Histamine production by Enterobacter aerogenes in tuna dumpling stuffing at various storage temperatures

作者：Lee Yi Chen; Kung Hsien Feng; Lin Chung Saint; Hwang Chiu Chu; Lin Chia Min; Tsai Yung Hsiang^*

来源：Food Chemistry, 2012, 131(2): 405-412.

DOI：10.1016/j.foodchem.2011.08.072

• Histamine
• Tuna dumpling
• Histamine-forming bacteria
• Enterobacter aerogenes

Enterobacter aerogenes was studied for its growth, and promoting the formation of total volatile base nitrogen (TVBN) and histamine in tuna dumpling stuffing stored at various temperatures from -20 degrees C to 37 degrees C. The bacterial number rapidly increased in low (2.0 log CFU/g) or high (5.0 log CFU/g) inoculated concentrations at temperature above 15 degrees C and reached the highest bacterial count at 37 degrees C. In addition, the low spiked sample stored at 37 degrees C for 12 h and the high spiked sample stored at 25 and 37 degrees C for 12 h, formed histamine at above 50 mg/100 g of the potential hazard level in most illness cases. However, bacterial growth was controlled by cold storage of the samples at 4 degrees C or below, but histamine formation was stopped only by frozen storage. Once the frozen stuffing samples were thawed and stored at 25 degrees C, histamine started to accumulate rapidly.

• 出版日期2012-3-15