title: Halotolerant and halophilic histamine-forming bacteria isolated during the ripening of salted anchovies (Engraulis encrasicholus).
abstract: This study was performed to investigate halotolerant and halophilic histamine-producing bacteria isolated during the ripening of salted anchovies. Of the isolates obtained during the ripening of anchovies, 1.37% showed histamine-forming activity, most of them (70%) belonging to the Staphylococcus genus. S. epidermidis showed a powerful histamine-forming activity, producing more than 1,000 microg/ml in the presence of 3% and 10% NaCl. Another powerful histamine-producing bacterium isolated during the ripening of salted anchovies was S. capitis. It was able to produce about 400 microg/ml of histamine in 10% NaCl under experimental conditions. Most of these species might be expected to be found as a result of contamination of fish during capture and subsequent unhygienic handling. However, no increase in histamine content was found in any batches through the ripening process. Histamine content always was acceptable in accordance with the maximum allowable levels of histamine fixed by the Spanish and European Union regulations.
authors.affiliation: Laboratori d'Higiene, Inspecció i Control dels Aliments, Facultat de Veterinària, Universitat Autònoma de Barcelona, Bellaterra, Spain. mhernandez@quiro.uab.es
authors.forename: M M
authors.initials: MM
authors.lastname: Hernández-Herrero
authors.forename: A X
authors.initials: AX
authors.lastname: Roig-Sagués
authors.forename: J J
authors.initials: JJ
authors.lastname: Rodríguez-Jerez
authors.forename: M T
authors.initials: MT
authors.lastname: Mora-Ventura
mesh_terms: D000818:Animals; D005399:Fishes / Q000382:microbiology*; D005511:Food Handling; D005519:Food Preservation; D006090:Gram-Negative Bacteria / Q000187:drug effects / Q000201:enzymology / Q000302:isolation & purification*; D006632:Histamine / Q000096:biosynthesis*; D006640:Histidine Decarboxylase / Q000378:metabolism; D012965:Sodium Chloride / Q000494:pharmacology*; D013210:Staphylococcus / Q000187:drug effects / Q000201:enzymology / Q000302:isolation & purification*; D013212:Staphylococcus epidermidis / Q000187:drug effects / Q000201:enzymology / Q000302:isolation & purification
chemical_list: D012965:Sodium Chloride; D006632:Histamine; D006640:Histidine Decarboxylase