title: Biogenic amines and potential histamine - Forming bacteria in Rihaakuru (a cooked fish paste).
abstract: The biogenic amine concentration in Rihaakuru (a fish paste) (n=28), obtained from different parts of the Maldives (North, South, and Central), was determined by HPLC. Ten biogenic amines were detected; agmatine, not detected (ND) - 161ppm; cadaverine, ND - 387ppm; histamine, ND - 5487ppm; putrescine, ND - 290ppm; phenylethylamine, ND - 23ppm; serotonin, ND - 91ppm; spermine, ND - 329ppm; spermidine, ND - 79ppm; tryptamine, ND - <5ppm; and tyramine, ND - 50ppm. Nine biogenic amines were found in 3 samples, 8 in 10 samples, 7 in 6 samples, 6 in 3 samples, 4 in 5 samples, and 1 was found in 1 sample. Histamine was detected at levels that are regarded as a risk to human health. Fourteen isolates were selected from two randomly selected samples out of the 28 samples of Rihaakuru and screened for histamine production. Twelve of the 14 isolates produced histamine, with the highest histamine producers being Bacillus massiliensis Nai5 (6.65ppm) and Bacillus polyfermenticus (5.58ppm); while Bacillus malacitensis produced the least (<0.5ppm).
authors.affiliation: Institute of Food Nutrition and Human Health, Massey University, Private Bag 11-222 Palmerston North, New Zealand. Electronic address: a_naila@hotmail.com.
authors.forename: Aishath
authors.initials: A
authors.lastname: Naila
authors.affiliation: Institute of Food Nutrition and Human Health, Massey University, Private Bag 11-222 Palmerston North, New Zealand.
authors.forename: Steve
authors.initials: S
authors.lastname: Flint
authors.affiliation: Food Safety and Preservation, New Zealand Institute for Plant and Food Research Limited, Private Bag 92169, Auckland, New Zealand.
authors.forename: Graham C
authors.initials: GC
authors.lastname: Fletcher
authors.affiliation: Department of Food Science, University of Otago, P.O. Box 56, Dunedin, New Zealand.
authors.forename: Phil J
authors.initials: PJ
authors.lastname: Bremer
authors.affiliation: Department of Food Manufacture and Process Technology, University of Lincoln - Holbeach Campus, Park Road, Holbeach PE12 7PT, United Kingdom.
authors.forename: Gerrit
authors.initials: G
authors.lastname: Meerdink
keywords: Bacteria; Biogenic amines; Histamine; Maldives; Rihaakuru; Scombroid poisoning