000148698 001__ 148698
000148698 005__ 20250123145735.0
000148698 0247_ $$2doi$$a10.1111/1541-4337.12704
000148698 0248_ $$2sideral$$a123286
000148698 037__ $$aART-2021-123286
000148698 041__ $$aeng
000148698 100__ $$0(orcid)0000-0002-2457-2738$$aMoniente, M.$$uUniversidad de Zaragoza
000148698 245__ $$aHistamine accumulation in dairy products: Microbial causes, techniques for the detection of histamine-producing microbiota, and potential solutions
000148698 260__ $$c2021
000148698 5060_ $$aAccess copy available to the general public$$fUnrestricted
000148698 5203_ $$aHistamine poisoning is a significant public health and safety concern. Intoxication from ingestion of food containing high amounts of histamine may cause mild or severe symptoms that can even culminate in cardiac arrest. Nonetheless, although histamine levels in dairy products are not subject to any regulation, important outbreaks and severe adverse health effects have been reported due to intake of dairy products with a high histamine content, especially ripened cheeses. Histamine, a biogenic amine, can accumulate in dairy products as a result of the metabolism of starter and nonstarter lactic acid bacteria, as well as yeasts that contribute to the ripening or flavoring of the final product, or even as a result of spoilage bacteria. The aim of this review is to describe the microbiological causes of the presence of histamine in fermented milk products, and to propose control measures and potential methods for obtaining histamine-free dairy products. Thus, this manuscript focuses on histamine-producing microbiota in dairy products, highlighting the detection of histamine-producing bacteria through traditional and novel techniques. In addition, this review aims to explore control measures to prevent the access of histamine-producing microbiota to raw materials, as well as the formation of histamine in dairy products, such as a careful selection of starter cultures lacking the ability to produce histamine, or even the implementation of effective food processing technologies to reduce histamine-producing microbiota. Finally, the removal of histamine already formed in dairy products through histamine-degrading microorganisms or by enzymatic degradation will also be explored.
000148698 536__ $$9info:eu-repo/grantAgreement/ES/AEI/RTC2017-6275-2$$9info:eu-repo/grantAgreement/ES/DGA-UZ/FSE
000148698 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000148698 590__ $$a15.786$$b2021
000148698 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b3 / 144 = 0.021$$c2021$$dQ1$$eT1
000148698 592__ $$a2.562$$b2021
000148698 593__ $$aFood Science$$c2021$$dQ1
000148698 594__ $$a17.9$$b2021
000148698 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000148698 700__ $$0(orcid)0000-0002-7629-8101$$aGarcía-Gonzalo, D.$$uUniversidad de Zaragoza
000148698 700__ $$0(orcid)0000-0002-3348-0843$$aOntañón, I.$$uUniversidad de Zaragoza
000148698 700__ $$0(orcid)0000-0002-0238-6328$$aPagán, R.$$uUniversidad de Zaragoza
000148698 700__ $$0(orcid)0000-0002-9312-1519$$aBotello-Morte, L.$$uUniversidad de Zaragoza
000148698 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica
000148698 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000148698 773__ $$g20, 2 (2021), 1481-1523$$pCompr. Rev. Food. Sci. Food Saf.$$tCOMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY$$x1541-4337
000148698 8564_ $$s2361479$$uhttps://zaguan.unizar.es/record/148698/files/texto_completo.pdf$$yPostprint
000148698 8564_ $$s965696$$uhttps://zaguan.unizar.es/record/148698/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000148698 909CO $$ooai:zaguan.unizar.es:148698$$particulos$$pdriver
000148698 951__ $$a2025-01-23-14:55:16
000148698 980__ $$aARTICLE