Biogenic amines produced by Enterobacteriaceae isolated from meat products

Biogenic amines in ground meat and processed meat products are one of the i ndicators to determine the poor quality raw material. Major histamine formi ng bacterium was Escherichia coli (strain EC04 with 65.88 mg/100 ml in Brai n Heart Infusion medium), followed by the microorganisms Morganella morgani i (strain MM4 with 8.40 mg/100 mi and strain MM7 with 8.28 mg/ 100 ml) and Proteus mirabilis (strain PM02 with 8.76 mg/100 ml). respectively. The high est putrescine production level was found in Citrobacter freundii and Enter obacter spp. strains, followed by Serratia grimesii, Proteus alcalifaciens, E. coli. Escherichia fergusonii, Morganella morganii, Proteus mirabilis, P roteus penneri and Hafnia alvei, respectively. The most important cadaverin e producer was E. coli EC03 with a production level of 45.48 mg/100 ml, and of the strains Escherichia vulnaris EV01. Escherichia fergusonii EF06 prod uced 37.92 mg/100ml and 35.40 mg/100 ml, respectively. On the basis of our results, it can be concluded that the major biogenic amines produced by Ent erobacteriaceae are putrescine, cadaverine, tyramine and histamine, both in culture medium and meat products. (C) 2001 Elsevier Science Ltd. All right s reserved.