Prevalence of Histamine-Forming Bacteria in Two Kinds of Salted Fish at Town Markets of Guangdong Province of South China

Abstract

Histamine-forming bacteria were isolated from the 70 salted fish samples bought from the town market of Guangdong Province of South China. Also, the histamine forming ability(HFA) of HFB was analyzed. There were 31 strains of HFB isolated from 36 salted fishes pickled overnight. They were identified as 6 bacteria species, including Vibrio alginolyticus , Vibrio rumoiens, Staphylococcus saprophyticus, Staphylococcus xylosus, Lactococcus lactis , and Morganella morganii. Furthermore, the rate of confirmation of Vibrio alginolyticus was highest (71.9%), exceeding 200 mg/kg histamine. Particularly, Morganella morganii produced a histamine amount which exceeded 2,000 mg/kg, although it was only one isolate in this study. In addition, 5 bacteria species of HFB were isolated from 34 dried salted fishes. Among them, Staphylococcus saprophyticus was dominant in the dried salted fishes, but Staphylococcus saprophyticus produced histamines below 200 mg/kg. However, Enterobacter aerogenes from dried salted fishes formed a histamine amount exceeding 200 mg/kg. The study showed that the dominant strain of HFB was different in two kinds of salted fish. Both kinds of salted fish contained HFB whose histamine-forming capacity exceeded 200 mg/kg. As a result, the safety of salted fish should be of concern, especially salted fish pickled overnight.

Microbial and Biochemical Profile of Different Types of Greek Table Olives

“…Vibrio hibernica has been found in fermented foods, not causing spoilage but actually having industrial applications in food processing [ 76 ], while the source of it may be the salt used for the brine [ 77 ]. Vibrio rumoiensis has been isolated from packed ham [ 78 ] and salted fish [ 79 ].…”

The Relationship of Histamine Content in European Pilchard (Sardina pilchardus) with Freshness, Temperature, and Storage Duration

“…Histamine is a biogenic amine responsible for several allergic and inflammatory phenomena (Oktariani et al, 2022;Bose et al, 2023). It is formed as a result of the enzymatic activity of histidine decarboxylase produced by some bacteria, such as Morganella morganii, Raoultella ornithinolytica, Raoultella planticola, Proteus vulgaris, Proteus mirabilis, Klebsiella sp., Enterobacter cloacae, Enterobacter aerogenes, Citrobacter freundi, Serratia liquefaciens, and Serratia fonticola (Tao et al, 2022;Ginigaddarage et al, 2023;Rachmawati et al, 2023), which is accentuated by poor storage conditions (Emborg and Dalgaard, 2008;Abuhlega and Ali, 2022). This leads to the decarboxylation of L-histidine, which is naturally present in the flesh of many species of fish (García-Ruiz et al, 2011).…”