Dear Marta, Peter and others interested in histamine,
Some recent studies have shown that toxic concentrations of histamine can be formed in seafood at 0-5°C. A psychrotolerant species of Morganella and Photobacterium phosphoreum have been responsible for histamine formation in different chilled seafoods. Thus, histamine formation in seafood at low temperature may in fact contribute to the larger number of histamine fish poisoning outbreaks that keep occurring in many countries. See the following references:
Kanki,M., Yoda,T., Ishibashi,M. and Tsukamoto,T. (2004) Photobacterium phosphoreum caused a histamine fish poisoning incident. Int J Food Microbiol 92, 79-87.
Emborg, J., B.G. Laursen and P. Dalgaard 2005. Significant histamine formation in tuna (Thunnus albacares) at 2°C - effect of vacuum and modified atmosphere packaging on psychrotolerant bacteria. Int. J. Food Microbiol. 101, 263-279.
Emborg, J. and P. Dalgaard 2006. Formation of histamine and biogenic amines in cold-smoked tuna - an investigation of psychrotolerant bacteria from samples implicated in cases of histamine fish poisoning. J. Food Prot. 69 (4), 897-906.
Dalgaard, P., H.L. Madsen, N. Samieian, J. Emborg 2006. Biogenic amine formation and microbial spoilage in chilled garfish (Belone belone belone) - effect of modified atmosphere packaging and previous frozen storage. J. Appl. Microbiol. 101, 80-95.
With best regards
---------------------------------
Paw Dalgaard, Senior scientist
Danish Institute for Fisheries Research (DIFRES)
Department of Seafood Research
Ministry of Food, Agriculture and Fisheries
DTU, Building 221, 2800 Kgs. Lyngby, Denmark
e-mail: pad@difres.dk
phone office: +45-45252566
phone lab.: +45-45254913
phone dept.: +45-45883322
http://www.difres.dk/micro/pd.htm <http://www.difres.dk/micro/pd.htm>
-----Oprindelig meddelelse-----
Fra: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu] På vegne af P Howgate
Sendt: 29 June 2006 13:15
Til: Marta Pagaza; seafood@ucdavis.edu
Emne: Re: Histamine
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 <mailto:mpagaza@salica.es>
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
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