Histamine Producing Bacteria in Fish | ||||
| Egyptian Journal of Aquatic Biology and Fisheries | ||||
| Article 1, Volume 24, 7- Special issue, November and December 2020, Page 1-11 PDF (590.46 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejabf.2020.117856 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Marwa AE Refai; Mahmoud El-Hariri; Zakia A. M. Ahmed; Jakeen El Jakee | ||||
| Abstract | ||||
| Production of histamine as one of the biogenic amines (BA) in fish and fish products represents a health risk to human food intoxication. The current survey was conducted to identify the most predominant histamine-producing bacteria and estimation of histamine levels in fish and fish products in Egypt. One hundred and fifty samples (Tilapia, Sardines, Smoked herring, Mackerel, Filet of Carp, Morgan, and Pilchards) were collected from Giza retail shops and investigated bacteriologically by conventional identification methods. Fish specimens were collected for estimation of histamine levels using ELISA. The results indicated that Enterobacteriaceae was the predominant histamine producing isolates. The bacterial isolates among the 15 histamines positive fish were cultivated on Niven’s agar to detect the histamine producing bacteria. The most frequently isolated species were Klebsiella (33.3%), staphylococci (24.7%), Salmonella (22.7%), E. coli (18.7%), Pseudomonas (18%), Proteus (16.7%) and Vibrio (6.7%) species. Using ELISA test, 15 out of 150 examined fish and fish product samples (10%) had histamine in their tissues. Fesikh had the highest histamine level. Conclusively, the application of early detection of biogenic amines mainly histamine producing bacteria could reduce the health risk of histamine intoxication associated fish and fish product microbial deterioration. Improvement of a selective medium to detect decarboxylating bacteria may be a valuable tool. | ||||
| Keywords | ||||
| Biogenic amines; Enterobacteriaceae; Fish; Histamine intoxication; Staphylococci; Vibrio | ||||
|
Statistics Article View: 912 PDF Download: 1,845 |
||||
