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Histamine production by Morganella morganii in mackerel, albacore, mahi-mahi, and salmon at various storage temperatures.

Author(s) : KIM S. H., PRICE R. J., MORRISSEY M. T., et al.

Type of article: Article

Summary

Morganella morganii was studied for its growth and histamine formation in mackerel, albacore, mahi-mahi, and salmon stored at various temperatures from -30 to 37 °C. The optimal temperature for histamine formation was 25 °C. Mackerel, albacore, and mahi-mahi were shown to be good substrates for histidine decarboxylation by M. morganii at elevated temperatures (higher than 15 °C). M. morganii inoculated in all fish species including salmon formed histamine above the FDA guideline. Their growth was controlled by cold storage of the fish at 4 °C or below, but histamine formation was controlled only by frozen storage. Although histamine was not detected in any frozen samples, it accumulated rapidly in the previously frozen fish stored at 25 °C.

Details

  • Original title: Histamine production by Morganella morganii in mackerel, albacore, mahi-mahi, and salmon at various storage temperatures.
  • Record ID : 2003-2460
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 67 - n. 4
  • Publication date: 2002/05
  • Document available for consultation in the library of the IIR headquarters only.

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