Article
Food Science & Technology
Alberto Altafini, Paola Roncada, Alessandro Guerrini, Gaetan Minkoumba Sonfack, Damiano Accurso, Elisabetta Caprai
Summary: This study evaluated histamine formation in tuna by reproducing several storage conditions. The results showed that histamine was mainly formed in contaminated tuna samples and its formation rate was slower at lower temperatures. It was also found that using histamine-contaminated equipment for food handling could result in histamine formation in food.
Article
Biotechnology & Applied Microbiology
Evelyn Pereira, Elisa L. Elliot, Lauren Shade Singleton, Mark Otto, Adiam Tesfai, Matthew Doyle, Heather Hawk, Steven Bloodgood, Ronald A. Benner, Mary P. Ross, Allison Scott, Matthew C. Kristof, Teresa Fox, Brandon Bridgman, Nicholas Long, Kimberly Livsey, Alister Rubenstein, Kimberly Garner, David Nicholas, Yayu Chuang, Brendalee Viveiros, Christopher Waggener, Karl Klontz, Stelios Viazis
Summary: Scombrotoxin fish poisoning (SFP) outbreak linked to imported tuna. Sensory evaluation and chemical testing used to analyze imported tuna samples. Traceback, laboratory, and epidemiologic data utilized to protect public health. Challenges highlighted in SFP outbreaks associated with imported foods.
JOURNAL OF FOOD PROTECTION
(2021)
Article
Biotechnology & Applied Microbiology
Lucian Peters, Alfred Chikweto, John McKibben, Kathryn Gibson
Summary: Scombroid poisoning can result from consuming fish with high levels of histamine, causing allergy-like symptoms. Testing in Grenada found that Selar crumenophthalmus had elevated histamine levels, indicating a potential risk for scombroid poisoning. The presence of histamine-producing bacteria in the fish further suggests the need for awareness and prevention measures.
JOURNAL OF FOOD PROTECTION
(2021)
Article
Chemistry, Applied
Milene F. Diaz-Basantes, David Nacimba-Aguirre, Juan A. Conesa, Andres Fullana
Summary: The present study found a significant presence of synthetic polymeric microparticles (MPs) in canned tuna. PET, polystyrene and nylon were identified as the most frequent MPs in the samples.
Article
Chemistry, Analytical
Bandar A. Alyami, Ashraf M. Mahmoud, Ali Alqarni, Mohamed M. El-Wekil
Summary: The self-assembling technology of bimetallic nanoclusters protected by proteins has been utilized in the sensing field. The system exhibits dual emissions and shows good sensitivity and reliability in detecting histamine.
MICROCHEMICAL JOURNAL
(2023)
Article
Biochemistry & Molecular Biology
Masakatsu Usui, Hikari Kubota, Mizuki Ishihara, Haruka Matsuki, Shinya Kawabe, Yoshimasa Sugiura, Naoya Kataoka, Kazunobu Matsushita, Yoshitaka Ano, Yoshihiko Akakabe, Roque A. Hours, Toshiharu Yakushi, Osao Adachi
Summary: This study proposes a method for effectively eliminating toxic amines from fish and fishery products by coupling the fungal amine oxidase and bacterial aldehyde oxidase through a coupling reaction.
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY
(2022)
Review
Medicine, General & Internal
Roshan M. Lalmalani, Jaryl H. S. Gan, Simon Stacey
Summary: Scombroid is a foodborne illness caused by improper handling of fish, resulting in high histamine levels. This study reports two cases in Singapore, where a father and son developed symptoms suggestive of Scombroid after consuming imported tuna from Vietnam. The diagnosis was confirmed by elevated histamine levels in the fish. The paper discusses the pathophysiology, signs, symptoms, and management of Scombroid.
CUREUS JOURNAL OF MEDICAL SCIENCE
(2022)
Article
Ecology
Elsa Gadoin, Christelle Desnues, Emmanuelle Roque D'Orbcastel, Thierry Bouvier, Jean-Christophe Auguet, Laurent Dagorn, Jean-Luc Moroh, Antoinette Adingra, Yvan Bettarel
Summary: Although tunas represent a significant part of the global fish economy and a major nutritional resource worldwide, their microbiome remains poorly documented. This study analyzed the taxonomic composition of bacterial communities in the gut, skin, and liver of two widely consumed tuna species. The results showed that the composition of the tuna microbiome was independent of fish sex, but varied according to tuna species and sampling site. The study also discovered a unique and diverse bacterial assemblage in the tuna liver, including potential histamine-producing bacteria.
Article
Engineering, Chemical
J. L. Pitarch, C. Vilas, C. de Prada, C. G. Palacin, A. A. Alonso
Summary: Thermal processing of canned products is affected by variability in the thermal processing unit, quantity of food, compaction, and packing liquid, which requires consideration of conflicting objectives for multi-objective optimization. A suitable formulation is presented to efficiently address this issue, utilizing experimental data characterizing product variability and avoiding computationally-expensive stochastic approaches. Customizable retort temperature profiles are considered as a beneficial alternative to standard practices.
JOURNAL OF FOOD ENGINEERING
(2021)
Article
Nursing
Juan M. Gonzalez, Stephen McGhee, Johis Ortega
Summary: Scombroid poisoning is a common fish-borne related illness that can mimic fish allergies, leading to misdiagnosis. Nurse practitioners should be familiar with its presentation and management.
JNP-JOURNAL FOR NURSE PRACTITIONERS
(2021)
Article
Chemistry, Applied
Regina Klapper, Amaya Velasco, Maik Doring, Ute Schroeder, Carmen G. Sotelo, Erik Brinks, Marta Munoz-Colmenero
Summary: Tuna cans are regulated not to contain mixtures of different tuna species in Europe. To prevent food fraud and mislabelling, a next-generation sequencing method based on mitochondrial DNA markers was tested. The method allowed qualitative and some extent of quantitative identification of tuna species. The results showed the importance of using specific calibrators or normalization models in NGS for accurate quantification.
Article
Medicine, General & Internal
Roger Taylor, Joshua Burg, Nnennaya Opara
Summary: Scombroid poisoning is a common form of food poisoning caused by high histamine content in fresh, canned, or smoked fish due to improper handling and storage, with a short incubation period and severe symptoms.
CUREUS JOURNAL OF MEDICAL SCIENCE
(2021)
Article
Green & Sustainable Science & Technology
Maria B. Forleo, Nadia Palmieri
Summary: This study examines how Italian consumers perceive the environmental sustainability of wild-caught and farm-raised tuna production. The researchers analyze the awareness, concern, knowledge, and beliefs of individuals regarding the environmental impacts of the two production methods. The study also explores the importance placed on environmental attributes when purchasing canned tuna. The findings reveal that while respondents are aware and concerned about environmental challenges in fish production, they lack knowledge about the sustainability of both wild and farmed tuna sources.
Article
Microbiology
Elsa Gadoin, Christelle Desnues, Thierry Bouvier, Emmanuelle Roque D'orbcastel, Jean-Christophe Auguet, Sandrine Crochemore, Antoinette Adingra, Yvan Bettarel
Summary: The study suggests that the liver and gut of tuna fish harbor histamine-producing bacteria that may pose a health risk. The research reveals that even under standard refrigeration conditions, a diverse and complex spoilage bacteriome forms in the gut and liver of the fish. The dominant bacterial genus, Photobacterium, is correlated with histamine concentration in both organs, exceeding the recommended sanitary threshold in edible parts of the tuna.
FEMS MICROBIOLOGY ECOLOGY
(2022)
Article
Spectroscopy
E. Fulladosa, C. Barnes-Calle, J. Cruz, B. Martinez, M. Giro-Candanedo, J. Comaposada, M. Font-i-Furnols, P. Gou
Summary: This study investigated the use of non-invasive technologies, such as near infrared spectrometers and hyperspectral imaging, for determining salt content and texture in canned tuna. The results showed that low-cost sensors could be used for standardized production and nutritional labeling, but more sophisticated algorithms are necessary for detecting textural defects.
SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY
(2023)
Article
Chemistry, Applied
Gilson Celso Albuquerque Chagas Junior, Nelson Rosa Ferreira, Maria Beatriz A. Gloria, Luiza Helena da Silva Martins, Alessandra Santos Lopes
Summary: The use of starters, specifically a mixture of Saccharomyces cerevisiae and Pichia kudriavzevii, during cocoa fermentation can shorten the fermentation time, improve cocoa quality, and reduce the levels of putrefactive amines. This study shows that the combination of these two yeast species is a promising option for cocoa fermentation in order to produce high-quality cocoa efficiently.
Article
Chemistry, Applied
Bruno M. Dala-Paula, Valterney L. Deus, Olga L. Tavano, Maria Beatriz A. Gloria
Summary: The study found that chocolate is a rich source of bioactive amines and amino acids, with high bioaccessibility after in vitro digestion. Chocolate protein is particularly good for certain amino acids, but lacks in others.
Article
Food Science & Technology
Barbara S. Costa, Flavia B. Custodio, Valterney L. Deus, Daniela C. M. Hoyos, Maria Beatriz A. Gloria
Summary: Seafood, especially shrimp and mussels, is a major dietary source of mercury exposure. This study analyzed the total mercury levels in different species of shrimp and mussels, finding higher levels in mussels than shrimp and in whiteleg shrimp compared to Atlantic seabob. Cooking time did not significantly affect mercury levels. Dietary intake of methylmercury from shrimp and mussels was found to be low, less than 6% of the provisional tolerable weekly intake.
Article
Food Science & Technology
Carla Paulo Vieira, Marion Pereira da Costa, Vitor Luiz de Melo Silva, Karina Frensel Delgado, Beatriz da Silva Frasao, Thaisa Abrantes Elias, Yves Eduardo Chifarelli de Oliveira Nunes, Maria Beatriz de Abreu Gloria, Carlos Adam Conte-Junior
Summary: The study found that Streptococcus thermophilus and Lactobacillus acidophilus LA-5 increased tyramine and total BAs content in fermented milks, with Maillard reaction and post acidification enhancing BAs accumulation in cow's fermented milk, and loss of consistency coefficient and viscosity playing an important role in BAs accumulation in goat's fermented milk. These findings suggest that controlling Maillard reaction and post acidification in cow's fermented milk, as well as viscosity in goat's fermented milk, can help mitigate BAs formation during storage.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Caroline Liboreiro Paiva, Dea A. M. Netto, Valeria A. V. Queiroz, Maria Beatriz A. Gloria
Summary: This study quantified the levels of free bioactive amines during germination of tannin and tannin-free sorghum seeds and seedlings. It was found that tannin-free sorghum seeds had higher levels of spermidine, spermine, putrescine, and total amines compared to tannin sorghum. Throughout germination, putrescine was prevalent followed by spermidine. Spermine was only detected in the 7th germination day in tannin sorghum. The findings suggest that by selecting different genotypes, the polyamine contents in germinated sorghum can be modulated for specific food applications.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Microbiology
Brenda de Nazare do Carmo Brito, Renan Campos Chiste, Alessandra Santos Lopes, Maria Beatriz Abreu Gloria, Gilson Celso Albuquerque Chagas Junior, Rosinelson da Silva Pena
Summary: This study aimed to isolate and identify lactic acid bacteria (LAB) during manipueira fermentation for tucupi and investigate their impact on biogenic amine formation. The results showed that only two LAB species were identified during fermentation, and there was a positive correlation between LAB counts and putrescine and histamine levels.
Article
Food Science & Technology
Caroliny Santana Santos, Humber Agrelli Andrade, Neide Kazue Sakugawa Shinohara, Maria Ines Sucupira Maciel, Maria Beatriz Abreu Gloria, Paulo Roberto Campagnoli Oliveira Filho
Summary: The physicochemical, biochemical, and microbial stability of liquid smoked shrimp during refrigerated and frozen storage were investigated. Results showed that frozen shrimp had lower moisture, water activity, and color coordinates, while refrigerated shrimp had higher water holding capacity, cohesiveness, hardness, TBARS, TVB-N, and pH. Both refrigerated and frozen shrimp met quality and safety standards in terms of microbial quality.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Chemistry, Analytical
Mateus Araujo Castro e Souza, Naialy Fernandes Araujo Reis, Isabella Cristina Placido de Oliveira Pacheco, Maria Auxiliadora Parreiras Martins, Maria Beatriz A. Gloria, Gerson Antonio Pianetti, Christian Fernandes
Summary: This study developed a modern method for the simultaneous determination of eight cardiovascular drugs in human plasma. The method is simple, fast, environmentally friendly, and has high accuracy and reliability.
JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS
(2022)
Article
Food Science & Technology
Paulo Tulio de Souza Silveira, Maria Beatriz Abreu Gloria, Isabela Portelinha Tonin, Marina Oliveira Paraiso Martins, Priscilla Efraim
Summary: The presence and levels of bioactive amines during the processing of cocoa were investigated in this study. The fermentation time, pulp content, and cocoa variety were found to influence the content of bioactive amines. Cadaverine was detected during drying in all cocoa varieties, reaching levels of up to 17.96 mg/kg dwb. Most bioactive amines decreased during roasting, except for phenylethylamine, which increased.
Article
Chemistry, Medicinal
Carla Dayana Duraes Abreu, Bruna Viana Caldas, Guilherme Henrique Mendes Ribeiro, Charles Martins Aguilar, Lucyana Conceicao Farias, Andre Luiz Sena Guimaraes, Alfredo Mauricio Batista de Paula, Maria Beatriz Abreu Gloria, Sergio Henrique Sousa Santos
Summary: This study examines the impact of inulin on chronic inflammation and finds that inulin supplementation can reduce the expression of inflammatory genes in adipose tissue, decrease adipocyte hypertrophy, and improve insulin sensitivity.
Article
Chemistry, Applied
Geisiane Santos Silva, Bruno M. Dala-Paula, Eliete S. Bispo, Maria Beatriz A. Gloria
Summary: The influence of under-fermented cocoa on bioactive amines in chocolate and their in vitro bioaccessibility was investigated. Adding different proportions of under-fermented cocoa during chocolate production can modulate the levels and bioaccessibility of amines.
Article
Chemistry, Applied
Roberto Cesar Santos de Sousa, Maria Beatriz Abreu Gloria
Summary: Brazil is facing a growing problem of overweight and obesity, and various measures have been taken to address this issue, such as reducing sugar intake and implementing new packaging labeling. As a result, the use of low or non-caloric sweeteners (LNCS) has increased. This study examined the presence of LNCS in six food groups in Brazil, and found that 17.7% of the included products contained at least one LNCS, with an average of 2.21 LNCS per sweetened product. Non-alcoholic beverages and dairy products had the highest occurrence of LNCS.
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT
(2023)
Article
Food Science & Technology
Douglas Evangelista Braga, Rafael von Sperling de Souza, Fabiano Narciso Paschoal, Raquel Eduardo Bickel, Daniela Peralva Lima, Jose Eduardo Goncalves, Maria Beatriz Abreu Gloria
Summary: The presence of mycotoxins in meat and meat products can result from contaminated feed carry-over, processing and storage contamination, and contaminated spices and ingredients. The occurrence of mycotoxins in dry fermented sausage is described worldwide, but little information is available for Brazilian products. This study investigated the occurrence of aflatoxins (B1, B2, G1, and G2) and ochratoxin A (OTA) in dry fermented sausage using a validated dilute and shoot method.
FOOD ANALYTICAL METHODS
(2023)
Article
Food Science & Technology
Evelyn Mayumi H. Konagano, Nelson R. Ferreira, Gilson C. A. Chagas-Junior, Maria Beatriz A. Gloria, Eloisa Helena De Aguiar Andrade, Lidiane D. Do Nascimento, Luiza Helena Da Silva Martins, Alessandra S. Lopes
Summary: This study investigated the influence of Cladosporium cladosporioides on cocoa fermentation. It was found that the use of C. cladosporioides starter culture led to changes in the physico-chemical characteristics, phenolic compounds, free bioactive amines, and volatile compounds in fermented and dried cocoa.
JOURNAL OF FOOD AND NUTRITION RESEARCH
(2022)
Article
Biotechnology & Applied Microbiology
Gilson Celso Albuquerque Chagas Junior, Nelson Rosa Ferreira, Maria Beatriz A. Gloria, Rubens Menezes Gobira, Felipe de Andrade Maia, Alessandra Santos Lopes
Summary: This study identified LAB in Amazonian cocoa prior to fermentation, and found five species that may contribute to enhancing the quality of chocolate.
FERMENTATION-BASEL
(2022)
Article
Food Science & Technology
Ewelina Bigoraj, Iwona Kozyra, Agnieszka Kaupke, Zbigniew Osinski, James Lowther, Artur Rzezutka
Summary: The aim of this study was to assess the prevalence of human enteric viruses in mussels sold on the Polish market and study the fecal contamination of shellfish. The study found that human enteric viruses were commonly present in shellfish, with norovirus being the most frequently detected. The study also observed a seasonal distribution pattern of viruses in shellfish samples.
Editorial Material
Food Science & Technology
Bojan Blagojevic, Lis Alban Denmark
Article
Food Science & Technology
Indy Magnus, Fatemeh Abbasi, Hugo Thienpont, Lien Smeesters
Summary: Food safety and quality are increasingly important in our society, driving the development of novel optical food sensing technologies. However, current optical sensing technologies are often limited in their sensitivity and product variability. In this study, we developed a novel pistachio nut screening methodology using fluorescence spectroscopy and advanced chemometrics to simultaneously detect shells, tree parts, and aflatoxins. By optimizing hardware and software parameters, we achieved a high classification accuracy for healthy pistachio kernels.
Article
Food Science & Technology
Xiaodong Wang, Jingqiang Yu, Haixia Wu, Leiying Wu, Wuyunga Borjihan, Cong Wang, Munkhjargal Burenjargal, Alideertu Dong
Summary: This study developed a novel photon-phonon coupling (PPC) cold sterilization technology and compared its effects with low-temperature pasteurization and microwave ultraviolet. The results showed that PPC effectively reduced bacterial count in raw milk with minimal impact on milk quality and nutritional composition.
Review
Food Science & Technology
Riyadh Abdulmalek Hassan, Sharina Abu Hanifah, Lee Yook Heng, Fawaz Al-badaii, Alizar Ulianas
Summary: This study used bibliometric visualisation map analysis to explore the publication outputs, trends, and hotspots for endocrine disruptors (EDMs) biosensor development in relation to mycotoxins. The analysis showed that the current literature primarily focuses on developing biosensors for detecting highly toxic and widely distributed mycotoxins in food, but there needs to be more focus on biosensors for detecting mycotoxins known as endocrine disruptors.
Article
Food Science & Technology
Yajie Zheng, Jianpeng Dou, Changpo Sun, Hujun Liu, Shipei Zhang, Wenfu Wu
Summary: This study investigated the efficiency of modified SA/ll-glucan/Mt microsphere adsorbents in removing DON and ZEN from CSL. The microspheres showed high adsorption capacity, and simple and rapid regeneration was achieved without affecting the removal efficiency of mycotoxins from CSL.
Article
Food Science & Technology
Carlos Adelantado, Jose Angel Salatti-Dorado, Carlos Herrera, Lourdes Arce, Maria Jose Cardador
Summary: High-performance-ion mobility spectrometry (HPIMS) was used for the first time in the analysis of olive oil samples, following a simple liquid-liquid extraction procedure. The developed methodology is user-friendly, fast, and inexpensive, complying with the principles of green chemistry. The proposed approach, combined with multivariate analysis, showed potential in classifying olive oil samples based on their organoleptic quality, with high accuracy rates.
Article
Food Science & Technology
Jia-Wen Wei, Jia-Rong He, Shi-Yi Chen, Yi-Han Guo, Xuan-Zhu Huo, Nuan Zheng, Shuo-Hui Cao, Yao-Qun Li
Summary: Polycyclic aromatic hydrocarbons (PAHs) are a major cause of human cancer. This study developed a quantitative analysis method for PAH4 using the back propagation neural network (BPNN) algorithm and constant wavelength synchronous fluorescence (CWSF) spectra as the data sets. The method can predict the concentrations of PAH4 in edible oil samples without preprocessing or pre-separation. It has been proven to be a powerful tool for the rapid detection of PAH4.
Article
Food Science & Technology
Liyun Chen, Xiumei Li, Jingyi Chen, Ranxun Lin, Yuhan Mai, Yuxin Lin, Guodong Wang, Zheng Chen, Wei Zhang, Jiang Wang, Cai Yuan, Longguang Jiang, Peng Xu, Mingdong Huang
Summary: Food spoilage is primarily caused by microbial contamination. Curcumin has shown moderate antimicrobial activity as a food preservative. This study formulates curcumin with zinc acetate to enhance its efficacy, resulting in Cur-Zn with increased antimicrobial activity against multiple food-contaminating bacteria and fungi. With light illumination, the antimicrobial activity of Cur-Zn is further enhanced due to the photodynamic inactivation (PDI) effect.
Article
Food Science & Technology
Marta Pilar Ortiz-Moriano, Gonzalo Machado-Schiaffino, Eva Garcia-Vazquez, Alba Ardura
Summary: Mislabelling in the global fisheries sector raises concerns about the identity, safety, and sustainability of seafood products. This study examined mislabelling in shrimps and prawns sold in the Spanish market and assessed potential risks of heavy metal ingestion.
Article
Food Science & Technology
Doyeon Kim, Jinwoo Kim, Minsik Kim
Summary: This study demonstrates the enhanced bactericidal activity of engineered lysins fused with amphipathic antimicrobial peptides against Gram-negative bacterium Cronobacter sakazakii. The fusion lysins are capable of disrupting bacterial cells and significantly reducing the risk of infection within a certain range of temperature and pH. Additionally, the study also shows the bactericidal effect of these fusion lysins against other Gram-negative pathogens.
Article
Food Science & Technology
Seul-Ki Park, Kyung-Jin Cho, Du-Min Jo, Young-Mog Kim
Summary: This study presents a new approach for detecting pathogenic Vibrio spp. in contaminated seafood, which combines PCR with a simplified DNA extraction process and pre-culturing step. The method has been validated and shown to be efficient, time-saving, and highly sensitive, offering a potential alternative for improving safety measures in the food industry.
Article
Food Science & Technology
Suwimol Surareungchai, Chaleeda Borompichaichartkul, Chitsiri Rachtanapun, Nutthachai Pongprasert, Pongphen Jitareerat, Varit Srilaong
Summary: This study builds upon previous research and focuses on risk assessment and analysis in the organic salad industry. The results show that previous risk matrix models can be adapted for various raw materials, and preventive control plans can be applied across different aspects of the production process.
Article
Food Science & Technology
Xuan Zhang, Changling Fang, Xiaoyi Lou, Feng Han, Siman Li, Yongfu Shi, Dongmei Huang
Summary: This study aimed to assess the levels of Biogenic amines (BAs) in four common food types in the Chinese market. It was found that cheese and seafood derived product showed higher levels of BAs, and the histamine level in mackerel and yellow rice wine exceeded the limits.
Article
Food Science & Technology
Martina Foschi, Alessandra Biancolillo, Federico Marini, Francesco Cosentino, Francesca Di Donato, Angelo Antonio D'Archivio
Summary: This study aimed to develop a potentially non-destructive and routine-compatible method for the geographical traceability of high-valued Italian chickpeas. By analyzing the spectral information of the outer and inner parts of the kernels, it was found that the spectral analysis of the outer part yielded accurate and reliable results, indicating the possibility of non-destructive authentication.
