Chelation therapy is the preferred medical treatment for reducing the toxic effects of metals. Chelating agents are capable of binding to toxic metal ions to form complex structures which are easily excreted from the body removing them from intracellular or extracellular spaces. 2,3-Dimercaprol has long been the mainstay of chelation therapy for lead or arsenic poisoning, however its serious side effects have led researchers to develop less toxic analogues. Hydrophilic chelators like meso-2,3-dimercaptosuccinic acid effectively promote renal metal excretion, but their ability to access intracellular metals is weak. Newer strategies to address these drawbacks like combination therapy (use of structurally different chelating agents) or co-administration of antioxidants have been reported recently. In this review we provide an update of the existing chelating agents and the various strategies available for the treatment of heavy metals and metalloid intoxications.

http://www.tracemin.com/fileadmin/uploads/pdf/en/Chelation_in_Metal_Intoxication.pdf

Chelation in Metal Intoxication

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. In addition octopamine and dopamine have been found in meat and meat products and fish. The formation of biogenic amines in food by the microbial decarboxylation of amino acids can result in consumers suffering allergic reactions, characterized by difficulty in breathing, itching, rash, vomiting, fever, and hypertension. Traditionally, biogenic amine formation in food has been prevented, primarily by limiting microbial growth through chilling and freezing. However, for many fishing based subsistence populations, such measures are not practical. Therefore, secondary control measures to prevent biogenic amine formation in foods or to reduce their levels once formed need to be considered as alternatives. Such approaches to limit microbial growth may include hydrostatic pressures, irradiation, controlled atmosphere packaging, or the use of food additives. Histamine may potentially be degraded by the use of bacterial amine oxidase or amine-negative bacteria. Only some will be cost-effective and practical for use in subsistence populations.

https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1750-3841.2010.01774.x

Control of Biogenic Amines in Food—Existing and Emerging Approaches

Background: Previous research has found relationships between specific indoor environmental exposures and exacerbation of asthma.Objectives: In this review we provide an updated summary of knowledg...

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Indoor Environmental Exposures and Exacerbation of Asthma: An Update to the 2000 Review by the Institute of Medicine

Aluminium speciation in relation to aluminium bioavailability, metabolism and toxicity

Airborne particulate matter from livestock production systems: a review of an air pollution problem.

Fish, cephalopods and shellfish provide a healthy source of high-quality proteins, essential vitamins, minerals and polyunsaturated fatty acids. The beneficial effects of fish consumption on human health such as protection against coronary heart disease and certain cancer may be offset by fish decomposition and the formation of chemical contaminants such as biogenic amines. There are several toxicological effects of biogenic amines on humans, especially histamine. It is the causative agent of histamine or scombroid fish poisoning which is a significant public health problem. In individuals with diminished histamine detoxification, ingestion of even a low or moderate histamine- or tyramine-containing fish may lead to food intolerance. Biogenic amines such as putrescine, tyramine and cadaverine can potentiate histamine toxicity. Furthermore, dietary polyamine intake should be minimised in some cancer patients. Besides their potential toxicity, biogenic amines are used for the evaluation of hygienic quality ...

Biogenic amines in fish, fish products and shellfish: a review

The aim of the study was to evaluate exposure to moulds and house dust mite Dermatophagoides pteronyssinus in poultry farms, and related health effects in poultry workers (PW). The study involved 41 PW and 45 control office workers. Working environment was evaluated for D. pteronyssinus allergen (Der p 1), moulds and endotoxin. In workers, eye, skin and respiratory symptoms, ventilatory lung function, atopy markers (skin prick test to inhalatory allergens, total IgE) and specific IgG to moulds were assessed. Der p 1 levels ranged <0.1–3.3 μg/g, exposure to fungi was 4.9 × 103–6.8 × 104 cfu/m3, with prevailing Aspergillus, Penicillium and Mucor species, and endotoxin levels ranged 230–284 EU/m3. In comparison to control subjects, significantly higher prevalence of work-related nose, asthma, eye and skin symptoms, and slight decline in ventilatory lung function was found in PW. PW had significantly higher prevalence of IgG antibodies to moulds comparing to controls (63 vs. 36%, respectively, P = 0.01), especially to Alternaria and Aspergillus species. The prevalence of atopy markers in PW was lower than in population-based studies. Hazardous levels of Der p 1, endotoxin and moulds were determined in poultry houses. High prevalence of work-related symptoms and IgG antibodies to moulds was found in PW. Healthy worker effect is proposed as an explanation of low atopy markers prevalence among PW.

Exposure to poultry dust and health effects in poultry workers: impact of mould and mite allergens.

Seafood allergies have been increasing their presence in the last 2 decades. Allergic reactions to seafood can range from mild urticarial and oral allergy syndrome to life-threatening anaphylactic reactions. Ingestion of seafood infested with Anisakis larvae can cause a disease known as anisakiasis with symptoms similar to true seafood allergy. Furthermore, some adverse reactions to seafood including histamine fish poisoning (HFP), and intolerance to histamine can trigger clinical symptoms, which, although nonallergic in origin, are similar to true immunoglobulin E (IgE)-mediated allergic reactions. Because seafood allergy usually remains a lifelong food allergy, this review focuses on the current knowledge on fish and shellfish allergens and emphasizes the importance of differentiating seafood allergy from other allergy-like reactions (anisakiasis, HFP, and intolerance to histamine). Key teaching points: • Fish and shellfish are potent allergens that can provoke serious IgE antibody-mediated adverse reactions in sensitive individuals. • Sensitization to seafood allergens can be achieved by ingestion, inhalation, or skin contact. • Shellfish major allergen, tropomyosin, shares significant homology to arthropods (dust mites and cockroaches). • Accidental exposures to seafood products cross-contaminated with fish or shellfish allergens (hidden allergens) during processing may present a health risk for sensitive individuals. • Allergens of fish parasite A. simplex present common hidden allergens in seafood, particularly in raw and undercooked home-made fish dishes. • Symptoms caused by HFP, histamine intolerance, and anisakiasis are similar to true seafood allergy.

Seafood Allergy, Toxicity, and Intolerance: A Review

Poultry farming is considered to be a notable source of bioaerosols. They can be a risk factor from the aspect of some diseases and for the environment. A study was conducted to assess the effect of microclimate on the level of airborne dust and endotoxins in an intensive broiler fattening facility. The content of airborne dust, endotoxins, air temperature, relative humidity, airflow velocity, ammonia and carbon dioxide were determined. The study was conducted in a poultry house accommodating 22 000 broilers of Ross-308 breed. The measured temperature in the broiler house ranged from 22.02°C to 31.05°C, relative humidity from 49.55% to 65.45%, and airflow velocity from 0.07 m/s to 0.09 m/s. The air concentration of dust ranged from 2.0 mg/m3 at the end of fattening period to 4.9 mg/m3 in the mid-fattening period, and endotoxins from 6.21 EU/m3 in the second study week to 99.40 EU/m3 at the end of fattening period. The air concentration of ammonia ranged from 5.17 ppm at the beginning to 25.49 ppm at the end of fattening period. Air concentrations of dust and endotoxins recorded in this poultry house varied during the fattening period and depended on relative humidity and temperature as demonstrated by multiple regression at the level of P ≤ 0.05.

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Effect of microclimate on the airborne dust and endotoxin concentration in a broiler house

Whole Atlantic mackerel (Scomber scombrus), sardine (Sardina pilchardus) and Mediterranean hake (Merluccius merluccius) from the Croatian Adriatic were stored at 22 degrees C and changes in histamine, putrescine, tyramine and cadaverine levels were monitored in relation to bacterial endotoxin. After 12 h, histamine levels in sardine were above the legal limit of 50 mg kg(-1), set by the US Food and Drug Administration, and an increase in putrescine content preceded the increase in histamine. After 24 h, histamine contents in mackerel and sardine reached 1090 +/- 101 and 577 +/- 275 mg kg(-1), respectively, which exceeded the toxic threshold of 500 mg kg(-1). At the same time, the putrescine content was also high in both fish (353-420 mg kg(-1)). The time-course of endotoxin production was similar in all fish species stored at 22 degrees C. A high correlation was found between endotoxin and histamine, and between endotoxin and putrescine in mackerel and sardine. On the other hand, high endotoxin levels in hake, after 24 h, were associated with the low histamine and putrescine content (40-60 mg kg(-1)).

Endotoxin and biogenic amine levels in Atlantic mackerel (Scomber scombrus), sardine (Sardina pilchardus) and Mediterranean hake (Merluccius merluccius) stored at 22 °C

Ljerka Prester

Papers

Biogenic amines in fish, fish products and shellfish: a review

Exposure to poultry dust and health effects in poultry workers: impact of mould and mite allergens.

Seafood Allergy, Toxicity, and Intolerance: A Review

Effect of microclimate on the airborne dust and endotoxin concentration in a broiler house

Endotoxin and biogenic amine levels in Atlantic mackerel (Scomber scombrus), sardine (Sardina pilchardus) and Mediterranean hake (Merluccius merluccius) stored at 22 °C