1. MICROBIAL FACTORS INFLUENCE FOOD CHEMISTRY AND QUALITY Katie Kirsch

2. Food Spoilage and Waste According to the FAO (2011)… Approximately 1/3 rd (1.3 billion tons) of food produced is lost or wasted annually Industrialized countries waste more than developing Europe and North America: 95-115 kg/year (209-254 lb/year) per capita Sub-Saharan Africa and South/Southeast Asia: 6-11 kg/year (13-24 lb/year) per capita

3. Biogenic Amines (BA) What are biogenic amines? Where are biogenic amines found? How are they produced? What health impacts do they have? What factors influence production? How can they be reduced/eliminated?

4. Amines Organic, low molecular weight nitrogenous bases Eukaryotic cells Essential precursors for hormones, alkaloids, nucleic acids and proteins Neurotransmitters Prokaryotic cells Defense mechanisms Generation of energy Protection against acid Restore intracellular pH by consuming protons and excreting amines and CO 2

5. Biogenic Amines Natural polyamines Produced by plants, animals and microorganisms Important for nucleic acid regulation, protein synthesis, and stabilization of membranes Biogenic amines Enzymatic decarboxylation (removal of α- carboxyl group) of free amino acids Found in everything good Meat, cheese, chocolate, beer, wine, vegetables

6. Why do we care? Health Migraines, headaches Gastrointestinal problems Toxicological consequences Histamine poisoning Cheese reaction Secondary amines can form carcinogenic nitrosamines in the presence of nitrites Food Quality Off odors and flavors

7. Histamine Intoxication Between 1998 and 2008 in the United States (Gould et al., 2013) 333 outbreaks 1,383 illnesses Yellow fin, tuna, mackerel, mahimahi, bluefish Flushing, sweating, diarrhea, vomiting, headaches Onset of symptoms: 10 min-4h Vickers and Safai, 2013

8. Nitrosamine Formation

9. BA Formation Tyramine Histamine Tryptamine Cadaverine

10. BA Producing Microorganisms Histamine Gram-negative Hafnia alvei, Morganella morganii, Klebsiella pneumonia Gram-positive Pediococcus damnosus, Leuconostoc spp., Lactobacillus curvatus Tyramine Gram-positive Enterococcus, Lactobacillus, Leuconostoc, Lactococcus Phenylethlamine Produced by tyrosine decarboxylation microorganisms Putrescine and cadaverine Gram-negative Enterobacteriaceae (Citrobacter, Klebsiella, Escherichia, Proteus, Salmonella, Shigella), Psudomonadacea, Shewanellaceae

11. Factors Influencing BA Production Quality of raw materials Microbial contamination Processing conditions Storage conditions Temperature-20-37 °C optimal Time- general increase over time pH- 2.5-6.5 optimal Oxygen- strain specific Presence of fermentable carbohydrate stimulates activity 0.5-2.0% optimal, >3% inhibitory glucose Water activity Lower Aw, less microbial activity

12. Mean biogenic amine levels in foods (mg/kg) ProductHistamineTyramineCadaverinePutrescine Beer1.46.11.3 - 1.53.3 - 3.5 Red wine3.6 - 3.72.7 - 2.90.2 - 0.54.2 - 4.8 White wine0.8-0.91.1 - 1.20.1 - 0.21.4 - 1.5 Dried anchovies348--- Fermented fish7.7 - 11.447.2-49.114 - 17.313.4 – 17 Fermented sausage 23.0 - 23.613637.4 - 3884.2 - 84.6 Fresh cheese3.2 - 38.512.8 - 4810.7 - 455.5 - 41.3 Hard cheese25.2 - 65.182.9 - 11347.8 - 83.526.6 - 65.5 Fermented vegetables 39.4 - 42.645 - 47.426 - 35.4264 European Food Safety Authority, 2011

13. Legal Limits for BA FDA Guidance Level 50 mg/kg of histamine in scombroid or scombroid-like fish Slovak Republic 20 mg/kg of histamine in beer 200 mg/kg of histamine in fresh fish and fish products 200 mg/kg of tyramine in cheese The European Union <100 mg/kg of histamine in raw fish <200 mg/kg of histamine in salted fish (Scombridae and Clupeidae species)

14. Indicators of Food Quality Useful for fresh and thermally treat products Little utility for fermented products BA levels generally increase with microbial load Proposed limits for fresh meat (Hernandez-Jover et al., 1996) QualityBA concentration (mg/kg) Good<5 Acceptable5-20 Low20-50 Spoiled>50

15. BA Control BA formation can be controlled by Inhibiting microbial growth Inhibiting decarboxylase activity Traditional Temperature control High-quality raw material Good manufacturing practices Amine-negative starter cultures Emerging BA degrading enzymes and cultures Modified atmospheric packaging Irradiation High hydrostatic pressure Food additives and preservatives Huis in’t Veld, 1996

16. Reduction of BA by L. casei in Cheese (Herrero-Fresno, et al., 2012) A)Monitoring of tyramine concentration in mini-cheeses made with E. durans 655. B) Monitoring of histamine concentration in mini-cheeses made with L. parabuchneri

17. QUESTIONS?

18. References European Food Safety Authority. 2011. Scientific opinion on risk based control of biogenic amine formation in fermented foods. EFSA Journal 9(10):2393. Garcia-Ruiz, A., Gonzalez-Rompinelli, E.M., Bartolome, B., and Moreno-Arribas, M.V. 2011. Potential of wine-associated lactic acid bacteria to degrade biogenic amines. International Journal of Food Microbiology 148 (2011) p 115-120 Gould, L.H., Walsh, K.A., Vieira, A.R., Herman, K., Wiliams, I.T., Hall, A.J., and Cole, D. 2013. Surveillance for foodborne disease outbreaks- United States, 1998-2008. Morbidity and Mortality Weekly Report 62(SS02), p 1-34. Hernandez-Jover, T., Izquierdo-Pulido, M., Veciana-Nogues, M.T., and Vidal- Carou, M.C. 1997. Effect of starter cultures on biogenic amine formation during fermented sausage production. Journal of Food Protection 60 p 825-830 Herrero-Fresno, A., Martinez, N., Sanchez-Llana, E., Diaz, M., Fernandez, M., Martin, M.C., Ladero, V., Alvarez, M.A. 2012. Lactobacillus casei strains isolated from cheese to reduce biogenic amine accumulation in an experimental model. International Journal of Food Microbiology 157(2) p297-304. Huis in’t Veld, J.H.J. 1996. Microbial and biochemical spoilage of foods: an overview. International Journal of Food Microbiology 33, p 1-18. Vickers, J., and Safai, B. 2013. Scombroid Poisoning. New England Journal of Medicine 368(31).