Can coagulase-negative staphylococci play a role in the safety of fermented meats? Assessment of antibacterial activity and biogenic amine formation.

Activity: Talk or presentationTalk or presentation at a conference

Description

Nitrate/nitrite salts are important preservatives that are responsible for the curing of fermented meats, safeguarding their microbiological safety [1]. However, current trends towards clean-label products demand the need for natural alternatives to displace these additives [2]. Bioprotection via specific microorganisms, being part of the microbial consortium of fermented meats, may offer a possible solution [3]. To that purpose, a screening with 332 staphylococcal strains was performed to explore the antibacterial potential of this microbial group. Strains that showed antibacterial were further assessed against Clostridium botulinum, a pathogen that could proliferate in fermented meats free of nitrate/nitrite salts [1]. Staphylococcus sciuri IMDO-S72 was the only strain exhibiting promising anticlostridial potential. Besides the prevalence of antibacterial activity, the staphylococcal strains were also screened for their production of biogenic amines. These compounds arise from decarboxylation of amino acids, and can compromise food quality if certain thresholds are exceeded [4]. Using ultra-high-performance liquid chromatography coupled to tandem mass spectrometry (UPLC-MS/MS), the incidence of biogenic amine production appeared to be low and strain-dependent. Tyramine and β-phenylethylamine were the most commonly produced amines, marked by a simultaneous production. In general, concentrations were of no concern for food safety, remaining low even after a prolonged incubation. Being free of biogenic amine production and expressing promising antibacterial activity, S. sciuri IMDO-S72 may be of interest to use as a bioprotective starter culture in the production of fermented meats. REFERENCES [1] Majou, D., & Christieans, S. (2018). Mechanisms of the bactericidal effects of nitrate and nitrite in cured meats. Meat Science, 145, 273–284. [2] Asioli, D., Aschemann-Witzel, J., Caputo, V., Vecchio, R., Annunziata, A., Næs, T., & Varela, P. (2017). Making sense of the “clean label” trends: a review of consumer food choice behavior and discussion of industry implications. Food Research International, 99, 58–71. [3] Sánchez Mainar, M., Xhaferi, R., Samapundo, S., Devlieghere, F., & Leroy, F. (2016). Opportunities and limitations for the production of safe fermented meats without nitrate and nitrite using an antibacterial Staphylococcus sciuri starter culture. Food Control, 69, 267–274. [4] Jairath, G., Singh, P.K., Dabur, R.S., Rani, M., & Chaudhari, M. (2015). Biogenic amines in meat and meat products and its public health significance: a review. Journal of Food Science and Technology, 52, 6835–6846.
Period31 Jan 2020
Event title25th National Symposium for Applied Biological Sciences (NSABS 2020)
Event typeConference
LocationGembloux, Belgium
Degree of RecognitionNational