THE POTENTIAL OF CHRYSEOBACTERIUM SPECIES TO PRODUCE BIOGENIC AMINES

ABSTRACT The food spoilage potential of the genus Chryseobacterium has not been studied in equal detail than the taxonomy of this genus. The ability of seven Chryseobacterium species to produce biogenic amines (BAs) at different temperatures and sodium chloride concentrations, was investigated by using a modified Niven medium. Temperatures at and below 15C and 25C seemed to have a definite inhibitory effect on the production of BAs in some Chryseobacterium species. Salt concentrations in excess of 4% would be needed to prevent amine production of Chryseobacterium species in food products. Chryseobacterium species have therefore the ability to decarboxylate some precursors of BAs, making them important spoilage bacteria in dairy food products. PRACTICAL APPLICATIONS The determination of biogenic amines (BAs) is important not only from the point of view of their toxicity (symptoms such as headache, fever and vomiting may occur) but also because they can be used as indicators of the degree of freshness or spoilage of food. The ability of Chryseobacterium spp. to produce BAs, at low temperatures, is of great significance to the dairy and other food industries, because of the typical off‐flavors and putrid odors that are produced. Refrigerated products could cause amine poisoning if they were contaminated with amine‐producing bacteria, e.g., Chryseobacterium spp.. A previous study found that the content of BAs increases even during storage at +4C. It must be taken note of that most amines are heat‐stable and only partially destroyed in 3 h at 102C or 90 min at 116C. These findings stress the importance of the hygienic production and handling of food products and maintenance of the cold chain throughout production and distribution.