{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,24]],"date-time":"2026-08-24T03:10:23Z","timestamp":1787541023576,"version":"build-2736575974"},"reference-count":41,"publisher":"Wiley","issue":"6","license":[{"start":{"date-parts":[[2021,4,6]],"date-time":"2021-04-06T00:00:00Z","timestamp":1617667200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Food Science &amp; Nutrition"],"published-print":{"date-parts":[[2021,6]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:p>Biogenic amines (BAs) are toxicants that are produced during the proteolytic activities of some microorganisms, or naturally during the metabolism of their precursor amino acids. The objective of this study was to estimate the formed BAs in six types of fish retailed in Egypt including tilapia, mullet, mackerel, sardine, herring, and tuna. In addition, total mesophilic (TMC) and total psychrophilic (TPsC) bacterial counts were investigated. Furthermore, the estimated daily intakes (EDI) of BAs via the ingestion of various types of fish in Egypt were calculated, and their potential health risks were discussed. The achieved results indicated the formation of histamine (HIS), tyramine (TYR), cadaverine (CAD), putrescine, spermine, and spermidine at different concentrations. Tilapia had the lowest concentration levels for the different BAs. In contrast, mackerel and tuna had the highest concentrations of BAs. Total biogenic amines (TBAs) showed significant positive correlations with TMC in the examined fish species. The recorded EDI values of the different BAs in the current study would not have adverse effects, except for mackerel and tuna. Excessive consumption of fish contaminated with BA might have serious health hazards such as symptoms of histamine poisoning, including rashes, flushing, palpitations, and asthma. Therefore, the adoption of strict hygienic measures during the processing, storage, and distribution of fish is highly recommended to reduce the formation of BAs in fish.<\/jats:p>","DOI":"10.1002\/fsn3.2271","type":"journal-article","created":{"date-parts":[[2021,4,6]],"date-time":"2021-04-06T10:43:31Z","timestamp":1617705811000},"page":"3123-3129","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":28,"title":["Formation of biogenic amines in fish: Dietary intakes and health risk assessment"],"prefix":"10.1002","volume":"9","author":[{"given":"Waleed Rizk","family":"El\u2010Ghareeb","sequence":"first","affiliation":[{"name":"Department of Public Health College of Veterinary Medicine King Faisal University Al\u2010Ahsa Saudi Arabia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Abdelazim Elsayed","family":"Elhelaly","sequence":"additional","affiliation":[{"name":"Department of Frontier Science for Imaging School of Medicine Gifu University Gifu Japan"},{"name":"Department of Food Hygiene and Control Faculty of Veterinary Medicine Suez Canal University Ismailia Egypt"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Karima Mohamed Eissa","family":"Abdallah","sequence":"additional","affiliation":[{"name":"Food Control Department Faculty of Veterinary Medicine Zagazig University Zagazig Egypt"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Heba Mohamed M","family":"El\u2010Sherbiny","sequence":"additional","affiliation":[{"name":"Faculty of Veterinary Medicine Educational Veterinary Hospital Mansoura University Mansoura Egypt"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4399-1401","authenticated-orcid":false,"given":"Wageh Sobhy","family":"Darwish","sequence":"additional","affiliation":[{"name":"Food Control Department Faculty of Veterinary Medicine Zagazig University Zagazig Egypt"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2021,4,6]]},"reference":[{"key":"e_1_2_10_2_1","volume-title":"Compendium of methods for the microbiological examination of food","author":"American Public Health Association (APHA)","year":"2001"},{"key":"e_1_2_10_3_1","doi-asserted-by":"publisher","DOI":"10.1111\/1541-4337.12212"},{"key":"e_1_2_10_4_1","doi-asserted-by":"publisher","DOI":"10.1007\/s13197-016-2224-x"},{"key":"e_1_2_10_5_1","doi-asserted-by":"publisher","DOI":"10.1590\/fst.29618"},{"key":"e_1_2_10_6_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408390802067514"},{"key":"e_1_2_10_7_1","volume-title":"Fish and fishery products hazards and controls guidance","author":"Food Drug Administration (FDA)","year":"2011"},{"key":"e_1_2_10_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2009.03.014"},{"key":"e_1_2_10_9_1","volume-title":"Nutrition Country Profiles\u2010Egypt","author":"Food and Agricultural Organization (FAO)","year":"2003"},{"key":"e_1_2_10_10_1","doi-asserted-by":"publisher","DOI":"10.2903\/j.efsa.2011.2393"},{"key":"e_1_2_10_11_1","unstructured":"FAO WHO(2012). 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