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Production d'histamines par Enterobacter aerogenes dans le voilier et le chanos à diverses températures d'entreposage.

Histamine production by Enterobacter aerogenes in sailfish and milkfish at various storage temperatures.

Auteurs : TSAI Y. H., CHANG S. C., KUNG H. F., et al.

Type d'article : Article

Résumé

Enterobacter aerogenes was studied for its growth and ability to promote the formation of total volatile base nitrogen (TVBN) and histamine in sailfish (Istiophorus platypterus) and milkfish (Chanos chanos) stored at various temperatures from -20 to 37 °C. The optimal temperature for bacterial growth in both fish species was 25 °C, whereas the optimal temperature for histamine formation was 37 °C. The two fish species inoculated with E. aerogenes, when not stored at low temperatures such as 15 °C for 36 h, formed histamine at above the US Food and Drug Administration hazardous guideline level of 50 mg/100 g. Milkfish was a better substrate than sailfish for histamine formation by bacterial histidine decarboxylation at elevated temperatures (higher than 15 °C). Although higher contents of TVBN were detected in the spiked sailfish than milkfish during the same storage time at temperatures above 15 °C, the use of the 30-mg/100 g level of TVBN as a determination index for fish quality and decomposition was not a good criterion for assessing potential histamine hazard for both fish species. Bacterial growth was controlled by cold storage of the fish at 4 °C or below, but histamine formation was stopped only by frozen storage. Once the frozen fish samples were thawed and stored at 25 °C, histamine started to accumulate rapidly and reached levels greater than the hazardous action level in 36 h.

Détails

  • Titre original : Histamine production by Enterobacter aerogenes in sailfish and milkfish at various storage temperatures.
  • Identifiant de la fiche : 2005-2703
  • Langues : Anglais
  • Source : Journal of Food Protection - vol. 68 - n. 8
  • Date d'édition : 08/2005

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