Occurrence of Histamine-Forming Bacteria in Albacore and Histamine Accumulation in Muscle at Ambient Temperature

Authors

  • S.H. Kim,

    1. Authors Kim, Wei, and An are with the Department of Nutrition and Food Science, 328 Spidle Hall, Auburn University, Auburn, AL 36849, Author Price is with the Dept. of Food Science & Technology, Univ. of California, Davis, CA 95616. Author Morrissey is with the Oregon State Univ. Seafood Laboratory, 2001 Marine Dr., Astoria, OR 97103, Author Field is with the Dept. of Microbiology, Oregon State Univ., Corvallis, OR 97331. Direct inquiries to Author An (E-mail: Haejung.An@auburn.edu).
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  • R.J. Price,

    1. Authors Kim, Wei, and An are with the Department of Nutrition and Food Science, 328 Spidle Hall, Auburn University, Auburn, AL 36849, Author Price is with the Dept. of Food Science & Technology, Univ. of California, Davis, CA 95616. Author Morrissey is with the Oregon State Univ. Seafood Laboratory, 2001 Marine Dr., Astoria, OR 97103, Author Field is with the Dept. of Microbiology, Oregon State Univ., Corvallis, OR 97331. Direct inquiries to Author An (E-mail: Haejung.An@auburn.edu).
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  • M.T. Morrissey,

    1. Authors Kim, Wei, and An are with the Department of Nutrition and Food Science, 328 Spidle Hall, Auburn University, Auburn, AL 36849, Author Price is with the Dept. of Food Science & Technology, Univ. of California, Davis, CA 95616. Author Morrissey is with the Oregon State Univ. Seafood Laboratory, 2001 Marine Dr., Astoria, OR 97103, Author Field is with the Dept. of Microbiology, Oregon State Univ., Corvallis, OR 97331. Direct inquiries to Author An (E-mail: Haejung.An@auburn.edu).
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  • K.G. Field,

    1. Authors Kim, Wei, and An are with the Department of Nutrition and Food Science, 328 Spidle Hall, Auburn University, Auburn, AL 36849, Author Price is with the Dept. of Food Science & Technology, Univ. of California, Davis, CA 95616. Author Morrissey is with the Oregon State Univ. Seafood Laboratory, 2001 Marine Dr., Astoria, OR 97103, Author Field is with the Dept. of Microbiology, Oregon State Univ., Corvallis, OR 97331. Direct inquiries to Author An (E-mail: Haejung.An@auburn.edu).
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  • C.I. Wei,

    1. Authors Kim, Wei, and An are with the Department of Nutrition and Food Science, 328 Spidle Hall, Auburn University, Auburn, AL 36849, Author Price is with the Dept. of Food Science & Technology, Univ. of California, Davis, CA 95616. Author Morrissey is with the Oregon State Univ. Seafood Laboratory, 2001 Marine Dr., Astoria, OR 97103, Author Field is with the Dept. of Microbiology, Oregon State Univ., Corvallis, OR 97331. Direct inquiries to Author An (E-mail: Haejung.An@auburn.edu).
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  • H. An

    1. Authors Kim, Wei, and An are with the Department of Nutrition and Food Science, 328 Spidle Hall, Auburn University, Auburn, AL 36849, Author Price is with the Dept. of Food Science & Technology, Univ. of California, Davis, CA 95616. Author Morrissey is with the Oregon State Univ. Seafood Laboratory, 2001 Marine Dr., Astoria, OR 97103, Author Field is with the Dept. of Microbiology, Oregon State Univ., Corvallis, OR 97331. Direct inquiries to Author An (E-mail: Haejung.An@auburn.edu).
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  • work was partially supported by Auburn University Competitive Research Grant (An 00–05) and Grant No. NA36RG0451 (Project No. R/SF-6) from the National Oceanic and Atmospheric Administration (NOAA) to the Oregon State University Sea Grant College Program and by appropriation made by the Oregon State Legislature. The views expressed herein are those of the authors and do not necessarily reflect the views of NOAA or any of its subagencies.

ABSTRACT

Distribution of histamine-producing bacteria in fresh albacore and their proliferation in muscle during storage at 25 °C were monitored. Histamine formers constituted a minor portion of the bacterial flora in albacore. Only weak histamine formers were detected in the gill and skin of fresh fish after enrichment. Histamine formers were isolated from the muscles when APC reached >107 CFU/g during storage. Hafnia alvei was most prevalent in both fresh and temperature-abused fish. The most prolific histamine former, Morganella morganii, was rarely isolated even from spoiled muscles. The prevalence of weak histamine formers resulted in low levels of histamine accumulation in muscle, 67.1 mg/100 g, for 6 d of storage.

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