A review on global metal accumulators-mechanism, enhancement, commercial application, and research trend.

The biosphere is polluted with metals due to burning of fossil fuels, pesticides, fertilizers, and mining. The metals interfere with soil conservations such as contaminating aqueous waste streams and groundwater, and the evidence of this has been recorded since 1900. Heavy metals also impact human health; therefore, the emancipation of the environment from these environmental pollutants is critical.

Histamine stability in Rihaakuru at -80, 4 and 30°C.

Rihaakuru is a shelf stable fish paste product formed from a fish soup prepared from tuna. Histamine contamination is a food safety issue with this product that is manufactured from tuna fish that has been temperature abused. Histamine concentrations decreased between 31% and 73% in Rihaakuru stored for 10months at either -80, 4 or 30°C.

Biogenic amines and potential histamine - Forming bacteria in Rihaakuru (a cooked fish paste).

The biogenic amine concentration in Rihaakuru (a fish paste) (n=28), obtained from different parts of the Maldives (North, South, and Central), was determined by HPLC. Ten biogenic amines were detected; agmatine, not detected (ND) - 161ppm; cadaverine, ND - 387ppm; histamine, ND - 5487ppm; putrescine, ND - 290ppm; phenylethylamine, ND - 23ppm; serotonin, ND - 91ppm; spermine, ND - 329ppm; spermidine, ND - 79ppm; tryptamine, ND - <5ppm; and tyramine, ND - 50ppm. Nine biogenic amines were found in 3 samples, 8 in 10 samples, 7 in 6 samples, 6 in 3 samples, 4 in 5 samples, and 1 was found in 1 sample.

Control of biogenic amines in food--existing and emerging approaches.

Biogenic amines have been reported in a variety of foods, such as fish, meat, cheese, vegetables, and wines. They are described as low molecular weight organic bases with aliphatic, aromatic, and heterocyclic structures. The most common biogenic amines found in foods are histamine, tyramine, cadaverine, 2-phenylethylamine, spermine, spermidine, putrescine, tryptamine, and agmatine.

Chemistry and microbiology of traditional Rihaakuru (fish paste) from the Maldives.

Rihaakuru is a traditional Maldivian side dish consumed mainly with rice. It is a thick brown fish paste, made from tuna after prolonged heating. Samples tested were found to have a low water activity (0.