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

Abstract

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.

The growth rate and antibacterial activity of lactic acid bacteria GMH2 and GMH3 in various salt concentration

“…The calculated parameters are bacterial growth rate (μ), initial bacterial count (Ninitial), final bacterial count (Nfinal), and the highest bacterial count IOP Publishing doi:10.1088/1755-1315/1289/1/012017 3 (Nmax). The results of the growth rate were then validated to determine the accuracy of the DMFit correction using the Root Mean Square Error (RMSE) formula according to the equation expressed by [12].…”

Role of Marine Bacterial Contaminants in Histamine Formation in Seafood Products: A Review

“…Several species of non scombroid fish such as mahi-mahi, anchovy, amberjack, marlin, bluefish, herring, and sardine may also be implicated in scombroid poisoning. Furthermore, fish species with dark muscles such as tuna, blue scad, chub mackerel, bonito, and saury may also contain high levels of histamine due to the high free histidine level in their muscle tissues [3,4,[15][16][17][18][19][20][21].…”

Effect of Non-thermal Atmospheric Plasma on Viability and Histamine-Producing Activity of Psychotrophic Bacteria in Mackerel Fillets

“…Non-thermal plasma is one of the most promising minimal processing methods for the food industry (Bourke et al, 2017;López et al, 2019;Sonawane and Sonar Patil, 2020). However, up until now there are limited studies that report the application and effect of non-thermal plasma on processed seafood (Kulawik and Kumar Tiwari, 2018;Zhao et al, 2019;Dityanawarman et al, 2020;Andoni et al, 2021;Ekonomou and Boziaris, 2021). Nonthermal Atmospheric Plasma (NTAP), also called Cold Plasma, is generated under atmospheric conditions at temperatures of 30-60 • C requiring low energy (Misra et al, 2011).…”