Strategies to reduce biogenic amine accumulation in traditional sausage manufacturing

Latorre‐Moratalla, M. Luz; Bover‐Cid, Sara; Talon, Régine; Garriga, Margarita; Zanardi, Emanuela; Ianieri, Adriana; Fraqueza, Maria João; Elías, Miguel; Drosinos, E. H.; Vidal‐Carou, M. Carmen

doi:10.1016/j.lwt.2009.06.018

Cited by 66 publications

(63 citation statements)

References 25 publications

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“…non-BA producer strains could dominate and avoid the presence of high contents of BA in meat products. Several authors have reported the important role of starter cultures in decreasing the content in biogenic amines [47,48,[122][123][124][125][126].…”

Section: Detection Of Strains Producers Of Biogenic Aminesmentioning

confidence: 99%

The Use of Starter Cultures in Traditional Meat Products

Laranjo

Elías

Fraqueza

2017

Journal of Food Quality

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Starter cultures could play an essential role in the manufacture of traditional cured meat products. In order to achieve objectives related to meat products' quality and safety improvement, the selection of particular strains constituting a starter culture should be carried out in the context of its application, since its functionality will depend on the type of sausage and process conditions. Also, strain selection should comply with particular requirements to warrant safety. The aim of the current review is to update the knowledge on the use of starter cultures in traditional meat products, with focus on dry-fermented products. In this manuscript, we will try to give answers to some relevant questions: Which starter cultures are used and why? Why are LAB used? What are their role and their specific mode of action? Which other groups of microorganisms (bacteria and fungi) are used as starter cultures and how do they act? A particular revision of omics approach regarding starter cultures is made since the use of these techniques allows rapid screening of promising wild strains with desirable functional characteristics, enabling the development of starter cultures better adapted to the meat matrix.

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Section: Detection Of Strains Producers Of Biogenic Aminesmentioning

confidence: 99%

The Use of Starter Cultures in Traditional Meat Products

Laranjo

Elías

Fraqueza

2017

Journal of Food Quality

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“…The amino acid concentration is further related with the activity of endogenous meat enzymes which is in turn favoured by the denaturation of proteins as a consequence of acidity increase, dehydration and action of sodium chloride (Suzzi and Gardini 2003). Additionally, the microorganisms responsible for the fermentation process may contribute to biogenic amines accumulation (Latorre-Moratalla et al 2010). However, the concentration of biogenic amines may vary in fermented products with comparable microbial flora, indicating that the complex interaction of factors is involved in their production.…”

Section: Biogenic Amines In Meat and Meat Productsmentioning

confidence: 99%

“…Lactic acid bacteria are the most widely used microorganisms used in meat industry as starter culture together with micococci and/or coagulase-negative staphylococci because of their acidification property as well as proteolytic and lipolytic activities which are responsible for the color formation and aroma development (Suzzi and Gardini 2003;Latorre-Moratalla et al 2010). Moreover, starter LAB able to compete with nonstarter bacteria during the later phase of ripening and throughout storage can further avoid excessive biogenic amines production.…”

Section: Starter Culturementioning

confidence: 99%

Biogenic amines in meat and meat products and its public health significance: a review

et al. 2015

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Biogenic amines are anti-nutritional nitrogenous bases formed by the action of microbial decarboxylases on free amino acids. They are found widely in varying concentrations in meat and meat products. Public health significance lies in their toxic effects associated with high levels in meat and meat products. Owing to their consistent presence with microbial spoilage they are utilized as quality indicator in terms of spoilage/ freshness of meat and meat products. The reason for the formation of these amines is multi-factorial however the poor quality meat is the most important one, contributing substrate for microbial decarboxylases. Their presence can be analytically determined in the food stuffs by employing various techniques. The key to control biogenic amines is the good manufacturing practices. Many new technologies have also been emerged to reduce the levels of these amines to permissible limits.

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“…Therefore, prior to inoculation, MLF starters should be checked for their ability to produce histamine. According to the literature, L. sakei and S. xylosus can be suitable starter cultures for fermented sausages since they are adapted to meat fermentation conditions and usually lack of aminogenic potential (Bover-Cid et al, 2000b,c;Latorre-Moratalla et al, 2009;Latorre-Moratalla et al, 2010b). However, given the heterogeneous distribution of amino acid decarboxylases among strains of a given species, it is necessary to proceed on a case-by-case basis and test the potential decarboxylase activity of any strain intended to be used as a starter culture.…”

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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Strategies to reduce biogenic amine accumulation in traditional sausage manufacturing

Cited by 66 publications

References 25 publications

The Use of Starter Cultures in Traditional Meat Products

The Use of Starter Cultures in Traditional Meat Products

Biogenic amines in meat and meat products and its public health significance: a review

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

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