Detection and identification of histamine-producing bacteria associated with harvesting and processing mahimahi and yellowfin tuna.
Histamine poisoning is one of the most common chemically induced seafoodborne illnesses reported in the United States today. The causative agents are biogenic amines, commonly produced by gram-negative bacteria. The purpose of this study was to detect and identify histamine-producing bacteria associated with standard industry practices during the harvesting, receiving, and processing of mahimahi and yellowfin tuna in North Carolina. Twenty-nine composite samples were obtained from 18 mahimahi and 11 yellowfin tuna and analyzed for their histamine content. No sample analyzed exceeded 2 ppm histamine, the lower detection limit. Composite fish muscle and environmental samples were screened (n = 386) for the presence of histamine-producing bacteria. Twenty-six percent (145) of 549 isolates selected on the basis of their morphological characteristics tested positive on Niven's media. Sixty-three Niven-positive isolates were gram negative, and 58 were gram positive. Of the 43 isolates tested further, 5 were confirmed as histamine producers, and all 5 produced at low levels (< 250 ppm in 48 h at > 15 degrees C). Three gram-negative and two gram-positive isolates were identified as Enterobacter cloacae and Staphylococcus kloosii, respectively. This study revealed that gram-negative bacteria might not be solely responsible for histamine production in at-risk fish. The confirmation of histamine-producing bacteria demonstrates the potential risk for histamine production. However, no detectable levels were found in the composite fish muscle samples analyzed even though 60% of the yellowfin tuna harvested did not meet the U.S. Food and Drug Administration's regulatory hazard analysis critical control point guidelines for temperature reduction. Therefore, no seafood safety risks were found under the standard industry practices observed in this study.
Center for Marine Sciences and Technology, Department of Food Science, North Carolina State University, 303 College Circle, Morehead City, North Carolina 28557, USA.
D Grey
DG
Allen
David P
DP
Green
Gregory E
GE
Bolton
Lee-Ann
LA
Jaykus
W Gregory
WG
Cope
D000818:Animals; D003257:Consumer Product Safety; D005506:Food Contamination / Q000032:analysis*; D005511:Food Handling / Q000379:methods; D005516:Food Microbiology; D005525:Food-Processing Industry / Q000379:methods / Q000592:standards; D006090:Gram-Negative Bacteria / Q000302:isolation & purification* / Q000378:metabolism; D006632:Histamine / Q000032:analysis* / Q000096:biosynthesis; D006801:Humans; D009657:North Carolina; D010473:Perciformes / Q000382:microbiology; D017747:Seafood / Q000382:microbiology*; D014413:Tuna / Q000382:microbiology*
D006632:Histamine