Formation of Biogenic Amines during Ripening of Dry Sausages as Affected by Starter Culture and Thawing Time of Raw Materials

Maijala, RllTTA; Eerola, Susanna; Lievonen, S.; Hill, Pauli; Hirvi, Timo

doi:10.1111/j.1365-2621.1995.tb04552.x

Cited by 92 publications

(65 citation statements)

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“…Biogenic amines in food have also been related to the low quality of the raw materials, in which a high proliferation of microorganisms occurs (Suzzi and Gardini, 2003). Besides that, other authors such as Maijala et al, 1995a, Eerola et al, 1998a, Komprda et al, (2001 have confirmed the important role played by the microbiological quality of the raw materials, with other variables such as pH, a w , NaCl, etc., which can impose important effects on the production of biogenic amines in fish products.…”

Section: Discussionmentioning

confidence: 97%

Histamine and Histamine-Forming Bacteria in <i>Keropok lekor </i>(Malaysian Fish Sausage) during Processing

M.A.R.

Zaiton

Bakar

et al. 2009

FSTR

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Keropok lekor at different processing stages were obtained and examined for total volatile bases (TVB), trimethylamine (TMA), putrescine, cadaverine and histamine and their forming bacteria. TVB and TMA levels decreased significantly (p < 0.05) after boiling from 7.29 to 4.68 mg/ 100g and 3.38 to 1.81 mg/ 100g, respectively. After cooling stage, the levels of TMA, putrescine, cadaverine and histamine in keropok lekor were increased significantly (p < 0.05). Putrescine, cadaverine and histamine level for all samples was found less than allowable level, which is 50 ppm. Bacteria forming putrescine, cadaverine and histamine reduced significantly (p < 0.05) after boiling stage and it was increased significantly (p < 0.05) after cooling stage. Before the boiling stage, microorganisms isolated producing putrescine, cadaverine and histamine were members of the family Enterobacteriaceae and also members of Staphylococcus, Pseudomonas and Micrococcus genera. Members of the genera Pseudomonas that produce biogenic amines were not found from keropok lekor after the boiling stage.

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Section: Discussionmentioning

confidence: 97%

Histamine and Histamine-Forming Bacteria in <i>Keropok lekor </i>(Malaysian Fish Sausage) during Processing

M.A.R.

Zaiton

Bakar

et al. 2009

FSTR

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“…Optimal hygienic standards should be assured in order to facilitate the dominance of starter bacteria from the early stages of the fermentation (Bover-Cid et al, 2001b, Maijala et al, 1995a, Novella et al, 2004a.…”

Section: Fermentationmentioning

confidence: 99%

Scientific Opinion on risk based control of biogenic amine formation in fermented foods

Publication¹

2011

EFSA Journal

677

276

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A qualitative risk assessment of biogenic amines (BA) in fermented foods was conducted, using data from the scientific literature, as well as from European Union‐related surveys, reports and consumption data. Histamine and tyramine are considered as the most toxic and food safety relevant, and fermented foods are of particular BA concern due to associated intensive microbial activity and potential for BA formation. Based on mean content in foods and consumer exposure data, fermented food categories were ranked in respect to histamine and tyramine, but presently available information was insufficient to conduct quantitative risk assessment of BA, individually and in combination(s). Regarding BA risk mitigation options, particularly relevant are hygienic measures to minimize the occurrence of BA‐producing microorganisms in raw material, additional microbial controls and use of BA‐nonproducing starter cultures. Based on limited published information, no adverse health effects were observed after exposure to following BA levels in food (per person per meal): a) 50 mg histamine for healthy individuals, but below detectable limits for those with histamine intolerance; b) 600 mg tyramine for healthy individuals not taking monoamino oxidase inhibitor (MAOI) drugs, but 50 mg for those taking third generation MAOI drugs or 6 mg for those taking classical MAOI drugs; and c) for putrescine and cadaverine, the information was insufficient in that respect. Presently, only high‐performance liquid chromatography (HPLC)‐based methods enable simultaneous and high sensitivity quantification of all BA in foods, hence are best suited for monitoring and control purposes. Monitoring of BA concentrations in fermented foods during the production process and along the food chain would be beneficial for controls and further knowledge. Further research on BA in fermented foods is needed; particularly on toxicity and associated concentrations, production process‐based control measures, further process hygiene and/or food safety criteria development, and validation of analysis methods.

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“…Together with other biogenic amines, like putrescine or spermidine, it is formed during oxygen-limited decomposition of protein-rich organic matter by decarboxylation of amino acids or by amination of aldehydes and ketones (8,27,30,42,53,54). These putrid-smelling and, at higher concentrations (100 to 400 mg per kg), often toxic compounds play a major role in food microbiology, e.g., as flavoring constituents in the ripening of cheese or as contaminants of fish and meat products, wine, and beer (24,29,49).…”

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confidence: 99%

Syntrophic Degradation of Cadaverine by a Defined Methanogenic Coculture

Roeder

Schink

2009

Appl Environ Microbiol

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A novel, strictly anaerobic, cadaverine-oxidizing, defined coculture was isolated from an anoxic freshwater sediment sample. The coculture oxidized cadaverine (1,5-diaminopentane) with sulfate as the electron acceptor. The sulfate-reducing partner could be replaced by a hydrogenotrophic methanogenic partner. The defined coculture fermented cadaverine to acetate, butyrate, and glutarate plus sulfide or methane. The key enzymes involved in cadaverine degradation were identified in cell extracts. A pathway of cadaverine fermentation via 5-aminovaleraldehyde and crotonyl-coenzyme A with subsequent dismutation to acetate and butyrate is suggested. Comparative 16S rRNA gene analysis indicated that the fermenting part of the coculture belongs to the subphylum Firmicutes but that this part is distant from any described genus. The closest known relative was Clostridium aminobutyricum, with 95% similarity.Cadaverine is a biogenic primary aliphatic amine. Together with other biogenic amines, like putrescine or spermidine, it is formed during oxygen-limited decomposition of protein-rich organic matter by decarboxylation of amino acids or by amination of aldehydes and ketones (8,27,30,42,53,54). These putrid-smelling and, at higher concentrations (100 to 400 mg per kg), often toxic compounds play a major role in food microbiology, e.g., as flavoring constituents in the ripening of cheese or as contaminants of fish and meat products, wine, and beer (24,29,49).Little is known about the degradation of primary amines. Mono-and diamine oxidases of higher organisms and bacteria (23, 41, 64) initiate aerobic degradation, leading to the respective formation of aldehyde, ammonia, and hydrogen peroxide as products (28). Alternatively, in a putrescine-degrading mutant of Escherichia coli, putrescine is degraded by a putrescine-2-oxoglutarate transaminase and a subsequent dehydrogenase to form 4-aminobutyrate, which is further metabolized via succinate (43).Anaerobic degradation of primary amines could follow basically similar pathways. The released reducing equivalents can be disposed of in a manner similar to that described for primary alcohols (9,15,16). In the absence of external electron acceptors, such as sulfate or nitrate, incomplete oxidation of cadaverine to fatty acids or dicarboxylic acids could be coupled to syntrophic methane production, homoacetogenesis, or reductive synthesis of long-chain fatty acids (1,25,31).In the present study, we describe a new isolate of strictly anaerobic bacteria which oxidizes cadaverine syntrophically with the methanogen Methanospirillum hungatei and forms acetate, butyrate, glutarate, and methane as products. The enzymes involved in the degradation of cadaverine were identified, and a catabolic pathway is proposed. MATERIALS AND METHODSSources of organisms. The coculture LC 13D was isolated from the enrichment culture La Cad, which was originally inoculated with sediment taken from the Lahn river in Marburg, Germany. Methanospirillum hungatei M1h (DSM 13809) was isolated from digested sludge ...

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Formation of Biogenic Amines during Ripening of Dry Sausages as Affected by Starter Culture and Thawing Time of Raw Materials

Cited by 92 publications

References 12 publications

Histamine and Histamine-Forming Bacteria in <i>Keropok lekor </i>(Malaysian Fish Sausage) during Processing

Histamine and Histamine-Forming Bacteria in <i>Keropok lekor </i>(Malaysian Fish Sausage) during Processing

Scientific Opinion on risk based control of biogenic amine formation in fermented foods

Syntrophic Degradation of Cadaverine by a Defined Methanogenic Coculture

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