High-Pressure Inactivation of Histamine-Forming Bacteria Morganella morganii and Photobacterium phosphoreum

Abstract

The effects of high hydrostatic pressure (HHP) treatments on histamine-forming bacteria (HFB) Morganella morganii and Photobacterium phosphoreum in phosphate buffer and tuna meat slurry were investigated using viability counting and scanning electron microscopy. The first-order model fits the destruction kinetics of high pressure on M. morganii and P. phosphoreum during the pressure hold period. The D-values of M. morganii (200 to 600 MPa) and P. phosphoreum (100 to 400 MPa) in phosphate buffer ranged from 16.4 to 0.08 min and 26.4 to 0.19 min, respectively, whereas those in tuna meat slurry ranged from 51.0 to 0.09 min and 71.6 to 0.19 min, respectively. M. morganii had higher D-values than P. phosphoreum at the same pressure, indicating it was more resistant to HHP treatment. HFB had a higher D-value in tuna meat slurry compared with that in phosphate buffer, indicating that the HFB were more resistant to pressure in tuna meat slurry. The Zp values (pressure range that results in a 10-fold change in D-value) of M. morganii and P. phosphoreum were 162 and 140 MPa in phosphate buffer and 153 and 105 MPa in tuna meat slurry, respectively. Damage to the cell wall and cell membrane by HHP treatments can be observed by scanning electron microscopy. To our knowledge, this is the first report to demonstrate that HHP can be applied to inactivate the HFB M. morganii and P. phosphoreum by inducing morphological changes in the cells. HIGHLIGHTS

Inhibitory effects of high pressure processing on microbial growth and histamine formation in spotted mackerel (Scomber australasicus) during refrigerated storage

“…High pressure processing (HPP) is an emerging nonthermal processing technology, which aims to inactivate spoilage and pathogenic microorganisms with a pressure above 300 MPa to prolong the shelf-life of food and improve food safety (Lee et al, 2020;Wang et al, 2016). Compared with traditional thermal processing, this technology has the advantages of retaining more nutrients and aromatic substances in food; therefore, HPP is suitable for the processing of heat-sensitive food.…”

Microbial inactivation by high pressure processing: principle, mechanism and factors responsible

“…HPP was found to be effective in inactivating histamine forming bacteria in phosphate buffer and tuna meat slurry. Among the bacteria studied the P. phosphoreum was found to be more resistant, and treatment was significant to damage cell membrane and cell wall as observed using SEM (Lee et al, 2020). The effect of HPP on growth, physiology and survival of bacteria and yeast is reported by Abe (2007) in detail.…”

“…The effect of pressurization on S. aureus in different food matrix (soybean protein, sucrose, bean oil) was studied by Gao et al (2006), and significant reduction was obtained with an increase in the concentration of both sucrose and soybean protein. Histamine forming bacteria (M. morganii and P. phosphoreum) were found to be more resistant to pressure in tuna meat slurry as compared to phosphate buffer, which was indicated by lower D value of bacteria in the case of phosphate buffer (Lee et al, 2020).…”

Role of Marine Bacterial Contaminants in Histamine Formation in Seafood Products: A Review

“…In fish or fish products, bacterial species including Proteus vulgaris, Proteus mirabilis, Enterobacter aerogenes, Enterobacter cloacae, Serratia fonticola, Serratia liquefaciens, Citrobacter freundii, Citrobacter braakii, Clostridium spp., Raoultella planticola, Raoultella ornithinolytica, Vibrio alginolyticus, Vibrio parahaemolyticus, Vibrio olivaceus, Acinetobacter lowffi, Plesiomonas shigelloides, Pseudomonas putida, Pseudomonas fluorescens, Aeromonas spp., Photobacteriumdamselae, Photobacterium phosphoreum, Photobacterium leiognathi, Photobacterium iliopiscarium, Photobacterium kishitanii and Photobacterium aquimaris have been successfully isolated and confirmed to have the capability to produce histamine [3,7,17,53,55,56]. In fermented foods such as cheese, Lactobacillus parabuchneri, Lactobacillus paracasei and Pediococcus pentosaceus (LAB) have been reported as histamine producers [5].…”