Histamine Production by Morganella morganii in Mackerel, Albacore, Mahi-mahi, and Salmon at Various Storage Temperatures

• Published in: Journal of food science Vol. 67; no. 4; pp. 1522 - 1528
• Main Authors: Kim, S.H, Price, R.J, Morrissey, M.T, Field, K.G, Wei, C.I, An, H
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Publishing Ltd 01.05.2002; Institute of Food Technologists
• Subjects: albacore; Biological and medical sciences; Fish and seafood industries; Food industries; Food microbiology; frozen fish; frozen storage; Fundamental and applied biological sciences. Psychology; histamine; mackerel; mahi-mahi; Morganella morganii; salmon; storage temperature; Thunnus alalunga; Edible fish; Microorganism growth; Temperature; Oncorhynchus kisutch; Scomber japonicus; Histamine; Vertebrata; Warehousing; Pisces; Biogenic amine; Thunnus alalunga; Bacteria; Biological contamination; Enterobacteriaceae; Morganella morganii
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1365-2621.2002.tb10316.x

Morganella morganii was studied for its growth and histamine formation in mackerel, albacore, mahi-mahi, and salmon stored at various temperatures from -30 °C to 37 °C. The optimal temperature for histamine formation was 25 °C. Mackerel, albacore, and mahi-mahi were shown as good substrates for histidine decarboxylation by M. morganii at elevated temperatures (> 15 °C). M. morganii inoculated in all fish species including salmon formed histamine above the FDA guideline. Their growth was controlled by cold storage of the fish at 4 °C or below, but histamine formation was controlled only by frozen storage. Although histamine was not detected in any frozen samples, it accumulated rapidly in the previously frozen fish stored at 25 °C.