Lactobacillus parabuchneri produces histamine in refrigerated cheese at a temperature-dependent rate

High histamine concentrations in food can cause histamine poisoning. In spite of the cold chain, cheeses with high concentrations of histamine are on the market. In this work, we studied whether Lactobacillus parabuchneri, the microorganism mainly responsible for histamine accumulation in cheese, is...

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Detalhes bibliográficos
Autores: Díaz, María, Río Lagar, Beatriz del, Sánchez-Llana, Esther, Ladero Losada, Víctor Manuel, Redruello, Begoña, Fernández García, María, Martín, M. Cruz, Álvarez González, Miguel Ángel
Formato: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2018
País:España
Recursos:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/185981
Acesso em linha:http://hdl.handle.net/10261/185981
Access Level:acceso abierto
Palavra-chave:Biogenic amines
Cheeses
Histamine
Lactobacillus parabuchneri
Refrigeration
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spelling Lactobacillus parabuchneri produces histamine in refrigerated cheese at a temperature-dependent rateDíaz, MaríaRío Lagar, Beatriz delSánchez-Llana, EstherLadero Losada, Víctor ManuelRedruello, BegoñaFernández García, MaríaMartín, M. CruzÁlvarez González, Miguel ÁngelBiogenic aminesCheesesHistamineLactobacillus parabuchneriRefrigerationHigh histamine concentrations in food can cause histamine poisoning. In spite of the cold chain, cheeses with high concentrations of histamine are on the market. In this work, we studied whether Lactobacillus parabuchneri, the microorganism mainly responsible for histamine accumulation in cheese, is able to grow and produce histamine at the usual temperature range of refrigerators. Further, we analysed whether refrigeration is really effective to prevent the accumulation of histamine in different types of cheeses supplemented with histidine and contaminated with L. parabuchneri. Our results showed L. parabuchneri to be able to grow and produce histamine at refrigeration temperatures. Moreover, L. parabuchneri produced toxic histamine concentrations in refrigerated cheeses from only 14 days. The results obtained in this work show that in the presence of L. parabuchneri, refrigeration delays but does not prevent the accumulation of toxic histamine levels in cheese.This work was funded by the Spanish Ministry of Economy and Competitiveness (AGL2013‐45431‐R and AGL2016‐78708‐R), and by the GRUPIN14‐137 project (which is co‐financed by the Plan for Science, Technology and Innovation of the Principality of Asturias 2013–2017 and European Regional Development Funds)Peer reviewedJohn Wiley & SonsMinisterio de Economía y Competitividad (España)Principado de AsturiasEuropean CommissionDíaz, María [0000-0003-3423-9872]Río Lagar, Beatriz del [0000-0001-8107-1975]Ladero Losada, Víctor Manuel [0000-0002-7613-3745]Martín, M. Cruz [0000-0003-1975-6775]Álvarez González, Miguel Ángel [0000-0001-9607-7480]Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]201920192018info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Postprintinfo:eu-repo/semantics/acceptedVersionhttp://hdl.handle.net/10261/185981reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2013‐45431‐Rinfo:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2016‐78708‐Rhttp://dx.doi.org/10.1111/ijfs.13826Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/1859812026-05-22T06:33:51Z
dc.title.none.fl_str_mv Lactobacillus parabuchneri produces histamine in refrigerated cheese at a temperature-dependent rate
title Lactobacillus parabuchneri produces histamine in refrigerated cheese at a temperature-dependent rate
spellingShingle Lactobacillus parabuchneri produces histamine in refrigerated cheese at a temperature-dependent rate
Díaz, María
Biogenic amines
Cheeses
Histamine
Lactobacillus parabuchneri
Refrigeration
title_short Lactobacillus parabuchneri produces histamine in refrigerated cheese at a temperature-dependent rate
title_full Lactobacillus parabuchneri produces histamine in refrigerated cheese at a temperature-dependent rate
title_fullStr Lactobacillus parabuchneri produces histamine in refrigerated cheese at a temperature-dependent rate
title_full_unstemmed Lactobacillus parabuchneri produces histamine in refrigerated cheese at a temperature-dependent rate
title_sort Lactobacillus parabuchneri produces histamine in refrigerated cheese at a temperature-dependent rate
dc.creator.none.fl_str_mv Díaz, María
Río Lagar, Beatriz del
Sánchez-Llana, Esther
Ladero Losada, Víctor Manuel
Redruello, Begoña
Fernández García, María
Martín, M. Cruz
Álvarez González, Miguel Ángel
author Díaz, María
author_facet Díaz, María
Río Lagar, Beatriz del
Sánchez-Llana, Esther
Ladero Losada, Víctor Manuel
Redruello, Begoña
Fernández García, María
Martín, M. Cruz
Álvarez González, Miguel Ángel
author_role author
author2 Río Lagar, Beatriz del
Sánchez-Llana, Esther
Ladero Losada, Víctor Manuel
Redruello, Begoña
Fernández García, María
Martín, M. Cruz
Álvarez González, Miguel Ángel
author2_role author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv Ministerio de Economía y Competitividad (España)
Principado de Asturias
European Commission
Díaz, María [0000-0003-3423-9872]
Río Lagar, Beatriz del [0000-0001-8107-1975]
Ladero Losada, Víctor Manuel [0000-0002-7613-3745]
Martín, M. Cruz [0000-0003-1975-6775]
Álvarez González, Miguel Ángel [0000-0001-9607-7480]
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Biogenic amines
Cheeses
Histamine
Lactobacillus parabuchneri
Refrigeration
topic Biogenic amines
Cheeses
Histamine
Lactobacillus parabuchneri
Refrigeration
description High histamine concentrations in food can cause histamine poisoning. In spite of the cold chain, cheeses with high concentrations of histamine are on the market. In this work, we studied whether Lactobacillus parabuchneri, the microorganism mainly responsible for histamine accumulation in cheese, is able to grow and produce histamine at the usual temperature range of refrigerators. Further, we analysed whether refrigeration is really effective to prevent the accumulation of histamine in different types of cheeses supplemented with histidine and contaminated with L. parabuchneri. Our results showed L. parabuchneri to be able to grow and produce histamine at refrigeration temperatures. Moreover, L. parabuchneri produced toxic histamine concentrations in refrigerated cheeses from only 14 days. The results obtained in this work show that in the presence of L. parabuchneri, refrigeration delays but does not prevent the accumulation of toxic histamine levels in cheese.
publishDate 2018
dc.date.none.fl_str_mv 2018
2019
2019
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Postprint
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/185981
url http://hdl.handle.net/10261/185981
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
#PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2013‐45431‐R
info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2016‐78708‐R
http://dx.doi.org/10.1111/ijfs.13826
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv John Wiley & Sons
publisher.none.fl_str_mv John Wiley & Sons
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,811543

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