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  • The 20th SinnTech Webinar: Cutting-Edge Research on Histamine Control and Microbial Monitoring in Food Industries

The 20th SinnTech Webinar: Cutting-Edge Research on Histamine Control and Microbial Monitoring in Food Industries

  • Berita, News
  • 9 December 2024, 12.55
  • Oleh: galuh.wulanuari
  • 0

On December 9, 2024, the 20th SinnTech Webinar brought groundbreaking insights to the forefront under the theme “Risk-Based Approach in Seafood Safety.” This prestigious event featured with two speakers, Novalia Rachmawati, Ph.D., a researcher at Indonesia’s National Research and Innovation Agency (BRIN), and Ayaka Nakamura, Ph.D., a lecturer at Tokyo University of Marine Science and Technology. Moderated by Indun Dewi Puspita, S.P., M.Sc., from Department of Fisheries UGM, the session offered invaluable knowledge on managing food safety risks in the seafood and food manufacturing industries, attracting a diverse audience of academics, officials, and students.

In the first presentation, Novalia Rachmawati, Ph.D., addressed the issue of histamine risks in Indonesian seafood through the research titled “Managing Histamine Risks in Indonesian Seafood: A Risk-Based Approach.” This result highlighted the formation of histamine, a naturally occurring toxin derived from histidine, which poses serious health risks when exceeding international safety standards ranging between 100–200 mg/kg, depending on the country. Novalia Rachmawati, Ph.D., explained that histamine poisoning, often mistaken for allergic reactions, can cause symptoms such as nausea, skin rashes, and respiratory discomfort. The presentation underscored the challenges faced by Indonesia’s seafood sector, particularly the rejection of export products due to histamine contamination, with tuna and mackerel identified as key carriers. Case studies revealed that improper handling and temperature abuse often lead to histamine levels surpassing acceptable limits in processed fish products. As a solution, Novalia Rachmawati, Ph.D., proposed a comprehensive risk-based framework that integrates assessment, management, and communication to mitigate histamine formation. In addition, the effectiveness of practical interventions has been demonstrated, such as maintaining low temperatures (10–15°C) and reducing salt content during processing, which have proven effective in minimizing risks.

First Presentation regarding Managing Histamine Risks in Indonesian Seafood by Novalia Rachmawati, Ph.D

The second presentation by Ayaka Nakamura, Ph.D., delved into cutting-edge research on ensuring food safety through the surveillance and monitoring of microbial communities in food manufacturing. The study focused on Japanese Black Beef processing, aiming to extend its shelf life while maintaining microbiological safety. Dr. Nakamura presented the use of advanced amplicon sequencing analysis to map microbial distributions across processing facilities, identifying harmful and non-harmful microorganisms on carcass surfaces and equipment at various production stages. The research team also employed Core Genome MLST Analysis, a novel approach that surpasses traditional methods like PFGE and RAPD in accurately identifying bacterial strains, thereby improving traceability and data sharing between laboratories. By leveraging next-generation sequencing (NGS) technology, this research enabled real-time monitoring of microbial shifts, enhancing contamination control protocols. Among the identified microorganisms were genera such as Pseudomonas and Clostridium, which varied based on processing conditions. Dr. Nakamura’s findings highlighted the transformative potential of advanced sequencing technologies in strengthening food safety through early detection and improved hygiene practices.

Second Presentation about Monitoring Microbial Communities in Food Processing by Ayaka Nakamura, Ph.D.

The webinar concluded with an engaging Q&A session that showcased the audience’s enthusiasm. Participants, including representatives from Universitas Gadjah Mada and other institutions, actively contributed to discussions and shared insights. Some attendees even proposed potential themes for future SinnTech webinars, reflecting their dedication to sustaining these valuable forums. The topics presented during SinnTech #20 align with several United Nations Sustainable Development Goals (SDGs), including SDG 2 (Zero Hunger), SDG 3 (Good Health and Well-being), SDG 12 (Responsible Consumption and Production), and SDG 14 (Life Below Water). These alignments underscore the relevance of the webinar’s discussions to global sustainability efforts and the critical role of risk-based approaches in advancing food safety and public health.


Author: Galuh Wulanuari
Editor: Nahla Alfiatunnisa, S.Pi

Tags: Fakultas Pertanian UGM Perikanan UGM SDG 12: Konsumsi dan Produksi yang Bertanggung Jawab SDG 14: Ekosistem Lautan SDG 2: Tanpa Kelaparan SDG 3: Kehidupan Sehat dan Sejahtera Universitas Gadjah Mada

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