Biogenic Amines Content and The Prevalence of Staphylococcus aureus in I Crab and Shrimp | ||||
| Egyptian Journal of Veterinary Sciences | ||||
| Articles in Press, Corrected Proof, Available Online from 01 July 2025 PDF (1.05 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejvs.2024.284908.2033 | ||||
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| Authors | ||||
Sara M. El Nahal1; Abd-Elsalam E. Hafez1; Rasha M. Elbayomi1; Ahmed Tharwat1; Wageh Sobhy Darwish   1; Alaa Saad2; Amany Shosha3; Abdelazim Elsayed Elhelaly4
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| 1Department of Food Hygiene, Safety and Technology, Faculty of Veterinary Medicine, Zagazig University, 44519 Zagazig, Egypt. | ||||
| 2Department of Zoonosis, Faculty of Veterinary Medicine, Zagazig University, 44519 Zagazig, Egypt | ||||
| 3Bacterioloy, Mycology, Immunology Department, Faculty of Veterinary, Medicine, Mansoura University, Egypt. | ||||
| 4Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Suez Canal University, Ismailia, Egypt | ||||
| Abstract | ||||
| Shrimp and crab are crustaceans that are recognized as novel sources of high biological value protein. They are also high in moisture, minerals like calcium and phosphorus, vitamins, including vitamin D, and omega-3 polyunsaturated fatty acids. Around the world, people are widely dependent on fish and shellfish, especially in Egypt, to make up for the lack of red meat. Naturally occurring toxins called biogenic amines (BAs) are produced when a wide range of microbes, including both pathogenic and nonpathogenic bacteria metabolize particular amino acids. One of the main foodborne pathogens that cause numerous cases of intoxications worldwide is Staphylococcus aureus. Nevertheless, little is known about the prevalence of Staphylococcus aureus and the numerous enterotoxins that are produced in the examined crab and shrimp. This study's main goal was to determine the amount of BAs generated in the studied shrimp and crab. Furthermore, the estimated daily intakes of BAs that the Egyptian population derived from eating these crustaceans were calculated. The other aim of the current study was to find out how common Staphylococcus aureus is in the edible tissues of shrimp and crab. In addition, the public health significance of BAs and S. aureus was also discussed. The obtained results revealed detection of histamine, cadaverine, putrescine, and tyramine from the examined crab and shrimp at variable rates. In addition, S. aureus was isolated from the examined crab and shrimp at 50%, and 70%, respectively. Therefore, strict hygienic measures should be followed during handling and processing of such shellfish. | ||||
| Keywords | ||||
| Crustaceans; Staphylococcus aureus; Biogenic amines; Egypt | ||||
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