Main content area

Growth and characterization of the histamine-forming bacteria of Jack Mackerel (Trachurus symmetricus)

Bermejo, A., Mondaca, M.A., Roeckel, M., Marti, M.C.
Journal of food processing and preservation 2003 v.26 no.6 pp. 401-414
Trachurus, microorganisms, growth models, histidine, proteolysis, biodegradation, histamine, synthesis, bacteria, isolation, viability, culture media, temperature, plate count, mathematical models, equations, mackerel
Consumption of fish with high histamine poses health hazards. The isolation, identification and viable counts of the histamine forming bacteria from jack mackerel in batch cultures in trypticase soy broth with 2% histidine at 25, 15 and 5C were performed. Proteus vulgaris, Aeromonas hydrophila and Photobacterium damsela were the most histamine producing population. The community had a maximal specific growth rate (micro(max)) of 0.304, 0.217 and 0.048 h-1 at 25, 15 and 5C, respectively. Mulchandani's model, with an exponential value of 5.21, predicted bacterial growth. Histamine production was proportional to growth rate; proportionality coefficients were 1.987, 0.436 and 1.439 and the community's maximal specific rates for histamine production were 0.604, 0.095 and 0.068 [g histamine (g dry cells h)-1] at 25, 15 and 5C, respectively. Lesser histamine production at 15C needs further investigation in whole fish, as it is a relevant result for fish handling.