Effect and mechanism of thyme microcapsules on histamine production by Morganella morganii MN483274 during the processing of smoked horse meat sausage

Food Control ◽  
2021 ◽  
Vol 121 ◽  
pp. 107615
Author(s):  
Honghong Yu ◽  
Yazhuo Li ◽  
Shiling Lu ◽  
Qingling Wang ◽  
Juan Dong
Keyword(s):  
Morganella Morganii ◽  
Horse Meat ◽  
Histamine Production

Histamine and Biogenic Amine Production by Morganella morganii Isolated from Temperature-Abused Albacore

2000 ◽  
Vol 63 (2) ◽  
pp. 244-251 ◽  
Author(s):  
SHIN-HEE KIM ◽  
BEGOÑA BEN-GIGIREY ◽  
JORGE BARROS-VELÁZQUEZ ◽  
ROBERT J. PRICE ◽  
HAEJUNG AN
Keyword(s):  
Biogenic Amines ◽  
Microbial Growth ◽  
Effect Of Temperature ◽  
Identification System ◽  
Optimum Temperature ◽  
Morganella Morganii ◽  
Tuna Fish ◽  
Microbial Identification ◽  
Chromatography Analysis ◽  
Histamine Production

Histamine-producing bacteria were isolated from albacore stored at 0, 25, 30, and 37°C. They were screened using Niven's differential medium, and their histamine production was confirmed by high-pressure liquid chromatography analysis. The optimum temperature for growth of histamine-producing bacteria was 25°C. The bacterium producing the highest level of histamine was isolated from fish abused at 25°C. It was identified as Morganella morganii by morphological, cultural, biochemical, and antimicrobial characteristics and by the Vitek microbial identification system. The M. morganii isolate was inoculated into tuna fish infusion broth medium, and the effect of temperature was determined for microbial growth and formation of histamine and other biogenic amines. The isolate produced the highest level of histamine, 5,253 ppm, at 25°C in the stationary phase. At 15°C, histamine production was reduced to 2,769 ppm. Neither microbial growth nor histamine formation was detected at 4°C. To determine whether the isolate can also produce other biogenic amines that can potentiate histamine toxicity, production of cadaverine, putrescine, serotonin, tryptamine, tyramine, phenylethylamine, spermidine, and spermine by the isolate was also monitored. Cadaverine, putrescine, and phenylethylamine were detected with microbial growth in the tuna fish infusion broth medium. The optimum temperature for cadaverine, putrescine, and phenylethylamine formation was found to be 25°C, as it was for histamine.

Formation of Histamine and Biogenic Amines in Cold-Smoked Tuna: An Investigation of Psychrotolerant Bacteria from Samples Implicated in Cases of Histamine Fish Poisoning

2006 ◽  
Vol 69 (4) ◽  
pp. 897-906 ◽  
Author(s):  
JETTE EMBORG ◽  
PAW DALGAARD
Keyword(s):  
Shelf Life ◽  
Biogenic Amines ◽  
Single Case ◽  
Morganella Morganii ◽  
Histamine Production ◽  
Fish Poisoning ◽  
Study Product ◽  
Histamine Formation ◽  
Challenge Tests ◽  
First Time

Two outbreaks and a single case of histamine fish poisoning associated with cold-smoked tuna (CST) were reported in Denmark during 2004. The bacteria most likely responsible for histamine formation in CST implicated in histamine fish poisoning was identified for the first time in this study. Product characteristics and profiles of biogenic amines in the implicated products were also recorded. In the single poisoning case, psychrotolerant Morganella morganii–like bacteria most likely was responsible for the histamine production in CST with 2.2% ± 0.6% NaCl in the water phase (WPS). In outbreak 1, Photo-bacterium phosphoreum most likely formed the histamine in CST with 1.3% ± 0.1% WPS. In outbreak 2, which involved 10 persons, the bacteria responsible for histamine formation could not be determined. The measured concentrations of WPS were very low compared with those of randomly collected commercial samples of CST and cold-smoked blue marlin (4.1 to 12.7% WPS). Challenge tests at 5°C with psychrotolerant M. morganii and P. phosphoreum in CST with 4.4% WPS revealed growth and toxic histamine formation by the psychrotolerant M. morganii–like bacteria but not by P. phosphoreum. In a storage trial with naturally contaminated CST containing 6.9% WPS, lactic acid bacteria dominated the microbiota, and no significant histamine formation was observed during the shelf life of about 40 days at 5°C and of about 16 days at 10°C. To prevent toxic histamine formation, CST should be produced with >5% WPS and distributed with a declared 5°C shelf life of 3 to 4 weeks or less.

Histidine, Lysine and Ornithine Decarboxylase Bacteria in Spanish Salted Semi-preserved Anchovies

1994 ◽  
Vol 57 (9) ◽  
pp. 784-787 ◽  
Author(s):  
J. J. RODRIGUEZ-JEREZ ◽  
M. T. MORA-VENTURA ◽  
E. I. LOPEZ-SABATER ◽  
M. HERNANDEZ-HERRERO
Keyword(s):  
Histidine Decarboxylase ◽  
Food Poisoning ◽  
Decarboxylase Activity ◽  
Morganella Morganii ◽  
False Negatives ◽  
Histamine Production ◽  
Efficient Test ◽  
Number Of Microorganisms ◽  
Bacillus Spp ◽  
Histidine Decarboxylase Activity

We have studied the histidine decarboxylase activity in 118 strains of bacteria isolated from commercial samples of Spanish semi-preserved anchovies. The lysine and ornithine qualitative decarboxylase activity was also studied. The microorganism that presented the highest histamine activity was Morganella morganii, with 2123.26 ± 414.00 ppm of histamine after 24 h of incubation at 37°C. Two strains of Bacillus spp. and a strain of Staphylococcus xylosus were isolated with the capacity to form 10.54 and 110.00 ppm of histamine, respectively. However, the histidine decarboxylase activity of Bacillus spp. is not likely to be significant to human health. The microbic species with capacity to form histamine and those with capacity to form other biogenic amines were similar. Therefore, the prevention of the proliferation of microorganisms able to form histamine would also mean avoiding amine accumulation that leads to histamine food poisoning. The Niven medium was an efficient test to valutate the histamine production of isolated strains after an incubation of 24 h at 37°C and using a backwards technique for quantification and detecting the false positives. This incubation time should be longer (48 h) when Bacillus is detected, with the finality to eliminate false negatives on the initial screening. The application of the enzymic technique for histamine quantification was excellent. In our research, we have observed that the number of microorganisms is an important factor in the accumulation of histamine, but other factors exist which also influence such accumulation, probably depending on the kind of enzyme decarboxylase.

scholarly journals Growth Rate and Histamine Production of Klebsiella sp. CK02 Isolated from Skipjack Tuna Compared with Morganella morganii ATCC 25830 at Various Incubation Temperatures

2020 ◽  
Vol 15 (1) ◽  
pp. 1
Author(s):  
Aldino Dityanawarman ◽  
Indun Puspita Dewi ◽  
Susana Endah Ratnawati ◽  
Nurfitri Ekantari ◽  
Mark Tamplin
Keyword(s):  
Growth Rate ◽  
Histidine Decarboxylase ◽  
Storage Temperature ◽  
Quality Parameter ◽  
Growth Media ◽  
Morganella Morganii ◽  
Bacterial Growth Rate ◽  
Tuna Fish ◽  
Histamine Production ◽  
Yield Factor

One of an important quality parameter in tuna is the level of histamine content. The contamination of histamine in tuna is mainly due to the activity of histidine decarboxylase produced by the bacteria. A rapid growth of histamine producing bacteria is correlated with the practice of temperature abuse during handling. This study aimed to develop predictive growth modeling of two histamine-producing bacteria in the function of temperature. The growth and histamine production of Klebsiella sp. CK02 and Morganella morganii ATCC 25830 at various temperatures were measured in tryptic soy broth histidine (TSBH) and tuna fish infusion broth (TFIB) growth media. Broths were incubated at 4°C and 15°C for 7 days, and at 30°C and 40°C for 24 hours. The Baranyi and Roberts model was used with DMFit to determine primary growth kinectics, and the Ratkowsky square root model to describe bacterial growth rate as a function of temperature. Histamine production was enumerated by the apparent yield factor (pYhis/CFU) value. Growth rate increased with temperature, with a maximum rate at 40°C for Klebsiella sp. CK02 (0.740 log CFU/h) and M. morganii (0.578  log CFU/h). The Tmin for Klebsiella sp. CK02 in TFIB was -8.9°C, indicating better survival in low storage temperature, compare to M. morganii ATCC 25830. In addition, Klebsiella sp. CK02 produced a lower pYhis/CFU at 15 and 30°C compared to M. morganii ATCC 25830. 

Inhibition of Morganella morganii Histidine Decarboxylase Activity and Histamine Accumulation in Mackerel Muscle Derived from Filipendula ulumaria Extracts

2016 ◽  
Vol 79 (3) ◽  
pp. 463-467 ◽  
Author(s):  
YOKO NITTA ◽  
FUMIKO YASUKATA ◽  
NORITOSHI KITAMOTO ◽  
MIKIKO ITO ◽  
MOTOYOSHI SAKAUE ◽  
...  
Keyword(s):  
Inhibitory Concentration ◽  
Histidine Decarboxylase ◽  
Food Poisoning ◽  
Decarboxylase Activity ◽  
Morganella Morganii ◽  
Histamine Production ◽  
Tellimagrandin Ii ◽  
Two Parameters ◽  
Phosphate Buffered Saline ◽  
Histidine Decarboxylase Activity

ABSTRACT Filipendula ulmaria, also known as meadowsweet, is an herb; its extract was examined for the prevention of histamine production, primarily that caused by contaminated fish. The efficacy of meadowsweet was assessed using two parameters: inhibition of Morganella morganii histidine decarboxylase (HDC) and inhibition of histamine accumulation in mackerel. Ellagitannins from F. ulmaria (rugosin D, rugosin A methyl ester, tellimagrandin II, and rugosin A) were previously shown to be potent inhibitors of human HDC; and in the present work, these compounds inhibited M. morganii HDC, with half maximal inhibitory concentration values of 1.5, 4.4, 6.1, and 6.8 μM, respectively. Application of the extracts (at 2 wt%) to mackerel meat yielded significantly decreased histamine accumulation compared with treatment with phosphate-buffered saline as a control. Hence, F. ulmaria exhibits inhibitory activity against bacterial HDC and might be effective for preventing food poisoning caused by histamine.

Survival and Histamine Production by Histamine-Forming Bacteria Exposed to Low Doses of Gamma Irradiation

2020 ◽  
Vol 83 (7) ◽  
pp. 1163-1166
Author(s):  
P. RAMAKRISHNA REDDY ◽  
SANATH H. KUMAR ◽  
P. LAYANA ◽  
BINAYA BHUSAN NAYAK
Keyword(s):  
Radiation Dose ◽  
Gamma Radiation ◽  
Gamma Irradiation ◽  
Low Doses ◽  
Proteus Vulgaris ◽  
Morganella Morganii ◽  
Histamine Production ◽  
Highly Sensitive ◽  
Prevention Method ◽  
Stable Control

ABSTRACT Histamine poisoning occurs when fish containing high amount of histamine are consumed. Because histamine is thermally stable, control of histamine-forming bacteria in seafood is an appropriate strategy for preventing the formation of histamine. One prevention method is the use of gamma irradiation on the histamine formers. To understand the effect of gamma irradiation on the histamine-forming bacteria, laboratory isolates of the prolific histamine formers Morganella morganii, Klebsiella variicola, and Proteus vulgaris were exposed to various doses of gamma radiation in nutrient broth and tuna muscle spiked with histamine formers. None of the test bacteria survived in tuna muscle irradiated at 2.0 kGy. K. variicola was highly sensitive to gamma irradiation and was eliminated at a dose of 1.5 kGy. Histamine production also was reduced significantly as the radiation dose increased. These results suggest that gamma irradiation can effectively eliminate histamine-forming bacteria and reduce the threat of histamine poisoning from seafood. HIGHLIGHTS

Histamine Production by Morganella morganii in Mackerel, Albacore, Mahi-mahi, and Salmon at Various Storage Temperatures

2002 ◽  
Vol 67 (4) ◽  
pp. 1522-1528 ◽  
Author(s):  
S.H. Kim ◽  
R.J. Price ◽  
M.T. Morrissey ◽  
K.G. Field ◽  
C.I. Wei ◽  
...  
Keyword(s):  
Morganella Morganii ◽  
Histamine Production ◽  
Storage Temperatures
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