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KMID : 1007520030120040451
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Food Science and Biotechnology
2003 Volume.12 No. 4 p.451 ~ p.460
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Identification of the Main Bacteria Contributing to Histamine Formation in Seafood to Ensure Product Safety
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Kim, Shin-Hee
Barros-Velazquez, Jorge/Ben-Gigirey, Begon～a/Eun, Jong-Bang/Jun, Sang Ho/Wei, Cheng-I/An, Haejung
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Abstract
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Histamine is the main causative agent of scombroid poisoning and a chemical hazard regulated by the FDA according to the HACCP guideline. Although the mechanism of histamine formation is well understood, outbreaks of scombroid poisoning continue to occur in association with the consumption of seafoods. Since accumulation of histamine in seafood products requires the proliferation of histidine decarboxylase-possessing bacteria, it is possible to control and prevent histamine formation during handling and storage of fish. Despite numerous reports showed that many types of bacterial species are capable of forming histamine, the two groups of bacteria, the enteric and marine bacteria, were identified as histamine formers in fish. Among them, Morganella morganii has been shown as the main contributor to histamine accumulation in fish because of its capability to produce high levels of histamine. The presence of M. morganii in fresh fish and its contamination route were demostrated by using a newly developed molecular technique. The PCR analysis showed that M. morganii is endogenous to fish and may cause cross-contamination in the processing plants. For the efficient control of histamine formation, it is proposed that M. morganii and other prior to histamine accumulation. Such approach would be more effective in preventing histamine formation in fish and fishery products and ensuring product safety.
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KEYWORD
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