scholarly journals Effect of Non-thermal Atmospheric Plasma on Viability and Histamine-Producing Activity of Psychotrophic Bacteria in Mackerel Fillets

2021 ◽  
Vol 12 ◽  
Author(s):  
Marcello Trevisani ◽  
Chiara Cevoli ◽  
Luigi Ragni ◽  
Matilde Cecchini ◽  
Annachiara Berardinelli
Keyword(s):  
Histidine Decarboxylase ◽  
Challenge Test ◽  
Storage Period ◽  
Atmospheric Plasma ◽  
Photobacterium Phosphoreum ◽  
Life Extension ◽  
Quality Properties ◽  
Fish Samples ◽  
Meat Samples ◽  
And Control

Non-thermal atmospheric plasma (NTAP) has gained attention as a decontamination and shelf-life extension technology. In this study its effect on psychrotrophic histamine-producing bacteria (HPB) and histamine formation in fish stored at 0–5°C was evaluated. Mackerel filets were artificially inoculated with Morganella psychrotolerans and Photobacterium phosphoreum and exposed to NTAP to evaluate its effect on their viability and the histidine decarboxylase (HDC) activity in broth cultures and the accumulation of histamine in fish samples, stored on melting ice or at fridge temperature (5°C). NTAP treatment was made under wet conditions for 30 min, using a dielectric barrier discharge (DBD) reactor. The voltage output was characterized by a peak-to-peak value of 13.8 kV (fundamental frequency around 12.7 KHz). This treatment resulted in a significant reduction of the number of M. psychrotolerans and P. phosphoreum (≈3 log cfu/cm2) on skin samples that have been prewashed with surfactant (SDS) or SDS and lactic acid. A marked reduction of their histamine-producing potential was also observed in HDC broth incubated at either 20 or 5°C. Lower accumulation of histamine was observed in NTAP-treated mackerel filets that have been inoculated with M. psychrotolerans or P. phosphoreum and pre-washed with either normal saline or SDS solution (0.05% w/v) and stored at 5°C for 10 days. Mean histamine level in treated and control groups for the samples inoculated with either M. psychrotolerans or P. phosphoreum (≈5 log cfu/g) varied from 7 to 32 and from 49 to 66 μg/g, respectively. No synergistic effect of SDS was observed in the challenge test on meat samples. Any detectable amount of histamine was produced in the meat samples held at melting ice temperature (0–2°C) for 7 days. The effects of NTAP on the quality properties of mackerel’s filets were negligible, whereas its effect on the psychrotrophic HPB might be useful when time and environmental conditions are challenging for the cool-keeping capacity throughout the transport/storage period.

scholarly journals Determination of histamine levels in long-tail tuna (Thunnus tonggol) stored at different temperature

2016 ◽  
Author(s):  
Nurul Aina Syuhada Mahusain ◽  
Fernandes Bayoi ◽  
Nurul Ulfah Karim ◽  
Mohd Khairi Zainol ◽  
Muhd Danish-Daniel
Keyword(s):  
Histidine Decarboxylase ◽  
Storage Temperature ◽  
Bacterial Species ◽  
Storage Period ◽  
Bacterial Count ◽  
Histamine Level ◽  
Histamine Concentration ◽  
Long Tail ◽  
Spoilage Bacteria ◽  
Fish Samples

Histidine is precursor for histamine (4-(2-aminoethyl) imidazole) formation through a process called decarboxylation with the aid of histidine decarboxylase enzyme possessed by particular bacterial species. Since storage temperature is highly influenced the formation of histamine, a study regarding histamine and bacterial count was conducted. Long-tail tuna was stored at -20, 4, 15, 25 and 37 ̊C and analysis of bacteria and histamine was done for every 48 hours till reaching 196 hours for freezing and chilling storage temperature. Histamine determination and bacterial count was taken for every 0, 6, 12,18 and 24 hours for 15, 25 and 37 ̊C. At 0 day of storage for -20̊ C, gut and non gut fish samples showed histamine level of 3.496 mg/100. Reduction of histamine levels took place after 48 hours of storage but increased later throughout the storage period up to 8 days, reaching a value of 4.84 and 3.78 mg/100 g for gut and non gut tuna, respectively. Similar trend of result was seen at 4 ̊C where a gradual increase of histamine concentration was observed throughout the storage period. However, the histamine level in gut tuna exceeded the safety level at day 8. At temperature 15 and 25 ̊C, the gut fish meat is not safe for consumption at 24 hours. Meanwhile, the safety limit can be seen within 12 hours and 18 hours of storage in gut and non gut fish stored at 37 ̊C, respectively. For bacterial cell enumeration, at -20 ̊C, the initial count of bacteria is 5.4 Log CFU/g for both fish condition. The count then slightly increased to 6.28 and 5.91 for gutted and non gutted respectively at 48 hours till reaching last storage time. Similar trend was recorded at 4, 15, 25 and 37 ̊C from time to time. However, bacterial count is largely seen at 37 ̊C. This may be due to the presence of spoilage bacteria that can deteriorate the quality of fish.

scholarly journals Histidine Decarboxylases and Their Role in Accumulation of Histamine in Tuna and Dried Saury

2007 ◽  
Vol 73 (5) ◽  
pp. 1467-1473 ◽  
Author(s):  
Masashi Kanki ◽  
Tomoko Yoda ◽  
Teizo Tsukamoto ◽  
Eiichiroh Baba
Keyword(s):  
Causative Agent ◽  
Histidine Decarboxylase ◽  
Specific Activity ◽  
Frozen Storage ◽  
Photobacterium Phosphoreum ◽  
Morganella Morganii ◽  
Fish Poisoning ◽  
Fish Samples ◽  
Photobacterium Damselae ◽  
The Stability

ABSTRACT Histamine-producing bacteria (HPB) such as Photobacterium phosphoreum and Raoultella planticola possess histidine decarboxylase (HDC), which converts histidine into histamine. Histamine fish poisoning (HFP) is attributable to the ingestion of fish containing high levels of histamine produced by HPB. Because freezing greatly decreases the histamine-producing ability of HPB, especially of P. phosphoreum, it has been speculated that HFP is caused by HDC itself from HPB cells autolyzing during frozen storage, even when HPB survive frozen storage. Here we constructed recombinant HDCs of P. phosphoreum, Photobacterium damselae, R. planticola, and Morganella morganii and investigated the ability of HDCs to produce sufficient histamine to cause HFP. To elucidate the character of these HDCs, we examined the specific activity of each recombinant HDC at various temperatures, pH levels, and NaCl concentrations. Further, we also investigated the stability of each HDC under different conditions (in reaction buffer, tuna, and dried saury) at various temperatures. P. damselae HDC readily produced sufficient histamine to cause HFP in fish samples. We consider that if HDC is implicated as an independent cause of HFP in frozen-thawed fish, the most likely causative agent is HDC of P. damselae.

scholarly journals Determination of histamine levels in long-tail tuna (Thunnus tonggol) stored at different temperature

2016 ◽  
Author(s):  
Nurul Aina Syuhada Mahusain ◽  
Fernandes Bayoi ◽  
Nurul Ulfah Karim ◽  
Mohd Khairi Zainol ◽  
Muhd Danish-Daniel
Keyword(s):  
Histidine Decarboxylase ◽  
Storage Temperature ◽  
Bacterial Species ◽  
Storage Period ◽  
Bacterial Count ◽  
Histamine Level ◽  
Histamine Concentration ◽  
Long Tail ◽  
Spoilage Bacteria ◽  
Fish Samples

Histidine is precursor for histamine (4-(2-aminoethyl) imidazole) formation through a process called decarboxylation with the aid of histidine decarboxylase enzyme possessed by particular bacterial species. Since storage temperature is highly influenced the formation of histamine, a study regarding histamine and bacterial count was conducted. Long-tail tuna was stored at -20, 4, 15, 25 and 37 ̊C and analysis of bacteria and histamine was done for every 48 hours till reaching 196 hours for freezing and chilling storage temperature. Histamine determination and bacterial count was taken for every 0, 6, 12,18 and 24 hours for 15, 25 and 37 ̊C. At 0 day of storage for -20̊ C, gut and non gut fish samples showed histamine level of 3.496 mg/100. Reduction of histamine levels took place after 48 hours of storage but increased later throughout the storage period up to 8 days, reaching a value of 4.84 and 3.78 mg/100 g for gut and non gut tuna, respectively. Similar trend of result was seen at 4 ̊C where a gradual increase of histamine concentration was observed throughout the storage period. However, the histamine level in gut tuna exceeded the safety level at day 8. At temperature 15 and 25 ̊C, the gut fish meat is not safe for consumption at 24 hours. Meanwhile, the safety limit can be seen within 12 hours and 18 hours of storage in gut and non gut fish stored at 37 ̊C, respectively. For bacterial cell enumeration, at -20 ̊C, the initial count of bacteria is 5.4 Log CFU/g for both fish condition. The count then slightly increased to 6.28 and 5.91 for gutted and non gutted respectively at 48 hours till reaching last storage time. Similar trend was recorded at 4, 15, 25 and 37 ̊C from time to time. However, bacterial count is largely seen at 37 ̊C. This may be due to the presence of spoilage bacteria that can deteriorate the quality of fish.

scholarly journals Effect of Moringa leave Marinade on aflatoxin in fresh and smoked African catfish (Clarias gariepinus)

Food Research ◽  
2020 ◽  
Vol 5 (1) ◽  
pp. 185-194
Author(s):  
E.O. Oni ◽  
M.C. Adetunji ◽  
D.D. John-Babatunde ◽  
A.M. Omemu
Keyword(s):  
Clarias Gariepinus ◽  
Storage Period ◽  
Aflatoxin Contamination ◽  
African Catfish ◽  
Fresh Fish ◽  
Smoked Fish ◽  
Fish Samples ◽  
Aflatoxin Concentration ◽  
Bacteria And Fungi ◽  
And Control

This study aimed at evaluating the effect of Moringa leaves Marinade (MOM) on aflatoxin contamination of Clarias gariepinus. A total of thirty fresh fish samples (n = 30) grouped into four; Fresh fish without smoking and storage, smoked fish +1% and 2% Moringa oleifera Marinade (MOM) respectively and Control (0% MOM) were subjected to microbiological and HPLC analysis while storing for 0-3 months. Mean CFU/g of 2.8 and 3.1 x 102 CFU/g for bacteria and fungi were recovered, respectively. Furthermore, four bacteria and fungi genera each of which Aspergillus spp. was the most predominant (57%) were recovered from the fishes. Aflatoxin concentration increased progressively in 0% MOM smoked fish as the storage period increased, while aflatoxin concentration reduced in the fishes treated with 2% MOM (p≥0.05). On average, between 1-40% reduction in aflatoxin concentration and increased keeping quality was enhanced with 2% MOM treatment. These findings recommend the possibility of the use of moringa leaves in the treatment of commercially smoked fish.

scholarly journals Heat shock and salicylic acid on postharvest preservation of organic strawberries

Revista CERES ◽  
2014 ◽  
Vol 61 (3) ◽  
pp. 306-312
Author(s):  
Sidiane Coltro ◽  
Laline Broetto ◽  
Maria Cristina Copelo Rotilli ◽  
Alice Jacobus de Moraes ◽  
Fabiane Karine Barp ◽  
...  
Keyword(s):  
Weight Loss ◽  
Salicylic Acid ◽  
Heat Shock ◽  
Good Condition ◽  
Microbiological Quality ◽  
Storage Period ◽  
Defense Responses ◽  
Life Extension ◽  
Fresh Weight ◽  
And Control

Heat shock and salicylic acid have been studied on shelf-life extension of fruits. The benefits of these techniques have been related to their effect on inducing physiological defense responses against the oxidative stress and pathogen development. The objective of this study was to evaluate the effect of heat shock and salicylic acid on the postharvest preservation and contents of total phenolics, anthocyanins, ascorbic acid, fresh weight loss and microbiological quality of organic strawberries cv. Dover. Strawberries produced organically and stored at 5 ºC were subjected to heat shock (45 ºC ± 3 ºC for 3 h), application of salicylic acid (soaking in 2.0 mmol L-1 solution), heat shock in combination with salicylic acid and control. After treatment, the fruits were packed and stored in a climatic chamber at 5 ºC ± 2 ºC. At 1, 7 and 14 days, the experimental units were removed from refrigeration and kept at room temperature of approximately 20 ºC for two days. There was no effect of treatments on fresh weight loss, incidence of pathogens or chemical variations in strawberry fruits during the storage period. In natural conditions, organically grown strawberries remained in good condition for sale up to seven days of storage in all treatments.

Shelf-Life Extension of Minced Beef Through Combined Treatments Involving Radurization

1983 ◽  
Vol 46 (9) ◽  
pp. 791-796 ◽  
Author(s):  
J. G. NIEMAND ◽  
H. J. VAN DER LINDE ◽  
W. H. HOLZAPFEL
Keyword(s):  
Lactic Acid ◽  
Shelf Life ◽  
Bacterial Population ◽  
Marked Effect ◽  
Storage Period ◽  
Life Extension ◽  
Combined Treatments ◽  
Minced Beef ◽  
Meat Samples ◽  
Bacterial Groups

The effect of addition of glucose, lactic acid (LA) as well as radurization on several bacterial groups in refrigerated beef was investigated. Glucose added to meat in concentrations of 2 to 10% (w/w) had little influence on the bacteria monitored. Addition of LA to a pH of 5 had a marked effect on several bacteria groups in meat; the effect became more pronounced during storage. An increased shelf life was obtained but the appearance of LA-treated samples was undesirable. Radurization (2.5 kGy) had a far greater effect on shelf life than any of the other treatments, although an overwhelming population of lactic acid bacteria developed toward the end of the storage period. Radurization also caused a significant increase in the shelf life in comparison to control, glucose-treated and LA-treated meat samples. A combiend treatment of radurization and LA had an even greater effect on the bacterial population and the shelf life of meat than that of the two separate treatments.

EFFECT OF LEMON PEEL AND PULP EXTRACT ON SOME LOCAL KURDISH RAM MEAT QUALITIES AND ITS SHELF LIFE

2020 ◽  
pp. 140-153
Keyword(s):  
Shelf Life ◽  
Chemical Properties ◽  
Thiobarbituric Acid ◽  
Control Group ◽  
Meat Sample ◽  
Refrigerated Storage ◽  
Immersion Method ◽  
Quality Properties ◽  
Lemon Peel ◽  
Meat Samples

To investigate the effectiveness of adding lemon peels and pulp extracts on some quality properties and shelf-life of the sheep longisimussdorsi muscle during refrigerated storage at 4±1°C for 0, 4, and 8 days for this purpose am meat trim of visible fat and connective tissue, they cut in small cubes. The meat samples divide into four equal proportions and mix with different concentrations of lemon peel and pulp extract according to the following formulations: Control; T1 1%; T2 2% and T3 3% of lemon peel and pulp extract, by applied immersion method. The results showed acceptable results of moisture content, Water-holding capacity cooking loss, thiobarbituric acid, met-myoglobin, myoglobin, and sensory traits of the samples treated with lemon peel in comparison to the control group. The phiso-chemical traits changed during the storage periods but the meat sample treated with lemon extract was more stable than control groups. These results suggested that using lemon peels and pulp extracts to maintain physio-chemical properties of ram meat and extend shelf-life during refrigerated storage, which may have implications of meat processors.

Occurrence and Survival of Verocytotoxin-Producing Escherichia coli O157 in Meats Obtained from Retail Outlets in The Netherlands

1999 ◽  
Vol 62 (10) ◽  
pp. 1115-1122 ◽  
Author(s):  
A. E. HEUVELINK ◽  
J. T. M. ZWARTKRUIS-NAHUIS ◽  
R. R. BEUMER ◽  
D E. de BOER
Keyword(s):  
Escherichia Coli ◽  
The Netherlands ◽  
Meat Products ◽  
Storage Period ◽  
Processed Meat ◽  
Raw Meat ◽  
Pork Products ◽  
Minced Beef ◽  
Beef Products ◽  
Meat Samples

In 1996 and 1997, 2,941 fresh and processed meat products obtained from supermarkets and butcher shops in The Netherlands were examined for the presence of verocytotoxin-producing Escherichia coli of serogroup O157 (O157 VTEC). Additionally, the fate of O157 VTEC in raw meat products stored at low temperatures and the effect of different additives were evaluated. O157 VTEC strains were isolated from 6 (1.1%) of 571 samples of raw minced beef, 2 (0.5%) of 402 samples of raw minced mixed beef and pork, 1 (1.3%) of 76 samples of raw minced pork, 1 (0.3%) of 393 samples of other raw pork products, and 1 (0.3%) of 328 samples of cooked or fermented ready-to-eat meats. Other raw beef products (n = 223) and meat samples originating from poultry (n = 819), sheep or lamb (n = 46), or wild animals (n = 83) were all found to be negative for O157 VTEC. For the survival experiments we used tartaar (minced beef with a fat content of less than 10%) and filet americain (tartaar mixed with a mayonnaise-based sauce [80 to 20%]). The O157 VTEC strain tested was able to survive in tartaar and filet americain stored at −20, 0, 5, or 7°C for 3 days. At both 7 and at 15°C, O157 VTEC counts in tartaar and filet americain remained virtually unchanged throughout a storage period of 5 days. Addition of acetic acid (to pH 4.0), sodium lactate (1 and 2% [wt/wt]), or components of the lactoperoxidase–thiocyanate–hydrogen peroxide system to filet americain did not result in a reduction of viable O157 VTEC cells during storage at 7 or 15°C. It was concluded that raw meat contaminated with O157 VTEC will remain a hazard even if the meat is held at low or freezing temperatures.

scholarly journals EFEKTIVITAS SERBUK DAUN TANAMAN KAYU MANIS (Cinnamomum burmanii) TERHADAP DIFERENSIAL LEUKOSIT DAN AKTIVITAS FAGOSITOSIS IKAN NILA (Oreochoromis niloticus) YANG DIINFEKSI Streptococcus agalactiae

2018 ◽  
Vol 1 (1) ◽  
pp. 40
Author(s):  
Sri Wulandari ◽  
Rahmad Jumadi ◽  
Firma Fika Rahmawati
Keyword(s):  
Streptococcus Agalactiae ◽  
Oreochromis Niloticus ◽  
Phagocytic Activity ◽  
Challenge Test ◽  
Bacterial Disease ◽  
Leaf Powder ◽  
Alternative Measures ◽  
Monocyte Cell ◽  
And Control ◽  
Phagocytosis Activity

The main problem in the cultivation of tilapia is the attack of bacterial disease Streptococcosiscaused by Streptococcus agalactiae bacteria. Alternative measures to prevent the disease ofStreptocococis can be through the use of phytopharmaca materials. One of the ingredients ofphytopharmaca can be used is cinnamon plant. Cinnamon leaves contain several types of activesubstances such as tannins, eugenol, safrole, calcium oxalate, resin, saponins, tanners, andsinamaldehid. The objective of the study of effectiveness of leaf powder of cinnamon plant toleukocyte differential and phagocytic activity in tilapia (Oreochromis niloticus) infected byStreptococcus agalactiae is to know the influence and dosage of cinnamon leaf powder in feedtoLeukocyte Differentiation and Phagocytosis Activity Postcainfection Streptococcus agalactiaein tilapia (Oreochromis niloticus). This research used 3treatment 4 replication and control withdose K- = challenge test, K+ = without test challenge, A = dose 0,25%, B = dose 0,5%, C = 1%.The parameters observed are Leukocyte Differential and Phagocytosis Activity. Dosage 0.5%addition of leaf powder cinnamon plant on feed is the best dose. Giving of cinnamon leaf powderin feed influenced to increase of leukocyte difference especially on monocyte cell and neutrophilcell was significantly different (P>0,05) than K+ without addition of cinnamon leaf powderwhile phagocytic activity had an effect on Streptococcus agacatiae.

scholarly journals Efikasi Vaksinasi pada Benih Ikan Nila (Oreochromis niloticus) dengan Metode Infiltrasi Hiperosmotik untuk Mencegah Infeksi Streptococcus agalactiae (THE EFFICACY OF VACCINATION ON TILAPIA SEEDS OF (Oreochromis niloticus) USING HYPEROSMOTIC INFILTRATION

2018 ◽  
Vol 18 (4) ◽  
pp. 634 ◽  
Author(s):  
Amalia Putri Firdausi ◽  
Sukenda Sukenda ◽  
Sri Nuryati
Keyword(s):  
Immune System ◽  
Antibody Level ◽  
Specific Antibody ◽  
Streptococcus Agalactiae ◽  
Oreochromis Niloticus ◽  
Challenge Test ◽  
Salinity Treatment ◽  
Post Vaccination ◽  
Randomized Design ◽  
And Control

The objective of this study was to evaluate the effectiveness of vaccination on tilapia seedlings resulted from the vaccinated parent by hyperosmotic infiltration method at four different salinity to prevent Streptococcus agalactiae bacterial infection. A total of 100 seeds aged 20 days from the vaccinated mother were immersed in four different salinity: 0 ppt (control), 10 ppt, 20 ppt, and 30 ppt for five minutes, then removed and transferred into vaccine-containing containers for 30 minutes. Further maintenance was performed in freshwater aquariums and at days 10, 20, and 30 post vaccination, the immune system performance: Relative Percent Survival (RPS) after the challenge test, specific antibody level, and lysozyme was observed. The study was conducted using a complete randomized design with three replications. The results showed that the 10 ppt salinity treatment gave the best results compared to the others and control. The final RPS (10 ppt) value was 84.72%, 66.49%, and 47.06%, on the 10th, 20th, and 30thh days of vaccination, respectively. Specific antibody levels (10 ppt) were 0.077, 0.078, and 0.077 and lysozyme 0.092, 0.084, and 0.032 at days 10, 20, and 30 post vaccination, respectively. The value of RPS and specific antibody level at 10 ppt salinity was significantly different (P <0.05) compared to the other treatments, while the lysozyme treatment activity of 10 ppt was not significantly different compared to the 20 ppt treatment. Vaccination using 10 ppt saline hyperosmotic infiltration can improve the performance of the immune system by improving maternal immune protection against Streptococcus agalactiae infection.

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