scholarly journals Histamine in Foods: Its Safety and Human Health Implications

2014 ◽  
Vol 8 ◽  
pp. 1-11 ◽  
Author(s):  
Krishna Prasad Rai ◽  
Hare Ram Pradhan ◽  
Bal Kumari Sharma ◽  
Som Kant Rijal
Keyword(s):  
Biogenic Amine ◽  
High Performance ◽  
Histidine Decarboxylase ◽  
Meat Products ◽  
Alcoholic Beverages ◽  
Decarboxylase Activity ◽  
Technological Advancement ◽  
Elisa Technique ◽  
Surveillance Mechanism ◽  
Protein Rich

This article reviews the overall aspects of histamine, one of the most potent biogenic amine, which is formed by decarboxylation of histidine protein rich foods in fish and fish products, dairy products, meat and meat products, fermented vegetables and soy products, and alcoholic beverages such as wine and beer. Normally, three basic conditions i.e. high content of free histidine, bacterial histidine decarboxylase activity and high temperature storage environment elevates the level of histamine in foods. Several chromatographic methods utilizing thin layer chromatography (TLC), high performance liquid chromatography (HPLC), gas chromatography (GC) and colorimetry, fluorimetry and ELISA technique have been developed for the analysis of biogenic amine including histamine. Histamine usually exceeding 1000 mg/kg has been implicated with scombrotoxicosis. Several government authorities including Codex Alimentarious Commission has also set the level of histamine in different food products varying from 5 to 40 mg/100g. Proper technical regulations and surveillance mechanism as well as hygienic and bio-technological advancement in food manufacturing establishment could be the good preventive measures of low histamine foods in future.  DOI: http://dx.doi.org/10.3126/jfstn.v8i0.11720 J. Food Sci. Technol. Nepal, Vol. 8 (1-11), 2013

Growth and Histamine Formation of Morganella morganii in Determining the Safety and Quality of Inoculated and Uninoculated Bluefish (Pomatomus saltatrix)

2001 ◽  
Vol 64 (12) ◽  
pp. 2015-2019 ◽  
Author(s):  
TATIANA A. LORCA ◽  
TODD M. GINGERICH ◽  
MERLE D. PIERSON ◽  
GEORGE J. FLICK ◽  
CAMERON R. HACKNEY ◽  
...  
Keyword(s):  
High Performance ◽  
Histidine Decarboxylase ◽  
Storage Temperature ◽  
Storage Conditions ◽  
Decarboxylase Activity ◽  
Pomatomus Saltatrix ◽  
Morganella Morganii ◽  
Histamine Concentration ◽  
Bacterial Counts ◽  
Histamine Formation

The objective of this study was to determine the effect of normal microflora and Morganella morganii on histamine formation and olfactory acceptability in raw bluefish under controlled storage conditions. Fillets inoculated with and without M. morganii were stored at 5, 10, and 15°C for 7 days. Microbial isolates from surface swabs were identified and screened for histidine decarboxylase activity. Olfactory acceptance was performed by an informal sensory panel. Histamine levels were quantified using high-performance liquid chromatography and fluorescence detection. While olfactory acceptance decreased, histamine concentration and bacterial counts increased. Storage temperature had a significant effect on histamine levels, bacterial counts, and olfactory acceptance of the bluefish. Inoculation with M. morganii had a positive significant effect on histamine formation for bluefish held at 10 and 15°C (P < 0.0001). The results of the study will serve in supporting U.S. Food and Drug Administration (FDA) regulations regarding guidance and hazard levels of histamine in fresh bluefish.

Histidine Decarboxylase Activity of Bacteria Isolated from Raw and Ripened Salchichón, a Spanish Cured Sausage

1996 ◽  
Vol 59 (5) ◽  
pp. 516-520 ◽  
Author(s):  
ARTUR X. ROIG-SAGUES ◽  
MANUELA HERNANDEZ-HERRERO ◽  
EMILIO I. LOPEZ-SABATER ◽  
JOSE J. RODRIGUEZ-JEREZ ◽  
MARIA T. MORA-VENTURA
Keyword(s):  
Histidine Decarboxylase ◽  
Culture Media ◽  
Agar Medium ◽  
Klebsiella Oxytoca ◽  
Meat Products ◽  
Enterobacter Aerogenes ◽  
Decarboxylase Activity ◽  
Lactobacillus Curvatus ◽  
Experimental Conditions ◽  
Histidine Decarboxylase Activity

Twenty samples of raw sausages (before the ripening process) and 10 of ripened sausages of two different sizes of salchichón, one of the most-consumed ripened meat products in Spain, were microbiologically analyzed. Histidine decarboxylase activity of different isolates obtained from different culture media was evaluated by a decarboxylase agar medium and confirmed afterwards by an enzymatic method. Of the isolates obtained from raw sausages, 15.8% showed histamine-forming activity, most of them (78.1%) belonging to the Enterobacteriaceae family. Klebsiella oxytoca, Enterobacter aerogenes (one isolate), and Enterobacter cloacae (six isolates) showed a powerful histamine-forming activity, producing more than 3,000 μg/ml. In spite of histamine-forming activity being detected in eight of ten analyzed samples of ripened sausages, only one histamine-forming bacterium, identified as Lactobacillus curvatus, was isolated; it showed an ability to form 1,994 μg/ml of histamine in experimental conditions.

scholarly journals Exploring the Ambiguous Status of Coagulase-Negative Staphylococci in the Biosafety of Fermented Meats: The Case of Antibacterial Activity Versus Biogenic Amine Formation

2020 ◽  
Vol 8 (2) ◽  
pp. 167 ◽  
Author(s):  
David Van der Veken ◽  
Rafik Benhachemi ◽  
Christina Charmpi ◽  
Lore Ockerman ◽  
Marijke Poortmans ◽  
...  
Keyword(s):  
Antibacterial Activity ◽  
Biogenic Amine ◽  
High Performance ◽  
Meat Products ◽  
Starter Cultures ◽  
Coagulase Negative Staphylococci ◽  
Prolonged Incubation ◽  
Interesting Candidate ◽  
Low Incidence ◽  
And Staphylococcus Aureus

A total of 332 staphylococcal strains, mainly isolated from meat, were screened for antibacterial activity. Eighteen strains exhibited antibacterial activity towards species within the same genus. These antibacterial strains were further screened against Clostridium botulinum, to assess their potential as anticlostridial starter cultures for the development of fermented meat products without added nitrate or nitrite. Only Staphylococcus sciuri IMDO-S72 had the ability to inhibit all clostridial strains tested, whilst displaying additional activity against Bacillus cereus, Listeria monocytogenes and Staphylococcus aureus. Apart from their potential as bioprotective cultures, the staphylococcal collection was also screened for biogenic amine production, as these compounds may compromise food quality. To this end, ultra-high-performance liquid chromatography coupled to tandem mass spectrometry (UPLC-MS/MS) was applied. A low incidence of biogenic amine production was found, with tyramine and β-phenylethylamine being the most prevalent ones. Concentrations remained relatively low (< 52 mg/L) after a prolonged incubation period, posing no or little threat towards food safety. Taken together, S. sciuri IMDO-S72 could serve as an interesting candidate for the bioprotection of fermented meats as it showed promising antibacterial activity as well as absence of biogenic amine production.

scholarly journals Selection of nitrite-degrading and biogenic amine-degrading strains and its involved genes

2020 ◽  
Vol 4 (4) ◽  
pp. 225-235
Author(s):  
Yuxin Li ◽  
Zhihui Yu ◽  
Yingchun Zhu ◽  
Zhixiang Cao
Keyword(s):  
High Performance ◽  
Histidine Decarboxylase ◽  
Meat Products ◽  
Starter Cultures ◽  
Health Concern ◽  
Fermented Sausages ◽  
Degradation Rates ◽  
Genes Encoding ◽  
Encoding Genes ◽  
Selection Of

Abstract Objectives Accumulation of nitrite and biogenic amines (BAs) in fermented meat products is a matter of public health concern. The study aimed to screen nitrite-degrading and BA-degrading strains from sour porridges and sausages and bacon products in China. Materials and Methods After screening out 12 strains, the degradation of nitrite, the degradation of BAs, the activities of nitrite-reducing enzymes, and the detection of genes involved in the BAs were assessed by spectrophotometry method with hydrochloric acid naphthalene ethylenediamine, high-performance liquid chromatography, GENMED kit, and polymerase chain reaction, respectively. Results Pediococcus pentosaceus labelled M SZ1 2 and M GC 2, Lactobacillus plantarum labelled M SZ2 2, and Staphylococcus xylosus labelled Y CC 3 were selected. The activity of nitrite-reducing enzyme in M SZ2 2 was 2.663 units/mg. The degradation rate of total BAs of M SZ2 2 was 93.24%. The degradation rates of nitrite and BAs of M SZ1 2 were 86.49% and 37.87%, respectively. The activity of nitrite-reducing enzyme in M SZ1 2 was up to 1.962 units/mg. M GC 2 showed higher degradation rates of nitrite (89.19%) and Y CC 3 showed higher degradation rates of BAs (36.16%). The genes encoding the multicopper oxidases (suf I/D2EK17) were detected in the four strains, which also did not contain BAs (histidine decarboxylase (hdc), tyrosine decarboxylase (tdc), ornithine decarboxylase (odc), lysine decarboxylase (ldc)) formation encoding genes. Conclusion These four strains (M SZ1 2, M GC 2, M SZ2 2, and Y CC 3) are promising candidates to use as starter cultures for nitrite and BAs in fermented sausages.

scholarly journals Identification and typization of bacteria of the genus Enterococcus supposed to be used for the production of functional foods

2007 ◽  
Vol 55 (2) ◽  
pp. 9-14 ◽  
Author(s):  
Radka Burdychová
Keyword(s):  
Biogenic Amine ◽  
Dna Sequences ◽  
Functional Foods ◽  
Histidine Decarboxylase ◽  
Fermented Milk ◽  
Culture Collection ◽  
Decarboxylase Activity ◽  
Milk Products ◽  
Probiotic Strains ◽  
And Storage

In this study, the species identification of 12 probiotic strains of the genusEnterococcusfrom Culture Collection of Dairy Microorganisms Lactoflora (CCDM, Milcom, Tábor, Czech Republic) were done using PCR described by DUTKA-MALEN et al. (1995). All strains were classified to be of the genusEnterococcusand speciesE. faecium.These strains are supposed to be used as probiotics for the production of functional foods. According to the fact thatE. faeciumwas described to have decarboxylase activity responsible for biogenic amine production in fermented products, the presence of genes coding for microbial tyrosine and histidine decarboxylase was screened in all strains using PCR described by COTON et al. (2004). Whereas the presence of DNA sequences for histidine decarboxylase was not detected in any strain, specific DNA sequences coding for tyrosine decarboxylases were detected in all tested strains. When applying as starter probiotic cultures to fermented milk products, the production of biogenic amine tyramine have to be observed during both fermentation and storage.

scholarly journals PSV-25 Detection of heart and aorta tissue peptide markers by the multiple-reaction monitoring method

2020 ◽  
Vol 98 (Supplement_4) ◽  
pp. 362-363
Author(s):  
Daniil Khvostov ◽  
Natalya Vostrikova ◽  
Irina M Chernukha
Keyword(s):  
Amino Acid ◽  
High Performance ◽  
Multiple Reaction Monitoring ◽  
Meat Product ◽  
Meat Products ◽  
Amino Acid Sequences ◽  
Composition Analysis ◽  
Reaction Monitoring ◽  
Russian Science ◽  
Monitoring Method

Abstract Functional, particularly personalized meat-based foods are of more in demand by a consumer today. Functional additives, such as plant components and animal proteins from bovine or porcine tissues have been successfully used. With many ingredients added to foods, it is important to provide quality and composition monitoring to confirm the products’ authenticity, to identify undeclared or rarely used types of raw meat in product formulations. For example, if animal heart tissue is a component of a product formulation or if aorta tissue presents in a product due to improper trimming. Different methods are used to identify raw materials, including new approaches in proteomics and peptidomics that are considered the most effective modern methods nowadays. The purpose of the study is meat product composition analysis and special biomarker peptide identification to confirm the presence of heart and aorta tissue in a finished meat product. Over 20 amino acid sequences were checked based on earlier obtained data. Those amino acid sequences were analyzed with a high-performance liquid chromatography with mass spectrometric detection as described. The MS settings were selected using the Skyline. Signal-to-Noise ratio (S/N) over 10 units were used to choose the best peptide candidates. Seven peptides were found in porcine hearts. The best candidate was peptide VNVDEVGGEALGR (S/N - 73.10±5.3) from β-Hemoglobin. Two marker peptides from serum albumin were selected for pork aorta: TVLGNFAAFVQK (S/N 53.51±2.4) and EVTEFAK (S/N 31.69±4.1). These biomarkers showed the best detection and specificity. The multiply reaction monitoring method made it possible to identify the most/best specific peptides—biomarkers that could confirm the heart and/or aorta in meat products. The method can be used for comparative research or identification of best peptides that are specific to any type of animal tissue. The work was supported by the Russian Science Foundation, project no. 16-16- 10073.

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