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Byline: F. Ozogul (1) Keywords: Biogenic amine production; Histidine; Histamine; Morganella morganii; Klebsiella pneumoniae; Hafnia alvei Abstract: The histidine decarboxylating activity and production of biogenic amines by Morganella morganii (NCIMB, 10466), Klebsiella pneumoniae (NCIMB, 673) and Hafnia alvei (NCIMB, 11999) were investigated using a rapid HPLC method. Derivatisation of the bacterial samples was carried out using benzoyl chloride. A gradient elution system was used for analysis with a mixture of acetonitrile and HPLC grade water. Bacterial strains not only produce histamine in histidine-enriched broth but also the other biogenic amines. The chromatographic results show that bacterial strains are also capable of producing spermine and spermidine in histidine-enriched broth. Bacterial ammonia production by all three strains was clearly detected since ammonia is generated during the degradation of histidine. The study demonstrates that the highest histamine production was obtained by Morganella morganii, followed by Klebsiella pneumoniae, and the lowest with the Hafnia alvei. Therefore, Morganella morganii and Klebsiella pneumoniae have strong histidine decarboxylase activity since they are prolific histamine-forming bacteria Author Affiliation: (1) Department of Fishing and Fish Processing Technology, Faculty of Fisheries, University of Cukurova, 01330, BalcalA+-, Adana, Turkey Article History: Registration Date: 09/07/2004 Received Date: 05/05/2004 Online Date: 25/08/2004

Byline: Zubeyde Oner (1), Osman Sagdic (1), Bedia SimAek (1) Keywords: Biogenic amines; Lactic acid bacteria; Tulum cheese Abstract: Tulum cheese, commonly produced in Turkey, is a traditional Turkish dairy product made from raw milk. In this research, 20 samples of tulum cheese were purchased from different markets in Isparta and Ankara (Turkey) and the populations of lactic acid bacteria (LAB) and contents of biogenic amines of Turkish tulum cheeses were investigated. The mean counts of LAB (as log10 cfu/g) were 7.22+-0.67 on MRS agar, 6.93+-1.77 on M17 agar, 7.28+-0.72 on APT agar and 5.98+-2.20 on ADA agar. Isolates of LAB obtained from 20 tulum cheeses were characterised as lactobacilli (48.5%), enterococci (32.7%), lactococci (15.8%) and streptococci (3.0%). Lactobacillus paracasei ssp. paracasei, Lactobacillus bifermentans and Enterococcus faecium predominated among the LAB in the samples of tulum cheeses these organisms represented 30.2% of the isolates. As amino acids, tyrosine and tryptophan were determined in tulum cheeses. Tyramine and tryptamine, biogenic amines, were found at 0.00--329.00 and 0.32--40.44 mg/kg, respectively. Author Affiliation: (1) Department of Food Engineering, Agricultural Faculty, University of Suleyman Demirel, 32260, Isparta, Turkey Article History: Registration Date: 01/01/2004 Received Date: 18/03/2004 Online Date: 25/08/2004

Byline: Claudia Ruiz-Capillas (1), Francisco Jimenez-Colmenero (1) Keywords: Biogenic amines; Microorganism; High pressures; Protective atmospheres; Meat products Abstract: Biogenic amine content, microbial counts and pH were investigated in 20 kinds of Spanish retail meat products treated with mild preservation technologies such as high pressure (HP) and protective atmospheres. High levels of tyramine were found in non-packed (NP) and protective atmospheres packed (PAP) Spanish dry fermented sausage, 'chorizo'. These are also associated with the total viable count and high levels of lactic acid bacteria. Lower levels of tyramine were observed in chorizo and cooked white sausage 'butifarra' treated with HP. High concentrations of agmatine were detected in these pressurised products, mainly in chorizo. High levels of cadaverine, together with high levels of putrescine, and agmatine were observed in sliced cooked ham in PAP and in vacuum packed (VP) butifarra. High concentrations of spermidine and spermine were observed in the different products analysed. Author Affiliation: (1) Department of Meat and Fish Science and Technology, Instituto del Frio, (CSIC), Jose Antonio Novais 10, Ciudad Universitaria, 28040 , Madrid, Spain Article History: Registration Date: 26/11/2003 Received Date: 25/09/2003 Online Date: 16/01/2004

Byline: M. Teresa Veciana-Nogues (1), Sara Bover-Cid (1), Abel Marine-Font (1), M. Carmen Vidal-Carou (1) Keywords: Histamine; Cadaverine; Enterobacteria; Tuna fish; Spoilage Abstract: Biogenic amine formation in tuna inoculated with two micro-organisms reported as powerful in vitro histamine producers, Morganella morganii and Klebsiella oxytoca, was investigated. Inoculated and non-inoculated tuna samples were stored in ice, under refrigeration at 8--10 degC and at 20+-1 degC. Ten biogenic amines were studied and changes were found only in cadaverine and histamine in inoculated samples. Therefore, the in vitro ability of K. oxytoca to form cadaverine and that of both microorganisms to form histamine was confirmed in inoculated samples. Storage temperature had a crucial effect on the amount and intensity of amine production. On the other hand, the potential ability of M. morganii to form putrescine was not shown in the inoculated samples, regardless of the storage temperature. Author Affiliation: (1) Departament de Nutricio i Bromatologia-CeRTA. Facultat de Farmacia, Universitat de Barcelona, Avinguda Joan XXIII s/n, 08028, Barcelona, Spain Article History: Registration Date: 10/12/2003 Received Date: 12/11/2003 Online Date: 21/01/2004

Byline: S. Eerola (1), Artur-Xavier Roig Sagues (2), Leena Lilleberg (3), Helja Aalto (4) Keywords: Key wordsaBiogenic amines; Dry sausages; Shelf-life; Quality control Abstract: aThe formation of biogenic amines in dry sausages after ripening was studied. Four batches of dry sausages were provided by a manufacturer after slicing and vacuum-packaging and were stored at +4degC and +10degC. Biogenic amines (tyramine, histamine, tryptamine, phenylethylamine, putrescine, cadaverine, spermine and spermidine) were analysed 4 times during the 58-day storage time. Dry sausages were also evaluated according to their sensory acceptability, pH values and contents of thiobarbituric acid and volatile nitrosamines. Tyramine and putrescine were formed during the storage period and differences between batches were detected. The sensory quality remained acceptable throughout the trial. The slight decrease in sensory scores during the storage time could not been explained either by increased tyramine and putrescine levels or by other chemical parameters. The results of this study demonstrate that contamination by amine-producing bacteria and/or amine formation can also occur after the fermentation process of dry sausages. Author Affiliation: (1) National Veterinary and Food Research Institute, Department of Chemistry, P.O. Box 368 (Hameentie 57), FIN-00231 Helsinki, Finland, FI (2) U.D. Higiene, Inspeccio i Control dels Aliments, Facultat de Veterinaria, Universitat AutA2noma de Barcelona, Spain, ES (3) National Veterinary and Food Research Institute, Department of Milk Hygiene, P.O. Box 368 (Sirrikuja 1), FIN-00231 Helsinki, Finland, FI (4) HK-Ruokatalo, PL 49, FIN-01511 Vantaa, Finland, FI Article note: Received: 4 April 1997