Histamine content and histamine-forming bacteria in dried milkfish (Chanos chanos) products

Hsu, Hsiu-Hua; Chuang, Tin-Chen; Lin, Hui-Ling; Huang, Yu-Ru; Lin, Chia-Min; Kung, Hsien-Feng; Tsai, Yung‐Hsiang

doi:10.1016/j.foodchem.2008.10.040

Cited by 48 publications

(47 citation statements)

References 27 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Enterobacter aerogenes, Enterobacter cloacae, and Escherichia coli isolated from food are generally considered as microorganisms with a high decarboxylase activity, particularly in relation to the production of CAD and PUT (Durlu-Özkaya et al 2001;Suzzi & Gardini 2003;Lorenzo et al 2010). In addition, some species of Enterobacter aerogenes, Enterobacter cloacae, and Escherichia coli are producers of HIS (Hsu et al 2009;Huang et al 2010).…”

Section: Resultsmentioning

confidence: 99%

Improved screening procedure for biogenic amine production by lactic acid bacteria and Enterobacteria

Lü¹,

Jiang²,

Xu³

et al. 2015

Czech J. Food Sci.

View full text Add to dashboard Cite

Shiling L., Caihong J., Xinglian X., Chengjian X., Kaixiong L., Ruihua S. (2015): Improved screening procedure for biogenic amine production by lactic acid bacteria and Enterobacteria. Czech J. Food Sci., 33: 19-26.An improved screening procedure was developed for the detection of amino acid decarboxylase-positive microorganisms (especially lactic acid bacteria and Enterobacteria). Monolayer culture and double layer colour development methods for the detection of amino acid decarboxylase-positive lactic acid bacteria and Enterobacteria were established. Biogenic amine-positive bacteria strain was isolated directly from the samples. The applicability and detection level of the designed medium were quantitatively evaluated by the confirmation of the amine-forming capacity using an HPLC procedure, while tyrosine decarboxylase and lysine decarboxylase genes were detected by PCR with specific primers. The screening method showed a good correlation with the chemical analysis and molecular detection. Enterobacter aerogenes, Enterobacter cloacae, Escherichia coli, Enterococcus faecium, and Enterococcus faecalis were obtained from traditional Chinese sausage. The isolation and screening of amino acid decarboxylase-positive lactic acid bacteria and Enterobacteria can be carried out simultaneously by the improved method.

show abstract

Section: Resultsmentioning

confidence: 99%

Improved screening procedure for biogenic amine production by lactic acid bacteria and Enterobacteria

Lü¹,

Jiang²,

Xu³

et al. 2015

Czech J. Food Sci.

View full text Add to dashboard Cite

show abstract

“…Em pirarucu salgado seco nenhuma pesquisa sobre qualidade microbiológica foi realizada quanto à contaminação por Bacillus spp. Porém, em diferentes tipos de pescado salgado, esse gênero bacteriano tem sido isolado, como em "milkfish" (Hsu et al, 2009); em camarão seco utilizado para elaboração do acarajé na cidade de Salvador (Leite et al 2000) e em alimentos comercializados na cidade de São Paulo (Hanashiro et al, 2005). São necessários mais estudos desse patógeno, para se confirmar a espécie B. cereus em pirarucu salgado seco.…”

Section: Resultsunclassified

“…Logo, ao considerar-se o limite de 10 2 (100) para coliformes a 45°C estabelecido pela legislação (Brasil, 2001), para pescado salgado seco, 10% (10/40) das amostras de pirarucu salgado seco avaliadas estavam impróprias para o consumo, o que sugere condições higiênicas insatisfatórias, devido à contaminação microbiana de origem fecal e a eventual presença de organismos patogênicos, visto que diversas linhagens de E. coli são comprovadamente patogênicas para o homem, de acordo com Franco e Landgraf (2008). Em alguns países, como Taiwan, está regulamentado limite de até 50 NMP/g de E. coli, segundo Hsu et al (2009). Em diferentes produtos da pesca salgados foi encontrado E. coli.…”

Section: Resultsunclassified

“…Em Taiwan, tem-se a cavala (Scomber australasicus) (Tsai et al, 2005) e o "milkfish" (Chanos chanos) (Hsu et al, 2009); na India, diferentes peixes dos gêneros Scoliodon sp. e Thrissina (Rajan, et al, 2010); na Turquia, a carpa (Chalcalburnus tarichii) (Patir et al, 2006); na Noruega, o bacalhau (Gadus mohua) (Vilhelsson et al, 1997); e no Brasil, o pirarucu (Arapaima gigas) (Lourenço et al, 2008), na região Norte e o cação e a abrótea, em Santa Catarina (Beirão et al, 1996).…”

Section: Segundounclassified

See 1 more Smart Citation

Presença de bactérias indicadoras de condições higiênicosanitárias e de patógenos em Pirarucu (Arapaima gigas Shing, 1822) salgado seco comercializado em supermercados e feiras da cidade de Belém, Pará

Nunes¹,

Franco²,

Mársico³

et al. 2012

RBCV

View full text Add to dashboard Cite

ResumoO pirarucu é um peixe da Amazônia de grande porte, comumente comercializado na forma de mantas salgadas e secas. Este estudo verificou a qualidade bacteriana do pirarucu salgado seco, comercializada na cidade de Belém. Clostridium Sulfito Redutor (CSR), Bacillus spp., Escherichia coli e Salmonella spp. foram pesquisados em 40 amostras. Constatou-se a presença de CSR, de Bacillus spp., de E. coli e de Salmonella spp., respectivamente, em 32,5%, 62,5%, 30% e 25% das amostras estudadas. Clostridium perfringens foi confirmado em uma amostra, o que caracteriza perigo de intoxicação alimentar, pois essas bactérias são formadoras de esporos e podem persistir nos alimentos quando a maioria dos micro-organismos entéricos já foi destruída. Conclui-se que o pirarucu salgado seco comercializado na cidade de Belém apresentou condições higiênico-sanitárias insatisfatórias, devido à presença de bactérias patogênicas e toxigênicas, que indicam contaminação fecal e pelo solo, manipulação não higiênica, recontaminação pós-processamento e armazenamento inadequado, o que torna este alimento impróprio para o consumo humano, por não atender aos padrões microbiológicos previstos na legislação brasileira e por acarretar risco à saúde do consumidor.Palavras-chave: qualidade, Arapaima gigas, peixe salgado seco, bactérias patogênicas e toxigênicas. AbstractThe Arapaima gigas is a large fish from Amazon, being sold in salted dry pieces. The bacterial quality was studied in 40 samples of salted dry pirarucu sold in the Belém city, in relation to indicators microrganisms of hygiene and sanity conditions and pathogenic bacteria. Sulfite Reduction Clostridium (SRC), Bacillus spp., Escherichia coli and Salmonella spp. were isolated in 32.5%, 62.5%, 30% and 25% of samples studied, respectively. Clostridium perfringens was confirmed in one sample. We can conclude that dried salted pirarucu marketed in the Belém city showed inadequate sanitary conditions due to the presence of toxigenic and pathogenic bacteria that indicate fecal and soil contamination, inadequate manipulation, post-processing recontamination and improper storage. This fish was in disaccord with the official standard and characterize a potencial risk to public health

show abstract

“…Most of them have been identified as the enteric bacteria that include Proteus vulgaris, Proteus mirabilis, Enterobacter aerogenes, Enterobacter cloacae, Serratia fonticola, Serratia liquefaciens and Citrobacter freundii (Hsu et al, 2009;Rodtong et al, 2005). Among these enteric bacteria, E. aerogenes is reported as the main causes of histamine poisoning (Kim et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

Histamine production by Enterobacter aerogenes in chub mackerel (Scomber japonicus) at various storage temperatures

Zou

Hou

2016

Food Sci. Technol

View full text Add to dashboard Cite

Growth of Enterobacter aerogenes and accumulation of histamine in chub mackerel (Scomber japonicus) were investigated through measuring bacterial count, histidine decarboxylase (HDC) activity and histamine content in fish samples stored at various temperatures from 4 to 37 °C. Results showed that bacterial count and HDC activity rapidly increased in chub mackerel inoculated with E. aerogenes at storage temperature above 20 °C and reached the highest values (8.64 log CFU/g and 31.68 U/g) at 37 °C. Meanwhile, fish samples stored at 25 and 37 °C for 18 h, formed histamine at above 50 mg/100 g of the potential hazard level. In contrast, bacterial growth and histamine formation were controlled for 36 h by cold storage at low temperature (4 °C). Therefore, strict temperature control was necessary for preservation and processing of chub mackerel in order to assure this marine fish safety.Keywords: histamine; histidine decarboxylase; Enterobacter aerogenes; chub mackerel.Practical Application: This survey allows knowing histamine accumulation in chub mackerel at various storage temperatures.

show abstract

Histamine content and histamine-forming bacteria in dried milkfish (Chanos chanos) products

Cited by 48 publications

References 27 publications

Improved screening procedure for biogenic amine production by lactic acid bacteria and Enterobacteria

Improved screening procedure for biogenic amine production by lactic acid bacteria and Enterobacteria

Presença de bactérias indicadoras de condições higiênicosanitárias e de patógenos em Pirarucu (Arapaima gigas Shing, 1822) salgado seco comercializado em supermercados e feiras da cidade de Belém, Pará

Histamine production by Enterobacter aerogenes in chub mackerel (Scomber japonicus) at various storage temperatures

Contact Info

Product

Resources

About