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Bacterial Histamine Production as a Function of Temperature and Time of Incubation
Author(s) -
BEHLING ALISON R.,
TAYLOR STEVE L.
Publication year - 1982
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1982.tb07675.x
Subject(s) - morganella morganii , incubation , citrobacter freundii , klebsiella pneumoniae , histamine , microbiology and biotechnology , enterobacteriaceae , escherichia coli , strain (injury) , chemistry , incubation period , biology , food science , biochemistry , endocrinology , anatomy , gene
Optimal temperature, lower temperature limit, extent, and rate of histamine production in a tuna fish infusion broth (TFIB) varied for the strains of Proteus morganii, Klebsiella pneumoniae, Hafnia alvei, Citrobacter freundii , and Escherichia coli studied. P. morganii and K. pneumoniae produced large quantities of histamine in a relatively short incubation period (<24 hr) at 15°C, 30°C, and 37°C; production was fastest at 37°C. H. alvei, C. freundii , and E. coli produced toxicologically significant levels of histamine (>2500 nmoles/ml) only at 30°C and 37°C on prolonged incubation (≥48 hr). At 72 hr of incubation, optimal temperature for histamine production was 37°C for E. coli and C freundii ; 30°C for P. morganii strain 110SC2, K. pneumoniae , and H. alvei ; and 15°C for P. morganii strain JM. The lower temperature limits for production of toxicologically significant levels of histamine in TFIB were 7°C for K. pneumoniae ; 15°C for both P. morganii strains; and 30°C for H. alvei, C. freundii , and E. coli.