Changes of Tyramine during Storage and Spoilage of Anchovies

A study was carried out on the evolution of tyramine throughout storage and spoilage at two different temperatures of canned anchovy semi-preserves and anchovy homogenates. During storage an increase occurred in tyramine until a maximum concentration was reached, after which it began to decrease. The storage temperature did not significantly influence the maximum tyramine content reached, though refrigeration temperatures delayed the start of the increase. Determination of tyramine was not a good parameter for establishing the conservation or spoilage status of anchovies.     

Histamine and Other Biogenic Amines and Bacterial Isolation in Retail Canned Anchovies

ABSTRACT: Histamine and biogenic amine contents in retail canned anchovies were determined. Bacterial strains were isolated, and their histamine-producing capability was determined. The majority of canned anchovy products (80%) had histamine levels below the FDA guideline of 50 ppm. The sensory quality of products was relatively good. A few samples contained high levels of histamine (>1000 ppm). Overall, histamine contents in the products showed great lot-to-lot variations. Spermine and tyramine were commonly detected in all samples analyzed, regardless of their histamine contents. Bacterial counts in the products were mostly below the detection limit (10² CFU/g), and bacteria were frequently recovered with the enrichment of test samples in tryptic soy broth supplemented with 0.5% or 5% NaCl. Only Bacillus spp., the nonhistamine formers, were isolated from these test products. Prolific histamine-forming bacteria were not detected in these canned anchovies.     

超高压低酸性罐头中腐败菌的致死特性

研究了超高压对低酸性莴笋罐头中腐败菌的致死特性。采用超高压处理制备低酸性莴笋罐头,从腐败的罐头中自行筛选出6株耐压腐败菌,经鉴定为枯草芽孢杆菌和地衣芽孢杆菌。结合低酸性罐头中常采用的嗜热脂肪芽孢杆菌和致黑梭状芽孢杆菌两种指示菌,在300-500MPa的条件下比较了以上4种菌的耐压性,结果显示地衣芽孢杆菌更耐压,可作为低酸性食品超高压处理的对象菌,为超高压技术生产低酸性食品奠定了理论基础。     

Effect of delayed gutting on biogenic amine contents during ripening of European anchovies

The effect of delayed gutting on biogenic amine formation during ripening of European anchovies (Engraulis encrasicholus) was studied. The main difference between the two processes was the use of gutted or ungutted fish in the first step of ripening. Biogenic amines and microbial counts were studied in seven batches of samples taken during manufacturing from fresh anchovies and from anchovies throughout ripening. The formation of amines commonly related to fish spoilage (histamine, tyramine, cadaverine, putrescine and agmatine) was significantly higher in the first step of ripening of batches in ungutted fish. In contrast, no differences were observed between the content of the natural polyamines spermine and spermidine.     

Spoilage of canned milk products by flavobacteria

Summary. It is recognized that, arising from their clump-forming characteristics, the flavobacteria are resistant to the disinfectants commonly used in canneries; these organisms are, therefore, frequently found as contaminants in cooling water and on wet post-process can handling equipment. Hitherto, there has been no suggestion of flavobacteria being involved in the spoilage of canned foods, and laboratory studies confirmed their inability to develop in canned vegetables.
It has now been demonstrated that there is a spoilage hazard from the flavobacteria for at least some varieties of milk-based canned products. A somewhat prolonged delay occurs between infection and the manifestation of spoilage, and contaminated packs do not become blown.     

Survey of the histamine content in fish samples randomly selected from the Greek retail market

The histamine content of fish sold in the Greek retail market was surveyed and the performance of high-performance liquid chromatography (HPLC) and enzyme-linked immunoabsorbant assay (ELISA) methods for the determination of histamine were compared. A total of 125 samples of fresh and canned tuna, fresh and canned sardines, deep frozen swordfish, smoked and deep frozen mackerel, anchovies, salted and smoked herring were analysed by HPLC (55 samples), ELISA (106 samples) and both methods (36 samples). Histamine levels as determined by HPLC, ranged from 2.7 mg kg^?1 to 220 mg kg^?1. The highest histamine concentrations obtained by HPLC were found in herring and anchovy samples. Eight out of the 55 samples (14.5%) analysed by HPLC, exceeded the US Food and Drug Administration (USFDA) limit (50 mg kg^?1), while 16 out of the 106 samples (15%) analysed by ELISA exceeded the limit. The results show that for histamine concentrations below 50 mg kg^?1, there is good agreement between the ELISA and HPLC but above 50 mg kg^?1 big differences were found.     

Histamine levels in commercially important fresh and processed fish of Oman with reference to international standards

Histamine was investigated in fresh (378), frozen (441), canned (290) and dried (24) fish samples of scombroid and non-scombroid species of Oman using a high performance liquid chromatography with a fluorescence detector. Of the 1133 fish samples tested, histamine was detected in 551 samples with a detection rate of about 41.8% among fresh fish, 61.0% of frozen fish, 78.9% of canned fish and 91.6% of dried fish samples and the mean histamine levels were 2.6, 5.8, 3.1 and 104 mg kg⁻¹, respectively. A total of 3.7% and 0.79% of the total samples exceeded the FDA and EU regulatory limits for histamine. Imported dried anchovies contained high histamine levels. The study confirms that post catching and commercialisation practices of seafood are adequate, warranting good quality fish and may not cause histamine risk to consumer in terms of human diet. While necessary monitoring may be done for imported dried fish products.     

Effect of Heat and pH on Toxigenic Clostridium butyricum

Clostridium butyricum long known to cause spoilage in canned acid foods recently caused two separate cases of infant botulism in Italy by strains producing type E botulinum toxin. Heat resistance of spores of toxigenic and nontoxigenic C. butyricum was determined. The non-toxigenic strain was considerably more heat resistant, having a D-value at 212°F of 4.7 min compared to a D-value 170°F of 2.3–2.5 min for toxigenic strains at pH 7.0. Minimum pH for growth and toxin production was also determined. The nontoxigenic strain grew at pH 4.2; toxigenic strains grew and produced toxin at pH 5.2 but not at pH 5.0.     

Histamine and Tyramine in Preserved and Semi-preserved Fish Products

Data were obtained on histamine and tyramine contents in 48 samples of preserved and semi-preserved Spanish fish products. Ranges of concentration for both amines were wide: from 1.35 to 219.20 mg/ kg for histamine, and from 0.5 to 66.40 mg/kg for tyramine. Higher concentrations were found in semi-preserved anchovies than in the rest of the samples studied: canned tuna, herring, mackerel and sardines. In semi-preserved anchovies stored at room temperature (18-22°C), histamine production was observed after 6 months. The increase in histamine was not observed in the samples stored under refrigeration (4-6°C). Tyramine did not increase at either temperature of storage.     

HACCP在凤尾鱼罐头生产中的应用

食品安全问题的频繁发生 ,使食品质量成为中国经济生活的热点。HACCP是能显著提高水产品安全的一种有效系统。为了保证凤尾鱼罐头的产品质量 ,使其符合FDA的要求 ,将HACCP应用于凤尾鱼罐头的生产 ,对生产过程中的每个环节可能造成的潜在危害进行分析 ,以确定影响产品质量的关键控制点 ,并针对每一个CCP点制定出相应的预防措施。建立安全监控制度 ,将生产过程可能存在的潜在危害因素降低到最低程度 ,以保证产品的质量。     

HACCP在凤尾鱼罐头生产中的应用

食品安全问题的频繁发生,使食品质量成为中国经济生活的热点。HACCP是能显著提高水产品安全的一种有效系统。为了保证凤尾鱼罐头的产品质量,使其符合FDA的要求,本文将HACCP应用于凤尾鱼罐头的生产,对生产过程中的每个环节可能造成的潜在危害进行分析,以确定影响产品质量的关键控制点,并针对每一个CCP点制定出相应的预防措施。建立安全监控制度,将生产过程可能存在的潜在危害因素降低到最低程度,以保证产品的质量。因此得出结论:利用HACCP系统,既能提高凤尾鱼罐头的安全性,也能保证其产品质量。     

Control of Spoilage of Canned Mushrooms Inoculated with Clostridium sporogenes PA3679 Spores by Acid-Blanching and EDTA

A new process involving blanching in 0.05M citric acid and addition of 200 ppm CaNa₂EDTA in the canning brine (ABC) was compared to the standard commercial method (SCM) for control of spoilage of canned mushrooms inoculated with C. sporogenes PA3679 spores. Fresh mushrooms were uniformly inoculated by vacuum hydration in spore suspensions. Compared to the SCM, the ABC process reduced the potential number of nonsterile units per million cans at F_o 10 from 14.8 to 2.1. At F_o 8 and 10, the ABC process reduced spoilage of the canned products from 100 to 68.1% and 89.3 to 28.7%, respectively, compared to the SCM.     

DEVELOPMENT OF ACIDIFICATION PROCESSING TECHNOLOGY TO IMPROVE COLOR AND REDUCE THERMOPHILIC SPOILAGE OF CANNED MUSHROOMS

An acid vacuum hydration process followed by canning in EDTA/brine was evaluated for improving color and reducing thermophilic spoilage of canned mushrooms. Blanching in citric, fumaric or phosphoric acids and vacuum hydration in 0.05 M citric acid (pH 3.5) improved the color of the canned product significantly over untreated controls. EDTA (500 ppm) in the canning brine further improved color. Application of the citric acid vacuum hydration process to 227 kg quantities of fresh mushroom tissue in a commercial cannery resulted in no loss in canned product yield, significantly improved product color, greatly minimized thermophilic spoilage and did not significantly influence flavor and texture.     

Evaluation of Histamine and Other Biogenic Amines and Bacterial Isolation in Canned Anchovies Recalled by the USFDA

ABSTRACT: Histamine and other biogenic amines were evaluated in canned anchovies recalled by the U.S. Food and Drug Administration. In addition, bacteria were isolated from the products and identified to species. The recalled products were divided into 2 groups of high and low histamine, depending on the histamine contents as determined by the AOAC method. The high histamine group had the histamine contents >200 ppm, and 24 of the 30 cans analyzed belonged to this group. The most prevalent biogenic amine in this group was histamine followed by cadaverine. On the other hand, the low histamine group of 6 cans contained approximately 50 ppm histamine. The most prevalent biogenic amine found in this group of samples was cadaverine at levels >200 ppm. Other biogenic amines, such as putrescine, serotonin, and spermidine, were also detected in all the products, although at varied levels. Aerobic and anaerobic bacterial counts, if present in all of the recalled products, were below the detection limit of 10² colony-forming units (CFU)/g. Bacteria were recovered only after enrichment of the test samples. They were mostly halophilic bacteria. Bacillus spp. were most frequently identified, followed by Staphylococcus spp. However, these isolates produced negligible amounts of histamine in culture broth, indicating that they are not the contributors to histamine accumulation in the canned anchovies.     

Multiplex PCR for rapid detection of thermophilic Moorella thermoaceticaand Geobacillus stearothermophilus from canned foods and beverages

A multiplex PCR assay was developed to simultaneously detect the thermophilic spore‐forming bacteria Geobacillus stearothermophilus and Moorella thermoacetica, which are major sources of spoilage in the canned food and beverage industries because of their thermophilic persistence. A total of 294 samples were examined, and none of the samples demonstrated signs of spoilage. Culture‐based assays showed that forty‐five M. thermoacetica isolates were obtained, which was confirmed by multiplex PCR, and G. stearothermophilus was not detected in any of the canned food and beverage, but multiplex PCR analysis identified this species in almost all of the samples. Meanwhile, twelve Bacillus subtilis isolates were found under both aerobic and anaerobic conditions. Multiplex PCR may allow selective detection of species that are present at low levels in complex matrices, or those that cannot be detected by culture‐based methods. Screening for spoilage‐causing micro‐organisms in ingredients and samples from processing lines, together with traditional culture methods, will help risk management and improve hygiene control.     

HACCP在软包装即食笋生产中的应用

为了保证软包装调味笋的产品品质,将HACCP原理应用于软包装调味笋的生产,分析生产过程中每个环节的潜在危害,确定影响产品质量的关键控制点,并针对每个关键控制点制定出相应的预防措施.通过建立HACCP安全监控制度,将生产过程可能存在的潜在危害降低到可接受程度,以保证产品的安全与质量.     

Rapid Field Screening Method for Flat Sour Spoilage

A rapid field test based on bacterial catalase was developed to detect flat sour spoilage of shelf stable canned meats. Containers of canned corned beef were spoiled by inoculating with spores of Bacillus stearothermophilus and/or B. coagulans and incubating at 55°C. Spore outgrowth was evident and vegetative cells were usually recovered at levels of at least one order of magnitude above the original spore load. Although neither abnormal odors nor significant pH shifts were detected, catalase was consistently demonstrated in all spoiled samples.     

Total Volatile Basic Nitrogen and other Physico-chemical and Microbiological Characteristics as Related to Ripening of Salted Anchovies

In canned anchovies the moisture content after salting decreased from 75.5% to 54%.The loss was accompanied by an increase in salt and ash contents. Free fatty acid (FFA) contents increased gradually throughout ripening. The FFA content variability was too wide to consider it as an index to monitor ripening. Although peroxide and TBA values provide an indication of onset of lipid oxidation, alternative methods are recommended based on tertiary compounds of lipid oxidation. Total volatile basic nitrogen (TVB-N) increased linearly in fish muscle and brine during ripening. TVB-N determination in the brine could be a feasible monitoring method for degree of ripening.     

山楂罐头中腐败微生物的分离鉴定及其特性的研究

通过对山楂罐头腐败微生物的富集、分离培养,菌落形态及生理生化鉴定,初步断定本实验样品的污染菌为乳酸菌中的乳杆菌属、葡萄球菌属和魏斯氏菌属。并且通过本实验的探索,建立了一条检验山楂罐头中微生物的技术路线。     

Survey of bisphenol a diglycidyl ether (BADGE) in canned foods.

2,2-Bis(4-hydroxyphenyl)propane bis(2,3-epoxypropyl) ether (BADGE) is used in the manufacture of lacquers for coating the inside of food and beverage cans. In June 1996 the EC Scientific Committee for Food temporarily increased the specific migration limit applying to BADGE to 1 mg/kg pending consideration of additional toxicological data. In order to find out if there is migration of BADGE from can coatings into foods, a 'worst case' sampling exercise has been conducted to survey those canned foods where the propensity for migration of BADGE was judged to be highest. The foods surveyed include canned fish in oil, meat and milk and, altogether, BADGE was determined in 181 retail samples. Analysis for BADGE was conducted, in duplicate, by HPLC with fluorescence detection with confirmation of BADGE identity by GC/MS analysis using selected ion monitoring. BADGE was found at levels exceeding 1 mg/kg in seven of the 15 canned anchovy samples and five of the 22 sardine samples purchased during the period September 1995-July 1996. Infrared analysis of the can coatings provided strong evidence that the higher BADGE levels found were associated with use of PVC organosol lacquers, although in some cases cans coated with organosols gave low BADGE results. For canned sardine samples found to contain greater than 0.5 mg/kg BADGE in the total contents, a replicate can was opened and separate analyses performed on the drained fish and the oil. The results clearly showed that BADGE concentrations in the oil were about 20 times higher than in the drained fish. Further samples of canned sardines and anchovies were purchased in June/July 1997 and, in all cases, BADGE levels were found to be below 1 mg/kg. In the other retail canned foods, BADGE was not detectable (DL = 0.02 mg/kg) or detected at concentrations well below the temporary SML of 1 mg/kg.