzi and Gardini 2003 Rivas and others 2008). Only some will be cost-effective and practical for use in subsistence populations.īiogenic amines and polyamines have been reported in variety of foods, such as fish, meat, cheese, vegetables, and wines, and are described as organic bases with aliphatic, aromatic, and heterocyclic structures ( Lorenzo and others 2007). Histamine may potentially be degraded by the use of bacterial amine oxidase or amine-negative bacteria. Such approaches to limit microbial growth may include hydrostatic pressures, irradiation, controlled atmosphere packaging, or the use of food additives. Therefore, secondary control measures to prevent biogenic amine formation in foods or to reduce their levels once formed need to be considered as alternatives. However, for many fishing based subsistence populations, such measures are not practical. Traditionally, biogenic amine formation in food has been prevented, primarily by limiting microbial growth through chilling and freezing. The formation of biogenic amines in food by the microbial decarboxylation of amino acids can result in consumers suffering allergic reactions, characterized by difficulty in breathing, itching, rash, vomiting, fever, and hypertension. In addition octopamine and dopamine have been found in meat and meat products and fish. They are described as low molecular weight organic bases with aliphatic, aromatic, and heterocyclic structures. Biogenic amines have been reported in a variety of foods, such as fish, meat, cheese, vegetables, and wines.
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