Evaluation of Key Factors Influencing Histamine Formation and Accumulation in Fermented Sausages

Abstract

AbstractThe key factors influencing histamine accumulation in fermented sausages were investigated. Although Lactobacillus salivarius R06 with positive amino acid decarboxylase was inoculated, histamine was not detected in batch A without histidine availability. About 52.1 mg/kg of histamine was observed in batch B with the addition of 80 mg/kg histidine. Under sterilized condition, both histamine production and histamine‐forming bacteria were not detected in batch C. About 37.6 mg/kg histamine and 4.19 log10 cfu/g of histamine‐forming bacteria were presented in batch D by a spontaneous fermentation. Approximately 60% of histamine in batch F was degraded by Staphylococcus epidermidis R11 with amine oxidase activity. Additionally, histamine content in fermented sausages increased with rising temperature at storage. These findings indicate that histidine availability as a limiting factor and the presence of histamine‐forming bacteria as indispensable factor are responsible for histamine formation. The strains with amine oxidase activity contribute to histamine accumulation reduction. Storage temperature has a direct effect on further formation of histamine in fermented sausages.Practical ApplicationsHigh levels of histamine have been described in fermented sausages, which are a major problem for public health and food safety. Thus, it is worthwhile to improve knowledge of the factors involved in histamine accumulation to control histamine accumulation in fermented sausages. In this study, the key factors, including histidine availability, the presence of strains with decarboxylase activity, the presence of strains with amine oxidase activity and storage temperature influencing histamine accumulation in fermented sausages were investigated. These findings indicate that the key actions to prevent histamine accumulation must be addressed toward a reduction of the numbers of undesirable microorganisms and histamine‐forming microorganisms to control the proteolytic and decarboxylase activities and use of adjunct cultures with amine oxidase activity to degrade histamine. Additionally, fermented sausages should be stored immediately at low temperature after ripening.