Works (4)
Updated: July 7th, 2023 21:15
2015 journal article
Control of Histamine-Producing Bacteria and Histamine Formation in Fish Muscle by Trisodium Phosphate
JOURNAL OF FOOD SCIENCE, 80(6), M1253–M1258.
author keywords: bacteria; barrier; fish; histamine; histidine decarboxylase; pH
MeSH headings : Animals; Bacteria / drug effects; Bacteria / growth & development; Bacteria / metabolism; Food Contamination / analysis; Food Handling / methods; Foodborne Diseases / microbiology; Histamine / metabolism; Marine Toxins / metabolism; Marine Toxins / poisoning; Muscles / metabolism; Perciformes / microbiology; Phosphates / pharmacology; Seafood / analysis; Seafood / microbiology; Tuna / microbiology
TL;DR:
It is revealed that phosphate treatment of mahi-mahi and tuna fish muscle resulted in significantly lower histamine production over 4 d of storage at 10 °C, which may serve as a secondary barrier in addition to FDA recommended time and temperature controls for reducing public health concerns of scombrotoxin fish poisoning.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
14. Life Below Water
(OpenAlex)
Source: Web Of Science
Added: August 6, 2018
2010 journal article
Development of molecular-based methods for determination of high histamine producing bacteria in fish
International Journal of Food Microbiology, 139(3), 161–167.
author keywords: Histamine; Bacteria; DNA probes; Colony lift hybridization; Fish
MeSH headings : Agar / analysis; Animals; Colony Count, Microbial; Culture Media; DNA Probes; DNA, Bacterial / analysis; Digoxigenin / chemistry; Food Contamination; Food Microbiology; Foodborne Diseases / microbiology; Genes, Bacterial; Gram-Negative Bacteria / genetics; Gram-Negative Bacteria / isolation & purification; Histamine / analysis; Histidine Decarboxylase / genetics; Polymerase Chain Reaction; Seafood / microbiology
TL;DR:
The use of digoxigenin (DIG) labeled DNA probes with colony lift hybridization shows promise for accurate and specific enumeration of histamine producing bacteria in scombroid fish.
(via Semantic Scholar)
Sources: Web Of Science, Crossref
Added: August 6, 2018
2008 journal article
Effects of pH, Dissolved Oxygen, and Ionic Strength on the Survival of Escherichia coli O157:H7 in Organic Acid Solutions
JOURNAL OF FOOD PROTECTION, 71(12), 2404–2409.
MeSH headings : Acids / pharmacology; Colony Count, Microbial; Consumer Product Safety; Cucumis sativus / microbiology; Dose-Response Relationship, Drug; Escherichia coli O157 / drug effects; Escherichia coli O157 / growth & development; Food Contamination / analysis; Food Preservation / methods; Humans; Hydrogen-Ion Concentration; Osmolar Concentration; Oxygen / pharmacology
TL;DR:
The results demonstrate that E. coli O157:H7 may survive better than previously expected from studies with acid solutions containing dissolved oxygen, and many acid and acidified foods are sold in hermetically sealed containers with oxygen-limiting conditions.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
6. Clean Water and Sanitation
(OpenAlex)
Sources: Web Of Science, NC State University Libraries
Added: August 6, 2018
2006 journal article
Protective effects of organic acids on survival of Escherichia coli O157 : H7 in acidic environments
APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 72(1), 660–664.
MeSH headings : Acetates / pharmacology; Animals; Carboxylic Acids / pharmacology; Citric Acid / pharmacology; Colony Count, Microbial; Escherichia coli O157 / drug effects; Escherichia coli O157 / growth & development; Humans; Hydrogen-Ion Concentration; Lactic Acid / pharmacology; Malates / pharmacology
TL;DR:
This is the first report of the protective effect of organic acids on the survival of E. coli O15:H7 under low-pH conditions, and d-Lactic acid had a greater protective effect than other acids at concentrations of 1 to 20 mM.
(via Semantic Scholar)
aem.asm.org (publisher PDF)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
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