Journal of the FoodService Safety (급식외식위생학회지)

The Korean Society of Food Service Sanitation (한국급식외식위생학회)
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Exposure Assessment of Biogenic Amines as a Chemical Hazard in Commercial Anchovy Fish Sauce from South Korea

멸치액젓의 화학적 위해요소로서의 바이오제닉 아민 노출 평가

  • Eungyeong Kim (Food Standard Research Center, Korea Food Research Institute) ;
  • Heeyoung Lee (Food Standard Research Center, Korea Food Research Institute) ;
  • Sunhyun Park (Food Standard Research Center, Korea Food Research Institute)
  • 김은경 (한국식품연구원 식품표준연구센터) ;
  • 이희영 (한국식품연구원 식품표준연구센터) ;
  • 박선현 (한국식품연구원 식품표준연구센터)
  • Received : 2023.02.08
  • Accepted : 2023.06.26
  • Published : 2023.06.30
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Abstract

This study was conducted to evaluate the chemical hazards of 74 kinds of commercial anchovy fish sauce in Korea by measuring their biogenic amine content. The biogenic amines detected in commercial anchovy fish sauce were tryptamine, putrescine, cadaverine, tyramine, spermidine, spermine, and histamine. Among them, histamine content was the highest with an average of 1,439.62±812.62 mg/kg. Excessive intake of histamine could result in chemical food poisoning characterized by high blood pressure, headache, and diarrhea. Accordingly, by simulating histamine exposure (repetition=10,000 times) based on the daily intake of 0.969 g of domestic anchovy fish sauce, we found that the estimated average histamine exposure was 24.49±55.48 ㎍/kg bw/day and that the margins of exposure (MOE) value were 139.18 at 1% and 66,141.07 at 95% of 10,000 simulations (9,500 times). As such, it was confirmed that 9,500 out of 10,000 simulations of MOE analysis significantly exceeded MOE 10. Therefore, the risk of exposure to histamine from ingestion of commercial anchovy fish sauce is approximately very low.

Keywords

Acknowledgement

이 논문은 2022년, 2023년 과학기술정보통신부 재원으로 한국식품연구원의 지원을 받아 연구되었으며(E0211400-02, E0211400-03) 이에 감사드립니다.

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