Spoilage and Histamine-Producing Bacteria
Dive into the world of spoilage bacteria and histamine-producing microorganisms, key contributors to food deterioration and safety risks. This category highlights their role in food spoilage, mechanisms of histamine formation, and effective strategies for prevention and control in food production and storage environments.
Chilled Food Spoilage and Psychrotrophic Lactic Acid Bacteria
This article delves into the spoilage of chilled foods and the role of psychrotrophic bacteria, specifically lactic acid bacteria. We explore findings revealed through 16S rRNA amplicon sequencing analysis, which identifies bacteria undetectable at a culture temperature of 30°C. In a previous article, we discussed a study by Dr. Pokasos and his team from Ghent University, Belgium. Their research demonstrated that culturing at 30°C fails to detect psychrotrophic bacteria, leading to an underestimation of microbial counts. This article serves as a continuation of that discussion.
Histamine forming bacteria
In this article, we will explore the types of food that commonly lead to histamine food poisoning, the causes, symptoms of histamine food poisoning, prevention methods, the bacteria that produce histamine, why the histidine decarboxylation reaction occurs in bacteria, the fact that heating food does not eliminate histamine once it's formed, and the misconception that fish is the only cause of this issue.