A total of 112 bacterial strains representing 38 species were tested for their potential to elicit food poisoning outbreaks via histamine formation in foods. Proteus morganii and Enterobacter aerogenes displayed a quantitative superiority in terms of histamine production on a trypticase‐soy broth‐histidine (TSBH) medium and a tuna fish infusion broth (TFIB). When bacteria were incubated under standardized conditions in TSBH medium, histamine accumulated to levels exceeding 50 nmoles/ml of media with a total of 23 strains, including 13 of 15 P. morganii strains, 3 of 3 E. aerogenes strains, 3 of 12 Hafnia alvei strains, 1 of 4 Providencia alcalifaciens strains, 1 of 5 Enterobacter cloacae strains, 1 of 1 Proteus rettgeri strains, and 1 of 1 Citrobacter diversus strains. However, only 8 of the 15 P. morganii strains and the 3 E. aerogenes strains were capable of generating histamine in excess of 200 nmoles/ml in the TSBH medium. Of the 23 strains capable of appreciable histamine production in TSBH medium, P. morganii and E. aerogenes were, by far, the most prolific histamine producers in TFIB. Of the organisms tested, only P. morganii and E. aerogenes would appear to have the capability of forming sufficient histamine in scombroid fish products to elicit food poisoning outbreaks.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.