Histamine production by Raoultella ornithinolytica in canned tuna meat at various storage temperatures

作者：Lin Chia Min; Kung Hsien Feng; Huang Ya Ling; Huang Chun Yung; Su Yi Cheng; Tsai Yung Hsiang^*

来源：Food Control, 2012, 25(2): 723-727.

DOI：10.1016/j.foodcont.2011.12.019

• Histamine
• Canned tuna
• Histamine-forming bacteria
• Raoultella ornithinolytica

Canned tuna meat was inoculated with Raoultella ornithinolytica at a level of 2.0 log CFU/g (low) or 5.0 log CFU/g (high) and stored at 4, 15, 25, or 37 degrees C to investigate bacterial growth and formation of total volatile base nitrogen (TVBN) and histamine in canned tuna meat. R. ornithinolytica grew rapidly in all samples stored at temperature above 15 degrees C regardless of the inoculation levels. The histamine contents quickly increased to higher than 50 mg/100 g within 12 h in the low inoculated samples and stored at 37 degrees C as well as in those inoculated with the high level and stored at 25 degrees C or higher. However, growth of R. ornithinolytica and its histamine production were inhibited when samples were stored at 4 degrees C. The TVBN contents in all samples were all below 30 mg/100 g during storage even when the levels of histamine in some samples increased to greater than 50 mg/100 g. Therefore, canned tuna meat was a good substrate for histamine formation by bacterial histidine decarboxylation at elevated temperatures (%26gt; 15 degrees C) when it is contaminated with R. ornithinolytica.

• 出版日期2012-6