We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
HISTAMINE LEVEL AND HISTAMINE-PRODUCING BACTERIA ISOLATED FROM SALTED AND FREEZE SARDINE FISH (Sardina spp.).
- Authors
Mahmoud, Maged Mostafa; Al-Hejin, Ahmed Mahmoud; Ahmed, Ali Meawad; Elazzazy, Ahmed M.
- Abstract
Histamine is the biogenic amine responsible for scombroid poisoning in various types of fish and fish products. The study evaluated histamine content and bacteriological quality of salted and freeze sardine samples. All fish samples were cultured on Reinforced Closterdial medium; mannitol salt (MS) agar and violet red bile glucose (VRBG) agar, the positive colonies were sub-cultured on histamine-forming bacterium agar, followed by biochemical and PCR identification. Production of histamine in the fish muscles was measured by high performance liquid chromatography. The mean histamine values were about; 8.25 mg/100g. The mean of total aerobic counts was; 4×104 ± 2.1×104 while, the total anaerobic count; 5×104 ±1.2×10³ Log CFU/g. Enterobacteriacea spp. about; 5×104 ±2.5×104 Log CFU/g while, the mean value of Staphylococcus spp. about; 3×104 ±3.7×104 Log CFU/g. The mean value of histamine-forming bacterial were; 3.3×106 Log CFU/g. Molecular Identification For Enterobacteriaceae were Klebsiella pneumonia, Staphylococcus xylosus, Escherichia coli and Enterobacter cloacae. We concluded that during storage, there was a positive relationship between the histamine levels and the histamine-forming bacteria (HFB) numbers, while, histamine and the bacteria forming histamine were recorded in all examined sardine samples.
- Subjects
BIOGENIC amines; HISTAMINE; HIGH performance liquid chromatography; ENTEROBACTER cloacae; FROZEN fish; KLEBSIELLA pneumoniae
- Publication
Slovenian Veterinary Research / Slovenski Veterinarski Zbornik, 2023, Vol 60, p387
- ISSN
1580-4003
- Publication type
Article
- DOI
10.26873/SVR-1633-2022