Naslov
Toxicity associated with the recovery of biogenic amines and endotoxin from marine sources

Autori
Prester, Ljerka ; Kipčić, Dubravka, Vukušić, Jelena ; Orct, Tatjana ; Macan Jelena

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Abstracts of the 4th Croatian Congress of Toxicology (CROTOX 2012) ; u: Arhiv za higijenu rada i toksikologiju 63 (2012) (S2) / Želježić, Davor - , 2012

Skup
4th Croatian Congress of Toxicology with international participation

Mjesto i datum
Primošten, Hrvatska, 02.10.2012. - 05.10.2012

Vrsta sudjelovanja
Poster

Vrsta recenzije
Domaća recenzija

Ključne riječi
biogenic amines level in seafood; bivalves; cephalopods; crustaceans; endotoxin load; finfish

Sažetak
Decomposition of fi sh and shellfi sh is associated with the recovery of bioactive compounds such as biogenic amines and endotoxins. It is associated with adverse reactions in humans due to ingestion, inhalation or skin contact with contaminated fi sh or fi sh products. Long-term persistence of histamine (>3 years) in stored fi sh-meal was recorded, confi rming it as longterm health hazard for animals and workers manipulating it. Biogenic amines (histamine, putrescine, tyramine, cadaverine) are indicators of spoilage of seafood. Endotoxin is a lipopolysaccharide (LPS) component of the wall membrane of Gramnegative bacteria, and can be used for the estimation of bacterial contamination in food. In our studies, the level of selected biogenic amines and endotoxin were measured in fi nfi sh (sardine, mackerel, hake), cephalopods (squid, musky octopus), crustaceans (Norway lobster) and bivalves (mussels) caught off the Adriatic coast. All fresh fi sh and shellfi sh samples had low levels of all biogenic amines and no elevated endotoxin load (<1 EU mg-1). After 12 h at room temperature, histamine was highest in dark-muscle fi sh (mackerel and sardine, range 40 mg kg-1 to 67 mg kg-1) and exceeded the permissible level of 50 mg kg-1 established by Food and Drug Administration. At the same time, the histamine levels were signifi cantly lower in whitefi sh (hake) and shellfi sh, with putrescine and cadaverine as the most objective indicators of quality for these organisms. After 12 h, endotoxin level increased in all fi sh and shellfi sh species indicating spoiled condition. These results pointed out the importance of proper seafood storage (<8 ºC) and potential of endotoxin as an indicator of freshness.

Izvorni jezik
Engleski

Znanstvena područja
Biologija, Javno zdravstvo i zdravstvena zaštita

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