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GROWTH AND CHARACTERIZATION OF THE HISTAMINE‐FORMING BACTERIA OF JACK MACKEREL ( TRACHURUS SYMMETRICUS )
Author(s) -
BERMEJO ALINA,
MONDACA M. ANGÉLICA,
ROECKEL MARLENE,
MARTI M. CRISTINA
Publication year - 2003
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2003.tb00493.x
Subject(s) - mackerel , bacteria , histamine , food science , chemistry , microbiology and biotechnology , fishery , biology , fish <actinopterygii> , genetics , endocrinology
Consumption of fish with high histamine poses health hazards. The isolation, identification and viable counts of the histamine‐forming bacteria from jack mackerel in batch cultures in trypticase soy broth with 2 % histidine at 25, 15 and 5C were performed. Proteus vulgaris, Aeromonas hydrophila and Photobacterium damsela were the most histamine producing population. The community had a maximal specific growth rate (μ max ) of 0.304, 0.217 and 0.048 h −1 at 25, 15 and 5C, respectively. Mulchandani's model, with an exponential value of 5.21, predicted bacterial growth. Histamine production was proportional to growth rate; proportionality coefficients were 1.987, 0.436 and 1.439 and the community's maximal spefic rates for histamine production were 0.604, 0.095 and 0.068 [g histamine (g dry cells h) −1 ] af 25, 15 and SC, respectively. Lesser histamine production at 15C needs further investigation in whole fish, as it is a relevant result forfish handling.