Physicochemical and microbiological attributes of dried anchovies (<i>Stolephorus commersonnii</i>) in the formation of histamine along the supply chain
Ensuring food safety along the supply chain must be safeguarded to protect the public's health from any foodborne disease. Scombroid poisoning is a less studied occurrence despite the consumption of fish products. This study was formulated to evaluate at which stage of the supply chain the inc...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
PAGEPress Publications
2023-09-01
|
| Series: | Italian Journal of Food Safety |
| Subjects: | |
| Online Access: | https://www.pagepressjournals.org/index.php/ijfs/article/view/11319 |
| _version_ | 1797692869805342720 |
|---|---|
| author | Ruel Hermo Amascual Harold Panganoron Andrew Gamba Elmer Irene |
| author_facet | Ruel Hermo Amascual Harold Panganoron Andrew Gamba Elmer Irene |
| author_sort | Ruel Hermo Amascual |
| collection | DOAJ |
| description |
Ensuring food safety along the supply chain must be safeguarded to protect the public's health from any foodborne disease. Scombroid poisoning is a less studied occurrence despite the consumption of fish products. This study was formulated to evaluate at which stage of the supply chain the increase in the histamine content of dried anchovies (Stolephorus commersonnii) occurs. The study showed that histamine substances and Staphylococcus aureus were detected at all stages along the supply chain. It was also found that the concentration of histamine generally increased from the fisherman to the processors and retailers. Post-hoc analysis using the Fisher test showed no significant difference in the histamine content of dried anchovies from the processing centers (=54.07 mg/kg) and retailers (=67.63 mg/kg) but significantly higher than the raw anchovies (=8.29 mg/kg). For S. aureus, it remains low at <10 colony-forming units (CFU/g). The aerobic plate count supports this conclusion with a 90.29% increase from the processing center to the retailers. However, it is still significant as a source of histamine formation influenced by water activity and salt content. A correlation between salt content and water activity with histamine content was identified with a Pearson correlation coefficient of 0.8357. It is recommended to review the processing method to control salt content and the handling and storage in the retailers, as they showed the highest potential for histamine-forming bacteria growth, leading to an increase in histamine levels in dried anchovies.
|
| first_indexed | 2024-03-12T02:34:54Z |
| format | Article |
| id | doaj.art-74389f70571f4ed3bc9980757df9cb5c |
| institution | Directory Open Access Journal |
| issn | 2239-7132 |
| language | English |
| last_indexed | 2024-03-12T02:34:54Z |
| publishDate | 2023-09-01 |
| publisher | PAGEPress Publications |
| record_format | Article |
| series | Italian Journal of Food Safety |
| spelling | doaj.art-74389f70571f4ed3bc9980757df9cb5c2023-09-04T22:57:39ZengPAGEPress PublicationsItalian Journal of Food Safety2239-71322023-09-0110.4081/ijfs.2023.11319Physicochemical and microbiological attributes of dried anchovies (<i>Stolephorus commersonnii</i>) in the formation of histamine along the supply chainRuel Hermo Amascual0Harold Panganoron1Andrew Gamba2Elmer Irene3Mercedes Campus, Samar State University, Catbalogan CityMercedes Campus, Samar State University, Catbalogan CityMercedes Campus, Samar State University, Catbalogan City; Center for Fisheries and Aquatic Resources Research and Development, Samar State University, Catbalogan CityCollege of Education, Samar State University, Catbalogan City Ensuring food safety along the supply chain must be safeguarded to protect the public's health from any foodborne disease. Scombroid poisoning is a less studied occurrence despite the consumption of fish products. This study was formulated to evaluate at which stage of the supply chain the increase in the histamine content of dried anchovies (Stolephorus commersonnii) occurs. The study showed that histamine substances and Staphylococcus aureus were detected at all stages along the supply chain. It was also found that the concentration of histamine generally increased from the fisherman to the processors and retailers. Post-hoc analysis using the Fisher test showed no significant difference in the histamine content of dried anchovies from the processing centers (=54.07 mg/kg) and retailers (=67.63 mg/kg) but significantly higher than the raw anchovies (=8.29 mg/kg). For S. aureus, it remains low at <10 colony-forming units (CFU/g). The aerobic plate count supports this conclusion with a 90.29% increase from the processing center to the retailers. However, it is still significant as a source of histamine formation influenced by water activity and salt content. A correlation between salt content and water activity with histamine content was identified with a Pearson correlation coefficient of 0.8357. It is recommended to review the processing method to control salt content and the handling and storage in the retailers, as they showed the highest potential for histamine-forming bacteria growth, leading to an increase in histamine levels in dried anchovies. https://www.pagepressjournals.org/index.php/ijfs/article/view/11319Stolephorus commersonniifoodborne diseasefood safetyhistamine-forming bacteriastaphylococcus aureus |
| spellingShingle | Ruel Hermo Amascual Harold Panganoron Andrew Gamba Elmer Irene Physicochemical and microbiological attributes of dried anchovies (<i>Stolephorus commersonnii</i>) in the formation of histamine along the supply chain Italian Journal of Food Safety Stolephorus commersonnii foodborne disease food safety histamine-forming bacteria staphylococcus aureus |
| title | Physicochemical and microbiological attributes of dried anchovies (<i>Stolephorus commersonnii</i>) in the formation of histamine along the supply chain |
| title_full | Physicochemical and microbiological attributes of dried anchovies (<i>Stolephorus commersonnii</i>) in the formation of histamine along the supply chain |
| title_fullStr | Physicochemical and microbiological attributes of dried anchovies (<i>Stolephorus commersonnii</i>) in the formation of histamine along the supply chain |
| title_full_unstemmed | Physicochemical and microbiological attributes of dried anchovies (<i>Stolephorus commersonnii</i>) in the formation of histamine along the supply chain |
| title_short | Physicochemical and microbiological attributes of dried anchovies (<i>Stolephorus commersonnii</i>) in the formation of histamine along the supply chain |
| title_sort | physicochemical and microbiological attributes of dried anchovies i stolephorus commersonnii i in the formation of histamine along the supply chain |
| topic | Stolephorus commersonnii foodborne disease food safety histamine-forming bacteria staphylococcus aureus |
| url | https://www.pagepressjournals.org/index.php/ijfs/article/view/11319 |
| work_keys_str_mv | AT ruelhermoamascual physicochemicalandmicrobiologicalattributesofdriedanchoviesistolephoruscommersonniiiintheformationofhistaminealongthesupplychain AT haroldpanganoron physicochemicalandmicrobiologicalattributesofdriedanchoviesistolephoruscommersonniiiintheformationofhistaminealongthesupplychain AT andrewgamba physicochemicalandmicrobiologicalattributesofdriedanchoviesistolephoruscommersonniiiintheformationofhistaminealongthesupplychain AT elmerirene physicochemicalandmicrobiologicalattributesofdriedanchoviesistolephoruscommersonniiiintheformationofhistaminealongthesupplychain |