1
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Nevado DL, Delos Santos S, Bastian G, Deyta J, Managuelod EJ, Fortaleza JA, De Jesus R. Detection, Identification, and Inactivation of Histamine-forming Bacteria in Seafood: A Mini-review. J Food Prot 2023; 86:100049. [PMID: 36916556 DOI: 10.1016/j.jfp.2023.100049] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2022] [Revised: 01/13/2023] [Accepted: 01/18/2023] [Indexed: 01/30/2023]
Abstract
Seafood is one of the essential sources of nutrients for the human diet. However, they can be subject to contamination and can cause foodborne illnesses, including scombroid fish poisoning caused by histamine. Many microorganisms can produce enzymes that eventually decompose endogenous histidine to histamine in postmortem fish muscles and tissues. One of these is histamine-forming bacteria (HFB), primarily found in the gills, gut, and skin of fishes. Previous studies linked a plethora of Gram-negative HFB including Morganella spp. and Photobacterium spp. to scombroid fish poisoning from many types of seafood, especially the Scombridae family. These bacteria possess the hdc gene to produce histidine decarboxylase enzyme. It was reported that Gram-negative HFB produced 6345 ppm in tuna and 1223 ppm in Spanish mackerel. Interestingly, Gram-positive HFB have been isolated in the seafood samples with lower histamine levels. It suggests that Gram-negative HFB are the major contributor to the accumulation of histamine in seafood. Several analytical methods are available to detect and identify HFB and their histamine metabolites from seafood substrates. Rapid test kits can be used in food production settings for early detection of histamine to avoid food intoxication. Furthermore, high hydrostatic pressure and irradiation treatment could prevent the proliferation of HFB and inactivate the existing histidine decarboxylase (HDC) activity. As demonstrated in different seafood model systems, the HDC activity was deactivated at a maximum high hydrostatic pressure level of 400 MPa. The complete inactivation of HFB was achieved by gamma irradiation at a dose of 4.0 kGy. Other postharvest treatments, like enzymatic degradation and electrolyzed oxidizing water, were studied as sustainable methods for bacterial growth prevention and enzyme inactivation. However, other HFB react differently to these treatment conditions, and further studies are recommended.
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Affiliation(s)
- Daniel Lance Nevado
- Department of Biology, College of Arts and Sciences, Our Lady of Fatima University, Quezon City 1118, Philippines
| | - Sophia Delos Santos
- Department of Biology, College of Arts and Sciences, Our Lady of Fatima University, Quezon City 1118, Philippines
| | - Gelian Bastian
- Department of Biology, College of Arts and Sciences, Our Lady of Fatima University, Quezon City 1118, Philippines
| | - Jimson Deyta
- Department of Biology, College of Arts and Sciences, Our Lady of Fatima University, Quezon City 1118, Philippines
| | - El-Jay Managuelod
- Department of Biology, College of Arts and Sciences, Our Lady of Fatima University, Quezon City 1118, Philippines
| | - Jamil Allen Fortaleza
- Department of Biology, College of Arts and Sciences, Our Lady of Fatima University, Quezon City 1118, Philippines
| | - Rener De Jesus
- Department of Biology, College of Science, United Arab Emirates University, Al Ain 15551, United Arab Emirates.
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2
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Gao X, Li C, He R, Zhang Y, Wang B, Zhang ZH, Ho CT. Research advances on biogenic amines in traditional fermented foods: Emphasis on formation mechanism, detection and control methods. Food Chem 2022. [DOI: 10.1016/j.foodchem.2022.134911] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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3
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Gadoin E, Desnues C, d'Orbcastel ER, Bouvier T, Auguet JC, Dagorn L, Moroh JL, Adingra A, Bettarel Y. Fishing for the Microbiome of Tropical Tuna. MICROBIAL ECOLOGY 2022:10.1007/s00248-022-02096-4. [PMID: 35962839 DOI: 10.1007/s00248-022-02096-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/17/2022] [Accepted: 07/29/2022] [Indexed: 06/15/2023]
Abstract
Although tunas represent a significant part of the global fish economy and a major nutritional resource worldwide, their microbiome still remains poorly documented. Here, we conducted an analysis of the taxonomic composition of the bacterial communities inhabiting the gut, skin, and liver of two most consumed tropical tuna species (skipjack and yellowfin), from individuals caught in the Atlantic and Indian oceans. We hypothesized that each organ harbors a specific microbial assemblage whose composition might vary according to different biotic (sex, species) and/or abiotic (environmental) factors. Our results revealed that the composition of the tuna microbiome was totally independent of fish sex, regardless of the species and ocean considered. Instead, the main determinants of observed diversity were (i) tuna species for the gut and (ii) sampling site for the skin mucus layer and (iii) a combination of both parameters for the liver. Interestingly, 4.5% of all amplicon sequence variants (ASV) were shared by the three organs, highlighting the presence of a core-microbiota whose most abundant representatives belonged to the genera Mycoplasma, Cutibacterium, and Photobacterium. Our study also revealed the presence of a unique and diversified bacterial assemblage within the tuna liver, comprising a substantial proportion of potential histamine-producing bacteria, well known for their pathogenicity and their contribution to fish poisoning cases. These results indicate that this organ is an unexplored microbial niche whose role in the health of both the host and consumers remains to be elucidated.
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Affiliation(s)
- Elsa Gadoin
- MARBEC, Université de Montpellier, CNRS, Ifremer, IRD, Place Eugène Bataillon - Bat 24, 34095, Montpellier, France
| | - Christelle Desnues
- Institut Méditerranéen d'Océanologie (MIO), Aix-Marseille Université, Université de Toulon, CNRS, Campus Technologique Et Scientifique de Luminy, 163 avenue de Luminy - Bat. Méditerranée, 13288, Marseille, IRD, France
| | - Emmanuelle Roque d'Orbcastel
- MARBEC, Université de Montpellier, CNRS, Ifremer, IRD, Place Eugène Bataillon - Bat 24, 34095, Montpellier, France
| | - Thierry Bouvier
- MARBEC, Université de Montpellier, CNRS, Ifremer, IRD, Place Eugène Bataillon - Bat 24, 34095, Montpellier, France
| | - Jean-Christophe Auguet
- MARBEC, Université de Montpellier, CNRS, Ifremer, IRD, Place Eugène Bataillon - Bat 24, 34095, Montpellier, France
| | - Laurent Dagorn
- MARBEC, Université de Montpellier, CNRS, Ifremer, IRD, Place Eugène Bataillon - Bat 24, 34095, Montpellier, France
| | - Jean-Luc Moroh
- Université Peleforo Gbon Coulibaly, Korhogo, Ivory Coast
| | - Antoinette Adingra
- Centre de Recherches Océanologiques (CRO) - 29 rue des pêcheurs, Zone 3, Treichville, BP V 18 00225, Abidjan, Ivory Coast
| | - Yvan Bettarel
- MARBEC, Université de Montpellier, CNRS, Ifremer, IRD, Place Eugène Bataillon - Bat 24, 34095, Montpellier, France.
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4
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Hauschild P, Vogel RF, Hilgarth M. Transcriptomic analysis of the response of Photobacterium phosphoreum and Photobacterium carnosum to co-contaminants on chicken meat. Arch Microbiol 2022; 204:467. [PMID: 35804270 DOI: 10.1007/s00203-022-03059-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2022] [Accepted: 06/07/2022] [Indexed: 11/02/2022]
Abstract
This study investigated the impact of Brochothrix (B.) thermosphacta and Pseudomonas (Ps.) fragi on the transcriptomes of Photobacterium (P.) phosphoreum and P. carnosum on chicken meat under modified atmosphere (MA) and air atmosphere (AA). P. phosphoreum TMW2.2103 responded to MA with a reduced transcript number related to cell division and an enhanced number related to oxidative stress. Concomitantly, the analysis revealed upregulation of fermentation and downregulation of respiration. It predicts enhanced substrate competition in presence of co-contaminants/MA. In contrast, the strain upregulated the respiration in AA, supposably due to improved substrate accessibility in this situation. For P. carnosum TMW2.2149 the respiration was downregulated, and the pyruvate metabolism upregulated under MA. MA/co-contaminant resulted in multiple upregulated metabolic routes. Conversely, AA/co-contaminant resulted only in minor regulations, showing inability to cope with fast growing competitors. Observations reveal different strategies of photobacteria to react to co-contaminants on meat.
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Affiliation(s)
- Philippa Hauschild
- Lehrstuhl Technische Mikrobiologie, Technische Universität München, Gregor-Mendel-Straße 4, 85354, Freising, Germany
| | - Rudi F Vogel
- Lehrstuhl Technische Mikrobiologie, Technische Universität München, Gregor-Mendel-Straße 4, 85354, Freising, Germany
| | - Maik Hilgarth
- Lehrstuhl Technische Mikrobiologie, Technische Universität München, Gregor-Mendel-Straße 4, 85354, Freising, Germany.
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5
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Tao Z, Wu X, Liu W, Takahashi H, Xie S, Ohshima C, He Q. Prevalence of Histamine-Forming Bacteria in Two Kinds of Salted Fish at Town Markets of Guangdong Province of South China. J Food Prot 2022; 85:956-960. [PMID: 35202455 DOI: 10.4315/jfp-21-215] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2021] [Accepted: 02/18/2022] [Indexed: 11/11/2022]
Abstract
ABSTRACT Histamine-forming bacteria (HFB) were isolated from the 70 salted fish samples bought from town markets of Guangdong Province of south China. In addition, the histamine-forming ability of HFB was analyzed. There were 31 strains of HFB isolated from 36 salted fish pickled overnight. They were identified as six bacteria species: Vibrio alginolyticus, Vibrio rumoiensis, Staphylococcus saprophyticus, Staphylococcus xylosus, Lactococcus lactis, and Morganella morganii. The rate of confirmation of V. alginolyticus was highest (23 of 31), exceeding 200 mg/kg histamine. In particular, M. morganii produced a histamine amount that exceeded 2,000 mg/kg, although it was only one isolate in this study. In addition, five bacteria species of HFB were isolated from 34 dried salted fish. Among them, S. saprophyticus was dominant in the dried salted fish but produced histamines below 200 mg/kg. However, Enterobacter aerogenes from dried salted fish formed a histamine amount exceeding 200 mg/kg. The study showed that the dominant strain of HFB was different in two kinds of salted fish. Both kinds of salted fish contained HFB whose histamine-forming capacity exceeded 200 mg/kg. As a result, the safety of salted fish should be of concern, especially salted fish pickled overnight. HIGHLIGHTS
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Affiliation(s)
- Zhihua Tao
- Department of Food Science and Engineering, Guangdong University of Technology, Guangzhou University Town 100, Guangzhou 510006, People's Republic of China
| | - Xue Wu
- Department of Food Science and Engineering, Guangdong University of Technology, Guangzhou University Town 100, Guangzhou 510006, People's Republic of China
| | - Weiqi Liu
- Department of Food Science and Engineering, Guangdong University of Technology, Guangzhou University Town 100, Guangzhou 510006, People's Republic of China
| | - Hajime Takahashi
- Department of Food Science and Technology, Faculty of Marine Science, Tokyo University of Marine Science and Technology, Tokyo 108-8477, Japan
| | - Shuying Xie
- Department of Food Science and Engineering, Guangdong University of Technology, Guangzhou University Town 100, Guangzhou 510006, People's Republic of China
| | - Chihiro Ohshima
- Department of Food Science and Technology, Faculty of Marine Science, Tokyo University of Marine Science and Technology, Tokyo 108-8477, Japan
| | - Qilu He
- Department of Food Science and Technology, Faculty of Marine Science, Tokyo University of Marine Science and Technology, Tokyo 108-8477, Japan
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6
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Tomaru A, Toda M, Hara-Kudo Y. [Literature Review on the Type of Fish and Histamine-producing Bacteria Associated with Histamine Poisonings in Japan]. SHOKUHIN EISEIGAKU ZASSHI. JOURNAL OF THE FOOD HYGIENIC SOCIETY OF JAPAN 2022; 63:109-116. [PMID: 35858795 DOI: 10.3358/shokueishi.63.109] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Histamine poisoning has been reported worldwide. Improvements in refrigeration technology have led to a reduction in this food poisoning; however, it continues to occur. Misdiagnosis of fish allergies has compounded this problem and the number of patients subjected to histamine poisoning that are transported to the emergency ward because of anaphylactic shock-like symptoms should not be underestimated. We investigated incidents of histamine food poisoning in Japan from 1998 to 2020, and found that there were a mean 9.7 incidents/year and 195.3 cases/year. Facility-wise occurrence of the incidents per year was the highest in restaurants followed by lunch facilities, and these together accounted for approximately 70% of the incidents. Facility-wise total number of cases was the highest in lunch facilities followed by restaurants, and these together accounted for 80% of the cases. Fish associated with histamine poisoning were mainly tuna, marlin, and mackerel. Based on the current literature review, 23 genera of histamine-producing bacteria were isolated from fish purchased in Japan. The most frequently reported bacteria were Morganella morganii and Photobacterium damselae. Psychrophilic bacteria such as Morganella psychrotolerans and Photobacterium phosphoreum were also isolated. To prevent histamine poisoning, freezing or fast handling of fish and the products during processing and consuming is important because only refrigeration of fish is enough.
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Affiliation(s)
- Akiko Tomaru
- Division of Microbiology, National Institute of Health Sciences
| | - Miou Toda
- Division of Food Safety Information, National Institute of Health Sciences
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7
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Chiba Y, Fujiwara A, Yoshino N, Ohsaka M, Sato M, Takase S, Doi R, Ohtsuka K, Shimada S, Ishii R. [Evaluation of the Capacity to Produce Histamine by Histamine-Producing Bacteria during Storage at 10℃]. SHOKUHIN EISEIGAKU ZASSHI. JOURNAL OF THE FOOD HYGIENIC SOCIETY OF JAPAN 2022; 63:129-135. [PMID: 36047088 DOI: 10.3358/shokueishi.63.129] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Histamine is produced from histidine using histidine decarboxylase of histamine-producing bacteria. However, associated histamine food poisoning demands microbiological controls. Furthermore, studies reported that histamine production by histamine-producing bacteria is affected by temperature. Therefore, to prevent histamine food poisoning, it is desirable to store foods below 4℃. However, it is challenging to maintain the storage temperature of food substances in refrigerators constantly below 4℃. Thus, we investigated histamine production capacity using seven histamine-producing bacterial strains under storage at 10℃, a more reasonable cold storage condition. Subsequently, we examined the variation of histamine production in buffers, the correlation between bacterial density and histamine production quantities, and the growth rate in broths. Results showed that similar levels of histamine were produced in buffers even after 5 days of storage under certain conditions in which histamine-producing bacteria did not grow. Moreover, bacterial density was proportional to histamine production, and the coefficient of determination was more than 0.97, and the bacterial density required to produce 200 μg/mL of histamine during storage at 10℃ was calculated to be 4×107-4×108 CFU/mL. When the initial bacterial density was 102-103 CFU/mL, psychrophilic bacteria required 2 or 3 days and mesophilic bacteria required more than 4 days to grow above 107 CFU/mL. The above results suggest that understanding the capacity of histamine-producing bacteria to produce histamine and its growth rate in foods is important for the prevention of histamine food poisoning.
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Affiliation(s)
| | | | | | | | | | | | - Rie Doi
- Saitama Institute of Public Health
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8
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Allwood JG, Wakeling LT, Bean DC. Fermentation and the microbial community of Japanese koji and miso: A review. J Food Sci 2021; 86:2194-2207. [PMID: 34056716 DOI: 10.1111/1750-3841.15773] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2020] [Revised: 04/12/2021] [Accepted: 04/14/2021] [Indexed: 12/26/2022]
Abstract
Miso is a well-known traditional Japanese fermented food, with a characteristic savory flavor and aroma, known predominately as the seasoning in miso soup. Miso production involves a two-stage fermentation, where first a mold, such as Aspergillus oryzae, is inoculated onto a substrate to make koji. A subsequent fermentation, this time by bacteria and yeast, occurs when the koji is added to a salt and soybean mash, with the miso left to ferment for up to 2 years. The microbial community of miso is considered essential to the development of the unique taste, texture, and nutritional profile of miso. Despite the importance of microorganisms in the production of miso, very little research has been undertaken to characterize and describe the microbial process. In this review, we provide an overview of the two-stage fermentation process, describe what is currently known about the microbial communities involved and consider any potential health benefits associated with the consumption of miso, along with food safety concerns. As the popularity of miso continues to expand globally and is produced under new environmental conditions, understanding the microbiological processes involved will assist to ensure that global production of miso is safe as well as delicious.
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Affiliation(s)
- Joanne G Allwood
- School of Science, Psychology and Sport, Federation University Australia, Mount Helen Campus, Ballarat, Victoria, Australia
| | - Lara T Wakeling
- School of Science, Psychology and Sport, Federation University Australia, Mount Helen Campus, Ballarat, Victoria, Australia
| | - David C Bean
- School of Science, Psychology and Sport, Federation University Australia, Mount Helen Campus, Ballarat, Victoria, Australia
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9
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Yang Q, Meng J, Zhang W, Liu L, He L, Deng L, Zeng X, Ye C. Effects of Amino Acid Decarboxylase Genes and pH on the Amine Formation of Enteric Bacteria From Chinese Traditional Fermented Fish (Suan Yu). Front Microbiol 2020; 11:1130. [PMID: 32714282 PMCID: PMC7346708 DOI: 10.3389/fmicb.2020.01130] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2020] [Accepted: 05/05/2020] [Indexed: 11/13/2022] Open
Abstract
The formation of biogenic amines (BAs) is an important potential risk in Suan yu. This study investigated the amine production abilities of 97 strains of enteric bacteria screened from Suan yu. The genotypic diversity of amino acid decarboxylase and the effect of pH were explored on 27 strains of high-yield BAs. Results showed that high levels of putrescine, histamine, and cadaverine were produced by the 97 strains. In addition, 27 strains carried odc, speA, speB, adiA, and ldc genes. Thirteen carried hdc gene. Morganella morganii 42C2 produced the highest putrescine content of 880 mg/L via the ornithine decarboxylase pathway. The highest histamine content was produced by Klebsiella aerogenes 13C2 (1,869 mg/L). The highest cadaverine content was shown by Klebsiella pneumoniae 47C2 (1,821 mg/L). odc, adiA, speB, ldc, and hdc play important roles in the cellular acid stress response. Acid stress caused the growth delay but can increase the contents of putrescine, histamine, and cadaverine. Decarboxylase was strain specific rather than species specific. This study provides a reference for the genotypic diversity of decarboxylase and effect of pH on the types and abilities of BAs produced by enteric bacteria in Suan yu.
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Affiliation(s)
- Qin Yang
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang, China
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Guiyang, China
| | - Ju Meng
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang, China
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Guiyang, China
| | - Wei Zhang
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Lu Liu
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang, China
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Guiyang, China
| | - Laping He
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang, China
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Guiyang, China
| | - Li Deng
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang, China
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Guiyang, China
| | - Xuefeng Zeng
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang, China
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Guiyang, China
| | - Chun Ye
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang, China
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Guiyang, China
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10
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Ohshima C, Sato F, Takahashi H, Kuda T, Kimura B. [Development of the Genus and Species Determination Method for Histamine Producing Bacteria Isolated from Fishery Product with High-Resolution Melting Analysis]. Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) 2020; 60:168-175. [PMID: 31969536 DOI: 10.3358/shokueishi.60.168] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Histamine in foods with a high histidine content may be produced by bacteria with histidine decarboxylase activity. Consumption of food enriched in histamine can produce symptoms of histamine poisoning that include flushing, headache, and urticaria. The number of histamine poisoning cases in Japan has decreased with developments in food hygiene management technology. However, approximately 10 cases are still reported each year. In addition, there have been cases where histamine was detected in the end products, prompting large product recalls. To prevent and identify causes of histamine toxicity, manufacturers must identify the bacteria causing the illness. A simple method of identification is needed, since sequence-based identification is complicated to perform and the analysis takes a long time. High-Resolution Melting Analysis (HRMA) is a method that detects differences in the base sequences of PCR products manifested as varied melting temperatures of double-stranded DNA. The present study was intended to develop a rapid identification method for major histamine-producing bacteria using HRMA. Species-specific HRMA primers were designed that specifically targeted the hdcA gene of 20 Gram-negative histamine-producing bacterial strains. The designed primers were used for HRM analysis of the 20 histamine-producing bacterial strains. The strains were divided into three groups (A, B, and C) based on differences in melting temperature values obtained by Tm Calling analysis program. Group A comprised terrestrial bacteria, such as Morganella, Enterobacter, and Raoultella, while Groups B and C comprised marine bacteria, such as those belonging to the genera Vibrio and Photobacterium. The melting profiles obtained in Group A by HRMA were used to identify the aforementioned terrestrial bacteria. The findings indicated that HRMA can easily identify the major gram-negative histamine-producing bacteria. A flow chart was created to identify histamine-producing bacterial species. This method enables the identification of histamine-producing bacterial species more quickly and easily than conventional sequence-based methods. Therefore, the method could be valuable for food companies to screen raw materials and products and track the source of contamination, which will in turn contribute to the prevention of histamine-food poisoning and investigation of its causes.
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Affiliation(s)
- Chihiro Ohshima
- Department of Food Science and Technology, Faculty of Marine Science, Tokyo University of Marine Science and Technology
| | - Fumina Sato
- Department of Food Science and Technology, Faculty of Marine Science, Tokyo University of Marine Science and Technology
| | - Hajime Takahashi
- Department of Food Science and Technology, Faculty of Marine Science, Tokyo University of Marine Science and Technology
| | - Takashi Kuda
- Department of Food Science and Technology, Faculty of Marine Science, Tokyo University of Marine Science and Technology
| | - Bon Kimura
- Department of Food Science and Technology, Faculty of Marine Science, Tokyo University of Marine Science and Technology
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11
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Histamine Production Behaviors of a Psychrotolerant Histamine-Producer, Morganella psychrotolerans, in Various Environmental Conditions. Curr Microbiol 2020; 77:460-467. [DOI: 10.1007/s00284-019-01853-y] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2019] [Accepted: 12/18/2019] [Indexed: 10/25/2022]
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12
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Ucak I, Gokoglu N, Toepfl S, Galanakis CM. Inhibitory effects of high pressure processing on
Photobacterium phosphoreum
and
Morganella psychrotolerans
in vacuum packed herring (
Clupea harengus
). J Food Saf 2018. [DOI: 10.1111/jfs.12519] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Ilknur Ucak
- Faculty of Agricultural Sciences and TechnologiesNigde Omer Halisdemir University Nigde Turkey
| | | | - Stefan Toepfl
- German Institute of Food Technologies Quakenbrück Germany
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13
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Gullian Klanian M, Delgadillo Díaz M, Sánchez Solís MJ. Molecular Characterization of Histamine-Producing Psychrotrophic Bacteria Isolated from Red Octopus ( Octopus maya) in Refrigerated Storage. High Throughput 2018; 7:E25. [PMID: 30181439 PMCID: PMC6163691 DOI: 10.3390/ht7030025] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2018] [Revised: 08/29/2018] [Accepted: 08/31/2018] [Indexed: 11/16/2022] Open
Abstract
The present study aimed at determining the histamine production capacity of Gram (+) and Gram (-) bacteria isolated from Octopus maya, along with identifying the presence of amino acid decarboxylase genes. Of the total 80 psychrotrophic microorganisms, 32 strains were identified as histamine-forming bacteria. The recombinant DNA technique was used for genotypic identification of histidine (hdc), ornithine (odc), and lysine decarboxylases (ldc) genes. Thirty-two strains were able to produce 60⁻100 ppm in trypticase soy broth with 1.0% l-histidine after 6 h at 20 °C. NR6B showed 98% homology with Hafnia alvei. NR73 represented 18.8% of the total isolates and showed 98% homology with Enterobacter xianfengensis and Enterobacter cloacae. NR6A represented 6% of the total isolates, which were identified as Lactococcus sp. The hdc gen from NR6B showed 100% identity with hdc from Morganella morganii; ldc showed 97.7% identity with ldc from Citrobacter freundii. The Odc gene was detected only in NR73 and showed 100% identity with Enterobacter sp. All the isolated were identified as weak histamine⁻former. The ingestion of a food containing small amounts of histamine has little effect on humans; however, the formation of biogenic amines is often considered as an indicator of hygienic quality; this emphasizes the importance of improving good management practices and storage.
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Affiliation(s)
- Mariel Gullian Klanian
- Experimental Unit, University Marist of Mérida, Periférico Norte Tablaje Catastral 13941, Carretera Mérida-Progreso, Mérida 97300, Yucatán, México.
| | - Mariana Delgadillo Díaz
- Experimental Unit, University Marist of Mérida, Periférico Norte Tablaje Catastral 13941, Carretera Mérida-Progreso, Mérida 97300, Yucatán, México.
| | - Maria José Sánchez Solís
- Experimental Unit, University Marist of Mérida, Periférico Norte Tablaje Catastral 13941, Carretera Mérida-Progreso, Mérida 97300, Yucatán, México.
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Bjornsdottir-Butler K, Abraham A, Harper A, Dunlap PV, Benner RA. Biogenic Amine Production by and Phylogenetic Analysis of 23 Photobacterium Species. J Food Prot 2018; 81:1264-1274. [PMID: 29985067 DOI: 10.4315/0362-028x.jfp-18-022] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Photobacterium species are members of the bacterial communities typically associated with scombrotoxin-forming fish. Reclassification and discovery of new Photobacterium species has caused confusion as to which species are capable of biogenic amine production. We analyzed histamine, cadaverine, and putrescine production by 104 Photobacterium strains representing 23 species. The presence of the genes for histidine decarboxylase ( hdc), lysine decarboxylase ( ldc), and ornithine decarboxylase ( odc) was determined by real-time or conventional PCR and whole genome sequencing. Significant histamine production (>200 ppm) was detected in five Photobacterium species: P. angustum, P. aquimaris, P. kishitanii, P. damselae, and P. phosphoreum. The hdc gene was detected in all of these histamine-producing species except P. phosphoreum. Cadaverine was produced by eight Photobacterium species: P. angustum, P. aquimaris, P. damselae, P. iliopiscarium, P. kishitanii, P. leiognathi, P. mandapamensis, and P. phosphoreum. Putrescine was produced by six Photobacterium species: P. angustum, P. aquimaris, P. kishitanii, P. leiognathi, P. mandapamensis, and Photobacterium sp. Cadaverine production correlated closely with the presence of the ldc gene, but putrescine production did not correlate closely with the presence of the odc gene. Characterization of the biogenic amine production by Photobacterium species will allow identification of these marine bacteria and help ensure that current guidelines account for mitigation of these bacteria.
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Affiliation(s)
- K Bjornsdottir-Butler
- 1 U.S. Food and Drug Administration, Division of Seafood Science and Technology, Gulf Coast Seafood Laboratory, Dauphin Island, Alabama 36528; and
| | - A Abraham
- 1 U.S. Food and Drug Administration, Division of Seafood Science and Technology, Gulf Coast Seafood Laboratory, Dauphin Island, Alabama 36528; and
| | - A Harper
- 1 U.S. Food and Drug Administration, Division of Seafood Science and Technology, Gulf Coast Seafood Laboratory, Dauphin Island, Alabama 36528; and
| | - P V Dunlap
- 2 Department of Ecology and Evolutionary Biology, University of Michigan, Ann Arbor, Michigan 48109, USA
| | - R A Benner
- 1 U.S. Food and Drug Administration, Division of Seafood Science and Technology, Gulf Coast Seafood Laboratory, Dauphin Island, Alabama 36528; and
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Ozogul Y, Durmus M, Kuley Boga E, Uçar Y, Ozogul F. The Function of Emulsions on the Biogenic Amine Formation and their Indices of Sea Bass Fillets (Dicentrarchus Labrax) Stored in Vacuum Packaging. J Food Sci 2018; 83:318-325. [PMID: 29337364 DOI: 10.1111/1750-3841.14026] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2017] [Revised: 11/28/2017] [Accepted: 12/04/2017] [Indexed: 11/28/2022]
Abstract
The impacts of emulsions based on commercial oils on the biogenic amine formation and their indices of vacuumed packed sea bass fillets were investigated. The results showed that among biogenic amines, cadaverine, putrescine, spermidine, spermine, serotonin, dopamine, and agmatine were predominant amines in sea bass fillets stored under vacuum packaging. Significant differences (P < 0.05) in biogenic amines concentrations of vacuumed packed sea bass treated with emulsions were observed. All groups contained histamine lower than 5.0 mg/100 g, regarded as the allowable limit by the U.S. Food and Drug Administration. Polyamine levels were not affected by application of emulsion. Quality index (QI) showed an increase and after 14 d of storage it decreased in all groups. The control generally seemed to higher QI value than those of treatment groups except at 14 and 18 days while soybean and corn gave lower QI among treatment groups. Only biogenic amine index correlated with sensory acceptability of vacuumed packed sea bass, indicating that this index can be used for determination of the degree of spoilage of vacuumed packed sea bass. Emulsions extended the shelf-life (approximately 2 to 4 d) of vacuumed packed sea bass fillets by inhibiting microbial growth compared to the control. PRACTICAL APPLICATION Emulsions have become popular since they are regarded as ideal carrier for the delivery of lipophilic substances due to the ease of preparation, small particle size, their enhanced bioavailability, and long term kinetic stability. They have been proven to be self-preserving antimicrobials due to bound water in their structure and thus no available water to microorganisms. Antimicrobial emulsions have potential applications in many fields because they are inexpensive, stable, and nontoxic agents.
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Affiliation(s)
- Yesim Ozogul
- Dept. of Seafood Processing Technology, Faculty of Fisheries, Cukurova Univ., Balcalı, 011330 Adana, Turkey
| | - Mustafa Durmus
- Dept. of Seafood Processing Technology, Faculty of Fisheries, Cukurova Univ., Balcalı, 011330 Adana, Turkey
| | - Esmeray Kuley Boga
- Dept. of Seafood Processing Technology, Faculty of Fisheries, Cukurova Univ., Balcalı, 011330 Adana, Turkey
| | - Yılmaz Uçar
- Dept. of Seafood Processing Technology, Faculty of Fisheries, Cukurova Univ., Balcalı, 011330 Adana, Turkey
| | - Fatih Ozogul
- Dept. of Seafood Processing Technology, Faculty of Fisheries, Cukurova Univ., Balcalı, 011330 Adana, Turkey
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16
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Đorđević Đ, Buchtová H, Borkovcová I. Estimation of amino acids profile and escolar fish consumption risks due to biogenic amines content fluctuations in vacuum skin packaging/VSP during cold storage. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.11.020] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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17
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Bjornsdottir-Butler K, McCarthy SA, Dunlap PV, Benner RA. Photobacterium angustum and Photobacterium kishitanii, Psychrotrophic High-Level Histamine-Producing Bacteria Indigenous to Tuna. Appl Environ Microbiol 2016; 82:2167-2176. [PMID: 26826233 PMCID: PMC4807525 DOI: 10.1128/aem.02833-15] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2015] [Accepted: 01/26/2016] [Indexed: 11/20/2022] Open
Abstract
Scombrotoxin fish poisoning (SFP) remains the main contributor of fish poisoning incidents in the United States, despite efforts to control its spread. Psychrotrophic histamine-producing bacteria (HPB) indigenous to scombrotoxin-forming fish may contribute to the incidence of SFP. We examined the gills, skin, and anal vents of yellowfin (n = 3), skipjack (n = 1), and albacore (n = 6) tuna for the presence of indigenous HPB. Thirteen HPB strains were isolated from the anal vent samples from albacore (n = 3) and yellowfin (n = 2) tuna. Four of these isolates were identified as Photobacterium kishitanii and nine isolates as Photobacterium angustum; these isolates produced 560 to 603 and 1,582 to 2,338 ppm histamine in marine broth containing 1% histidine (25°C for 48 h), respectively. The optimum growth temperatures and salt concentrations were 26 to 27°C and 1% salt for P. kishitanii and 30 to 32°C and 2% salt for P. angustum in Luria 70% seawater (LSW-70). The optimum activity of the HDC enzyme was at 15 to 30°C for both species. At 5°C, P. kishitanii and P. angustum had growth rates of 0.1 and 0.2 h(-1), respectively, and the activities of histidine decarboxylase (HDC) enzymes were 71% and 63%, respectively. These results show that indigenous HPB in tuna are capable of growing at elevated and refrigeration temperatures. These findings demonstrate the need to examine the relationships between the rate of histamine production at refrigeration temperatures, seafood shelf life, and regulatory limits.
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Affiliation(s)
- K Bjornsdottir-Butler
- FDA, Division of Seafood Science and Technology, Gulf Coast Seafood Laboratory, Dauphin Island, Alabama, USA
| | - S A McCarthy
- FDA, Division of Seafood Science and Technology, Gulf Coast Seafood Laboratory, Dauphin Island, Alabama, USA
| | - P V Dunlap
- Department of Ecology and Evolutionary Biology, University of Michigan, Ann Arbor, Michigan, USA
| | - R A Benner
- FDA, Division of Seafood Science and Technology, Gulf Coast Seafood Laboratory, Dauphin Island, Alabama, USA
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18
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Satomi M. Effect of Histamine-producing Bacteria on Fermented Fishery Products. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2016. [DOI: 10.3136/fstr.22.1] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Masataka Satomi
- Food Hygiene and Management Research Group, Research Center for Biochemistry and Food Technology, National Research Institute of Fisheries Science, Fisheries Research Agency
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19
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Podeur G, Dalgaard P, Leroi F, Prévost H, Emborg J, Martinussen J, Hansen LH, Pilet MF. Development of a real-time PCR method coupled with a selective pre-enrichment step for quantification of Morganella morganii and Morganella psychrotolerans in fish products. Int J Food Microbiol 2015; 203:55-62. [PMID: 25791250 DOI: 10.1016/j.ijfoodmicro.2015.03.005] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2014] [Revised: 02/25/2015] [Accepted: 03/01/2015] [Indexed: 10/23/2022]
Abstract
Histamine fish poisoning is common and due to toxic concentrations of histamine often produced by Gram-negative bacteria in fin-fish products with a high content of the free amino acid histidine. The genus Morganella includes two species previously reported to cause incidents of histamine fish poisoning. Morganella morganii and Morganella psychrotolerans are both strong producer of histamine. However, little is known about the occurrence and critical stages for fish contamination with these bacteria. To elucidate contamination routes of Morganella, specific real-time quantitative PCR (RTi qPCR) methods for quantification of M. morganii and M. psychrotolerans have been developed. Selective primers amplified a 110 bp region of the vasD gene for M. psychrotolerans and a 171 bp region of the galactokinase gene for M. morganii. These primer-sets showed high specificity as demonstrated by using purified DNA from 23 other histamine producing bacteria and 26 isolates with no or limited histamine production. The efficiency of the qPCR reactions on artificially contaminated fish samples were 100.8% and 96.3% respectively. The limit of quantification (LOQ) without enrichment was 4 log CFU/g. A quantitative enrichment step with a selective medium was included and improved the sensitivity of the methods to a LOQ of below 50 CFU/g in seafood. RTi qPCR methods with or without enrichment were evaluated for enumeration of Morganella species in naturally contaminated fresh fish and lightly preserved seafood from Denmark. These new methods will contribute to a better understanding of the occurrence and histamine production by Morganella species in fish products, information that is essential to reduce the unacceptably high frequency of histamine fish poisoning.
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Affiliation(s)
- Gaëtan Podeur
- Ifremer, Laboratory of Microbial Ecosystem and Marine Molecules for Biotechnology, Nantes, France; LUNAM Université, Oniris, UMR1014, Secalim, Nantes, France; INRA, Nantes, France
| | - Paw Dalgaard
- National Food Institute (DTU Food), Technical University of Denmark, Kgs. Lyngby, Denmark
| | - Francoise Leroi
- Ifremer, Laboratory of Microbial Ecosystem and Marine Molecules for Biotechnology, Nantes, France
| | - Hervé Prévost
- LUNAM Université, Oniris, UMR1014, Secalim, Nantes, France; INRA, Nantes, France
| | - Jette Emborg
- National Food Institute (DTU Food), Technical University of Denmark, Kgs. Lyngby, Denmark
| | - Jan Martinussen
- DTU System Biology, Technical University of Denmark, Kgs. Lyngby, Denmark
| | | | - Marie-France Pilet
- LUNAM Université, Oniris, UMR1014, Secalim, Nantes, France; INRA, Nantes, France.
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