My experience on anti-Histamine drugs is bad. It will cause liver problem in a long run. I finally drink herbs tea that heal me..I would discuss about this in my later issue..
Histamine levels in fish
Histamine is the main cause of scombroid poisoning, which has a major role in outbreaks of food poisoning associated with seafood consumption. This amine also acts synergistically with other biogenic amines. Histamine contents in seafood are regulated by the US Food and Drug Administration (FDA), and a guideline has been established at 5 mg/100 g.
The prerequisites for histamine formation are the presence of its precursor, free histidine, in fish muscle, the synthesis of histidine carboxylase by certain bacteria in fish and the appropriate combination of time and temperature abuse to induce bacterial growth and enzyme synthesis. On-board handling is considered to be the most critical factor in preventing histamine formation in fish.
Anchovies are very susceptible to histamine formation because of their high histidine content and rapid quality deterioration after temperature abuse following harvesting. For these reasons, anchovies have been traditionally preserved by salting, ripening and canning. However, although canned anchovies are distributed under refrigerated conditions in European countries, this is not always the case in the US. The lack of refrigerated conditions for distribution and storage make canned anchovies highly susceptible to histamine formation, and products have been recalled by the FDA.
A study by Kim et al.1 investigated the levels of histamine and other biogenic amines in canned anchovies recalled by the FDA. Bacteria isolated from the products were also identified. The most prevalent biogenic amine was histamine, followed by cadaverine. Bacteria were recovered only after enrichment and were mainly Bacillus spp. and Staphylococcus spp., but these did not appear to contribute to histamine accumulation. Histamine contents in the recalled canned anchovies exceeded the 50 ppm guideline, with 80% of the samples containing more than 200 ppm histamine.
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1 Kim, S-H; Eun, J-B; Chen, T-Y; Wei, C-I; Clemens, RA; An, H (2004). Evaluation of histamine and other biogenic amines and bacterial isolation in canned anchovies recalled by the US FDA. Journal of Food Science 69 (6) 157-162.
Food Science Central from IFIS Publishing
Histamine levels in fish
Histamine is the main cause of scombroid poisoning, which has a major role in outbreaks of food poisoning associated with seafood consumption. This amine also acts synergistically with other biogenic amines. Histamine contents in seafood are regulated by the US Food and Drug Administration (FDA), and a guideline has been established at 5 mg/100 g.
The prerequisites for histamine formation are the presence of its precursor, free histidine, in fish muscle, the synthesis of histidine carboxylase by certain bacteria in fish and the appropriate combination of time and temperature abuse to induce bacterial growth and enzyme synthesis. On-board handling is considered to be the most critical factor in preventing histamine formation in fish.
Anchovies are very susceptible to histamine formation because of their high histidine content and rapid quality deterioration after temperature abuse following harvesting. For these reasons, anchovies have been traditionally preserved by salting, ripening and canning. However, although canned anchovies are distributed under refrigerated conditions in European countries, this is not always the case in the US. The lack of refrigerated conditions for distribution and storage make canned anchovies highly susceptible to histamine formation, and products have been recalled by the FDA.
A study by Kim et al.1 investigated the levels of histamine and other biogenic amines in canned anchovies recalled by the FDA. Bacteria isolated from the products were also identified. The most prevalent biogenic amine was histamine, followed by cadaverine. Bacteria were recovered only after enrichment and were mainly Bacillus spp. and Staphylococcus spp., but these did not appear to contribute to histamine accumulation. Histamine contents in the recalled canned anchovies exceeded the 50 ppm guideline, with 80% of the samples containing more than 200 ppm histamine.
---------------------------------------------------------------------------------
1 Kim, S-H; Eun, J-B; Chen, T-Y; Wei, C-I; Clemens, RA; An, H (2004). Evaluation of histamine and other biogenic amines and bacterial isolation in canned anchovies recalled by the US FDA. Journal of Food Science 69 (6) 157-162.
Food Science Central from IFIS Publishing
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