Survival and Histamine Production by Histamine-Forming Bacteria Exposed to Low Doses of Gamma Irradiation

Histamine poisoning occurs when fish containing high amount of histamine are consumed. Because histamine is thermally stable, control of histamine-forming bacteria in seafood is an appropriate strategy for preventing the formation of histamine. One prevention method is the use of gamma irradiation o...

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Bibliographic Details
Published inJournal of food protection Vol. 83; no. 7; pp. 1163 - 1166
Main Authors Ramakrishna Reddy, P, Kumar, Sanath H, Layana, P, Nayak, Binaya Bhusan
Format Journal Article
LanguageEnglish
Published United States Elsevier Limited 01.07.2020
Subjects
Animals
Bacteria
Fish
Food irradiation
Food safety
Gamma irradiation
Gamma rays
Histamine
Klebsiella
Levels
Meat
Muscles
Poisoning
Radiation
Radiation dosage
Seafood
Temperature
Thermal stability
Tuna
γ Radiation
Mumbai India
India
Tuna meat
Histamine
Gamma radiation
Histamine formers
Morganella morganii
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Summary:Histamine poisoning occurs when fish containing high amount of histamine are consumed. Because histamine is thermally stable, control of histamine-forming bacteria in seafood is an appropriate strategy for preventing the formation of histamine. One prevention method is the use of gamma irradiation on the histamine formers. To understand the effect of gamma irradiation on the histamine-forming bacteria, laboratory isolates of the prolific histamine formers Morganella morganii, Klebsiella variicola, and Proteus vulgaris were exposed to various doses of gamma radiation in nutrient broth and tuna muscle spiked with histamine formers. None of the test bacteria survived in tuna muscle irradiated at 2.0 kGy. K. variicola was highly sensitive to gamma irradiation and was eliminated at a dose of 1.5 kGy. Histamine production also was reduced significantly as the radiation dose increased. These results suggest that gamma irradiation can effectively eliminate histamine-forming bacteria and reduce the threat of histamine poisoning from seafood.
ISSN:0362-028X
1944-9097
DOI:10.4315/JFP-19-511