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Joint Fao Who Expert Meeting On The Public Health Risks Of Histamine And Other Biogenic Amines From Fish And Fishery Products
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Book Synopsis Joint FAO/WHO Expert Meeting on the Public Health Risks of Histamine and Other Biogenic Amines from Fish and Fishery Products by :
Download or read book Joint FAO/WHO Expert Meeting on the Public Health Risks of Histamine and Other Biogenic Amines from Fish and Fishery Products written by and published by . This book was released on 2013 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: "FAO and WHO convened an expert meeting at the FAO headquarters in Rome from 23 to 27 July 2012 to address the public health risks of histamine and other biogenic amines from fish and fishery products. This report summarizes the outcome of that meeting."--Publisher's description.
Book Synopsis Biogenic Amines and Food Safety by : Maria Martuscelli
Download or read book Biogenic Amines and Food Safety written by Maria Martuscelli and published by MDPI. This book was released on 2021-08-31 with total page 210 pages. Available in PDF, EPUB and Kindle. Book excerpt: Biogenic amines are bioactive compounds distributed in foods of all origins. Apart from their fundamental role in many bodily functions, there has recently been great interest in their toxicological potential, much research is being carried out to understand their occurrence related to both desired and undesired fermentative phenomena, chemical spoilage, low hygienic conditions, wrong handling, and criticism about technological factors of process and storage conditions. All these causes can contribute to a higher content of biogenic amines in food, particularly of those hazardous to human health. This book aims to collect scientific studies looking for new tools to limit the over-production of biogenic amines in food, search for new food sources of biogenic amines, and to spotlight the concept of safe food and bioactive amines content.
Book Synopsis Biogenic Amines on Food Safety by : Claudia Ruiz-Capillas
Download or read book Biogenic Amines on Food Safety written by Claudia Ruiz-Capillas and published by MDPI. This book was released on 2019-07-16 with total page 204 pages. Available in PDF, EPUB and Kindle. Book excerpt: Biogenic amines have been known for some time. These compounds are found in varying concentrations in a wide range of foods (fish, cheese, meat, wine, beer, vegetables, etc.) and their formations are influenced by different factors associated to those foods (composition, additives, ingredients, storage, microorganism, packaging, handing, conservation, etc.). The intake of foods containing high concentrations of biogenic amines can present a health hazard. Additionally, they have been used to establish indexes in various foods in order to signal the degree of freshness and/or deterioration of food. Nowadays, there has been an increase in the number of food poisoning episodes in consumers associated with the presence of these biogenic amines, mainly associated with histamines. Food safety is one of the main concerns of the consumer and safety agencies of different countries (EFSA, FDA, FSCJ, etc.), which have, as one of their main objectives, to control these biogenic amines, principally histamine, to assure a high level of food safety. Therefore, it is necessary to deepen our understanding of the formation, monitoring and reduction of biogenic amines during the development, processing and storage of food, even the effect of biogenic amines in consumers after digestion of foods with different levels of these compounds. With this aim, we are preparing a Special Issue on the topic of "Biogenic Amines in Food Safety", and we invite researchers to contribute original and unpublished research articles and reviews articles that involve studies of biogenic amines in food, which can provide an update to our knowledge of these compounds and their impacts on food quality and food safety.
Book Synopsis Code of practice for fish and fishery products by : World Health Organization
Download or read book Code of practice for fish and fishery products written by World Health Organization and published by World Health Organization. This book was released on 2020-10-15 with total page 372 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :Food and Agriculture Organization of the United Nations Publisher :Food & Agriculture Org. ISBN 13 :9251308888 Total Pages :62 pages Book Rating :4.2/5 (513 download)
Book Synopsis Joint FAO/WHO Literature Review: Histamine in Salmonids by : Food and Agriculture Organization of the United Nations
Download or read book Joint FAO/WHO Literature Review: Histamine in Salmonids written by Food and Agriculture Organization of the United Nations and published by Food & Agriculture Org.. This book was released on 2018-10-05 with total page 62 pages. Available in PDF, EPUB and Kindle. Book excerpt: Histamine is a naturally occurring substance that is derived from the decarboxylation of amino acids. It can be present in certain foods containing free histidine. Certain bacteria produce the enzyme histidine decarboxylase during growth. This enzyme reacts with free histidine, a naturally occurring amino acid that is present in higher proportions in certain species of fish, particularly those of the Scombridae and Scomberesocidae families. The result is the formation of histamine. Histamine poisoning is often referred to as scombrotoxin fish poisoning (SFP) because of the frequent association of the illness with the consumption of spoiled scombroid fish. SFP is most commonly linked to fish that have a high level of free histidine. Histamine formation is then dependent on the time/temperature conditions under which the fish is handled. Even in fish with high levels of free histidine, the available data suggest that high histamine levels are as a result of gross time/temperature abuse during handling and storage. Compared with scombroid fish, which have free histidine levels ranging from approximately 5 000 mg/kg to 20 000 mg/kg, most species in the Salmonidae family have less than 1000 mg/kg histidine. Nevertheless some concerns have been raised about the potential risk of SPF or SPF-like illness linked to Salmonidae, considering these fish are globally traded with 80% of global production entering international trade. This report describes the methods and findings of a comprehensive literature review undertaken to assess the scientific evidence regarding the risk of histamine development in fish of the family Salmonidae and the potential impact for human health.
Book Synopsis Biogenic Amines by : Charalampos Proestos
Download or read book Biogenic Amines written by Charalampos Proestos and published by BoD – Books on Demand. This book was released on 2019-03-20 with total page 90 pages. Available in PDF, EPUB and Kindle. Book excerpt: Biogenic amines (BAs) are low-molecular-mass organic bases that occur in plant- and animal-derived products. BAs in food can occur by free amino acid enzymatic decarboxylation and other metabolic processes. Usually, in the human body, amines contained in foods are quickly detoxified by enzymes such as amine oxidases or by conjugation; however, in allergic individuals or if monoamine oxidase inhibitors are applied, the detoxification process is disturbed and BAs accumulate in the body. Knowing the concentration of BAs is essential because they can affect human health and also because they can be used as freshness indicators to estimate the degree of food spoilage.
Book Synopsis Biogenic Amines in Food by : Bahruddin Saad
Download or read book Biogenic Amines in Food written by Bahruddin Saad and published by Royal Society of Chemistry. This book was released on 2019-11-01 with total page 344 pages. Available in PDF, EPUB and Kindle. Book excerpt: A precise analysis of biogenic amines is important as an indicator of food freshness or spoilage that can cause serious toxicity. This book provides comprehensive background information on biogenic amines and their occurrence in various foods and drinks such as fermented and non-fermented sausages and fish products, cheeses, vegetables and beverages, e.g. beer, cider and wine. It gives a detailed description of both the established analytical methods and the emerging technologies for the analysis of them. As the first book on the detection of biogenic amines in all types of food, it provides help to get a better understanding of the risks associated with biogenic amines and how to avoid them. It serves as an excellent and up-to-date reference for food scientists, food chemists and food safety professionals.
Author :Food and Agriculture Organization of the United Nations Publisher :Food & Agriculture Org. ISBN 13 :9251092362 Total Pages :60 pages Book Rating :4.2/5 (51 download)
Book Synopsis Understanding the Codex Alimentarius by : Food and Agriculture Organization of the United Nations
Download or read book Understanding the Codex Alimentarius written by Food and Agriculture Organization of the United Nations and published by Food & Agriculture Org.. This book was released on 2018-06-13 with total page 60 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Codex Alimentarius is a collection of international food standards that have been adopted by the Codex Alimentarius Commission. Such standards cover all the main foods and also material used in the further processing of food. Codex provisions concern the hygienic and nutritional; quality of food, including microbiological norms, food additives, pesticides and veterinary drug residues, contaminants, labelling and presentation, and methods of sampling and risk analysis. The Codex Alimentarius can safely claim to be the most important international reference point in matters concerning food quality. Its creation, moreover, has generated food-related scientific research and greatly increase the world community’s awareness of the vital issues at stake food quality, safety and public health.
Book Synopsis Encyclopedia of Food and Health by :
Download or read book Encyclopedia of Food and Health written by and published by Academic Press. This book was released on 2015-08-26 with total page 2379 pages. Available in PDF, EPUB and Kindle. Book excerpt: Approx.3876 pages Approx.3876 pages
Book Synopsis Seafood Safety and Quality by : Md. Latiful Bari
Download or read book Seafood Safety and Quality written by Md. Latiful Bari and published by CRC Press. This book was released on 2018-08-06 with total page 234 pages. Available in PDF, EPUB and Kindle. Book excerpt: Seafood Safety and Quality continues to be a major public health issue and its importance has escalated to unprecedented levels in recent years. In this book, major seafood borne diseases and key safety issues are reviewed. In addition, emerging microbial agents, fish toxins and other contaminants including heavy metal; allergy, water safety and related topics are discussed. It also addresses the challenges faced by both developed and developing countries to ensure seafood safety in new seafood products and processing technologies, seafood trade, safety of foods derived from biotechnology, microbiological risks, emergence of new and antibioticresistant pathogens, particularly from emerging pathogens, directing research to areas of high-risk, focus intervention and establishment of target risk levels and target diseases or pathogens. The book serves as a comprehensive resource on the seafood borne diseases and a wide variety of responsible etiologic agents, including bacteria, viruses, parasites, seafood toxins, and environmental toxins. It has been written in a simple manner and should promote the efforts of the scientific community to deliver safe seafood for a better health and environment.
Book Synopsis Biogenic Amines in Fermented Foods by : Giovanna Suzzi
Download or read book Biogenic Amines in Fermented Foods written by Giovanna Suzzi and published by Frontiers Media SA. This book was released on 2015-07-27 with total page 77 pages. Available in PDF, EPUB and Kindle. Book excerpt: Biogenic amines (BA) are sources of nitrogen and precursors for synthesis of hormones, alkaloids, nucleic acids and proteins, occurring in all organisms. Under normal condition in humans the consumption of food or beverages containing these compounds have not toxic effects because they are rapidly detoxified by the activity of the amine oxidizing enzymes, monoamine (MAO) and diamine oxidases (DAO). However in presence of high BA content, in allergic individuals or if MAO inhibitors are applied the detoxification system is not capable of metabolizing dietary intake of BA. This fact can induce toxicological risks and health troubles, but the European Union established regulation for just only histamine levels in fish and fishery products. The presence of BA in foods is due to the enzymatic decarboxylation of free amino acids by microorganisms that possess this activity. Many foods such as meat products, cheeses, fishes, fermented products and beverages could contain high levels of these compounds. Determination of BA rates in food are important as indicators of the degree of freshness or spoilage other then from the point of view of their toxicology. The content of the E-Book deals the presence of BA in some fermented and non fermented foods and the measures to control their content.
Book Synopsis CRC Handbook of Marine Mammal Medicine by : Frances M.D. Gulland
Download or read book CRC Handbook of Marine Mammal Medicine written by Frances M.D. Gulland and published by CRC Press. This book was released on 2018-03-20 with total page 1145 pages. Available in PDF, EPUB and Kindle. Book excerpt: AAP Prose Award Finalist 2018/19 For three decades, this book has been acknowledged as the most respected scientific reference specifically devoted to marine mammal medicine and health. Written by approximately 100 contributors who are recognized globally as leaders in their respective fields, the CRC Handbook of Marine Mammal Medicine, Third Edition continues to serve as the essential guide for all practitioners involved with marine mammals including veterinarians, technicians, biological researchers, students, managers, keepers, curators, and trainers. The 45 chapters provide essential information for the practitioner on pathology, infectious diseases, medical treatment, anesthesia, surgery, husbandry, health assessment, species-specific medicine, medically pertinent anatomy and physiology, and global health concerns such as strandings, oil spills, and entanglements of marine mammals. Covers all aspects of marine mammal veterinary practice Written by internationally acknowledged experts Adds new chapters on Ophthalmology, Dentistry, Ethics, Oil Spill Response, Health Assessments, Whale Entanglement Response, Dive Response, and Biotoxins Richly illustrated in color throughout the new edition including updated anatomical drawings and extensive photographs of ocular lesions Provides guidance to websites that regularly present updated information and images pertinent to current marine mammal medicine such as imaging and stranding network contacts Discusses ethics and animal welfare. The book guides the reader through the veterinary care of cetaceans, pinnipeds, manatees, sea otters, and polar bears. In addition to summaries of current knowledge, chapters provide information on those digital resources and websites which present the latest information as it emerges in the field. The CRC Handbook of Marine Mammal Medicine, Third Edition gives a call to action for scientists to experiment with new endeavors to engage and inspire current and future generations to care for marine mammals and the marine environment, and work together to find solutions. As the most trusted reference for marine mammal conservation medicine and for marine mammal medical facilities around the world, this book needs to be in your library.
Book Synopsis Food Safety Management by : Huub L. M. Lelieveld
Download or read book Food Safety Management written by Huub L. M. Lelieveld and published by Academic Press. This book was released on 2013-11-01 with total page 1193 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Safety Management: A Practical Guide for the Food Industry with an Honorable Mention for Single Volume Reference/Science in the 2015 PROSE Awards from the Association of American Publishers is the first book to present an integrated, practical approach to the management of food safety throughout the production chain. While many books address specific aspects of food safety, no other book guides you through the various risks associated with each sector of the production process or alerts you to the measures needed to mitigate those risks. Using practical examples of incidents and their root causes, this book highlights pitfalls in food safety management and provides key insight into the means of avoiding them. Each section addresses its subject in terms of relevance and application to food safety and, where applicable, spoilage. It covers all types of risks (e.g., microbial, chemical, physical) associated with each step of the food chain. The book is a reference for food safety managers in different sectors, from primary producers to processing, transport, retail and distribution, as well as the food services sector. - Honorable Mention for Single Volume Reference/Science in the 2015 PROSE Awards from the Association of American Publishers - Addresses risks and controls (specific technologies) at various stages of the food supply chain based on food type, including an example of a generic HACCP study - Provides practical guidance on the implementation of elements of the food safety assurance system - Explains the role of different stakeholders of the food supply
Download or read book Meeting Report written by and published by . This book was released on 2013 with total page 140 pages. Available in PDF, EPUB and Kindle. Book excerpt: Literaturverz. S. 122 - 126
Book Synopsis Lactic Acid Bacteria in Food Biotechnology by : Spiros Paramithiotis
Download or read book Lactic Acid Bacteria in Food Biotechnology written by Spiros Paramithiotis and published by Elsevier. This book was released on 2022-04-23 with total page 384 pages. Available in PDF, EPUB and Kindle. Book excerpt: Lactic Acid Bacteria in Food Biotechnology: Innovations and Functional Aspects describes the latest advancements in LAB applications in the development of functional foods and fermented foods, biotechnological products using LAB, i.e., bio chemicals (organic acids, bacteriocins, etc.), bioactive and functional biomolecules, comparative genomics of probiotic LAB, and genetically modified LAB in food industry. Bridging the gap between LAB-mediated fermented foods and bioactive compounds, vis-a-vis molecular aspects, this book enables the transition from research to application. The book details applications of LAB in fermented/functional foods including cereals, vegetables, fish, meat cheese, other dairy products, and much more. Other sections cover their biochemistry and biotechnology aspects, bio preservation by bio molecules produced by LAB, bioactive metabolites and biosurfactants, including their value in health and wellness and exploring the genomics of LAB from food to health. Finally, the book addresses genetically modified lactic acid bacteria in food and beverages. - Identifies biomolecules released by LAB into foods and their health benefits - Describes natural biopreservation by LAB, mechanisms, food safety issues and disease prevention - Includes LAB as probiotics, modulation of gut microbiota and health aspects - Addresses potentially negative aspects of LAB in producing biogenic amines and health impacts - Presents the pros and cons of genetically modified LAB in food industry
Book Synopsis Toxins and Other Harmful Compounds in Foods by : A. Witczak
Download or read book Toxins and Other Harmful Compounds in Foods written by A. Witczak and published by CRC Press. This book was released on 2017-01-12 with total page 593 pages. Available in PDF, EPUB and Kindle. Book excerpt: Toxins and Other Harmful Compounds in Foods provides information on the contents, distribution, chemical properties, and biological activity of toxins and other harmful compounds in foods that are natural components of the raw materials, accumulated due to microbial actions and environmental pollution, or are generated due to processing. This book shows how different factors related to the production of raw materials, as well as to storage and processing conditions, affect the presence and concentration of toxins and other harmful compounds in foods. It shows how various regulations, as well as unit operations and processes used in food production, may eliminate different toxins or generate new ones. The real health hazards for the consumers resulting from the presence of toxic/harmful compounds in aliments are discussed, and various national and international regulations obligatory in agriculture and industry aimed at increasing food safety are presented. Methods of analysis used for detection and determination of undesirable compounds are also discussed, making it possible to understand the effect of storage and processing parameters, as well as systems of quality assurance, on food safety and to select optimum procedures for analytical control.
Book Synopsis Food Safety Management by : Sanja Vidaček
Download or read book Food Safety Management written by Sanja Vidaček and published by Elsevier Inc. Chapters. This book was released on 2013-11-01 with total page 32 pages. Available in PDF, EPUB and Kindle. Book excerpt: Global total production of fish, mollusks and crustaceans has been continuously increasing from the beginning of the century, and at the same time, seafood is continuously being associated with a number of foodborne outbreaks. Food safety challenges differ by region, due to differences in income level, diets, local conditions, and government infrastructures. Important biological causative agents of seafood-borne illnesses in the last decade have been histamine, caliciviruses, marine biotoxins and Vibrio spp. The contamination of seafood by environmental and aquaculture chemicals has also been a public health concern. The hazards are differently assessed in the primary production (aquaculture) and in the seafood processing industry, where the level of risk additionally depends on a type of product. For protection of public health and ensuring safety of food entering the food chain, food safety principles should be efficiently applied by all parties in the food chain. Food safety regulation should be harmonized over the world with the aim of easier and undisrupted international trade of goods.
