Dear Marta
Studies of histamine formation in fish point to Morganella morganii and Proteus vulgaris being the most important, but not the only, organisms responsible. The optimum temperature for growth is given as 25ºC with growth being negligible below 5ºC. However this is simple overview of the situation and you should consult reviews and specific papers in research journals. For example:
Klausen, N,K. & Huss, S.S. 1987. Growth and histamine production by Morganella morganii under various temperature conditions. International Journal of Food Microbiology, 5, 147-156.
Lehane, L. and J. Olley. 2000. Review - Histamine fish poisoning revisited. International Journal of Food Microbiology, 58, 1-37.
Stratton, J. and S. Taylor. 1991. Scombroid poisoning, p. 331-347. In Ward, D. and C. Hackney (eds), Microbiology of Marine Food Products. Van Nostrand Reinhold, New York.
Pan, B.S., James, D. 1985. Histamine in marine products: production by bacteria, measurement and prediction of formation. FAO Fisheries Technical Paper 252. FAO, Rome, Italy.
Searching Google with 'histamine', 'morganella', 'proteus' as search words will give you information as well as leads to the literature.
Peter Howgate
----- Original Message -----
From: Marta Pagaza
To: seafood@ucdavis.edu
Sent: Thursday, June 29, 2006 9:50 AM
Subject: Histamine
Hello:
Where could I find information about the microorganisms able to produce histamine in fish? I would like to know the temperature range in which they could grow (mesophiles or thermophiles) and if they also can be esporulated microorganisms.
I am looking forward to hearing from you soon.
Thank you in advance.
Best regards
Marta Pagazaurtundua
This archive was generated by hypermail 2b29 : Thu Jun 29 2006 - 04:16:29 PDT