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Viability and histidine decarboxylase activity of halophilic histamine-forming bacteria during frozen storage.

Author(s) : FUJII T., KURIHARA K., OKUZUMI M.

Type of article: Article

Summary

The specific activity of the bacteria remained at 27-53% of the initial value after seven days' storage at -20 deg C, while the viable cells decreased by more than 6 log cycles of the initial counts. This finding suggests the possibility that outbreaks of scombroid fish poisoning are caused by the ingestion of frozen-thawed fish and its products, even when the viable count of histamine-forming bacteria is low.

Details

  • Original title: Viability and histidine decarboxylase activity of halophilic histamine-forming bacteria during frozen storage.
  • Record ID : 1995-2571
  • Languages: English
  • Source: Journal of Food Protection - vol. 57 - n. 7
  • Publication date: 1994/07
  • Document available for consultation in the library of the IIR headquarters only.

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