Open AccessAssessment of biogenic amine level from Cambodia fermented fish products
Author(s) -
C. Sokvibol,
P. Arunya,
C. Chuleeporn,
S. Wanitcha,
P. Kriangkrai
Publication year - 2022
Publication title -
food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 7
ISSN - 2550-2166
DOI - 10.26656/fr.2017.6(2).298
Subject(s) - histamine , fermented fish , fermentation in food processing , food science , fish <actinopterygii> , fermentation , bacteria , biogenic amine , food poisoning , staphylococcus , biology , contamination , food contaminant , microbiology and biotechnology , chemistry , staphylococcus aureus , lactic acid , fishery , biochemistry , ecology , pharmacology , genetics , receptor , neurotransmitter
Food safety status has now been seen as a global concern as well as in Cambodia. Foodallergies are one of the major problems, especially those caused by histamine. It is animportant biogenic amine that can be found in fermented foods. This research study aimedto determine the biogenic amine levels and to isolate the histamine-producing bacteria inCambodian fermented fish. A total of 20 samples of fermented fish products wererandomly collected from four provinces in Cambodia, consisting of 11 samples of prahok(fish paste) and 9 samples of toeuk-trey (fish sauce). The histamine levels of seventeensamples and nine samples were lower than the Cambodian standard of 200 ppm and thestandard FDA guideline of 50 ppm, respectively. The histamine-producing bacteria inprahok and toeuk-trey products were isolated and identified as Staphylococcuspiscifermentans (five isolates), Kocuria krisinae (one isolate), Staphylococcus pasteuri(one isolate) and Staphylococcus warneri (one isolate). They were capable of producing34.51 – 70.72 ppm of histamine contents in the culture broth. Therefore, thecontamination of these histamine-producing bacteria could be related to the level ofhistamine. Thus, improper handling, processing and storage can be contributed to thecause of biogenic amines that could be hazardous in causing histamine poisoning.