Effect of Natural Zeolite (Clinoptilolite) on in vitro Biogenic Amine Production by Gram Positive and Gram Negative Pathogens
The research paper investigates the impact of natural zeolite, specifically clinoptilolite, on the production of biogenic amines (BAs) and ammonia (AMN) by various Gram-positive and Gram-negative foodborne pathogens in a controlled laboratory setting. The study focuses on two concentrations of clinoptilolite (1% and 5%) and examines its effects on the decarboxylation of tyrosine to tyramine (TYR) and the production of other BAs such as histamine (HIS), putrescine (PUT), and cadaverine (CAD).
The research identifies that Gram-negative bacteria, particularly Aeromonas hydrophila and Escherichia coli, produced the highest levels of BAs, with E. coli generating over 1600 mg/l of TYR. Among Gram-positive pathogens, Enterococcus faecalis was noted as the primary amine producer. The study highlights that the addition of clinoptilolite significantly reduced the production of BAs and AMN, particularly in Gram-negative strains, while its effects varied among different bacterial strains and concentrations.
The research paper also discusses the broader implications of biogenic amines in food safety, as their accumulation is linked to spoilage and potential health risks. The findings suggest that clinoptilolite could serve as a natural additive to inhibit the formation of harmful BAs in food products, thereby enhancing food safety and quality.
This research paper is significant in the field of food microbiology and safety, as it addresses the critical issue of biogenic amine production by pathogenic bacteria, which poses health risks in food consumption. The research contributes to ongoing discussions about natural food preservatives and additives, particularly in the context of increasing consumer demand for natural and safe food products. By demonstrating the efficacy of clinoptilolite in reducing harmful BAs, the study provides valuable insights for food industry professionals seeking to improve food safety and quality. Additionally, the findings may encourage further research into the application of natural zeolites in food preservation and safety.
