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Title: Histamine level and histamine-forming bacteria in dried fish products sold in Penghu Island of Taiwan
Authors: Yu-Ru Huang
Kuan-Ju Liu
Hung-Sheng Hsieh
Cheng-Hong Hsieh
Deng-Fwu Hwang
Yung-Hsiang Tsai
Contributors: 國立臺灣海洋大學:食品科學系
Keywords: Histamine-forming bacteria
Hygienic quality
Biogenic amines
Date: 2010-09
Issue Date: 2016-11-10T08:20:07Z
Publisher: Food Control
Abstract: Abstract: Forty-six dried fish products sold in retail markets in Penghu Islands, Taiwan were purchased and tested to determine the occurrence of histamine and histamine-forming bacteria. The levels of pH, salt content, water content, water activity (Aw), total volatile basic nitrogen (TVBN), aerobic plate count (APC), Escherichia coli and total coliform (TC) in all samples ranged from 5.60 to 7.57, 1.8% to 27.1%, 19.32% to 61.90%, 0.63 to 0.92, 10.41 to 168.56 mg/100 g, 3.18 to 9.28 log CFU/g, <3 to 210 MPN/g and <3 to >1100 MPN/g, respectively. There had 30.4% of the tested dried fish products to contain histamine level more than 5 mg/100 g of FDA guideline for scombroid fish and/or product. Among them, all of the nine samples of Selariodes leptolepis had the highest histamine content of 6.31–47.90 mg/100 g. Thirteen histamine-producing bacterial strains isolated from tested samples produced 8.7–531.2 ppm of histamine in trypticase soy broth supplemented with 1.0% l-histidine (TSBH). Among these histamine-producing bacteria, Enterobacter aerogenes (one strain) isolated from S. leptolepis sample was proven to be a prolific histamine-former.
Relation: 21(9)
URI: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/38829
Appears in Collections:[食品科學系] 期刊論文

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