Distribution of psychrophilic and mesophilic histamine-producing bacteria in retailed fish in Japan

Torido, Yuko; Ohshima, Chihiro; Takahashi, Hiroki; Miya, Satoko; Iwakawa, Ai; Kuda, Takashi; Kimura, Bon

doi:10.1016/j.foodcont.2014.05.045

Cited by 28 publications

(24 citation statements)

References 36 publications

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“…P. angustum was first identified in 1976 (31) and is frequently isolated from the open ocean (32). P. damselae and P. phosphoreum are often described as HPB (11,33), and more recently (while this study was under way), histamine-producing P. kishitanii, P. angustum, and Photobacterium aquimaris strains were isolated from fish sold in retail markets in Japan (34). However, the current study is the first report, to our knowledge, of a Presence of the hdc gene was detected by real-time PCR using 20 ng of genomic DNA as the template.…”

Section: Discussionmentioning

confidence: 94%

Photobacterium angustum and Photobacterium kishitanii, Psychrotrophic High-Level Histamine-Producing Bacteria Indigenous to Tuna

Björnsdóttir-Butler

McCarthy

Dunlap

et al. 2016

Appl Environ Microbiol

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bScombrotoxin fish poisoning (SFP) remains the main contributor of fish poisoning incidents in the United States, despite efforts to control its spread. Psychrotrophic histamine-producing bacteria (HPB) indigenous to scombrotoxin-forming fish may contribute to the incidence of SFP. We examined the gills, skin, and anal vents of yellowfin (n ‫؍‬ 3), skipjack (n ‫؍‬ 1), and albacore (n ‫؍‬ 6) tuna for the presence of indigenous HPB. Thirteen HPB strains were isolated from the anal vent samples from albacore (n ‫؍‬ 3) and yellowfin (n ‫؍‬ 2) tuna. Four of these isolates were identified as Photobacterium kishitanii and nine isolates as Photobacterium angustum; these isolates produced 560 to 603 and 1,582 to 2,338 ppm histamine in marine broth containing 1% histidine (25°C for 48 h), respectively. The optimum growth temperatures and salt concentrations were 26 to 27°C and 1% salt for P. kishitanii and 30 to 32°C and 2% salt for P. angustum in Luria 70% seawater (LSW-70). The optimum activity of the HDC enzyme was at 15 to 30°C for both species. At 5°C, P. kishitanii and P. angustum had growth rates of 0.1 and 0.2 h ؊1 , respectively, and the activities of histidine decarboxylase (HDC) enzymes were 71% and 63%, respectively. These results show that indigenous HPB in tuna are capable of growing at elevated and refrigeration temperatures. These findings demonstrate the need to examine the relationships between the rate of histamine production at refrigeration temperatures, seafood shelf life, and regulatory limits. S combrotoxin (histamine) fish poisoning (SFP) is the most frequent cause of fish poisoning incidents in the United States (1). SFP is caused by the ingestion of fish containing high levels of histamine produced by bacteria naturally present in or on the fish or by postprocess bacterial contamination. This self-limiting illness generally occurs within minutes to several hours after the consumption of toxic fish and lasts from 12 h to a few days (2). Symptoms may include flushing, sweating, nausea, headache, and diarrhea (3). Decomposition as a result of temperature abuse allows the growth of bacteria that are capable of producing the histidine decarboxylase (HDC) enzyme, resulting in the decarboxylation of histidine to histamine. Scombroid fish (e.g., tuna and mackerel) and nonscombroid species (e.g., mahi-mahi and bluefish) are susceptible to histamine formation because of the high histidine content in their muscle tissue (4). The U.S. Food and Drug Administration (FDA) has established time-temperature exposure guidelines and histamine limits to minimize the likelihood of histamine formation and prevent intoxication. Histamine levels of Ն50 ppm in fish muscle tissues are indicative of decomposition, whereas levels of Ն500 ppm indicate a human health hazard (5, 6).Several species of Gram-positive and Gram-negative bacteria have been reported to produce histamine. The main histamineproducing bacteria (HPB) found in fish are Gram negative, whereas Gram-positive HPB are more likely found in fermented products, s...

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Section: Discussionmentioning

confidence: 94%

Photobacterium angustum and Photobacterium kishitanii, Psychrotrophic High-Level Histamine-Producing Bacteria Indigenous to Tuna

Björnsdóttir-Butler

McCarthy

Dunlap

et al. 2016

Appl Environ Microbiol

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“…In the present study, bacteria population significantly ( p < .05) increased in control, 100 and 200 MPa pressure treated groups during the storage period. Torido et al () inoculated mackerel with 10 4 CFU/g of P. phosphoreum , stored it at 5 °C, and observed 10 6 and 10 8 CFU/g at third and fifth days of storage, respectively. P. phosphoreum is a main spoilage bacterium of fish and fish products (Gram & Huss, ).…”

Section: Resultsmentioning

confidence: 99%

Inhibitory effects of high pressure processing on Photobacterium phosphoreum and Morganella psychrotolerans in vacuum packed herring (Clupea harengus)

Uçak

Gökoğlu

Toepfl

et al. 2018

Journal of Food Safety

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Herring fillets were inoculated with Photobacterium phosphoreum and Morganella psychrotolerans, vacuum packed and subjected to high‐pressure processing (HPP) treatment (100, 200, 300, and 500 MPa for 5 min) or left untreated as controls. The samples were stored at 4 ± 1 °C up to 21 days, and subjected to microbial quality evaluation. The results revealed that 500 MPa pressure treatment significantly (p < .05) delayed the growth of P. phosphoreum and M. psychrotolerans until 12th and 7th days of the storage, respectively, as compared to the controls. Total psychrophilic bacterial growth was not observed until 19th day of the storage in 500 MPa pressure treated herring fillets inoculated with both P. phosphoreum and M. psychrotolerans. In the samples inoculated with P. phosphoreum and treated with 500 MPa pressure, H2S‐producing bacteria were not observed during 14 days for M. psychrotolerans, while for entire storage period for P. phosphoreum. Practical applications High‐pressure processing (HPP) is a nonthermal preservation technique that depends on the magnitude of the pressure, processing time/temperature, and product characteristics that allows microbial inactivation at low temperatures with mild changes in texture, color, and flavor of the product as compared to the conventional technologies. Targeted inhibition of specific spoilage bacteria rather than more drastic means inhibiting the total microflora may therefore be a useful approach to achieving lower rates of spoilage and may thereby extend shelf life. In this study, HPP treatment up to 200 MPa did not significantly (p > .05) affect the microbial growth of vacuum‐packed herring fillets, but further higher pressure levels (300–500 MPa) were effective to inhibit the growth of microorganisms. Overall, the findings of this study suggested that HPP application of 300 MPa and above could help to industry for commercial production of microbiologically free fish and fish products.

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“…In the case of raw fish, such as Scombroid fish, mainly gramnegative bacteria, Enterobacteriaceae, and Photobacterium spp., are known to produce histamine (EFSA, 2011;Emborg et al, 2006;FAO/WHO, 2012;Kanki et al, 2007;Lehane, 2000, Okuzumi et al, 1981Sato et al, 1994;Takahashi et al, 2003;Torido et al, 2012b). Histamine-producing Enterobacteriaceae include common enteric mesophiles, such as Morganella, Enterobacter, Hafnia, Raoultella, and others.…”

Section: Histamine and Other Biogenic Amines From Fish And Fisherymentioning

confidence: 99%

“…The genus Photobacterium (family Vibrionaceae) encompasses marine bacteria, indicating that they require sodium ions for growth. In addition, it is necessary to pay attention to psychrophilic and psychrotolerant species in chilled fishery products, which are represented by Morganella psychrotropicus, P. phosphoreum, and P. kishitanii (Emborg et al, 2006;Kanki et al, 2004;Torido et al, 2012aTorido et al, , 2012b. According to recent studies (Torido et al, 2012a(Torido et al, , 2012b, the psychrophiles can grow and produce histamine at temperatures less than 10℃ within 3 days.…”

Section: Histamine and Other Biogenic Amines From Fish And Fisherymentioning

confidence: 99%

“…In addition, it is necessary to pay attention to psychrophilic and psychrotolerant species in chilled fishery products, which are represented by Morganella psychrotropicus, P. phosphoreum, and P. kishitanii (Emborg et al, 2006;Kanki et al, 2004;Torido et al, 2012aTorido et al, , 2012b. According to recent studies (Torido et al, 2012a(Torido et al, , 2012b, the psychrophiles can grow and produce histamine at temperatures less than 10℃ within 3 days. However, it typically takes 6 days or more to grow and produce histamine at less than 5℃, even in these bacteria, indicating that the risk from histamine is best mitigated by applying basic GAP and, where feasible, a HACCP system (EFSA, 2011;…”

Section: Histamine and Other Biogenic Amines From Fish And Fisherymentioning

confidence: 99%

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Effect of Histamine-producing Bacteria on Fermented Fishery Products

Satomi

2016

FSTR

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Distribution of psychrophilic and mesophilic histamine-producing bacteria in retailed fish in Japan

Cited by 28 publications

References 36 publications

Photobacterium angustum and Photobacterium kishitanii, Psychrotrophic High-Level Histamine-Producing Bacteria Indigenous to Tuna

Photobacterium angustum and Photobacterium kishitanii, Psychrotrophic High-Level Histamine-Producing Bacteria Indigenous to Tuna

Inhibitory effects of high pressure processing on Photobacterium phosphoreum and Morganella psychrotolerans in vacuum packed herring (Clupea harengus)

Effect of Histamine-producing Bacteria on Fermented Fishery Products

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