Histamine production by Enterobacter aerogenes in sailfish and milkfish at various storage temperatures.
Enterobacter aerogenes was studied for its growth and ability to promote the formation of total volatile base nitrogen (TVBN) and histamine in sailfish (Istiophorus platypterus) and milkfish (Chanos chanos) stored at various temperatures from -20 to 37 degrees C. The optimal temperature for bacterial growth in both fish species was 25 degrees C, whereas the optimal temperature for histamine formation was 37 degrees C. The two fish species inoculated with E. aerogenes, when not properly stored at low temperatures such as 15 degrees C for 36 h, formed histamine at above the U.S. Food and Drug Administration hazardous guideline level of 50 mg/100 g. Milkfish was a better substrate than sailfish for histamine formation by bacterial histidine decarboxylation at elevated temperatures (> 15 degrees C). Although higher contents of TVBN were detected in the spiked sailfish than milkfish during the same storage time at temperatures above 15 degrees C, the use of the 30-mg/100 g level of TVBN as a determination index for fish quality and decomposition was not a good criterion for assessing potential histamine hazard for both fish species. Bacterial growth was controlled by cold storage of the fish at 4 degrees C or below, but histamine formation was stopped only by frozen storage. Once the frozen fish samples were thawed and stored at 25 degrees C, histamine started to accumulate rapidly and reached levels greater than the hazardous action level in 36 h.
Department of Food Science and Technology, Tajen Institute of Technology, Pingtung, Taiwan, Republic of China. yht@ccsun.tajen.edu.tw
Yung-Hsiang
YH
Tsai
Shiou-Chung
SC
Chang
Hsien-Feng
HF
Kung
Cheng-I
CI
Wei
Deng-Fwu
DF
Hwang
D000818:Animals; D003257:Consumer Product Safety; D021902:Enterobacter aerogenes / Q000302:isolation & purification / Q000378:metabolism*; D005399:Fishes / Q000382:microbiology; D005506:Food Contamination / Q000032:analysis*; D005519:Food Preservation / Q000379:methods*; D005628:Frozen Foods / Q000382:microbiology; D006632:Histamine / Q000032:analysis* / Q000096:biosynthesis*; D006801:Humans; D010473:Perciformes / Q000382:microbiology; D017747:Seafood / Q000382:microbiology*; D013696:Temperature; D013997:Time Factors
D006632:Histamine