Assessment of Histamine Levels and Histamine-producing Bacteria in Euthynnus affinis Marketed in Tanga and Mtwara Coastal Areas, Tanzania
Amani Musa,
Ernatus Martin Mkupasi,
Hieromin Amon Lamtane
Issue:
Volume 7, Issue 1, March 2023
Pages:
1-8
Received:
19 April 2022
Accepted:
28 July 2022
Published:
9 January 2023
Abstract: Histamine (scombrotoxin) food poisoning is a community health risk associated with consumption of some marine fish species and it has been proposed that some anaerobic bacteria contribute to this form of food poisoning. However, histamine levels and histamine producing bacteria in fish marketed in Tanzania have not been appraised. This study was conducted to determine histamine levels and histamine-producing bacteria in the E. affinis (tuna) value chain in Tanga and Mtwara regions. High-performance thin-layer chromatography (HPTLC) was used to determine histamine levels, Bacteriology and biochemical tests were employed to determine histamine-producing bacteria. A total of 64 tuna fish samples were collected from deep sea fish market and Sahare Tanga and ferry market, Mtwara coasts. The mean level of histamine was found to be 86.4±43.9 in Tanga and 64.8±47.5 in Mtwara and the overall mean was 77.1±46.4. All fish 64 samples were positive for histamine; however, the mean level was within the recommended limit for consumed fishery products according to European Union regulation of 200 mg/kg (m) to 400 mg/kg (m) (EC, 2005). Klebsiella spp, pseudomonas spp, and proteus spp were isolated and confirmed as histamine-producing bacteria based on bacteriology and biochemical characteristics. It concluded that although within the recommended levels, all fish samples were positive to histamine and three bacterial species associated with its production isolated. To prevent raising histamine to concern levels, maintenance of hygiene and low temperature along the production chain should be observed.
Abstract: Histamine (scombrotoxin) food poisoning is a community health risk associated with consumption of some marine fish species and it has been proposed that some anaerobic bacteria contribute to this form of food poisoning. However, histamine levels and histamine producing bacteria in fish marketed in Tanzania have not been appraised. This study was co...
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Palm Oil and Coconut Oil Saturated Fats: Properties, Food Applications, and Health
Arturo Arias,
Alejandra Rizo Patron,
Steven Simmons,
Heather Bell,
Valente Alvarez
Issue:
Volume 7, Issue 1, March 2023
Pages:
9-19
Received:
30 December 2022
Accepted:
27 January 2023
Published:
4 February 2023
Abstract: Fats and oils from plant sources are key components of a complete and healthful diet, as they supply essential fatty acids and liposoluble bioactive compounds. Many features and functions of dietary fats and oils have been studied extensively by the scientific community, with a focus on their impacts on human health. In this realm, an abundance of research has focused on the contribution of dietary fats and oils to the development of cardiovascular diseases, which is often attributed to their impact on the concentration of cholesterol in the blood. Such research has established that the degree of saturation plays a critical role in the impact of fats on cholesterol levels. Thus, consumption of polyunsaturated fatty acids and monounsaturated fatty acids decreases serum and low-density-lipoprotein cholesterol levels, while saturated fatty acids have cholesterol-increasing effects. Coconut and oil palm are the most prevalent sources of plant-derived saturated fatty acids in the diet, and in recent years there has been much debate centered around their health impacts throughout the scientific community. Consumers are hungry for scientific, fact-based guidance from reputable sources, as perception of these fat sources varies greatly from decade-to-decade, year-to-year, and month-to-month. This review on plant-derived saturated fats aims to put forth the most current research and issues related to cultivation, manufacturing of oils and derivatives, food applications, as well as health benefits and concerns, to allow the scientific community and consumers to make informed decisions when selecting foods to include as part of a healthful diet.
Abstract: Fats and oils from plant sources are key components of a complete and healthful diet, as they supply essential fatty acids and liposoluble bioactive compounds. Many features and functions of dietary fats and oils have been studied extensively by the scientific community, with a focus on their impacts on human health. In this realm, an abundance of ...
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