Hygienic quality and incidence of histamine-forming Lactobacillus species in natural and processed cheese in Taiwan

Journal of Food and Drug Analysis

Volumn 13, Issue 1, 2005, Pages 51-56

  Kung, Hsien Feng ^a   Tsai, Yung Hsiang ^a   Hwang, Chiu Chu ^a   Lee, Yiing Horng ^b   Hwang, Jieh Horng ^a   Wei, Cheng I ^c   Hwang, Deng Fwu ^d  

^a TAJEN INSTITUTE OF TECHNOLOGY   (Taiwan)

^b FISHERIES RESEARCH INSTITUTE   (Taiwan)

^c OKLAHOMA STATE UNIVERSITY   (United States)

^d NATIONAL TAIWAN OCEAN UNIVERSITY   (Taiwan)

Author keywords

Biogenic amine; Cheese; Histamine; Histamine forming bacteria; Hygienic quality

Indexed keywords

BIOGENIC AMINE; HISTAMINE; HISTIDINE; TYRAMINE;

ARTICLE; BACTERIAL COUNT; BACTERIUM CONTAMINATION; BACTERIUM IDENTIFICATION; BACTERIUM ISOLATION; CHEESE; COLIFORM BACTERIUM; COLONY FORMING UNIT; CONTROLLED STUDY; ESCHERICHIA COLI; FISH; FOOD AND DRUG ADMINISTRATION; FOOD CONTAMINATION; FOOD PROCESSING; FOOD QUALITY; HYGIENE; INCIDENCE; LACTOBACILLUS; LACTOBACILLUS BREVIS; LACTOBACILLUS CURVATUS; LACTOBACILLUS PARACASEI; LACTOBACILLUS PLANTARUM; MICROBIOLOGICAL EXAMINATION; NONHUMAN; PH; STATISTICAL ANALYSIS; TAIWAN;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; LACTOBACILLUS; LACTOBACILLUS BREVIS; LACTOBACILLUS CURVATUS; LACTOBACILLUS PARACASEI; LACTOBACILLUS PLANTARUM;

EID: 20344368598     PISSN: 10219498     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (25)

1. Arnold, S. H. and Brown, W. D. 1978. Histamine toxicity from fish products. Adv. Food Res. 24: 113-154.
2. Taylor, S. L. 1985. Histamine poisoning associated with fish, cheese, and other foods. Monograph, World Health Organization. VPH/FOS/85.1. Geneva.
3. Lehane, L. and Olley, J. 2000. Histamine fish poisoning revisited. Int. J. Syst. Microbiol. 58: 1-37.
4. Doeglas, H. M. G., Huisman, J. and Nater, J. P. 1967. Histamine intoxication after cheese. Lancet 2: 1361-1362.
5. Kahana, L. M. and Todd, E. 1981. Histamine poisoning and reaction to cheese. Ann. Intern. Med. 88: 520-521.
6. Stratton, J. E., Hutkins, R. W. and Taylor, S. L. 1991. Biogenic amine in cheese and other fermented foods: a review. J. Food Prot. 54: 460-470.
7. Kahana, L. M. and Todd, E. 1981. Histamine intoxication in a tuberculosis patient on isoniazid. Can. Dis. Weekly Rep. 7: 79-80.
8. Taylor, S. L. 1986. Histamine food poisoning: toxicology and clinical aspects. Crit. Rev. Toxicol. 17: 91-128.
9. Sumner, S. S., Speckhard, M. W., Somers, E. B. and Taylor, S. L. 1985. Isolation of histamine-producing Lactobacillus buchneri from Swiss cheese implicated in a food poisoning outbreak. Appl. Environ. Microbiol. 50: 1094-1096.
10. Stratton, J. E., Hutkins, R. W., Sumner, S. S. and Taylor, S. L. 1992. Histamine and histamine-producing bacteria in retail Swiss and low-salt cheeses. J. Food Prot. 55: 435-439.
11. Huang, T. P., Hung, S. S. and Shih, Daniel Y. C. 1996. Hygienic properties of marketed cheese. J. Food Drug Anal. 4: 165-173.
12. Ministry of Economics Affairs. National Bureau of Standard. 2000. Edible processed cheese. CNS(Chinese National Standard) 2879, N6190. Taipei, Taiwan.
13. Joosten, H. M. L. J. and Northolt, M. D. 1989. Detection, growth, and amine-producing capacity of Lactobacilli in cheese. Appl. Environ. Microbiol. 55: 2356-2359.
14. FDA. 1992. Bacteriological Analytical Manual. AOAC International, Arlington, VA.
15. Hwang, D. F., Chang, S. H., Shiau, C. Y. and Chai, T. 1997. High-performance liquid chromatographic determination of biogenic amines in fish implicated in food poisoning. J. Chromatogra. B 693: 23-30.
16. Voigt, M. N., Eitenmiller, R. R., Koehler, P. E. and Handy, M. K. 1974. Tyramine, histamine, and tryptamine content of cheese. J. Milk Food Technol. 37: 377-388.
17. Taylor, S. L., Keefe, T. K. J., Windham, E. S. and Howell, J. F. 1982. Outbreak of histamine poisoning associated with consumption of Swiss cheese. J. Food Prot. 45: 455-457.
18. Bjeldanes, L. F., Schutz, D. E. and Morris, M. M. 1978. On the aetiology of scombroid poisoning: cadaverine potentiation of histamine toxicity in the guinea pig. Food Cosmet. Toxicol. 16: 157-159.
19. Taylor, S. L. and Sumner, S. S. 1987. Determination of histamine, putrescine and cadaverine. In "Seafood quality determination". pp. 235-245. D. E. Kramer and J. Liston, eds. Elsevier. New York, U. S. A.
20. Antoine, F. R., Wei, C. I., Otwell, W. S., Sims, C. A., Littell, R. C., Hogle, A. D. and Marshall, M. R. 2002. Analysis of biogenic amines and their precursor free amino acids in mahi-mahi (Coryphaena hippurus). J. Food Biochem. 26: 131-152.
21. Stratton, J. E. and Taylor, S. L. 1991. Scombroid poisoning. In "Microbiology of marine food products". pp. 331-351. Ward, D. and Hackney, C. eds. Spectrum. New York, U. S. A.
22. Roig-Sagues, A. X., Hernandez-Herrero, M., Lopez-Sabater, E. I., Rodriguez-Jerez, J. J. and Mora-Ventura, M. T. 1996. Histidine decarboxylase activity of bacterial isolated from raw and ripened Salchichon, a Spanish cured sausage. J. Food Prot. 59: 516-520.
23. Bover-Cid, S. and Holzapfel, W. H. 1999. Improved screening procedure for biogenic amine production by lactic acid bacteria. Int. J. Food Microbiol. 53: 33-41.
24. Recsei, P. A. and Snell, E. E. 1982. Histidine decarboxylase of Lactobacillus 30a. comparative properties of wild type and mutant proenzymes and their derived enzymes. J. Bio. Chem. 257: 7196-7202.
25. Maijala, R. L. 1993. Formation of histamine and tyramine by some lactic acid bacteria in MRS-broth and modified decarboxylation agar. Lett. Appl. Microbiol. 17: 40-43.