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Zhuang S, Tian L, Liu Y, Wang L, Hong H, Luo Y. Amino acid degradation and related quality changes caused by common spoilage bacteria in chill-stored grass carp (Ctenopharyngodon idella). Food Chem 2023; 399:133989. [DOI: 10.1016/j.foodchem.2022.133989] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2022] [Revised: 08/17/2022] [Accepted: 08/19/2022] [Indexed: 10/15/2022]
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2
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Ramos-Vivas J, Tapia O, Elexpuru-Zabaleta M, Pifarre KT, Armas Diaz Y, Battino M, Giampieri F. The Molecular Weaponry Produced by the Bacterium Hafnia alvei in Foods. Molecules 2022; 27:molecules27175585. [PMID: 36080356 PMCID: PMC9457839 DOI: 10.3390/molecules27175585] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2022] [Revised: 08/24/2022] [Accepted: 08/26/2022] [Indexed: 11/16/2022] Open
Abstract
Hafnia alvei is receiving increasing attention from both a medical and veterinary point of view, but the diversity of molecules it produces has made the interest in this bacterium extend to the field of probiotics, the microbiota, and above all, to its presence and action on consumer foods. The production of Acyl Homoserine Lactones (AHLs), a type of quorum-sensing (QS) signaling molecule, is the most often-studied chemical signaling molecule in Gram-negative bacteria. H. alvei can use this communication mechanism to promote the expression of certain enzymatic activities in fermented foods, where this bacterium is frequently present. H. alvei also produces a series of molecules involved in the modification of the organoleptic properties of different products, especially cheeses, where it shares space with other microorganisms. Although some strains of this species are implicated in infections in humans, many produce antibacterial compounds, such as bacteriocins, that inhibit the growth of true pathogens, so the characterization of these molecules could be very interesting from the point of view of clinical medicine and the food industry. Lastly, in some cases, H. alvei is responsible for the production of biogenic amines or other compounds of special interest in food health. In this article, we will review the most interesting molecules that produce the H. alvei strains and will discuss some of their properties, both from the point of view of their biological activity on other microorganisms and the properties of different food matrices in which this bacterium usually thrives.
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Affiliation(s)
- José Ramos-Vivas
- Research Group on Foods, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, 39011 Santander, Spain
- Research Group on Foods, Nutritional Biochemistry and Health, Universidad Internacional Iberoamericana, Campeche 24560, Mexico
- CIBER of Infectious Diseases—CIBERINFEC, Instituto de Salud Carlos III, 28029 Madrid, Spain
- Correspondence: (J.R.-V.); (M.B.)
| | - Olga Tapia
- Research Group on Foods, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, 39011 Santander, Spain
| | - María Elexpuru-Zabaleta
- Research Group on Foods, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, 39011 Santander, Spain
| | - Kilian Tutusaus Pifarre
- Research Group on Foods, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, 39011 Santander, Spain
- Research Group on Foods, Nutritional Biochemistry and Health, Universidad Internacional Iberoamericana, Campeche 24560, Mexico
| | - Yasmany Armas Diaz
- Department of Clinical Sciences, Polytechnic University of Marche, 60131 Ancona, Italy
| | - Maurizio Battino
- Research Group on Foods, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, 39011 Santander, Spain
- Department of Clinical Sciences, Polytechnic University of Marche, 60131 Ancona, Italy
- International Joint Research Laboratory of Intelligent Agriculture and Agri-Products Processing, Jiangsu University, Zhenjiang 212013, China
- Correspondence: (J.R.-V.); (M.B.)
| | - Francesca Giampieri
- Research Group on Foods, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, 39011 Santander, Spain
- Department of Biochemistry, Faculty of Sciences, King Abdulaziz University, Jeddah 80200, Saudi Arabia
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Zhuang S, Hong H, Zhang L, Luo Y. Spoilage‐related microbiota in fish and crustaceans during storage: Research progress and future trends. Compr Rev Food Sci Food Saf 2020; 20:252-288. [DOI: 10.1111/1541-4337.12659] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2020] [Revised: 09/24/2020] [Accepted: 09/29/2020] [Indexed: 02/06/2023]
Affiliation(s)
- Shuai Zhuang
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering China Agricultural University Beijing China
| | - Hui Hong
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering China Agricultural University Beijing China
| | - Longteng Zhang
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering China Agricultural University Beijing China
| | - Yongkang Luo
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering China Agricultural University Beijing China
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Mohsina K, Ratkowsky DA, Bowman JP, Powell S, Kaur M, Tamplin ML. Effect of glucose, pH and lactic acid on Carnobacterium maltaromaticum, Brochothrix thermosphacta and Serratia liquefaciens within a commercial heat-shrunk vacuum-package film. Food Microbiol 2020; 91:103515. [PMID: 32539954 DOI: 10.1016/j.fm.2020.103515] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2019] [Revised: 03/26/2020] [Accepted: 04/15/2020] [Indexed: 10/24/2022]
Abstract
Carnobacterium maltaromaticum, Brochothrix thermosphacta and Serratia liquefaciens are common spoilage organisms found within the microbiome of refrigerated vacuum-packaged (VP) beef. Extending and predicting VP beef shelf-life requires knowledge about how spoilage bacteria growth is influenced by environmental extrinsic and intrinsic factors. Multifactorial effects of pH, lactic acid (LA) and glucose on growth kinetics were quantified for C. maltaromaticum, B. thermosphacta and S. liquefaciens within a heat shrink-wrapped VP commercial film containing a simulated beef medium. LA, pH, and undissociated lactic acid (UDLA) significantly affected bacterial growth rate (p < 0.001), whereas 5.55 mM glucose produced a marginal effect. At 1.12 mM UDLA, growth rate and maximum population density decreased 20.9 and 3.5%, 56 and 7%, and 11 and 2% for C. maltaromaticum, B. thermosphacta, and S. liquefaciens, respectively.
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Affiliation(s)
| | | | | | - Shane Powell
- University of Tasmania, Hobart, Tasmania, Australia
| | - Mandeep Kaur
- University of Tasmania, Hobart, Tasmania, Australia
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Li X, Zhu J, Li C, Ye H, Wang Z, Wu X, Xu B. Evolution of Volatile Compounds and Spoilage Bacteria in Smoked Bacon during Refrigeration Using an E-Nose and GC-MS Combined with Partial Least Squares Regression. Molecules 2018; 23:E3286. [PMID: 30544999 PMCID: PMC6320767 DOI: 10.3390/molecules23123286] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2018] [Revised: 12/07/2018] [Accepted: 12/08/2018] [Indexed: 12/21/2022] Open
Abstract
The changes in the concentration of volatile organic compounds (VOCs) and biogenic amines (BAs) in smoked bacon during 45-day refrigerated storage is investigated using solid-phase micro-extraction coupled with gas chromatography-mass spectrometry and high-performance liquid chromatography. In total, 56 VOCs and 6 BAs were identified and quantified. The possible pathways leading to their formation are analyzed and considered as the potential signs of microbial activity, especially by specific spoilage microorganisms (SSOs). Leuconostoc and Lactobacillus, which levels increased markedly with the extension of storage time, were recognized as SSOs. An electronic nose (e-nose) was employed to determine the changes in concentration of the odor components per sample present within half an hour. Partial least squares regression was then carried out to analyze the correlation between SSO growth, metabolite concentration, BA accumulation, and e-nose response. The results show that ten VOCs (ethanol, 2-furanmethanol, 1-hexanol, 1-propanol, phenol, 2-methoxyphenol, acetic acid, 3-ethyl-2-cyclopenten-1-one, furfural, and ethyl hexanoate) and three BAs (putrescine, cadaverine, and tyramine) can be associated with the growth of SSOs. Thus, they can be adopted as potential indicators to evaluate and monitor the quality of the bacon and develop appropriate detection methods. E-noses can used to recognize odors and diagnose quality of bacon.
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Affiliation(s)
- Xinfu Li
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
- State Key Laboratory of Meat Processing and Quality Control, Yurun Group, Nanjing 211806, China.
| | - Jiancai Zhu
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| | - Cong Li
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
- State Key Laboratory of Meat Processing and Quality Control, Yurun Group, Nanjing 211806, China.
| | - Hua Ye
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| | - Zhouping Wang
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| | - Xiang Wu
- State Key Laboratory of Meat Processing and Quality Control, Yurun Group, Nanjing 211806, China.
| | - Baocai Xu
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
- State Key Laboratory of Meat Processing and Quality Control, Yurun Group, Nanjing 211806, China.
- School of Food Science and Biology Engineering, Hefei University of Technology, Hefei 230009, China.
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Effect of vacuum and modified atmosphere packaging on the microbiological, chemical and sensory properties of tropical red drum ( Sciaenops ocellatus ) fillets stored at 4 °C. Int J Food Microbiol 2018; 266:31-41. [DOI: 10.1016/j.ijfoodmicro.2017.10.015] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2017] [Revised: 09/08/2017] [Accepted: 10/11/2017] [Indexed: 12/20/2022]
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Rodrigues JBM, Sarantópoulos CIGL, Bromberg R, Andrade JC, Brunelli K, Miyagusku L, Marquezini MG, Yamada EA. Evaluation of the effectiveness of non-irradiated and chlorine-free packaging for fresh beef preservation. Meat Sci 2016; 125:30-36. [PMID: 27883959 DOI: 10.1016/j.meatsci.2016.11.006] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2016] [Revised: 11/08/2016] [Accepted: 11/10/2016] [Indexed: 10/20/2022]
Abstract
This study evaluates the potential of using non-irradiated barrier-shrink bags containing ethylene-vinyl alcohol copolymer (EVOH), polyamide (PA) and ethylene ionomer in their structures to preserve vacuum-packaged fresh beef as an alternative to traditional gamma-ray cross-linked bags containing polyvinylidene chloride (PVDC). Boneless beef rib eye roll cuts were vacuum-packed in an industrial processing plant using EVOH 44% mol, EVOH 32% mol and a control PVDC barrier shrink bags. The cuts were evaluated during storage at 0.5°C. The EVOH films presented similar performance compared to control PVDC barrier shrink bags related to bacteria growth and purge loss. Packages with EVOH 32% mol film presented better performance than control bag with respect to the meat sensorial attributes, including fewer bubbles and better adhesion. EVOH 44% mol bags presented the highest rate of colour loss. The EVOH 32% mol non-irradiated and chlorine-free film is as effective for the preservation of fresh beef as traditional PVDC-irradiated shrink bags.
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Valero BV, Bauer F, Smulders FJ, Ariño A, Hagen U, Paulsen P. Biogenic Amines and Polyamines and Total Aerobic Count During Storage of Vacuum-Packaged Porcine Kidney, Liver and Spleen. FOOD SCI TECHNOL INT 2016. [DOI: 10.1177/1082013205057942] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Biogenic amines and polyamines (cadaverine, histamine, 2-phenylethylamine, putrescine, spermidine, spermine, tryptamine and tyramine) were analysed in vacuum-packaged porcine livers, kidneys and spleens stored at 3°C and 7°C (for up to 6 days) or 0°C (for up to 21 days). Total aerobic count, pH and sensory assessment were done in parallel. While histamine, 2-phenylethylamine and tryptamine concentrations were nearly constant, spermidine and spermine showed a moderately declining trend, irrespective of the storage temperature. Cadaverine, putrescine and tyramine concentrations increased with storage time and temperature. Maximum concentrations at day 21 at 0°C were: 122mg/kg for cadaverine, 207.35mg/kg for putrescine and 63.19mg/kg for tyramine. The correlation of concentrations of the latter three amines and the total aerobic count was ranging from r 0.54 to 0.89. A significant rise in amine concentrations was observed only when the total aerobic count exceeded 6 log10 cfu/g. Concentrations of cadaverine, putrescine and tyramine may be useful to confirm spoilage of vacuum-packaged inner organs. The fraction of the potential food-borne pathogen Aeromonas in high-pH organs (spleen, kidney) during storage was significantly higher than in liver, with low pH. It was observed that the spermine: spermidine ratio of spleen (3:2; weight base) was significantly different from that of liver and kidney (4:1).
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Affiliation(s)
- B. Villanueva Valero
- Departamento de Producción Animal y Ciencia de los Alimentos. Higiene, Inspección y Microbiología de los Alimentos. Facultad de Veterinaria de la Universidad de Zaragoza. Miguel Servet 177, 50013 Zaragoza, Spain
| | - F. Bauer
- Department of Veterinary Public Health and Food Science, Institute of Meat Hygiene, Meat Technology and Food Science, University of Veterinary Medicine in Vienna. Veterinaerplatz 1, A 1210 Vienna, Austria
| | - Frans J.M. Smulders
- Department of Veterinary Public Health and Food Science, Institute of Meat Hygiene, Meat Technology and Food Science, University of Veterinary Medicine in Vienna. Veterinaerplatz 1, A 1210 Vienna, Austria
| | - A. Ariño
- Departamento de Producción Animal y Ciencia de los Alimentos. Higiene, Inspección y Microbiología de los Alimentos. Facultad de Veterinaria de la Universidad de Zaragoza. Miguel Servet 177, 50013 Zaragoza, Spain
| | - U. Hagen
- Department of Veterinary Public Health and Food Science, Institute of Meat Hygiene, Meat Technology and Food Science, University of Veterinary Medicine in Vienna. Veterinaerplatz 1, A 1210 Vienna, Austria
| | - P. Paulsen
- Department of Veterinary Public Health and Food Science, Institute of Meat Hygiene, Meat Technology and Food Science, University of Veterinary Medicine in Vienna. Veterinaerplatz 1, A 1210 Vienna, Austria,
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9
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Andres A, Petron M, Delgado-Adamez J, Lopez M, Timon M. Effect of Tomato Pomace Extracts on the Shelf-Life of Modified Atmosphere-Packaged Lamb Meat. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.13018] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- A.I. Andres
- Food Technology Department, School of Agricultural Engineering in Badajoz; University of Extremadura; Badajoz 06007 Spain
| | - M.J. Petron
- Food Technology Department, School of Agricultural Engineering in Badajoz; University of Extremadura; Badajoz 06007 Spain
| | - J. Delgado-Adamez
- Technological Institute of Food and Agriculture (INTAEX-CICYTEX); Badajoz Spain
| | - M. Lopez
- Technological Institute of Food and Agriculture (INTAEX-CICYTEX); Badajoz Spain
| | - M. Timon
- Food Technology Department, School of Agricultural Engineering in Badajoz; University of Extremadura; Badajoz 06007 Spain
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10
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Dunn LL, Davidson PM, Critzer FJ. Antimicrobial Efficacy of an Array of Essential Oils Against Lactic Acid Bacteria. J Food Sci 2016; 81:M438-44. [PMID: 26749216 DOI: 10.1111/1750-3841.13181] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2015] [Accepted: 11/10/2015] [Indexed: 11/30/2022]
Abstract
The essential oils of clove bud, cinnamon bark and thyme, and their individual compounds including allyl isothiocyanate (AIT), carvacrol, cinnamaldehyde, cinnamic acid, eugenol, and thymol were initially assessed for antimicrobial activity against 9 lactic acid bacteria (LAB) species. Carvacrol and thymol were the most inhibitory with MICs of 0.1% (v/v and w/v, respectively). Cinnamaldehyde, cinnamon bark oil, clove bud oil, eugenol, and thyme oil were moderately inhibitive (MICs = 0.2% v/v), while cinnamic acid required a concentration of 0.5% (w/v). AIT was not effective with MICs in excess of concentrations tested (0.75% v/v). The bactericidal capability of the oil components carvacrol, cinnamaldehyde, eugenol, and thymol were further examined against Pediococcus acidilactici, Lactobacillus buchneri, and Leuconostoc citrovorum. Thymol at 0.1% (w/v) was bactericidal against L. citrovorum (>4-log reduction), but resulted in a 2-log CFU/mL reduction against L. buchneri and P. acidilactici. Cinnamaldehyde at 0.2% to 0.25% (v/v) was effective against L. citrovorum, L. buchneri, and P. acidilactici, resulting in a >2-log reduction. All 3 organisms were susceptible to 0.2% carvacrol with >3-log reduction observed after exposure for 6 h. Eugenol was the least effective. Concentrations of 0.2% and 0.25% (v/v) were needed to achieve an initial reduction in population, >3-log CFU/mL after 6 h exposure. However, at 0.2%, P. acidilactici and L. buchneri recovered to initial populations in 48 to 72 h. Results indicate essential oils have the capacity to inactivate LAB that are commonly associated with spoilage of shelf stable low-acid foods.
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Affiliation(s)
- Laurel L Dunn
- the Food Science and Technology, Univ. of Tennessee, 2510 River Drive, Knoxville, Tenn., 37996, U.S.A
| | - P Michael Davidson
- the Food Science and Technology, Univ. of Tennessee, 2510 River Drive, Knoxville, Tenn., 37996, U.S.A
| | - Faith J Critzer
- the Food Science and Technology, Univ. of Tennessee, 2510 River Drive, Knoxville, Tenn., 37996, U.S.A
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11
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Macé S, Joffraud JJ, Cardinal M, Malcheva M, Cornet J, Lalanne V, Chevalier F, Sérot T, Pilet MF, Dousset X. Evaluation of the spoilage potential of bacteria isolated from spoiled raw salmon (Salmo salar) fillets stored under modified atmosphere packaging. Int J Food Microbiol 2013; 160:227-38. [DOI: 10.1016/j.ijfoodmicro.2012.10.013] [Citation(s) in RCA: 81] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2012] [Revised: 10/01/2012] [Accepted: 10/25/2012] [Indexed: 10/27/2022]
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12
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Kuley E, Balikci E, Özogul İ, Cengiz D. Interaction between lactic acid bacteria and food-borne pathogens on putrescine production in ornithine-enriched broth. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.03201.x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Esmeray Kuley
- Department of Fish Processing Technology; Faculty of Fisheries; Cukurova University; 01330; Adana; Turkey
| | - Esra Balikci
- Department of Fish Processing Technology; Faculty of Fisheries; Cukurova University; 01330; Adana; Turkey
| | - İlyas Özogul
- Vocational School of Feke; Cukurova University; 01660, Feke, Adana; Turkey
| | - Derya Cengiz
- Department of Fish Processing Technology; Faculty of Fisheries; Cukurova University; 01330; Adana; Turkey
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RUIZ-CAPILLAS CLAUDIA, PINTADO TATIANA, JIMÉNEZ-COLMENERO FRANCISCO. BIOGENIC AMINE FORMATION IN REFRIGERATED FRESH SAUSAGE “CHORIZO” KEEPS IN MODIFIED ATMOSPHERE. J Food Biochem 2011. [DOI: 10.1111/j.1745-4514.2011.00550.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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14
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Gutiérrez JI, Tejeda JF, Carrapiso AI, Petrón MJ, Lara MS, Andrés AI. Shelf life of Merino lamb meat retail packaged under atmospheres of various compositions. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2010.02515.x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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15
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Singh P, Wani AA, Saengerlaub S, Langowski HC. Understanding Critical Factors for the Quality and Shelf-life of MAP Fresh Meat: A Review. Crit Rev Food Sci Nutr 2011; 51:146-77. [DOI: 10.1080/10408390903531384] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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16
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Identification of Spoilage Marker Metabolites in Irish Chicken Breast Muscle Using HPLC, GC–MS Coupled with SPME and Traditional Chemical Techniques. FOOD BIOPROCESS TECH 2011. [DOI: 10.1007/s11947-010-0500-8] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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17
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Multivariate study of different beef quality traits from local Spanish cattle breeds. Animal 2008; 2:447-58. [DOI: 10.1017/s1751731107001498] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022] Open
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18
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Biogenic amines in pressurized vacuum-packaged cooked sliced ham under different chilled storage conditions. Meat Sci 2007; 75:397-405. [DOI: 10.1016/j.meatsci.2006.08.004] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2006] [Revised: 08/01/2006] [Accepted: 08/10/2006] [Indexed: 11/22/2022]
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19
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Determination of biogenic amines in fresh and processed meat by ion chromatography and integrated pulsed amperometric detection on Au electrode. Food Chem 2007. [DOI: 10.1016/j.foodchem.2007.04.071] [Citation(s) in RCA: 51] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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20
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Formation of cadaverine, histamine, putrescine and tyramine by bacteria isolated from meat, fermented sausages and cheeses. Eur Food Res Technol 2006. [DOI: 10.1007/s00217-006-0530-7] [Citation(s) in RCA: 74] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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21
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22
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Kalač P. Biologically active polyamines in beef, pork and meat products: A review. Meat Sci 2005; 73:1-11. [PMID: 22062048 DOI: 10.1016/j.meatsci.2005.11.001] [Citation(s) in RCA: 51] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2005] [Revised: 09/19/2005] [Accepted: 11/01/2005] [Indexed: 11/30/2022]
Abstract
Dietary polyamines (PAs) putrescine (PUT), spermidine (SPD) and spermine (SPM) participate in an array of roles in human metabolism. Nevertheless, under some physiological conditions they can be undesirable. Meat and meat products are among important sources of PAs in human nutrition, mainly of SPM. The usual contents of PUT, SPD and SPM in fresh beef and pork are <2, <5 and 20-40mgkg(-1), respectively. Current information on changes of PAs during meat storage corresponds with PUT formation by bacterial activity mainly of pseudomonads and Enterobacteriaceae. However, data on SPD and SPM changes during meat chill-storage have been inconsistent. Culinary processing of meat probably does not change SPD and SPM levels. PUT can be formed in different meat products in relation to the microbial population of the raw materials used and the hygienic level of manufacturing process. SPD and SPM contents seem to remain stable during processing of non-fermented meat products or decrease during dry-cured ham ripening. PUT contents increase commonly to 60-140mgkg(-1) in dry spontaneously fermented sausages, however, contents up to several hundreds mgkg(-1) are not extraordinary. Starter cultures are usually able to decrease PUT formation considerably. SPD and SPM contents in dry fermented sausages are comparable with levels typical for fresh meat. Data on SPD and SPM changes during ripening and storage are inconsistent. A decrease of the both polyamines during a storage period has been usually reported.
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Affiliation(s)
- P Kalač
- Department of Chemistry, Faculty of Agriculture, University of South Bohemia, 370 05 České Budějovice, Czech Republic
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23
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Biogenic amines formation and its relation to microbiological and sensory attributes in ice-stored whole, gutted and filleted Mediterranean Sea bass (Dicentrarchus labrax). Food Microbiol 2004. [DOI: 10.1016/j.fm.2003.11.009] [Citation(s) in RCA: 108] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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24
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Bruhn JB, Christensen AB, Flodgaard LR, Nielsen KF, Larsen TO, Givskov M, Gram L. Presence of acylated homoserine lactones (AHLs) and AHL-producing bacteria in meat and potential role of AHL in spoilage of meat. Appl Environ Microbiol 2004; 70:4293-302. [PMID: 15240313 PMCID: PMC444785 DOI: 10.1128/aem.70.7.4293-4302.2004] [Citation(s) in RCA: 90] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Quorum-sensing (QS) signals (N-acyl homoserine lactones [AHLs]) were extracted and detected from five commercially produced vacuum-packed meat samples. Ninety-six AHL-producing bacteria were isolated, and 92 were identified as Enterobacteriaceae. Hafnia alvei was the most commonly identified AHL-producing bacterium. Thin-layer chromatographic profiles of supernatants from six H. alvei isolates and of extracts from spoiling meat revealed that the major AHL species had an R(f) value and shape similar to N-3-oxo-hexanoyl homoserine lactone (OHHL). Liquid chromatography-mass spectrometry (MS) (high-resolution MS) analysis confirmed the presence of OHHL in pure cultures of H. alvei. Vacuum-packed meat spoiled at the same rate when inoculated with the H. alvei wild type compared to a corresponding AHL-lacking mutant. Addition of specific QS inhibitors to the AHL-producing H. alvei inoculated in meat or to naturally contaminated meat did not influence the spoilage of vacuum-packed meat. An extracellular protein of approximately 20 kDa produced by the H. alvei wild-type was not produced by the AHL-negative mutant but was restored in the mutant when complemented by OHHL, thus indicating that AHLs do have a regulatory role in H. alvei. Coinoculation of H. alvei wild-type with an AHL-deficient Serratia proteamaculans B5a, in which protease secretion is QS regulated, caused spoilage of liquid milk. By contrast, coinoculation of AHL-negative strains of H. alvei and S. proteamaculans B5a did not cause spoilage. In conclusion, AHL and AHL-producing bacteria are present in vacuum-packed meat during storage and spoilage, but AHL does not appear to influence the spoilage of this particular type of conserved meat. Our data indicate that AHL-producing H. alvei may induce food quality-relevant phenotypes in other bacterial species in the same environment. H. alvei may thus influence spoilage of food products in which Enterobacteriaceae participate in the spoilage process.
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Affiliation(s)
- Jesper Bartholin Bruhn
- Danish Institute for Fisheries Research, Department of Seafood Research, Søltofts Plads, c/o Technical University of Denmark bldg. 221, DK-2800 Kgs. Lyngby, Denmark.
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Tamim N, Doerr J. Effect of Putrefaction of Poultry Carcasses Prior to Rendering on Biogenic Amine Production. J APPL POULTRY RES 2003. [DOI: 10.1093/japr/12.4.456] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
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Gram L, Ravn L, Rasch M, Bruhn JB, Christensen AB, Givskov M. Food spoilage--interactions between food spoilage bacteria. Int J Food Microbiol 2002; 78:79-97. [PMID: 12222639 DOI: 10.1016/s0168-1605(02)00233-7] [Citation(s) in RCA: 572] [Impact Index Per Article: 26.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Food spoilage is a complex process and excessive amounts of foods are lost due to microbial spoilage even with modern day preservation techniques. Despite the heterogeneity in raw materials and processing conditions, the microflora that develops during storage and in spoiling foods can be predicted based on knowledge of the origin of the food, the substrate base and a few central preservation parameters such as temperature, atmosphere, a(w) and pH. Based on such knowledge, more detailed sensory, chemical and microbiological analysis can be carried out on the individual products to determine the actual specific spoilage organism. Whilst the chemical and physical parameters are the main determining factors for selection of spoilage microorganisms, a level of refinement may be found in some products in which the interactive behavior of microorganisms may contribute to their growth and/or spoilage activity. This review gives three such examples. We describe the competitive advantage of Pseudomonas spp. due to the production of iron-chelating siderophores, the generation of substrates for spoilage reactions by one organism from another microorganism (so-called metabiosis) and the up-regulation of phenotypes potentially involved in spoilage through cell-to-cell communication. In particular, we report for the first time the widespread occurrence of N-acyl homoserine lactones (AHL) in stored and spoiling fresh foods and we discuss the potential implications for spoilage and food preservation.
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Affiliation(s)
- Lone Gram
- Department of Seafood Research, Danish Institute for Fisheries Research, Lyngby.
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27
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Ellis DI, Goodacre R. Rapid and quantitative detection of the microbial spoilage of muscle foods: current status and future trends. Trends Food Sci Technol 2001. [DOI: 10.1016/s0924-2244(02)00019-5] [Citation(s) in RCA: 117] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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Lee KT, Yoon CS. Quality changes and shelf life of imported vacuum-packaged beef chuck during storage at 0°C. Meat Sci 2001; 59:71-7. [DOI: 10.1016/s0309-1740(01)00054-7] [Citation(s) in RCA: 39] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2000] [Revised: 02/03/2001] [Accepted: 02/03/2001] [Indexed: 11/17/2022]
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30
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Insausti K, Beriain M, Purroy A, Alberti P, Gorraiz C, Alzueta M. Shelf life of beef from local Spanish cattle breeds stored under modified atmosphere. Meat Sci 2001; 57:273-81. [DOI: 10.1016/s0309-1740(00)00102-9] [Citation(s) in RCA: 90] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2000] [Revised: 08/14/2000] [Accepted: 08/14/2000] [Indexed: 10/18/2022]
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31
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Bover-Cid S, Izquierdo-Pulido M, Carmen Vidal-Carou M. Changes in biogenic amine and polyamine contents in slightly fermented sausages manufactured with and without sugar. Meat Sci 2001; 57:215-21. [DOI: 10.1016/s0309-1740(00)00096-6] [Citation(s) in RCA: 70] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2000] [Revised: 07/31/2000] [Accepted: 07/31/2000] [Indexed: 11/28/2022]
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32
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Du WX, Huang T, Kim J, Marshall MR, Wei C. Chemical, microbiological, and AromaScan evaluation of mahi-mahi fillets under various storage conditions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2001; 49:527-534. [PMID: 11305257 DOI: 10.1021/jf0011135] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
The quality for mahi-mahi stored at 1.7, 7.2, and 12.8 degrees C for 0, 1, 3, and 5 days was determined using biogenic amine analysis, microbial counts, and sensory evaluation (by a sensory test panel and an AromaScan). Biogenic amines in methanol extracts from mahi-mahi samples were analyzed using capillary electrophoresis (CE) with ultraviolet detection at 210 nm and a gas chromatography (GC) method that can simultaneously determine the contents of putrescine, cadaverine, histamine, spermidine, and spermine within 20 min after pentafluoropropionic anhydride derivatization. A good correlation R2= 0.99) was found between CE and GC methods for detecting histamine in mahi-mahi. Fish quality deteriorated and correlated with increasing microbial numbers. Biogenic amines may be useful indicators for mahi-mahi quality and safety. AromaScan was able to correlate quality changes for mahi-mahi in microbiological and sensory analyses.
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Affiliation(s)
- W X Du
- Food Science and Human Nutrition Department, University of Florida, Gainesville 32611-0370, USA
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33
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Jørgensen LV, Huss HH, Dalgaard P. The effect of biogenic amine production by single bacterial cultures and metabiosis on cold-smoked salmon. J Appl Microbiol 2000; 89:920-34. [PMID: 11123465 DOI: 10.1046/j.1365-2672.2000.01196.x] [Citation(s) in RCA: 104] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
AIM Biogenic amines are important indicators of spoilage in vacuum-packed cold-smoked salmon. It is the aim of this study to identify bacteria responsible for biogenic amine production in cold-smoked salmon. METHODS AND RESULTS The present study identified spoilage microflora from cold-smoked salmon and determined biogenic amine production of single and co-cultures growing in cold-smoked salmon. Photobacterium phosphoreum was the only species that produced histamine when inoculated on sterile cold-smoked salmon. Production of putrescine was enhanced 10-15 times when cultures of Serratia liquefaciens or Hafnia alvei were grown with Carnobacterium divergens or Lactobacillus sakei subsp. carnosus. This phenomenon was explained by interspecies microbial metabolism of arginine, i.e., metabiosis. CONCLUSIONS The amounts of biogenic amines produced by single and co-cultures corresponded to those observed during spoilage of naturally-contaminated cold-smoked salmon. Photobacterium phosphoreum and Lact. curvatus were identified as the specific spoilage organisms in cold-smoked salmon. SIGNIFICANCE AND IMPACT OF THE STUDY Determination of the specific spoilage organism is needed before a model can be developed for shelf-life predictions of cold-smoked salmon.
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Affiliation(s)
- L V Jørgensen
- Danish Institute for Fisheries Research, Department of Seafood Research, Technical University of Denmark, Lyngby, Denmark.
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Roth VR, Arduino MJ, Nobiletti J, Holt SC, Carson LA, Wolf CF, Lenes BA, Allison PM, Jarvis WR. Transfusion-related sepsis due to Serratia liquefaciens in the United States. Transfusion 2000; 40:931-5. [PMID: 10960519 DOI: 10.1046/j.1537-2995.2000.40080931.x] [Citation(s) in RCA: 57] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
BACKGROUND Severe, often fatal, transfusion reactions due to bacterial contamination of blood components continue to occur. Serratia liquefaciens, an unusual human pathogen, is a recently recognized potential cause of transfusion-related sepsis. CASE REPORTS Five episodes of transfusion-related sepsis and endotoxic shock due to S. liquefaciens were reported to the CDC from July 1992 through January 1999. One episode has been described. The remaining four, all fatal, are described here: three associated with RBC transfusion and one associated with transfusion of platelets. In each instance, the source of contamination could not be found. The implicated units tended to be older (mean RBC age 28 days), and visual discoloration was noted in each RBC unit, although usually in retrospect. CONCLUSION S. liquefaciens is an increasingly recognized cause of transfusion-related sepsis and is associated with a high mortality rate. S. liquefaciens can contaminate both RBCs and platelets, but the mechanism(s) of contamination remain unknown. Increased attention to pretransfusion visual inspection may avert the transfusion of some S. liquefaciens-contaminated RBC units. However, more sensitive rapid diagnostic tests are needed to further reduce the risk of transfusion-related sepsis and endotoxic shock.
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Affiliation(s)
- V R Roth
- Hospital Infections Program, CDC, Atlanta, Georgia 30333, USA.
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35
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Indirect fluorescence detection of aliphatic biogenic polyamines and diamines following chromatographic separation. J Chromatogr A 1999. [DOI: 10.1016/s0021-9673(99)00274-5] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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36
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Hierro E, de La Hoz L, Ordóñez JA. Contribution of the microbial and meat endogenous enzymes to the free amino acid and amine contents of dry fermented sausages. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 1999; 47:1156-1161. [PMID: 10552431 DOI: 10.1021/jf980834p] [Citation(s) in RCA: 63] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
The role of the starter culture and meat endogenous enzymes on the free amino acid and amine contents of dry fermented sausages was studied. Five batches of sausages were prepared. The control batch was manufactured with aseptic ingredients without microbial inoculation. The other four experimental batches were manufactured with aseptic ingredients inoculated with Lactobacillus plantarum 4045 or Micrococcus-12 or L. plantarum 4045 and Micrococcus-12 or L. plantarum 4045 and Staphylococcus sp. Their effects on pH, a(w), myofibrillar proteins, and free amino acid and amine contents were studied. Sausages inoculated only with L. plantarum 4045 or with this starter combined with a Micrococcaceae had the lowest pH as a result of carbohydrate fermentation. In all batches similar patterns were observed for myofibrillar proteins and free amino acids which could indicate that meat endogenous proteases play an important role in proteolytic phenomena. No changes were observed in the amine fraction, indicating that the strains used as starter cultures did not show amino acid decarboxylase activity.
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Affiliation(s)
- E Hierro
- Departamento de Higiene y Tecnología de los Alimentos and Instituto de Ciencia y Tecnología de la Carne, Facultad de Veterinaria, Universidad Complutense, 28040 Madrid, Spain
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37
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Draisci R, Giannetti L, Boria P, Lucentini L, Palleschi L, Cavalli S. Improved ion chromatography-integrated pulsed amperometric detection method for the evaluation of biogenic amines in food of vegetable or animal origin and in fermented foods. J Chromatogr A 1998; 798:109-16. [PMID: 9542132 DOI: 10.1016/s0021-9673(97)01198-9] [Citation(s) in RCA: 60] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
An improved method for the simultaneous determination of underivatized biogenic amines, cadaverine, putrescine, spermidine, histamine, tyramine and some amino acids precursors, histidine and tyrosine, in food products, based on ion-exchange chromatography (IC) with integrated pulsed amperometric detection (IPAD) has been developed. The method was successfully used for the analysis of biogenic amines and amino acids in food both of vegetable (kiwi, Actinidia chinensis) and animal origin, (fish, pilchard), as well as in fermented foods, such as cheese (Emmenthal) and dry sausages (salami). The method was also successfully used to study the changes in biogenic amines during the ripening of dry fermented sausages (salami). The analytes were extracted from foods with perchloric acid and the extracts were purified by liquid-liquid partition using n-hexane. Determination of biogenic amines was performed through cation-exchange chromatography with isocratic elution and IPAD. The detection limits for the analytes under investigation were found to range from 1.25 to 2.50 ng, at a signal-to-noise ratio of 3:1. Average recoveries ranged from 85.5 to 97.4% and R.S.D. values ranged from 3.4 to 8.8. The proposed method offers a number of advantages over our previous IPAD method, such as the application to a larger number of analytes and matrices, a simpler extraction procedure and clean-up, isocratic elution using low acid and base concentrations, an improved chromatographic separation and a lower detection limit.
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Affiliation(s)
- R Draisci
- Laboratorio di Medicina Veterinaria, Istituto Superiore di Sanità, Rome, Italy
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38
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Proteolysis in dry fermented sausages: The effect of selected exogenous proteases. Meat Sci 1997; 46:115-28. [DOI: 10.1016/s0309-1740(97)00013-2] [Citation(s) in RCA: 96] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/1995] [Revised: 12/31/1995] [Accepted: 02/02/1996] [Indexed: 11/17/2022]
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Ridell J, Korkeala H. Minimum growth temperatures of Hafnia alvei and other Enterobacteriaceae isolated from refrigerated meat determined with a temperature gradient incubator. Int J Food Microbiol 1997; 35:287-92. [PMID: 9105940 DOI: 10.1016/s0168-1605(96)01248-2] [Citation(s) in RCA: 44] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
Minimum growth temperatures of Hafnia alvei (n = 156) and other Enterobacteriaceae isolates (n = 162) from refrigerated meat samples (n = 88) and control strains of H. alvei (n = 81) from clinical and environmental samples were determined with a plate-type continuous temperature gradient incubator on nutrient agar. The dominant species, Hafnia alvei and Serratia liquefaciens had mean minimum growth temperatures of 2.6 (range, 0.2-3.7 degrees C) and 1.7 (range, 0.2-2.6 degrees C), respectively. Values for other species included: Enterobacter agglomerans, 1.3 (0.7-1.7 degrees C); Escherichia coli, 8.7 (8.4-8.9); Escherichia vulneris, 1.6 (0.8-2.6 degrees C); and Serratia fonticola, 2.0 (1.1-3.0 degrees C). The H. alvei reference strains did not differ markedly from the meat isolates, with the exception of the diarrhoeagenic eae A positive strains (10.6, 10.2-11.5 degrees C). The representatives of H. alvei hybridization groups (HG) 1 and 2 did not differ in their minimum growth temperatures. The observed heterogeneity of the minimum growth temperatures of many Enterobacteriaceae species may be explained by limitations of the systems used for identification of enterobacteria, inadequacy of the Enterobacteriaceae taxonomy or true growth temperature heterogeneity within the various species.
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Affiliation(s)
- J Ridell
- Department of Food and Environmental Hygiene, Faculty of Veterinary Medicine, University of Helsinki, Finland
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40
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García de Fernando GD, Nychas GJ, Peck MW, Ordóñez JA. Growth/survival of psychrotrophic pathogens on meat packaged under modified atmospheres. Int J Food Microbiol 1995; 28:221-31. [PMID: 8750668 DOI: 10.1016/0168-1605(95)00058-5] [Citation(s) in RCA: 57] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Affiliation(s)
- G D García de Fernando
- Departmento de Higiene y Tecnologia de los Alimentos, Facultad de Veterinaria, Madrid, Spain
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41
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RAMÍREZ J, GUERRERO I, PONCE E, PRADO A. CHANGES IN FLAVOR ATTRIBUTES DURING RIPENING OF FERMENTED SAUSAGES. ACTA ACUST UNITED AC 1995. [DOI: 10.1111/j.1745-4573.1995.tb00571.x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Halász A, Baráth Á, Simon-Sarkadi L, Holzapfel W. Biogenic amines and their production by microorganisms in food. Trends Food Sci Technol 1994. [DOI: 10.1016/0924-2244(94)90070-1] [Citation(s) in RCA: 529] [Impact Index Per Article: 17.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Abdullah B, Gardini F, Paparella A, Guerzoni ME. Growth modelling of the predominant microbial groups in hamburgers in relation to the modulation of atmosphere composition, storage temperature, and diameter of meat particle. Meat Sci 1994; 38:511-26. [DOI: 10.1016/0309-1740(94)90075-2] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/1993] [Revised: 11/25/1993] [Accepted: 11/28/1993] [Indexed: 11/30/2022]
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45
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SIMON-SARKADI LIVIA, HOLZAPFEL WILHELMH, HALASZ ANNA. BIOGENIC AMINE CONTENT AND MICROBIAL CONTAMINATION OF LEAFY VEGETABLES DURING STORAGE AT 5C. J Food Biochem 1993. [DOI: 10.1111/j.1745-4514.1993.tb00483.x] [Citation(s) in RCA: 19] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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46
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Ion exchange separation and pulsed amperometric detection for determination of biogenic amines in fish products. Chromatographia 1993. [DOI: 10.1007/bf02267921] [Citation(s) in RCA: 36] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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47
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Díaz O, Fernández M, García de Fernando GD, de la Hoz L, Ordóñez JA. Effect of the addition of pronase E on the proteolysis in dry fermented sausages. Meat Sci 1993; 34:205-16. [DOI: 10.1016/0309-1740(93)90028-g] [Citation(s) in RCA: 50] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/1992] [Revised: 03/20/1992] [Accepted: 03/27/1992] [Indexed: 10/27/2022]
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48
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Dainty RH, Mackey BM. The relationship between the phenotypic properties of bacteria from chill-stored meat and spoilage processes. SOCIETY FOR APPLIED BACTERIOLOGY SYMPOSIUM SERIES 1992; 21:103S-14S. [PMID: 1502596 DOI: 10.1111/j.1365-2672.1992.tb03630.x] [Citation(s) in RCA: 231] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- R H Dainty
- MATFORSK, Norwegian Food Research Institute, As, Norway
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49
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FU AH, MOLINS R, SEBRANEK J. Storage Quality Characteristics of Beef Rib Eye Steaks Packaged in Modified Atmospheres. J Food Sci 1992. [DOI: 10.1111/j.1365-2621.1992.tb05477.x] [Citation(s) in RCA: 30] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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50
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Urlings HA, van Logtestijn JG, Bijker PG. Slaughter by-products: problems, preliminary research and possible solutions. Vet Q 1992; 14:34-8. [PMID: 1574834 DOI: 10.1080/01652176.1992.9694323] [Citation(s) in RCA: 18] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022] Open
Abstract
The collection, storage, disposal and processing of slaughterhouse by-products is an important part of veterinary care in regions with intensive animal husbandry and meat production. Transmission of diseases and environmental pollution through an improper and/or incorrect handling of slaughterhouse by-products needs to be prevented. The use of animal by-products as feedstuff could be of economical benefit to slaughterhouses and could add nutritive value to animal feed. As a results of the centralisation and intensification of slaughtering, the amount of slaughter by-products produced at a single location is increasing. Until now, hardly any attention, in practice or in research, has been paid to the collection and disposal of these by-products. There are important socio-economic reasons to increase scientific knowledge about the handling of slaughter by-products. Several animal by-products were contaminated with Salmonella. We also showed that rapid breakdown of amino acids in poultry by-products occurs during storage at 20 degrees C. It is concluded that as far as safety, environmental care and nutritive value of animal by-products is concerned, diversification and separation of slaughter by-product collection, storage, disposal and processing is necessary. Measures at source, the slaughterline, and some technologies are suggested for future use.
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Affiliation(s)
- H A Urlings
- Department of the Science of Food of Animal Origin, Faculty of Veterinary Medicine, University of Utrecht, The Netherlands
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