Prevalence, determination, and control of histamine formation in food concerning food safety aspect

Histamine is a toxic metabolite produced in foods containing high level of free histidine. This compound can be present various food sources, especially seafood, dairy products, and fermented foods. poisoning one the most common health risks caused by consuming spoiled or improper processed stored usually causes mild symptoms with higher recovery rates, so people underestimate this hazard. Thus, understanding histamine formation sources risk for poisonous agent critical improving awareness hazard producers consumers. To avoid histamine-associated poisoning, development control solutions to minimize sufficient detection methods examine content products are vital. In addition quality application hazards management programs processing, appropriate regulations identifying precise limit essential preventing from occurring supply chain. review discusses prevalence, strategies, techniques, related