Journal
JOURNAL OF FOOD PROTECTION
Volume 64, Issue 10, Pages 1556-1564Publisher
INT ASSOC FOOD PROTECTION
DOI: 10.4315/0362-028X-64.10.1556
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Bacterial growth and histamine formation in Pacific mackerel during storage at 0, 4, 15, and 25 degreesC were monitored. To identify bacterial species contributing to histamine formation, several groups of bacteria were isolated by using selective media under temperatures corresponding to the various storage conditions. Initially, low counts of bacteria were found in the gill, skin, and intestine of fresh fish, and only weak histamine formers were found in the gill. Histamine was found in the muscle when fish were stored above 4 degreesC, and aerobic plate counts reached 10(6) CFU/g. When fish became unsuitable for human consumption by abusive storage, toxicological levels of histamine were always found. The highest level of histamine formed was 283 mg/100 g in 2 days. The optimum temperature for supporting growth of prolific histamine formers was 25 degreesC. The most prolific and prevalent histamine former was Morganella morganii, followed by Proteus vulgaris, both of which were isolated on violet red bile glucose (VRBG) agar. At 15 degreesC, a significant level of histamine was still produced in fish muscle, although prolific histamine formers were less frequently detected than at 25 degreesC. The isolates on thiosulfate citrate bile salts sucrose (TCBS) agar were weak histamine formers and identified as Vibrio parahaemolyticus and Vibrio alginolyticus. At 4 degreesC, less than 57.4 mg/100 g of histamine was found in fish stored for 14 days. Most isolates were natural bacterial flora in the marine environment and identified as weak histamine formers. At 0 degreesC, neither histamine former nor histamine production was detected up to 14 days of storage.
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