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Occurrence of Histamine‐Forming Bacteria in Albacore and Histamine Accumulation in Muscle at Ambient Temperature
Author(s) -
Kim S.H.,
Price R.J.,
Morrissey M.T.,
Field K.G.,
Wei C.I.,
An H.
Publication year - 2002
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.1365-2621.2002.tb10315.x
Subject(s) - histamine , albacore , morganella morganii , chemistry , bacteria , microbiology and biotechnology , biology , food science , fish <actinopterygii> , biochemistry , enterobacteriaceae , fishery , endocrinology , escherichia coli , tuna , genetics , gene
Distribution of histamine‐producing bacteria in fresh albacore and their proliferation in muscle during storage at 25 °C were monitored. Histamine formers constituted a minor portion of the bacterial flora in albacore. Only weak histamine formers were detected in the gill and skin of fresh fish after enrichment. Histamine formers were isolated from the muscles when APC reached >10 7 CFU/g during storage. Hafnia alvei was most prevalent in both fresh and temperature‐abused fish. The most prolific histamine former, Morganella morganii , was rarely isolated even from spoiled muscles. The prevalence of weak histamine formers resulted in low levels of histamine accumulation in muscle, 67.1 mg/100 g, for 6 d of storage.