Occurrence of Histamine in Commercial Cat Foods under Different Storage Conditions

Altafini, Alberto; Roncada, Paola; Sonfack, Gaetan Minkoumba; Guerrini, Alessandro; Romeo, Gianluca Antonio; Fedrizzi, Giorgio; Caprai, Elisabetta

doi:10.3390/vetsci9060270

Cited by 3 publications

(5 citation statements)

References 39 publications

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“…Otherwise, at a low temperature (4 °C), M. psychrotolerans produced a higher amount of histamine (more than 1000 mg/kg at 8 days) than P. phosphoreum (about 556 mg/kg), while no histamine was produced by M. morganii [ 66 ]. In addition, the possible co-presence of microorganisms capable of producing histaminase should be considered, as they may limit histamine accumulation [ 34 , 62 , 63 ]. In this case, the histamine concentration may eventually depend on an equilibrium between histamine production and destruction.…”

Section: Discussionmentioning

confidence: 99%

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Development of Histamine in Fresh and Canned Tuna Steaks Stored under Different Experimental Temperature Conditions

Altafini

Roncada

Guerrini

et al. 2022

Foods

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Among biogenic amines, histamine is most frequently involved in foodborne intoxication. To evaluate histamine formation in tuna, several storage conditions were reproduced. An LC-MS/MS method was used for analytical determinations. Fresh tuna samples (not contaminated and grafted with tuna muscle naturally incurred with histamine at 6000 mg/kg) were stored at 4, 12, and 20 °C, and daily samples were collected for 6 days. The development of histamine was observed only in grafted tuna samples. At 4 °C, histamine formation progressed from 12.8 mg/kg (day 1) up to 68.2 mg/kg (day 6). At 12 °C, higher concentrations developed (23.9 mg/kg on day 1 up to 2721.3 mg/kg on day 6) relative to 20 °C (from 12.0 to 1681.0 mg/kg). It was found that at 4 °C, if grafted tuna was submerged in oil, histamine formation progressed more slowly. In a naturally contaminated sample, it was observed that the histamine distribution was uniform, while the normal cooking process did not affect the histamine level. Furthermore, it was found that the use of histamine-contaminated equipment for food handling may result in histamine formation in food. These results confirm the importance of implementing good hygiene practices and respecting the cold chain.

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Section: Discussionmentioning

confidence: 99%

“…The extraction procedure was carried out following the method described by Altafini et al [ 62 ] with slight modifications. Aliquots of 1 ± 0.1 g of chopped tuna samples were weighed into a 50 mL Falcon tube.…”

Section: Methodsmentioning

confidence: 99%

Development of Histamine in Fresh and Canned Tuna Steaks Stored under Different Experimental Temperature Conditions

Altafini

Roncada

Guerrini

et al. 2022

Foods

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“…Foods could naturally be contaminated by microbes (especially by those with the capability to decarboxylate amino acids) during their preparation and distribution. Histidine decarboxylase activity will occur when foods are contaminated by histidine‐producing microbes, such as Clostridium perfringens , Escherichia coli , Enterobacter planticola , Proteus mirabilis , Salmonella spp., Klebsiella pneumoniae , Shigella spp., Serratia spp., Citrobacter freundii , Raoultella spp., Vibrio spp., Acinetobacter lowffi , Plesiomonas shigelloides , Pseudomonas spp., Photobacterium spp., Morganella morganii and Hafnia alvei (Altafini et al ., 2022; Oktariani et al ., 2022; Ramona et al ., 2023). The nature of foods and the microorganisms therein significantly affect the amount and variety of BA accumulation (Özogul et al ., 2021).…”

Section: Introductionmentioning

confidence: 99%

The effectiveness of garlic extracts on biogenic amine formation by foodborne pathogens and fish spoilage bacteria

Yazgan,

Kuley,

Ozogul

et al. 2024

Int J of Food Sci Tech

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SummaryImpacts of aqueous and ethanolic extracts of garlic were investigated in suppressing bacterial growth and biogenic amine (BA) formation by selected foodborne pathogens (Candida albicans, Salmonella paratyphi A, Escherichia coli and Staphylococcus aureus) and fish spoilage bacteria (Enterococcus faecalis, Photobacterium damselae and Pseudomonas luteola). The spread‐plate method was used to monitor bacterial growth in histidine decarboxylase broth (HDB), whereas the rapid high‐performance liquid chromatographic (HPLC) method was used for BA analysis. Bacterial growth and their ammonia and BA production were monitored using HDB. The results showed that bacterial growth on HDB was in the range from 9.13, for P. luteola, to 9.54 log CFU (colony‐forming units) mL−1, for S. aureus and C. albicans. The presence of garlic extracts in HDB resulted considerably in lowering bacterial growth and BA formation (P < 0.05). The highest inhibitory activities of ethanolic and water garlic extracts were obtained for Gram‐positive S. aureus with 1.4 and 1.5 logarithmic reduction on bacterial growth, followed by Gram‐negative Salmonella Paratyphi A and E. coli. Application of garlic extracts, mainly ethanolic ones, showed a significant inhibitory effect on bacterial ammonia production, with 4‐100‐fold lower ammonia accumulation (P < 0.05). Bacteria produced all tested BAs, mainly dopamine, agmatine and tryptamine. The highest levels of histamine and tyramine (61.99 and 36.45 mg L−1) were produced by S. aureus. In the presence of aqueous or ethanolic garlic extracts, putrescine production by E. faecalis was around 110‐fold lower than that of the control group. Results revealed that both garlic extracts are potent antimicrobials that can control the growth of foodborne pathogens and their harmful BA formation.

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“…However, due to the inappropriate storage conditions, unwanted compounds, such as biogenic amines, can form, being harmful to animals’ health if taken in large quantities [ 8 , 9 , 10 , 11 , 12 , 13 ]. Biogenic amines (BAs) are nitrogenous compounds derived from microbial decarboxylation of amino acids (AAs) and from the amination or transamination of ketones and aldehydes following specific microbial enzymatic pathways [ 8 , 14 , 15 , 16 , 17 , 18 , 19 , 20 , 21 ] ( Figure 1 ).…”

Section: Introductionmentioning

confidence: 99%

“…However, due to the inappropriate storage conditions, unwanted compounds, such as biogenic amines, can form, being harmful to animals' health if taken in large quantities [8][9][10][11][12][13]. Biogenic amines (BAs) are nitrogenous compounds derived from microbial decarboxylation of amino acids (AAs) and from the amination or transamination of ketones and aldehydes following specific microbial enzymatic pathways [8,[14][15][16][17][18][19][20][21] (Figure 1). They can be divided into three groups according to their chemical structure: aliphatic amines (agmatine, cadaverine, putrescine, spermidine, and spermine), aromatic amines (phenethylamine and tyramine), and heterocyclic amines (histamine and tryptamine) [22,23] (Figure 2).…”

Section: Introductionmentioning

confidence: 99%

Biogenic Amine Content Analysis of Three Chicken-Based Dry Pet Food Formulations

Montegiove

Leonardi

Cesaretti

et al. 2023

Animals

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The pet food market is constantly expanding, and more and more attention is paid to the feeding of pets. Dry foods stand out and are often preferred due to their long shelf life, ease of administration, and low cost. In this context, dry foods are formulated from fresh meats, meat meals, or a mix of the two. These raw materials are often meat not fit for human consumption; they might be subject to contamination and proliferation of microorganisms which, by degrading the organic component, can lead to the formation of undesirable by-products such as biogenic amines. These nitrogenous compounds obtained by decarboxylation of amino acids can therefore be found in high-protein foods, and their ingestion in large quantities can cause intoxication and be harmful. This study aims at analyzing the possible presence of biogenic amines in three different formulations of chicken-based kibbles for pets: one obtained from fresh meat, one from meat meal, and one from a mix of the two. This study is also focused on the presence of free amino acids as they represent the key substrate for decarboxylating enzymes. Mass spectrometry (Q-TOF LC/MS) was used to analyze the presence of biogenic amines and free amino acids. The results show that fresh-meat-based products have a lower content of biogenic amines, and at the same time a higher quantity of free amino acids; on the contrary, meat-meal- and mix-based products have a greater quantity of biogenic amines and a lower concentration of free amino acids, suggesting that there has been a higher microbial proliferation as proved by the total aerobic mesophilic bacteria counts. It is therefore clear that fresh-meat-based kibbles are to be preferred when they are used for preparing dry pet food due to the lowest concentration of biogenic amines.

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Occurrence of Histamine in Commercial Cat Foods under Different Storage Conditions

Cited by 3 publications

References 39 publications

Development of Histamine in Fresh and Canned Tuna Steaks Stored under Different Experimental Temperature Conditions

Development of Histamine in Fresh and Canned Tuna Steaks Stored under Different Experimental Temperature Conditions

The effectiveness of garlic extracts on biogenic amine formation by foodborne pathogens and fish spoilage bacteria

Biogenic Amine Content Analysis of Three Chicken-Based Dry Pet Food Formulations

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