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Biogenic amines in vacuum-packaged and carbon dioxide-controlled atmosphere-packaged fresh pork stored at -1.50 degrees C.
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Biogenic amines are formed in foods as a result of amino acid decarboxylation catalyzed by bacterial enzymes. When consumed in sufficient quantities, these compounds will cause headache, hypertension, fever, and heart failure. Technologies such as vacuum packaging and carbon dioxide-modified
An outbreak of histamine poisoning after ingestion of the ground saury paste in eight patients taking isoniazid in tuberculous ward.
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OBJECTIVE
To determine the cause of outbreak mimicking food poisoning, we studied the toxic polyamine contents of the food and analyzed the clinical characteristics of the affected eight patients.
METHODS
Eight cases of histamine poisoning which occurred in tuberculous patients after dinner in our
Biogenic amines determination in some Romanian meat products.
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OBJECTIVE
Biogenic amines are compounds synthesized in human body which in high concentration become toxic and lead to a wide range of symptoms as palpitations, nausea and headache. Meat products can contain high levels of biogenic amines. Ingestion of such product can cause severe illness. For
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