Analysis of Five Biogenic Amines in Foods on the Chinese Market and Estimation of Acute Histamine Exposure from Fermented Foods in the Chinese Population

文献类型： 外文期刊

第一作者： Cao, Pei

作者： Cao, Pei;Gao, Mengmeng;Liu, Zhujun;Liu, Qing;Pan, Feng;Zhang, Lei;Zhou, Pingping;Gao, Mengmeng;Huang, Dongmei;Xu, Xiaomin;Liu, Zhujun;Sun, Jinfang;Lu, Yang;Li, Zhaoxin

作者机构：

关键词： biogenic amines; acute exposure assessment; probability assessment; histamine; acute health risks

期刊名称：FOODS （ 影响因子：5.1； 五年影响因子：5.6 ）

ISSN：

年卷期： 2025 年 14 卷 14 期

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收录情况： SCI

摘要： Biogenic amines (BAs) are frequently detected in seafood products, wines, and fermented foods, and they pose potential risks to human health. The current study analyzed the concentrations of five common BAs in seafood, fermented food, and complementary food for infants and children (fish sausage, canned complementary food for infants containing fish and shrimp ingredients, and fish floss) in China and estimated the acute health risks of histamine (HIS) from fermented foods in Chinese consumers. Among all the samples analyzed, HIS exhibited the highest detection rate (51.9%), followed by PUT (50.1%), and the detection rate of TRY (12.5%) was the lowest. The total average concentration of the five BAs across major food categories revealed that fermented bean curd had the highest total concentration of BAs (816.8 mg/kg), followed by shrimp (383.2 mg/kg) and cheese (328.0 mg/kg). In contrast, samples of complementary food for infants and children contained the lowest concentrations of BAs; the total average concentration of the five BAs was 12.0 mg/kg. The point assessment results showed that acute dietary exposure to HIS was highest from cheese (76.2 mg/d), followed by fermented bean products (74.5 mg/d). Furthermore, the probability assessment indicated that the probability of acute health risks from exposure to HIS was 0.44% for fermented bean product consumers and 0.014% for cheese consumers, respectively. Thus, for the general consumer, the probability of acute health risks caused by HIS in seafood and fermented foods is low. However, individuals with high consumption of cheese and fermented bean products may need to be concerned.

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