Draft Genome Sequences of Histamine- and Non-Histamine-Producing
            <i>Photobacterium</i>
            Strains

Björnsdóttir-Butler, Kristin; Leon, Maria Sanchez; Dunlap, Paul V.; Benner, Ronald A.

doi:10.1128/genomea.01008-16

Cited by 2 publications

(2 citation statements)

References 10 publications

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“…damselae strains isolated from the marine environment and from fish sources (Fuji et al, 1994). More recent studies provided evidence that histamine production is a feature common to several Photobacterium species, including P. iliopiscarium (Torido et al, 2012), P. kishitanii, P. angustum (Bjornsdottir-Butler et al, 2016b), and P. aquimaris (Bjornsdottir-Butler et al, 2016a), therefore being present in at least three of the Photobacterium clades: Phosphoreum, Damselae and the recently proposed Leiognathi clade (Labella et al, 2018). Significant histamine production (> 200 ppm) is reported for P. angustum, P. aquimaris, P. kishitanii, P. damselae and P. phosphoreum (Bjornsdottir-Butler, 2018), with isolates of the latter species showing a histamine production variable from 2,080 to 4,490 ppm at 5°C (Dalgaard et al, 2006).…”

Section: Photobacteriummentioning

confidence: 99%

The use of the so‐called ‘tubs’ for transporting and storing fresh fishery products

Koutsoumanis¹,

Allende²,

Álvarez‐Ordóñez³

et al. 2020

EFS2

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On‐land transport/storage of fresh fishery products (FFP) for up to 3 days in ‘tubs’ of three‐layered poly‐ethylene filled with freshwater and ice was compared to the currently authorised practice (fish boxes of high‐density poly‐ethylene filled with ice). The impact on the survival and growth of biological hazards in fish and the histamine production in fish species associated with a high amount of histidine was assessed. In different modelling scenarios, the FFP are stored on‐board in freshwater or seawater/ice (in tubs) and once on‐land they are ‘handled’ (i.e. sorted or gutted and/or filleted) and transferred to either tubs or boxes. The temperature of the FFP was assumed to be the most influential factor affecting relevant hazards. Under reasonably foreseeable ‘abusive’ scenarios and using a conservative modelling approach, the growth of the relevant hazards (i.e. Listeria monocytogenes, Aeromonas spp. and non‐proteolytic Clostridium botulinum), is expected to be < 0.2 log10 units higher in tubs than in boxes after 3 days when the initial temperature of the fish is 0°C (‘keeping’ process). Starting at 7°C (‘cooling‐keeping’ process), the expected difference in the growth potential is higher (< 1 log10 for A. hydrophila and < 0.5 log10 for the other two hazards) due to the poorer cooling capacity of water and ice (tub) compared with ice (box). The survival of relevant hazards is not or is negligibly impacted. Histamine formation due to growth of Morganella psychrotolerans under the ‘keeping’ or ‘cooling‐keeping’ process can be up to 0.4 ppm and 1.5 ppm higher, respectively, in tubs as compared to boxes after 3 days, without reaching the legal limit of 100 ppm. The water uptake associated with the storage of the FFP in tubs (which may be up to 6%) does not make a relevant contribution to the differences in microbial growth potential compared to boxes.

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Section: Photobacteriummentioning

confidence: 99%

The use of the so‐called ‘tubs’ for transporting and storing fresh fishery products

Koutsoumanis¹,

Allende²,

Álvarez‐Ordóñez³

et al. 2020

EFS2

View full text Add to dashboard Cite

show abstract

“…A Food and Drug Administration (2011) recomenda o uso de temperaturas < 4,4 °C para controle de produção de histamina (escombrotoxina), considerando a ocorrência desta produção a temperaturas > 5 °C e associada à presença de Photobacterium spp. em alimentos (Kanki et al, 2004;Bjornsdottir-Butler et al, 2016).…”

Section: Local De Coletaunclassified

Ocorrência de bactérias patogênicas e deteriorantes em sashimi de salmão: avaliação de histamina e de susceptibilidade a antimicrobianos

Cordeiro

Galeno

Mendonça

et al. 2020

Braz. J. Food Technol.

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Resumo O estudo das condições higiênico sanitárias de alimentos cárneos consumidos crus, como o sashimi, é necessário para definir sua qualidade e possíveis consequências para a saúde humana. Foram coletadas 60 amostras de sashimi de salmão (Salmo salar), de dez restaurantes na cidade de São Luís, Maranhão - Brasil, sendo seis de cada local. As amostras foram analisadas para contagem de coliformes a 35 °C, coliformes a 45 °C e Staphylococcus coagulase positiva e negativa, identificação da presença de Escherichia coli, Salmonella sp., Vibrio parahaemolyticus e Aeromonas spp, teste de suscetibilidade a antimicrobianos dos isolados e quantificação de histamina nas amostras. Os resultados mostraram elevadas contagens de coliformes a 35 °C e 12 amostras com >102 NMP/g de coliformes a 45 °C, presença de E. coli e de Salmonella sp. em 3 amostras cada, ausência de V. parahaemolyticus e Staphylococcus coagulase positiva e contagem de Staphylococcus coagulase negativa entre <20 e 5,0x104 UFC/g, presença de Aeromonas spp. em 95% das amostras, sendo 60 isolados A. hydrophila e 6 A. caviae. Para suscetibilidade aos antimicrobianos, os isolados de E. coli foram sensíveis a CPM, CTX, LVX, PPT e SUT, dois resistentes a AMP; um resistente a GEN, um a AMI e um a AMC. Os isolados de Salmonella foram sensíveis a AMC, CPM, CFO, CRX, GEN, LVX e PPT, um resistente a AMI e um a AMP e SUT. Os isolados de Aeromonas foram resistentes em média a cinco dos antimicrobianos, sendo a AMP (97%), a CRX (90,9%) e a AMC (77,3%), e 81,8% foram sensíveis ao CPM. Os níveis de histamina variaram de 44,06 ± 0,74 a 505,46 ± 8,83 mg/kg, sendo 21 das amostras com níveis superiores a 100 mg/kg. As amostras apresentaram condições higiênicos sanitárias insatisfatórias e riscos para a saúde pública, por identificação de bactérias patogênicas e elevadas concentrações de histamina capazes de causar intoxicação escombróide, e ainda, isolados com multirresistência aos antimicrobianos testados.

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Draft Genome Sequences of Histamine- and Non-Histamine-Producing Photobacterium Strains

Cited by 2 publications

References 10 publications

The use of the so‐called ‘tubs’ for transporting and storing fresh fishery products

The use of the so‐called ‘tubs’ for transporting and storing fresh fishery products

Ocorrência de bactérias patogênicas e deteriorantes em sashimi de salmão: avaliação de histamina e de susceptibilidade a antimicrobianos

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