Analysis of the growth of histamine-producing bacteria and histamine accumulation in fish during storage at low temperatures

作者：Torido Yuko; Takahashi Hajime; Kuda Takashi; Kimura Bon^*

来源：Food Control, 2012, 26(1): 174-177.

DOI：10.1016/j.foodcont.2012.01.009

• Histamine
• psychrophilic
• Photobacterium phosphoreum
• Photobacterium iliopiscarium

We have previously isolated psychrophilic histamine (Hm)-producing bacteria from fresh fish at low temperatures. Among these were strains that produce high levels of Hm even under low temperatures. In the present study, we inoculated 2 strains of psychrophilic Hm-producing bacteria into swordfish (10(4) cfu/g), and examined their behavior during storage at low temperatures (4 degrees C, 10 degrees C, and 15 degrees C). The average counts of normal viable bacteria and Hm-producing bacteria, and cumulative Hm levels in the fish were measured over time and analyzed. We detected Hm levels of 300 mg/kg or more in 5 days, and 800 mg/kg or more in 7 days, during storage at 4 degrees C. At 10 degrees C, we detected Hm levels of more than 150 mg/kg in 3 days, while at 15 degrees C, we detected Hm production of >= 200 mg/kg after 36 h. These data indicate that Hm accumulates in fresh fish during storage at low temperatures when psychrophilic Hm-producing bacteria are present. Further, we observe that inadequate storage temperatures cause the accumulation of Hm within a short time.

• 出版日期2012-7