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Handa A, Kawanabe H, Ibe A. [Factors Related to the Production of Histamine and Tyramine in Rice Bran Pickles]. Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) 2020; 61:1-6. [PMID: 32336713 DOI: 10.3358/shokueishi.61.1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Some rice bran pickles contain histamine (Him) and tyramine (Tym), which are nonvolatile amines, presumably produced by microorganisms during the fermentation process. When attempting to identify the histamine- and tyramine-producing bacteria from commercially available cucumber rice bran pickles containing Him and Tym, it was identified histamine-producing bacteria were found to be Raoultella ornithinolytica, and tyramine-producing bacteria were Lactobacillus curvatus. When those bacteria were cultured in media containing rice bran (the raw material for rice bran pickles), Him and Tym were produced. However, it was suggested that Him and Tym were not necessarily produced by the presence or absence of amine-producing bacteria, but rather, their production was affected by the amount of precursor amino acids and other bacteria that were present during rice bran pickles production.
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Koutsoumanis K, Allende A, Alvarez‐Ordóñez A, Bolton D, Chemaly M, Davies R, De Cesare A, Herman L, Hilbert F, Lindqvist R, Nauta M, Peixe L, Ru G, Simmons M, Skandamis P, Suffredini E, Arason S, Bekaert K, García MR, Georgiadis M, Messens W, Mosbach‐Schulz O, Bover‐Cid S. The use of the so-called 'tubs' for transporting and storing fresh fishery products. EFSA J 2020; 18:e06091. [PMID: 32874299 PMCID: PMC7448070 DOI: 10.2903/j.efsa.2020.6091] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022] Open
Abstract
On-land transport/storage of fresh fishery products (FFP) for up to 3 days in 'tubs' of three-layered poly-ethylene filled with freshwater and ice was compared to the currently authorised practice (fish boxes of high-density poly-ethylene filled with ice). The impact on the survival and growth of biological hazards in fish and the histamine production in fish species associated with a high amount of histidine was assessed. In different modelling scenarios, the FFP are stored on-board in freshwater or seawater/ice (in tubs) and once on-land they are 'handled' (i.e. sorted or gutted and/or filleted) and transferred to either tubs or boxes. The temperature of the FFP was assumed to be the most influential factor affecting relevant hazards. Under reasonably foreseeable 'abusive' scenarios and using a conservative modelling approach, the growth of the relevant hazards (i.e. Listeria monocytogenes, Aeromonas spp. and non-proteolytic Clostridium botulinum), is expected to be < 0.2 log10 units higher in tubs than in boxes after 3 days when the initial temperature of the fish is 0°C ('keeping' process). Starting at 7°C ('cooling-keeping' process), the expected difference in the growth potential is higher (< 1 log10 for A. hydrophila and < 0.5 log10 for the other two hazards) due to the poorer cooling capacity of water and ice (tub) compared with ice (box). The survival of relevant hazards is not or is negligibly impacted. Histamine formation due to growth of Morganella psychrotolerans under the 'keeping' or 'cooling-keeping' process can be up to 0.4 ppm and 1.5 ppm higher, respectively, in tubs as compared to boxes after 3 days, without reaching the legal limit of 100 ppm. The water uptake associated with the storage of the FFP in tubs (which may be up to 6%) does not make a relevant contribution to the differences in microbial growth potential compared to boxes.
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Bjornsdottir-Butler K, McCARTHY S, Benner RA. Characterization and Control of Erwinia spp. and Pluralibacter sp. in Tuna Salad Preparations. J Food Prot 2019; 82:1071-1081. [PMID: 31135184 DOI: 10.4315/0362-028x.jfp-18-506] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2018] [Accepted: 02/06/2019] [Indexed: 11/11/2022]
Abstract
HIGHLIGHTS
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Affiliation(s)
- Kristin Bjornsdottir-Butler
- Gulf Coast Seafood Laboratory, Division of Seafood Science and Technology, U.S. Food and Drug Administration, Dauphin Island, Alabama 36528, USA
| | - Susan McCARTHY
- Gulf Coast Seafood Laboratory, Division of Seafood Science and Technology, U.S. Food and Drug Administration, Dauphin Island, Alabama 36528, USA
| | - Ronald A Benner
- Gulf Coast Seafood Laboratory, Division of Seafood Science and Technology, U.S. Food and Drug Administration, Dauphin Island, Alabama 36528, USA
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Macori G, Bellio A, Bianchi DM, Gallina S, Adriano D, Zuccon F, Chiesa F, Acutis PL, Casalinuovo F, Decastelli L. Molecular Typing of Staphylococcus Aureus Isolate Responsible for Staphylococcal Poisoning Incident in Homemade Food. Ital J Food Saf 2016; 5:5736. [PMID: 27800449 PMCID: PMC5076742 DOI: 10.4081/ijfs.2016.5736] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2016] [Revised: 02/27/2016] [Accepted: 02/28/2016] [Indexed: 11/23/2022] Open
Abstract
In October 2012, two persons fell ill with symptoms consistent with staphylococcal food poisoning after eating home-canned tuna fish and tomatoes. Laboratory investigation detected the enterotoxins in the home-canned tuna and molecular analysis of the isolated Staphylococcus aureus confirmed it carried toxin genes. Qualitative enzyme-linked immunosorbent assay and enzime linked fluorescent assay methods and quantitative assay identified the enterotoxins in the food leftovers, specifically staphylococcal enterotoxins type A (SEA) and D (SED), respectively 0.49 and 2.04 ng/g. The laboratory results are discussed considering the relation to the fish in oil, survival and heat resistance of S. aureus, and presumptive microbial contamination due to improper handling during home-canning procedures. This is the first reported cluster of foodborne illnesses due to staphylococcal enterotoxins in tuna in Italy. In this study, we reported cases described and analysed for their spa-type. Showing a high heterogeneity of isolates, spa-type t13252 is correlated in a node of the minimum spanning tree and it has never been reported as responsible for foodborne outbreak. This case underlines the importance of risk communication and dissemination of home-canning guidelines to reduce the incidence of foodborne outbreaks caused by homemade conserves.
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Affiliation(s)
- Guerrino Macori
- Institute for Experimental Veterinary Medicine of Piedmont, Liguria and Aosta Valley, Turin, Italy
- Italian Reference Laboratory for Coagulase Positive Staphylococci including S. aureus, Institute for Experimental Veterinary Medicine of Piedmont, Liguria and Aosta Valley, Turin, Italy
| | - Alberto Bellio
- Institute for Experimental Veterinary Medicine of Piedmont, Liguria and Aosta Valley, Turin, Italy
- Italian Reference Laboratory for Coagulase Positive Staphylococci including S. aureus, Institute for Experimental Veterinary Medicine of Piedmont, Liguria and Aosta Valley, Turin, Italy
| | - Daniela Manila Bianchi
- Institute for Experimental Veterinary Medicine of Piedmont, Liguria and Aosta Valley, Turin, Italy
| | - Silvia Gallina
- Institute for Experimental Veterinary Medicine of Piedmont, Liguria and Aosta Valley, Turin, Italy
- Italian Reference Laboratory for Coagulase Positive Staphylococci including S. aureus, Institute for Experimental Veterinary Medicine of Piedmont, Liguria and Aosta Valley, Turin, Italy
| | - Daniela Adriano
- Institute for Experimental Veterinary Medicine of Piedmont, Liguria and Aosta Valley, Turin, Italy
| | - Fabio Zuccon
- Institute for Experimental Veterinary Medicine of Piedmont, Liguria and Aosta Valley, Turin, Italy
- Italian Reference Laboratory for Coagulase Positive Staphylococci including S. aureus, Institute for Experimental Veterinary Medicine of Piedmont, Liguria and Aosta Valley, Turin, Italy
| | - Francesco Chiesa
- Department of Animal Pathology, University of Turin, Grugliasco (TO), Italy
| | - Pier Luigi Acutis
- Institute for Experimental Veterinary Medicine of Piedmont, Liguria and Aosta Valley, Turin, Italy
| | | | - Lucia Decastelli
- Institute for Experimental Veterinary Medicine of Piedmont, Liguria and Aosta Valley, Turin, Italy
- Italian Reference Laboratory for Coagulase Positive Staphylococci including S. aureus, Institute for Experimental Veterinary Medicine of Piedmont, Liguria and Aosta Valley, Turin, Italy
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