Occurrence of biogenic amines and amines degrading bacteria in fish sauce

The contents of biogenic amines histamine, putrescine, and cadaverine in fish sauce were determined and the bacteria isolated from the samples were evaluated for their amines degradation activity. Five fish sauce samples contained 62.5–393.3 ppm of histamine, 5.6–242.8 ppm of putrescine, and 187.1–704.7 ppm of cadaverine. Thirty three bacterial isolates produced all three amines, seven isolates produced one or two amines, and one isolate did not produce any amine in differential agar media. Since the strains that produced amines were not supposed to degrade them, only eight isolates were further identified and evaluated for their amines degrading capability. Bacillus amyloliquefaciens FS-05 and Staphylococcus carnosus FS-19 degraded histamine up to 59.9% and 29.1% from its initial concentration, respectively. Staphylococcus intermedius FS-20 and Bacillus subtilis FS-12 degraded putrescine and cadaverine up to 30.4% and 28.9%, respectively. Most isolates tolerated the salt concentration of up to 15% and temperature of up to 45°C.The current study provided new information on biogenic amines degrading bacteria, isolated from high-salt-content food products. The amines degradation activity of the bacteria is considered as strain rather than species specific

Novel starter cultures to inhibit biogenic amines accumulation during fish sauce fermentation

Bacteria with amine oxidase activity have become a particular interest to reduce biogenic amines concentration in food products such as meat and fish sausages. However, little information is available regarding the application of these bacteria in fish sauce. Hence, our study was aimed to investigate the effect of such starter cultures in reducing biogenic amines accumulation during fish sauce fermentation. Staphylococcus carnosus FS19 and Bacillus amyloliquefaciens FS05 isolated from fish sauce which possess amine oxidase activity were used as starter cultures in this study. Fermentation was held for 120. days at 35 °C. The pH value increased in all samples, while salt concentration remained constant throughout fermentation. Aerobic bacteria count was significantly lower (p 0.05) among samples. These bacteria hydrolyzed protein in anchovy to produce free amino acid precursors for amines formation by decarboxylase bacteria. The presence of biogenic amines producing bacteria in this study was considered to be indigenous from raw material or contamination during fermentation, since our cultures were negative histamine producers. Amino acid histidine, arginine, lysine and tyrosine concentration decreased at different rates during fermentation as they were converted into their respective amines. In general, biogenic amines concentration namely histamine, putrescine, cadaverine and tyramine increased throughout fermentation. However, their concentrations were markedly higher (p< 0.05) in the control (without starter cultures) as compared to the samples treated with starter cultures. Histamine concentration was reduced by 27.7% and 15.4% by Staphylococcus carnosus FS19 and Bacillus amyloliquefaciens FS05, respectively. Both cultures could also reduce other amines during fermentation. After 120. days of fermentation, the overall biogenic amines concentration was 15.9% and 12.5% less in samples inoculated with Staphylococcus carnosus FS19 and Bacillus amyloliquefaciens FS05, respectively, as compared to control samples. These findings emphasized that application of starter cultures with amines oxidase activity in fish sauce fermentation was found to be effective in reducing biogenic amines accumulation

Identification of Klebsiella oxytoca by VITEK-2 System in Baghdad Hospitals

Background: Klebsiella oxytoca is a Gram-negative rod-shaped bacterium that is becoming resistant to multiple drugs and is frequently endangering patients' lives. It is a member of the human microbiota. Objectives: To assess the value of identifying K. oxytoca using an automated diagnostic system (VITEK-2) as compared to traditional manual methods. Materials and Methods: A total of 136 clinical specimens were collected from patients in Baghdad hospitals during a period from July to November 2022. VITEK-2 system was used to recognize the isolated bacteria to the genus and species level. The biochemical indole test was used as a confirmatory test at the species level. Results: K. oxytoca was more common in urine samples 49 (36.0%) followed by blood samples 21 (15.4%). Of the total collected samples 77 (56.6%) were from inpatients and (43.3%) were from outpatients. The primary identification by cultural and microscopic examinations diagnosed all the isolates as Klebsiella. VITEK-2 system recognized them as K. pneumoniae. The indole test confirmed the species as K. oxytoca by the formation of the red ring. Conclusion: using a simple biochemical test like indole is crucial in clinical laboratories to investigate the accuracy of bacterial identification at the species level. Continuous evaluation for the identification results of the automated systems is needed and can be done by updating the system software for the new emerging pathogens in the hospitals.     Received June. 2022 Accepted Sept. 2023 Published Jan. 2024

In vitro antimicrobial activity of musk lime, key lime and lemon extracts against food related pathogenic and spoilage bacteria

The demand for novel antimicrobial agents from natural resources has been increased worldwide for food conservation purpose. In this study antimicrobial activity of musk lime, key lime and lemon were evaluated against various food borne pathogens and spoilage bacteria using disc diffusion test. Type of extraction solvent and concentration level significantly influenced the antibacterial activity of all the extracts. Ethanol extracts of musk lime, key lime and lemon exhibited significant broadest inhibitory activity at 100% concentration level (pure extract) compared to water and juice extracts. 100% ethanol extracts of musk lime (39.7 mm), key lime (26.7 mm) and lemon (32.0 mm) exhibited the largest diameter of inhibition zone (DIZ) against Aeromonas veronii. 100% water extracts of musk lime (25.3 mm), key lime juice extract (23.3 mm) and water extracts of lemon (23.7 mm) was most effective against food spoilage bacteria, A. veronii. The prominent results of the antimicrobial activity from lime, key lime and lemon extracts may attribute them as potential natural food preservatives and could be used in pharmaceuticals field

Effect of modified atmosphere packaging on microbial flora changes in fishery products

Modified atmosphere packaging (MAP) has become a popular method for packaging foods as it can extend the shelf life of food with minimal quality defect. Oxygen, nitrogen and carbon dioxide are the common gases used in MAP, Oxygen and carbon dioxide inclusive as only these two gaseous have the preservative effects on the packed food product. Their effect on microbial changes of any food product throughout storage period is highly depend on type of the product and packaging materials, appropriate gas composition, storage temperature, the ratio between gas and product volume, and hygienic manner during processing and packaging. MAP with highest percentage of carbon dioxide is proven to be more effective than vacuum packaging in inhibiting the growth of spoilage and pathogenic bacteria in many fishery products. This article reviews the consequences of MAP towards microbial changes in fishery products

Degradation of histamine by the halotolerant Staphylococcus carnosus FS19 isolate obtained from fish sauce

Histamine is found in many fermented food products and may have detrimental effects on the health of its consumers. Histamine and other amines are degraded by the oxidative deamination activity of certain microorganisms. In this study, the growth characteristics and histamine-degrading activity of a Staphylococcus carnosus FS19 isolate derived from fish sauce were investigated. This bacterium exhibits optimal growth at 35 °C, pH 8 and 9% sodium chloride when cultivated in tryptic soy broth. The histamine-degrading activity of the S. carnosus FS19 isolate was optimised at 40 °C and pH 6 in 9% buffered sodium chloride. When added to fish sauce samples, this bacterium exhibits remarkable histamine-degrading activity. The histamine concentration was reduced by approximately 15.1% and 13.8% in the fish sauce samples that contained 18% and 21% salt, respectively. However, no histamine degradation was observed in samples with a salt content greater than 21%. In addition, a slight degradation of other amines, including putrescine and cadaverine, was also observed in some of the samples. In contrast, tyramine degradation did not occur in any of the samples. Therefore, S. carnosus FS19 is a culture that could potentially reduce the histamine content of fermented fish products

LITERATURE REVIEW: JENIS PENYAKIT AKIBAT KERJA, PENYEBABNYA DAN MEKANISME PENYEBARAN DALAM INDUSTRI

Every process of activity in the industry must pay attention to the K3 factors in order to obtain comfortable, safe and safe working conditions. PAK is an important concern at this time, considering that PAK appears after the activity takes place, so workers often ignore the risks that arise that can cause PAK. This study aims to review the types of PAK, their causes and the mechanism of spread in industry. This research is a literature review study. The data source comes from google scholar and garuda portal from 2016-2021. Keywords used Occupational Diseases in industry. The overall results of the articles through screening amounted to 20 articles as a reference to find out the type of PAK, its causes and the mechanism of spread in the industry. The results showed that most PAK in workers is a disorder of the respiratory system and skin diseases (dermatitis). Diseases of respiratory system disorders such as ARI disease, pulmonary diseases. The complaints that workers feel are (cough, runny nose, shortness of breath and wheezing sounds). Meanwhile, skin diseases exposed to workers mostly feel itching, redness, thinning of the epidermal layer and dry skin. The conclusion of this literature review explains that the types of PAK that are often found in industrial workers are respiratory system disorders and skin diseases, the causes of PAK are dominated by dust, substances and chemicals in the work environment. The mechanisms of substances and chemicals entering the body are mostly exposed through the respiratory tract and skin. Workers are advised to continue to prioritize the K3 factor to minimize the occurrence of PAK and be aware of the causes of PAK. Workers are also urged to be aware of substances and materials that have a harmful impact on the health of workers by using PPE while working and complying with SOPs in the industry

Detection of malachite green and leuco-malachite green in fishery industry

This article summarises the current methods for total malachite green (MG) detectionwhich is known as a sum of MG and leuco-malachite green (LMG) that has been used extensively in aquaculture as fungicide, dye color in textile and other purposes in food industries. LMG is a reducing form of MG, where the MG is easily reduced due to the photo-oxidative de-methylation process. Nevertheless, the use of MG had become an issue due to its toxicity effects. Many analytical instruments such as HPLC, LC-MS/MS, GC-MS, and spectrometry have been widely used for detection of MG. However, these methods require long time sample preparation and analysis, expensive, use hazardous reagents and indirect measurements. Hence, other analytical methods which are more sensitive, safe, rapid, inexpensive andportable are required. Alternatively, biosensors promise a more sensitive and rapid detection method for MG and LMG