Methods for the detection of bacteria producing biogenic amines on foods: A survey

被引：27
作者：
Marcobal A. [2 ]
De Las Rivas B. [1 ]
Muñoz R. [1 ,2 ]
机构：
[1] Departamento de Microbiología, Instituto de Fermentaciones Industriales, CSIC
[2] Departamento de Microbiología, Instituto de Fermentaciones Industriales, CSIC, 28006 Madrid
来源：
Journal für Verbraucherschutz und Lebensmittelsicherheit | 2006年 / 1卷 / 3期
关键词：
Bacteria; Biogenic amine; Detection method; Histamine; Putrescine; Tyramine;
D O I：
10.1007/s00003-006-0035-0
中图分类号：
学科分类号：
摘要：
The presence of biogenic amines in foods is of considerable public concern for the food industry and the regulatory agencies, since given the potential health hazard, there is a growing demand from consumers and control authorities to reduce the allowable limits of biogenic amines in foods and beverages. Rapid and simple methods are needed for the analysis of the ability to form biogenic amines by bacteria in order to evaluate the potential risk of bacterial occurring in some food products. Analytical chromatographic methods used for routine biogenic amine analysis of food substrates have been applied to bacterial cultures. Specific differential culture media for the presumptive identification of biogenic amine-producer bacteria have been developed. Recently, several PCR based methods targeting amino acid decarboxylases have been described. These latter molecular methods, in addition to its rapidity and specificity, offer the advantage of the identification of producer bacteria before the amine is synthesized. © Birkhäuser Verlag, 2006.
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页码：187 / 196
页数：9
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