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

Abstract

Histamine is a toxic biogenic amine commonly found in seafood products or their derivatives. This metabolite is produced by histamine-producing bacteria (HPB) such as Proteus vulgaris, P. mirabilis, Enterobacter aerogenes, E. cloacae, Serratia fonticola, S. liquefaciens, Citrobacter freundii, C. braakii, Clostridium spp., Raoultella planticola, R. ornithinolytica, Vibrio alginolyticus, V. parahaemolyticus, V. olivaceus, Acinetobacter lowffi, Plesiomonas shigelloides, Pseudomonas putida, P. fluorescens, Aeromonas spp., Photobacterium damselae, P. phosphoreum, P. leiognathi, P. iliopiscarium, P. kishitanii, and P. aquimaris. In this review, the role of these bacteria in histamine production in fish and seafood products with consequences for human food poisoning following consumption are discussed. In addition, methods to control their activity in countering histamine production are proposed.

The inhibitory action of lactocin 63 on deterioration of seabass (Lateolabrax japonicus) during chilled storage

“…33 The toxic BA HIS is commonly found in seafood products or their derivatives and is produced by HIS-producing bacteria, such as Pseudomonas putida and P. fluorescens. 51 The initial levels of BAs in fresh fillets of seabass were found to be extremely low in this study. However, as the storage time increased, there was a gradual and evident increase in the levels of BAs observed in both water-treated and nisin-treated fillets.…”

“…Additionally, S. putrefaciens exhibited significantly higher PUT production abilities compared with other genera in grass carp ( Ctenopharyngodon idellus ) fillets during storage at 4 °C 33 . The toxic BA HIS is commonly found in seafood products or their derivatives and is produced by HIS‐producing bacteria, such as Pseudomonas putida and P. fluorescens 51 . The initial levels of BAs in fresh fillets of seabass were found to be extremely low in this study.…”

Temporal and spatial changes in microbial communities and their correlation with volatile aroma compounds during the fermentation of Mucor racemosus sufu

“…Some Staphylococcus had certain pathogenicity and it showed an increased trend in the salting stage (Swolna & Wojtyczka, 2022). Previous studies had reported that Pseudomonas was the dominant amine‐producing bacterium and it was related to the metabolism of some carbohydrates and nitrogenous compounds (except lysine) which could affect the synthesis of flavour substances (Oktariani et al ., 2022). In the post‐fermentation stage, the abundance of these potentially harmful microorganisms ( Pseudomonas and Staphylococcus ) decreased and their abundance in the finished product (S14) were 5.28% and 6.93%, respectively.…”

Nearly Complete Genome Sequence of Raoultella ornithinolytica Strain MQB_Silv_108, Carrying an Uncommon Extended-Spectrum-β-Lactamase-like bla BEL Gene

“…However, Raoultella ornithinolytica has become increasingly important in human diseases ( 3 , 4 ), with infections being underreported because it is difficult to identify by routine biochemical and phenotypic methods ( 3 , 5 ). In addition, R. ornithinolytica causes histamine poisoning in fish (scombroid syndrome) and, after consumption, also in humans, due to its capacity to convert histidine to histamine ( 6 , 7 ).…”