Fatty acid intake, biogenic amines and polycyclic aromatic hydrocarbons exposure through the consumption of nine species of smoked freshwater fish from Cambodia
FARAH - Fundamental and Applied Research for Animals and Health - ULiège
Disciplines :
Food science
Author, co-author :
Douny, Caroline ; Université de Liège - ULiège > Département de sciences des denrées alimentaires (DDA) > Département de sciences des denrées alimentaires (DDA)
Mith, Hasika
Igout, Ahmed ; Université de Liège - ULiège > Département des sciences biomédicales et précliniques > Département des sciences biomédicales et précliniques
Scippo, Marie-Louise ; Université de Liège - ULiège > Département de sciences des denrées alimentaires (DDA) > Analyse des denrées alimentaires
Language :
English
Title :
Fatty acid intake, biogenic amines and polycyclic aromatic hydrocarbons exposure through the consumption of nine species of smoked freshwater fish from Cambodia
Publication date :
2021
Journal title :
Food Control
ISSN :
0956-7135
eISSN :
1873-7129
Publisher :
Elsevier, Netherlands
Volume :
130
Pages :
108219
Peer reviewed :
Peer Reviewed verified by ORBi
Funders :
ARES CCD - Académie de Recherche et d'Enseignement Supérieur. Coopération au Développement
Alvarez, M.A., Moreno-Arribas, M.V., The problem of biogenic amines in fermented foods and the use of potential biogenic amine-degrading microorganisms as a solution. Trends in Food Science & Technology 39 (2014), 146–155, 10.1016/j.tifs.2014.07.007.
Auerswald, L., Morren, C., Lopata, A.L., Histamine levels in seventeen species of fresh and processed South African seafood. Food Chemistry 98 (2006), 231–239, 10.1016/j.foodchem.2005.05.071.
Baran, E., Chheng, P., Ly, V., Nasielski, J., Saray, S., Touch, B., Tress, J., Kaing, K., Tan, S., Fish resources in Cambodia (2001-2011), chapter 4 in: SCW. Atlas of Cambodia - socio-economic development and environment, Save Cambodia's Wildlife, 2014, Cambodia, Phnom Penh, 37–48.
Bilgin, B., Genccelep, H., Determination of biogenic amines in fish products. Food Science and Biotechnology 24 (2015), 1907–1913, 10.1007/s10068-015-0251-4.
Brasseur, C., Brose, F., Pirlot, A., Douny, C., Eppe, G., Maghuin-Rogister, G., Scippo, M.L., Validation of the analytical procedure for the determination of polyaromatic hydrocarbons in smoke flavourings using high performance liquid chromatography coupled to an ultraviolet, diode array or fluorescence detector. Accreditation and Quality Assurance 12 (2007), 535–542, 10.1007/s00769-007-0295-0.
Chamnan, C., Thilsted, S., Roitana, B., Sopha, L., Gerpacio, R.V., Roos, N., The role of fisheries resources in rural Cambodia:combating micronutrient deficiencies in women and children. Department of fisheries post-harvest technologies and quality control, fisheries administration, ministry of agriculture, forestry and fisheries. 2009, Cambodia, Phnom Penh.
Chan, S., Important freshwater fish species in Cambodia. Inland Fisheries research and development institute (IFReDI), Fisheries administration, Ministry of agriculture, Forestry and Fisheries. 2006, Cambodia, Phnom Penh Available at: https://ifredi-cambodia.org/wp-content/uploads/2004/01/Chan%20Sokheng%202006%20Important%20freshwater%20fish%20species%20in%20Cambodia.pdf.
Cheng, W., Sun, D.W., Cheng, J.H., Pork biogenic amines index (Bai) determination based on chemometric analysis of hyperspectral imaging data. LWT – Food Science and Technology 73 (2016), 13–19, 10.1016/j.lwt.2016.05.03.
Codex Alimentarius, Code of practice for the reduction of Contamination of food with polycyclic Aromatic hydrocarbons (PAH) from Smoking and direct drying processes. Codex Alimentarius Commission/Recommended international code of practice CAC/RCP 68-2009, 2009 1st ed. Available at: http://www.fao.org/input/download/standards/11257/CXP_068e.pdf.
Codex Alimentarius Commission (Cac). Code of practice for the reduction of contamination of food with polycyclic aromatic hydrocarbons (PAH) from smoking and direct drying processes. CXC, 68, 2009, 18.
Commission of the European Communities, Commission Regulation (EC) No 2073/2005 of 15 November 2005 on microbiological criteria for foodstuffs. 2005.
Commission of the European Communities, Commission Regulation (EC) No 1881/2006 of 19 December 2006 setting maximum levels for certain contaminants in foodstuffs. 2006.
Douny, C., Benmedjadi, S., Brose, F., Iko Afe, H., Igout, A., Hounhouigan, D.J., Anihouvi, V.B., Scippo, M.L., Development of an analytical method for the simultaneous measurement of 10 biogenic amines in meat: Application to Beninese grilled pork samples. Food Analytical Methods, 2019, 10.1007/s12161-019-01587-4 (in press).
Douny, C., El Khoury, R., Delmelle, J., Brose, F., Degand, G., Moula, N., Farnir, F., Clinquart, A., Maghuin-Rogister, G., Scippo, M.L., Effect of storage and cooking on the fatty acids profile of omega-3 enriched eggs and pork meat marketed in Belgium. Food Sciences and Nutrition 3 (2015), 140–152, 10.1002/fsn3.197.
Du, W.X., Lin, C.M., Phu, A.T., Cornell, J., Marshall, M., Wei, C.I., Development of biogenic amines in Yellowfin tuna (Thunnus albacares): Effect of storage and Correlation with decarboxylase-positive bacterial flora. Journal of Food Science 67:1 (2002), 292–301, 10.1111/j.1365-2621.2002.tb11400.x.
Efsa, Opinion of the scientific committee on a request from EFSA related to A harmonised approach for risk assessment of substances which are both genotoxic and carcinogenic. The EFSA Journal, 282, 1-31, 2005.
Efsa, Polycyclic aromatic hydrocarbons in food. Scientific opinion of the panel on contaminants in the food chain. The EFSA Journal 724 (2008), 1–114.
Efsa, Scientific Opinion on Dietary Reference Values for fats, including saturated fatty acids, polyunsaturated fatty acids, monounsaturated fatty acids, trans fatty acids, and cholesterol. The EFSA Journal, 8, 1461, 2010.
Efsa, Scientific Opinion on risk based control of biogenic amine formation in fermented foods. The EFSA Journal 9, 2393, 2011.
Efsa, Assessment of the incidents of histamine intoxication in some EU countries. The EFSA Journal, 14, 2017, 1301E.
Essumang, D.K., Dodoo, D.K., Adjei, J.K., Effective reduction of PAH contamination in smoke cured fish products using charcoal filters in a modified traditional kiln. Food Control 35:1 (2014), 85–93, 10.1016/j.foodcont.2013.06.045.
FAO, Food and Agriculture Organization of the United Nations. FAOSTAT. Calculated from food balance sheets. 2019 http://faostat.fao.org/site/368/DesktopDefault.aspx?PageID5368#ancor. (Accessed 4 February 2021)
Fao, Preventive Medicine Department, Ministry of Health and Foundation for International Development/Relief (Fidr). Development of recommended dietary allowance and food-based dietary guidelines for school-aged children in Cambodia. 2017 http://www.fao.org/3/I9704EN/i9704en.pdf. (Accessed 4 February 2021)
Fao, Fisheries and Aquaculture Department, National Aquaculture Sector Overview - Cambodia. (2014). http://www.fao.org/fishery/countrysector/naso_cambodia/en. Accessed 04 February 2021.
Folch, J., Lees, M., Stanley, G.H.S., A simple method for the isolation and purification of total lipids from animal tissues. Journal of Biological Chemistry 226 (1957), 497–509.
IARC, International Agency for Research on Cancer. Monographs on the evaluation of carcinogenic risks to humans. Vol. 92, 2010, France, Lyon.
Iko Afé, O.H., Douny, C., Kpoclou, Y.E., Igout, A., Mahillon, J., Anihouvi, V., Hounhouigan, D.J., Scippo, M.L., Insight about methods used for polycyclic aromatic hydrocarbons reduction in smoked or grilled fishery and meat products for future re-engineering: A systematic review. Food and Chemical Toxicology, 141(111372), 2020, 10.1016/j.fct.2020.111372.
Kawarazuka, N., Béné, C., The potential role of small fish species in improving micronutrient deficiencies in developing countries: Building evidence. Public Health Nutrition 14 (2011), 1927–1938, 10.1017/S1368980011000814.
Kpoclou, Y.E., Anihouvi, V., Azokpota, P., Soumanou, M., Douny, C., Brose, F., Scippo, M.L., Effect of fuel and kiln type on the polycyclic aromatic hydrocarbon (PAH) levels in smoked shrimp, a Beninese food condiment. Food Additives and Contaminants. Part A. Chemistry, Analysis, Control, Exposure and Risk Assessment 31:7 (2014), 1212–1218, 10.1080/19440049.2014.916422.
Křížek, M., Pavlíček, T., Va'cha, F., Formation of selected biogenic amines in carp meat. Journal of the Science of Food and Agriculture 82 (2002), 1088–1093, 10.1002/jsfa.1154.
Latorre-Moratalla, M.L., Comas-Baste, O., Bover-Cid, S., Vidal-Carou, M.C., Tyramine and histamine risk assessment related to consumption of dry fermented sausages by the Spanish population. Food and Chemical Toxicology 99 (2017), 78–85, 10.1016/j.fct.2016.11.011.
Ledesma, E., Rendueles, M., Díaz, M., Contamination of meat products during smoking by polycyclic aromatic hydrocarbons: Processes and prevention. Food Control 60 (2016), 64–87, 10.1016/j.foodcont.2015.07.016.
Lim, P., Lek, S., Touch, S.T., Mao, S.-O., Chhouk, B., Diversity and spatial distribution of freshwater fish in great lake and TonleSap river (Cambodia, southeast Asia). Aquatic Living Ressources 12:6 (1999), 379–386, 10.1016/S0990-7440(99)00107-2.
Linares, D.M., del Rio, B., Redruello, B., Ladero, V., Cruz Martin, M., Fernandez, M., Ruas-Madiedo, P., Alvarez, M.A., Comparative analysis of the in vitro cytotoxicity of the dietary biogenic amines tyramine and histamine. Food Chemistry 197 (2016), 658–663, 10.1016/j.foodchem.2015.11.013.
Mendes, R., Changes in biogenic amines of major Portuguese bluefish species during storage at different temperatures. Journal of Food Biochemistry 23 (1999), 33–43, 10.1111/j.1745-4514.1999.tb00003.x.
Nhmrc, Nutrient reference values for Australia and New Zealand including recommended dietary intake. 2006 Version 1.2, updated September 2017 https://www.nhmrc.gov.au/about-us/publications/nutrient-reference-values-australia-and-new-zealand-including-recommended-dietary-intakes#block-views-block-file-attachments-content-block-1. (Accessed 22 August 2019)
Nti, C.A., Plahar, W.A., Larweh, P.M., Impact of adoption in Ghana of an improved fish processing technology on household income, health and nutrition. International Journal of Consumer Studies 26:2 (2002), 102–108, 10.1046/j.1470-6431.2002.00210.x.
Parente, E., Matuscelli, M., Gadrini, F., Grieco, S., Crudele, M.A., Suzzi, G., Evolution of microbial populations and biogenic amines production in dry sausages produced in southern Italy. Journal of Applied Microbiology 90 (2001), 882–891 https://10.1046/j.1365-2672.2001.01322.x.
Park, J.S., Lee, C.H., Kwon, E.Y., Lee, H.J., Kim, J.Y., Kim, S.H., Monitoring the contents of biogenic amines in fish and fish products consumed in Korea. Food Control 21 (2010), 1219–1226 https://doi:10.1016/j.foodcont.2010.02.001.
Prester, L., Biogenic amines in fish, fish products and shellfish: A review. Food Additives & Contaminants: Part A 28 (2011), 1547–1560, 10.1080/19440049.2011.600728.
Roos, N., Chamnan, C., Loeung, D., Jakobsen, J., Thilsted, S.H., Freshwater fish as a dietary source of vitamin A in Cambodia. Food Chemistry 103 (2007), 1104–1111, 10.1016/j.foodchem.2006.10.007.
Simopoulos, A.P., The importance of the omega-6/omega-3 fatty acid ratio in cardiovascular disease and other chronic diseases. Experimental Biology and Medicine 233 (2008), 674–685, 10.3181/0711-mr-311.
Slamova, T., Frankova, A., Hubackova, A., Banout, J., Polycyclic aromatic hydrocarbons in Cambodian smoked fish. Food Additives and Contaminants: Part B 10 (2017), 248–255, 10.1080/19393210.2017.1342700.
Sroy, S., Arnaud, E., Servent, A., In, S., Avallone, S., Nutritional benefits and heavy metal contents of freshwater fish species from Tonle Sap Lake with SAIN and LIM nutritional score. Journal of Food Composition and Analysis, 96(103731), 2021, 10.1016/j.jfca.2020.103731.
Stołyhwo, A., Sikorski, Z.E., Polycyclic aromatic hydrocarbons in smoked fish – a critical review. Food Chemistry 91 (2005), 303–311, 10.1016/j.foodchem.2004.06.012.
Tittarelli, F., Perpetuini, G., Di Gianvito, P., Tofalo, R., Biogenic amines producing and degrading bacteria: A snapshot from raw ewes' cheese. LWT-Food Science and Technology 101 (2019), 1–9, 10.1016/j.lwt.2018.11.030.
Usfda, Decomposition and histamine in raw, frozen tuna and mahi-mahi, canned tuna, and related species. Compliance Policy Guides 7108.240, Section 540.525. 1996.
Vilain, C., Baran, E., Gallego, G., Samadee, S., Fish and the nutrition of rural Cambodians. Asian Journal of Agriculture and Food Sciences, 4, 2016.
Walpole, S.C., Prieto-Merino, D., Edwards, P., Cleland, J., Stevens, G., Roberts, I., The weight of nations: An estimation of adult human biomass. BMC Public Health, 12, 2012, 439, 10.1186/1471-2458-12-439.
Who – World Health Organization, Diet, nutrition and the prevention of chronic diseases: Report of a Joint WHO/FAO Expert Consultation., 2003, World Health Organization, Geneva.
Zotos, A., Hole, M., Smith, G., The effect of frozen storage of mackerel (Scomber scombrus) on its quality when hot-smoked. Journal of the Science of Food and Agriculture 67:1 (1995), 43–48, 10.1002/jsfa.2740670108.
