Article
Food Science & Technology
Agustina Sarquis, Diellza Bajrami, Boris Mizaikoff, Victor Ladero, Miguel A. Alvarez, Maria Fernandez
Summary: The aim of this study was to investigate the biofilm-producing capacity of Lentilactobacillus parabuchneri strains. The results showed that the biofilm matrices of these strains were mainly composed of proteins and they easily adhered to beech wood. This study provides important insights into the biofilm-forming capacity of histamine-producing L. parabuchneri strains and how to prevent their formation for improving food safety.
Review
Food Science & Technology
Marta Moniente, Diego Garcia-Gonzalo, Ignacio Ontanon, Rafael Pagan, Laura Botello-Morte
Summary: Histamine poisoning is a significant public health and safety concern, ingestion of food containing high histamine levels can lead to mild or severe symptoms. While histamine levels in dairy products, particularly ripened cheeses, are not regulated, important outbreaks and severe health effects have been reported. Understanding the microbiological causes of histamine presence in fermented milk products and implementing control measures to prevent its formation are crucial steps in ensuring the production of histamine-free dairy products.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2021)
Article
Nutrition & Dietetics
Sonia Sanchez-Perez, Oriol Comas-Baste, M. Teresa Veciana-Nogues, M. Luz Latorre-Moratalla, M. Carmen Vidal-Carou
Summary: A low-histamine diet is currently the most advised strategy for preventing the symptoms of histamine intolerance. However, there is great heterogeneity in the type of excluded foods among different studies, with fermented foods being the only unanimous exclusion. Approximately 32% of excluded foods have high histamine content as a likely explanation.
Article
Nutrition & Dietetics
Lucas Kettner, Ines Seitl, Lutz Fischer
Summary: A new diamine oxidase (DAO-1) was discovered in yeast, which has the potential to treat histamine intolerance by oral supplementation under simulated intestinal conditions.
Article
Food Science & Technology
D. Sylvain Dabade, Liesbeth Jacxsens, Lisa Miclotte, Emmanuel Abatih, Frank Devlieghere, Bruno De Meulenaer
Summary: This study quantitatively determined multiple biogenic amines in various food products sold in the Belgian market, and found significant positive correlations between BA concentrations and corresponding precursor FAAs, with stronger correlations in meat-based products. The study provides a basis for assessing the potential public health impact of BAs, which is currently limited to histamine in scombroid fish species and their derived products.
Article
Food Science & Technology
Yi Zhang, Jingbo Zhang, Xinping Lin, Huipeng Liang, Sufang Zhang, Chaofan Ji
Summary: This study selected two Lactobacillus plantarum strains to reduce biogenic amines accumulation in salted mackerel, and found that they could effectively decrease the levels of biogenic amines and histamine. Additionally, the L. plantarum strains demonstrated antibacterial activity, aiding in the control of biogenic amine production.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Nutrition & Dietetics
Sonia Sanchez-Perez, Oriol Comas-Baste, Judit Costa-Catala, Irache Iduriaga-Platero, M. Teresa Veciana-Nogues, M. Carmen Vidal-Carou, M. Luz Latorre-Moratalla
Summary: There are uncertainties regarding the onset of histamine adverse effects that still require further research. This study investigated the interference of different amines on the rate of histamine degradation by the enzyme DAO. The results showed that certain amines significantly delayed histamine degradation, while others inhibited it, suggesting a possible explanation for the variable susceptibility to dietary histamine.
FRONTIERS IN NUTRITION
(2022)
Review
Chemistry, Applied
Beatriz del Rio, Maria Fernandez, Begona Redruello, Victor Ladero, Miguel A. Alvarez
Summary: Biogenic amines (BA) are molecules with biological functions that can accumulate at toxic concentrations in foods. Some microorganisms have been identified as responsible for their accumulation. Histamine, tyramine, and putrescine are the most commonly found BA at highest concentrations. Ingesting food with high BA concentrations can lead to intoxication. Additionally, there is synergy between different BA, emphasizing the need for regulation to protect consumer health.
Article
Engineering, Chemical
Nevijo Zdolec, Tanja Bogdanovic, Kresimir Severin, Vesna Dobranic, Snjezana Kazazic, Jozo Grbavac, Jelka Pleadin, Sandra Petricevic, Marta Kis
Summary: This study evaluated the levels of biogenic amines in different types of cheeses and found variations in the amounts of different amines among cheese types. Hard cheeses had the lowest levels of biogenic amines, while mold cheeses had the highest levels. The levels of biogenic amines in mold cheeses exceeded the European maximum limit.
Review
Food Science & Technology
Maria Schirone, Luigi Esposito, Federica D'Onofrio, Pierina Visciano, Maria Martuscelli, Dino Mastrocola, Antonello Paparella
Summary: This review analyzes the presence and role of biogenic amines in meat and meat products, as well as the effect of technological conditions. The provided data can be useful in developing solutions for controlling biogenic amines formation and protecting perishable products.
Article
Biotechnology & Applied Microbiology
Lucas Kettner, Carina Braun, Ines Seitl, Eva Pross, Lutz Fischer
Summary: In this study, a putative diamine oxidase (DAO) from Yarrowia lipolytica was successfully recombinantly integrated into the genome of Y. lipolytica for production in a bioreactor, showing a 93-fold increase in specific DAO activity compared to the native production. The produced DAO-1 exhibited broad substrate selectivity, with tyramine, histamine, putrescine, and cadaverine being the favored substrates, making it a potentially valuable enzyme for biogenic amine degradation in the food industry.
JOURNAL OF BIOTECHNOLOGY
(2021)
Article
Spectroscopy
Muhammad Ameerullah Sahudin, Mohd Sukor Su'ait, Ling Ling Tan, Nurul Huda Abd Karim
Summary: A rapid and simple analytical tool has been developed to detect histamine in food, with the sensor showing good detection performance, selectivity, reproducibility, and successful application in salmon fillet analysis. This strategy has promising potential in food quality assurance and ensuring healthy consumption for consumers.
SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY
(2021)
Article
Chemistry, Applied
Huiya Xu, Naiyong Xiao, Jiani Xu, Quanyou Guo, Wenzheng Shi
Summary: The present study found that fermentation with Lactobacillus plantarum and Flavourzyme can improve the physicochemical and safety properties of grass carp products. As fermentation time increased, pH and water activity decreased, while the content of a-amino nitrogen, thiobarbituric acid reactive substance, total volatile base nitrogen, biogenic amines, and harmful microorganisms increased. Compared to naturally fermented samples, LF and FLF samples showed significantly lower pH, water activity, thiobarbituric acid reactive substance, total volatile base nitrogen, biogenic amines, and harmful microorganisms at each fermentation time. However, during fermentation, FLF samples had a higher content of a-amino nitrogen compared to NF and LF samples.
Article
Food Science & Technology
Bruno M. Dala-Paula, Maria de Fatima Starling, M. Beatriz A. Gloria
Summary: Polyamines play a role in longevity and dietary consumption of spermidine can have cardioprotective effects. A study on 12 different vegetables in Brazilian cuisine found varying levels of bioactive amines, with spermidine being the most common. Different vegetable parts have different amine distributions, which can be important for individuals sensitive to histamine intoxication.
Article
Chemistry, Applied
Yuqing Qin, Weikang Ke, Aroosha Faheem, Yueyun Ye, Yonggang Hu
Summary: In this study, a Bacillus subtilis spore-based biosensor was developed for rapid, highly sensitive, visual detection of biogenic amines. The biosensor is fabricated through biogenic amines-induced pH increase which inhibits the electron transfer between Cu ion sites within CotA-laccase on the spore surface. The integrated system with smartphone analysis enables on-site monitoring of histamine with a wide detection range and low detection limit.
Article
Food Science & Technology
Begona Redruello, Artur Szwengiel, Victor Ladero, Beatriz del Rio, Miguel A. Alvarez
Summary: Certain bacteria decarboxylate amino acids as a means of resisting acid stress, commonly used in fermented dairy products. While high concentrations of histamine from histidine decarboxylation in some cheeses can be harmful, the decarboxylation product GABA from glutamate has positive effects on human health. This study examines whether cheeses with high GABA concentrations and safe histamine levels can be identified in 143 European varieties.
Article
Microbiology
Aicha Yasmine Belarbi, Otavio G. G. de Almeida, Veronica Gatto, Sandra Torriani, Beatriz Del Rio, Victor Ladero, Begona Redruello, Farid Bensalah, Miguel A. Alvarez
Summary: The consumption of spontaneously fermented milks in Algeria offers a potential source of diverse lactic acid bacteria (LAB) for improving the quality and safety of fermented dairy products. This study characterized thirty-eight LAB strains isolated from Algerian dairy and farm sources, identifying their genomic variability, biotechnological potential, and safety. Three strains showed valuable biotechnological properties and were considered strong candidates for use as starter cultures.
ARCHIVES OF MICROBIOLOGY
(2022)
Article
Infectious Diseases
Carlos Rodriguez-Lucas, Javier Fernandez, Xenia Vazquez, Maria de Toro, Victor Ladero, Carlos Fuster, Rosaura Rodicio, Maria Rosario Rodicio
Summary: This study aimed to describe the presence of optrA-positive isolates among enterococci in a Spanish hospital and determine their genetic context and location through whole genome sequencing.
MICROBIAL DRUG RESISTANCE
(2022)
Article
Virology
Ines Pradal, Angel Casado, Beatriz del Rio, Carlos Rodriguez-Lucas, Maria Fernandez, Miguel A. Alvarez, Victor Ladero
Summary: The rise of AMR bacteria, especially VRE Enterococcus faecium, is a major health concern. Phage therapy has emerged as a novel alternative for AMR infections, but it requires a large collection of phages. This study explored human feces as a source of new E. faecium-infecting phages and isolated and characterized vB_EfaH_163 phage. It has a dsDNA genome, infects a wide range of E. faecium and E. faecalis strains, including some linezolid-resistant ones, and can control the growth of VRE isolates in culture and in an animal model, demonstrating its potential therapeutic application.
Article
Biotechnology & Applied Microbiology
Diellza Bajrami, Stephan Fischer, Holger Barth, Maria A. Sarquis, Victor M. Ladero, Maria Fernandez, Maria C. Sportelli, Nicola Cioffi, Christine Kranz, Boris Mizaikoff
Summary: Biofilm formation by foodborne pathogens poses a challenge in the food processing industry, and understanding the molecular mechanisms is crucial for prevention. This study investigated biofilm formation by biogenic amine producing bacteria on stainless steel surfaces using scanning electron microscopy and infrared spectroscopy, providing molecular insights into the formation, maturation, and architectural changes of biofilms.
NPJ BIOFILMS AND MICROBIOMES
(2022)
Article
Food Science & Technology
Agustina Sarquis, Diellza Bajrami, Boris Mizaikoff, Victor Ladero, Miguel A. Alvarez, Maria Fernandez
Summary: The aim of this study was to investigate the biofilm-producing capacity of Lentilactobacillus parabuchneri strains. The results showed that the biofilm matrices of these strains were mainly composed of proteins and they easily adhered to beech wood. This study provides important insights into the biofilm-forming capacity of histamine-producing L. parabuchneri strains and how to prevent their formation for improving food safety.
Article
Food Science & Technology
Elio Lopez-Garcia, Antonio Benitez-Cabello, Javier Ramiro-Garcia, Victor Ladero, Francisco Noe Arroyo-Lopez
Summary: Lactiplantibacillus pentosus LPG1, a probiotic bacteria obtained from plant origins, was sequenced and analyzed. The results showed that it is a safe microorganism with potential as a human probiotic for vegetable fermentations.
Review
Infectious Diseases
Carlos Rodriguez-Lucas, Victor Ladero
Summary: Enterococcus is a diverse genus of Gram-positive bacteria found in various environments, including the human gut and fermented foods. This microbial genus has both beneficial effects and safety concerns. While it plays an important role in the production of fermented foods and can serve as probiotics, it is also responsible for the accumulation of toxic compounds and has emerged as important hospital-acquired pathogens due to antimicrobial resistance. Bacteriophages have re-emerged as a promising tool for controlling enterococcal infections, especially those involving antimicrobial-resistant strains.
Article
Food Science & Technology
Agustina Sarquis, Luis Alberto Villarreal, Victor Ladero, Mercedes Maqueda, Beatriz del Rio, Miguel A. Alvarez
Summary: This study reveals the significant antimicrobial potential of bacteriocin AS-48 against LAB responsible for the accumulation of histamine, tyramine, and putrescine in cheese. The bacteriocin not only shows sensitivity towards most of the tested LAB strains but also prevents the biofilm formation, which is a major source of contamination by BA-producing LAB in cheese production.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Infectious Diseases
Xenia Vazquez, Raquel Garcia-Fierro, Javier Fernandez, Margarita Bances, Ana Herrero-Fresno, John E. E. Olsen, Rosaura Rodicio, Victor Ladero, Vanesa Garcia, M. Rosario Rodicio
Summary: The Salmonella enterica serovar Derby isolates collected in a Spanish region between 2006 and 2018 showed resistance to antibiotics, with resistance genes located within DNA mobility elements. These findings suggest that this zoonotic pathogen still poses a threat to human health through transmission in the food chain.
Review
Chemistry, Applied
Beatriz del Rio, Maria Fernandez, Begona Redruello, Victor Ladero, Miguel A. Alvarez
Summary: Biogenic amines (BA) are molecules with biological functions that can accumulate at toxic concentrations in foods. Some microorganisms have been identified as responsible for their accumulation. Histamine, tyramine, and putrescine are the most commonly found BA at highest concentrations. Ingesting food with high BA concentrations can lead to intoxication. Additionally, there is synergy between different BA, emphasizing the need for regulation to protect consumer health.
Article
Food Science & Technology
Guangfei Wei, Yichuan Liang, Guozhuang Zhang, Zhaoyu Zhang, Yongqing Zhang, Shilin Chen, Linlin Dong
Summary: This study investigated the presence of fungi on the surface of Polygonum multiflorum Thunb and found that it is easily contaminated by toxigenic fungi and mycotoxins, posing a health risk for consumers. The results also showed that sampling location and processing can influence the assembly and network complexity of the surface microbiome of Polygonum multiflorum Thunb.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Gabriele Busetta, Giuliana Garofalo, Salvatore Claps, Maria Teresa Sardina, Elena Franciosi, Antonio Alfonzo, Nicola Francesca, Giancarlo Moschetti, Luca Settanni, Raimondo Gaglio
Summary: This study evaluates the microbial diversity of wooden shelves used for the ripening of PDO Pecorino di Filiano and PGI Canestrato di Moliterno cheeses. The results show a strict correlation between the microbiota of wooden shelves and cheese rinds, indicating the positive role of wooden shelves in the cheese ripening process.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Massimo Todaro, Giuliana Garofalo, Gabriele Busetta, Riccardo Gannuscio, Ambra Rita Di Rosa, Maria Luisa Scatassa, Cinzia Cardamone, Isabella Mancuso, Elena Franciosi, Fatima Rando, Monica Agnolucci, Vincenzo Chiofalo, Raimondo Gaglio, Luca Settanni
Summary: This study aimed to reduce the production time of PDO Pecorino Siciliano cheese by comparing two cooking methods and assessing their impact on microbiological composition and lactic acid bacteria populations. The results showed that the different cooking methods did not affect the physicochemical characteristics of the cheese, and sensory evaluation confirmed that the modified production protocol did not significantly alter the product characteristics and overall acceptance. Therefore, cooking under hot water proved to be an effective way to reduce the transformation duration while maintaining the typicality of PDO Pecorino Siciliano cheese.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Yingying Sun, Yana Liu, Weiwei Zhou, Lele Shao, Han Wang, Yijie Zhao, Bo Zou, Xingmin Li, Ruitong Dai
Summary: The study evaluates the effect of Ohmic heating (OH) at various voltage gradients and water bath on microbial inactivation, physicochemical and sensory properties, and microbial flora of pasteurized milk. Results show that OH with higher voltage effectively inactivates microorganisms, slows down lipid oxidation, and maintains sensory quality and amino acids content of milk. The microbial community in milk treated with OH remains relatively stable during storage.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Minjin Oh, Ana Cevallos-Urena, Byoung Sik Kim
Summary: In this study, two bacteriophages, PECP14 and PECP20, infecting Escherichia coli O157:H7 were isolated and found to be stable under different environmental conditions. These phages exhibited specificity in targeting different host receptors and demonstrated the ability to infect other foodborne pathogens. The efficacy of phage treatment was demonstrated through rapid adsorption and bacterial lysis. Furthermore, purified endolysins derived from these phages showed remarkable bacteriolytic activity not only against E. coli O157:H7 but also against other pathogens. These findings suggest that these phages and their endolysins can be used for biological control of E. coli O157:H7 in various stages of agricultural product production.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Review
Food Science & Technology
Filippo Marzoli, Michela Bertola, Juliane Pinarelli Fazion, Giulia Cento, Pietro Antonelli, Beatrice Dolzan, Lisa Barco, Simone Belluco
Summary: Insects are a sustainable and protein-rich food source, and Salmonella is a common pathogen in insects. This systematic review aims to collect and evaluate existing studies on the occurrence of Salmonella in crickets and mealworms. Although the number of studies is limited and there are some limitations, this review highlights the importance of obtaining reliable data on the presence of Salmonella in insects, considering the growing market and increased farming scale.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Review
Food Science & Technology
Lucas Chikhi, Melanie Mancier, Hubert Brugere, Bertrand Lombard, Lyazrhi Faouzi, Laurent Guillier, Nathalie Gnanou Besse
Summary: Listeriosis is a severe foodborne disease with a high mortality rate, mainly caused by L. monocytogenes. The EU regulation sets qualitative or quantitative food safety criteria for L. monocytogenes and recommends the use of EN ISO 11290-1 as the reference detection method. Our study compares alternative certified methods for detecting L. monocytogenes, highlighting the importance of diversifying available detection methods.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Christina A. M. DeWitt, Kevin A. Nelson, Hyung Joo Kim, David H. Kingsley
Summary: High pressure processing (HPP) is a non-thermal method that can effectively inactivate pathogens. Research has shown that applying high pressure to thawed samples in an ultra-low temperature environment enhances the inactivation of norovirus.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Suzane Manzini, Thaina Valente Bertozzo, Isabella Neves Aires, Nassarah Jabur Lot Rodrigues, Amanda Bezerra Bertolini, Marcela Alexandrino, Jackieline Sampaio Steinle, Renata Pimentel Bandeira de Melo, Rinaldo Aparecido Mota, Maria Izabel Merino de Medeiros, Virginia Bodelao Richini-Pereira, Vera Claudia Lorenzetti Magalhaes Curci, Simone Baldini Lucheis
Summary: This study detected Toxoplasma gondii DNA in raw bovine milk samples from expansion tanks in small properties located in different cities of the Midwest region of Sa similar to o Paulo, Brazil using PCR. The results showed that the TgNP1 and TgNP2 genes were more efficient in detecting T. gondii DNA, highlighting the importance of raw bovine milk as a potential source of human infections caused by this parasite, and emphasizing the need for proper pasteurization and further understanding of the epidemiology of this protozoan.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Luca Bolzoni, Mauro Conter, Luca Lamperti, Erika Scaltriti, Marina Morganti, Antonio Poeta, Marco Vecchi, Silvia Paglioli, Alessandra Rampini, Paolo Ramoni, Daniela De Vita, Cristina Bacci, Martina Rega, Laura Andriani, Stefano Pongolini, Silvia Bonardi
Summary: This study assessed the role of equids as carriers of Salmonella and the occurrence of contaminated equid carcasses during the slaughter process. Salmonella was detected in a small percentage of equids' caecal contents, but not in carcass samples. Additionally, a genetic match was found between Salmonella strains from horse caecal contents and human cases, suggesting a link between horse meat consumption and salmonellosis.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Daria Nowinski, Tomasz Czapka, Irena Maliszewska
Summary: The effect of multiple sublethal doses of non-thermal plasma treatments on phenotypical changes and the reduction in phytopathogenicity of three species of fungi was investigated. The plasma damaged the surface of the fungal hyphae, decreased their dry biomass, and affected the activity of pectinase and xylanase. Furthermore, the plasma treatments increased the germination rate of artificially infected cucumber seeds and resulted in plants with higher biomass and longer roots and stems. However, the reduction in phytopathogenicity was not complete after the multiple plasma treatments.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
