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Related Experiment Videos

Enterococci in milk and milk products.

S K Garg1, B K Mital

  • 1Department of Microbiology, G. B. Pant University of Agriculture and Technology, Pantnagar, Nainital, India.

Critical Reviews in Microbiology
|January 1, 1991
PubMed
Summary

Enterococci in food can produce heat-stable pressor amines. These compounds may trigger health issues like migraines and hypersensitive crises in patients on specific medications.

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Area of Science:

  • Microbiology
  • Food Science
  • Public Health

Background:

  • Enterococci are ubiquitous microorganisms found in various environments.
  • They can contaminate milk and dairy products due to poor hygiene during production and handling.
  • Enterococci have been suspected as agents of disease, though evidence is largely circumstantial.

Purpose of the Study:

  • To investigate the potential health risks associated with enterococci in food.
  • To explore the role of enterococci in the formation of biologically active compounds in food.
  • To understand the implications of enterococcal metabolites on human health.

Main Methods:

  • Review of existing literature on enterococci in food.
  • Analysis of the biochemical pathways for pressor amine production by enterococci.
  • Evaluation of the stability and potential health effects of pressor amines.

Main Results:

  • Prolific growth of enterococci in foods can lead to the formation of clinically significant levels of pressor amines.
  • These pressor amines are thermostable and persist even after heat treatment of food.
  • Enterococci themselves may not be directly pathogenic, but their metabolic products pose a risk.

Conclusions:

  • Enterococci in food represent a potential health concern due to the production of thermostable pressor amines.
  • These amines may contribute to conditions such as migraine attacks.
  • Individuals on monoamine oxidase inhibitors are particularly at risk for hypersensitive crises due to these amines.

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