Around the world, the main problems of livestock are caused by ectoparasites, however, commercial acaracide are toxic to the environment and detrimental to One Health. Therefore, research has increasingly focused on development of natural products as alternatives for tick control. The purpose of this study was to evaluate the larvicidal effect on Rhipicephalus (Boophilus) microplus, through use of essential oils (EOs) extracted from the leaves, flower buds and stems of Tetradenia riparia. The chemical composition of these EOs was determined through gas chromatography coupled to mass spectrometry (GC-MS). They were tested on larvae at concentrations of 100.000 to 40 µg/mL, using the larval packet test and under semi-natural conditions. The main class of compounds in the chemical composition was sesquiterpenes (both oxygenates and hydrocarbons), whereas the predominant compounds in the leaves, flower buds and stems were 14-hydroxy-9-epi-caryophyllene, T-cadinol and 6-7-dehydroroyleanone, respectively. The leaves proved to be the most effective, with highest larvicidal activity (LC99.9 = 83.53 µg/mL). When tested under semi-natural conditions, the oils obtained efficiency above 98% in all compound tests. The results indicated that these EOs were effective against R. (B.) microplus larvae in vitro and ex-situ, proving that this plant has bioactive molecules with significant larvicidal activity.

Even though histamine plays a vital role in human health, it has been associated with food intoxication and intolerance, accompanied by gastrointestinal, neurological, cardiovascular, respiratory, and dermatological symptoms. In this way, one must be aware of foods containing histamine to minimize exposure, which can be achieved by following low‐ or histamine‐free diets. Therefore, reliable information regarding histamine in foods is required. The most relevant, current state of knowledge regarding histamine's biochemical and health aspects is provided. A systematic review of histamine in Brazilian food was conducted from 1980 to 2024. One hundred fifty‐six studies were available, and the histamine levels were obtained for 17 food groups, including 343 foods. The most widely used analytical method was HPLC with post‐column derivatization ( o ‐phthalaldehyde) and fluorometric detection. In most studies, nine other amines were quantified simultaneously besides histamine. Most animal‐origin products had histamine. Histamine levels in dry‐fermented sausages, aged and grated cheeses, scombroid fish, and crabs reached values capable of causing histamine intoxication. Foods of plant origin had lower histamine. However, some foods, including eggplant, soy sauce, wine, and sprouts, had higher levels. Moreover, although not enough to elicit intoxication, they can contribute to the total histamine in a meal. Several foods must be avoided to prevent histamine intolerance. However, some foods did not contain detectable histamine. The detailed histamine information provided allows individuals with histamine intolerance and healthcare professionals to make confident food choices, which avoids restrictive diets and improves the quality of life.