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Analysis of the growth of histamine-producing bacteria and histamine accumulation in fish during storage at low temperatures.

Author(s) : TORIDO Y., TAKAHASHI H., KUDA T., et al.

Type of article: Article

Summary

The authors have previously isolated psychrophilic histamine (Hm)-producing bacteria from fresh fish at low temperatures. Among these were strains that produce high levels of Hm even under low temperatures. In this study, they inoculated 2 strains of psychrophilic Hm-producing bacteria into swordfish (10^4 cfu/g), and examined their behavior during storage at low temperatures (4, 10, and 15°C). The average counts of normal viable bacteria and Hm-producing bacteria, and cumulative Hm levels in the fish were measured over time and analyzed. We detected Hm levels of 300 mg/kg or more in 5 days, and 800 mg/kg or more in 7 days, during storage at 4°C. At 10°C, the authors detected Hm levels of more than 150 mg/kg in 3 days, while at 15°C, they detected Hm production of =200 mg/kg after 36 h. These data indicate that Hm accumulates in fresh fish during storage at low temperatures when psychrophilic Hm-producing bacteria are present. Further, they observe that inadequate storage temperatures cause the accumulation of Hm within a short time. [Reprinted with permission from Elsevier. Copyright, 2012].

Details

  • Original title: Analysis of the growth of histamine-producing bacteria and histamine accumulation in fish during storage at low temperatures.
  • Record ID : 30005031
  • Languages: English
  • Source: Food Control The International Journal of HACCP and Food Safety - vol. 26 - n. 1
  • Publication date: 2012/07
  • DOI: http://dx.doi.org/10.1016/j.foodcont.2012.01.009

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