Histamine formation and microbiological changes in endemic Chalcalburnus tarichi Pallas 1811 (Inci Kefali) stored at 4 °C

Histamine accumulates in food via microbial decarboxylation of histidine. Small amounts of histamine naturally occurring in food under normal circumstances do not pose a public health hazard. Certain microbial species such as Enterobacteriaceae and Pseudomonas spp. have considerable capacity for his...

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Autores principales:	Ekici,K, Alisarli,M
Lenguaje:	English
Publicado:	Facultad de Ciencias Veterinarias, Universidad Austral de Chile 2008
Materias:	histamine microbiological quality Chalcalburnus tarichi
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0301-732X2008000100014
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spelling	oai:scielo:S0301-732X20080001000142013-11-14Histamine formation and microbiological changes in endemic Chalcalburnus tarichi Pallas 1811 (Inci Kefali) stored at 4 °CEkici,KAlisarli,M histamine microbiological quality Chalcalburnus tarichi Histamine accumulates in food via microbial decarboxylation of histidine. Small amounts of histamine naturally occurring in food under normal circumstances do not pose a public health hazard. Certain microbial species such as Enterobacteriaceae and Pseudomonas spp. have considerable capacity for histamine formation and can proliferate during handling or processing of foodstuffs, possibly elevating the histamine content to a harmful level. The objective of this study was to measure the formation of histamine and microbiological changes in fresh Chalcalburnus tarichi from Van lake and stored at 4 °C for up to 15 days. Fish muscle samples were taken on day 1,3,5,7,9,11,13 and 15 of experiment, during storage. Histamine content was determined using a spectrofluorometric method and the total count and features of Enterobacteriaceae and Pseudomonas spp. present in the samples were established by standard microbiological procedures. The initial concentration of histamine was 27.5 mg/kg, increasing gradually up to 134.38 mg/kg on day 15. Total viable bacterial count varied from 8.0 x 10² to 9.0x10(9) cfu/g. Enterobacteriaceae was in the 2.0 x 10² to 6.5 x 10(9) cfu/g range, while Pseudomonas spp. was in the 3.0 x 10² to 7.3 x 10(9) cfu/g rangeinfo:eu-repo/semantics/openAccessFacultad de Ciencias Veterinarias, Universidad Austral de ChileArchivos de medicina veterinaria v.40 n.1 20082008-01-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0301-732X2008000100014en10.4067/S0301-732X2008000100014
institution	Scielo Chile
collection	Scielo Chile
language	English
topic	histamine microbiological quality Chalcalburnus tarichi
spellingShingle	histamine microbiological quality Chalcalburnus tarichi Ekici,K Alisarli,M Histamine formation and microbiological changes in endemic Chalcalburnus tarichi Pallas 1811 (Inci Kefali) stored at 4 °C
description	Histamine accumulates in food via microbial decarboxylation of histidine. Small amounts of histamine naturally occurring in food under normal circumstances do not pose a public health hazard. Certain microbial species such as Enterobacteriaceae and Pseudomonas spp. have considerable capacity for histamine formation and can proliferate during handling or processing of foodstuffs, possibly elevating the histamine content to a harmful level. The objective of this study was to measure the formation of histamine and microbiological changes in fresh Chalcalburnus tarichi from Van lake and stored at 4 °C for up to 15 days. Fish muscle samples were taken on day 1,3,5,7,9,11,13 and 15 of experiment, during storage. Histamine content was determined using a spectrofluorometric method and the total count and features of Enterobacteriaceae and Pseudomonas spp. present in the samples were established by standard microbiological procedures. The initial concentration of histamine was 27.5 mg/kg, increasing gradually up to 134.38 mg/kg on day 15. Total viable bacterial count varied from 8.0 x 10² to 9.0x10(9) cfu/g. Enterobacteriaceae was in the 2.0 x 10² to 6.5 x 10(9) cfu/g range, while Pseudomonas spp. was in the 3.0 x 10² to 7.3 x 10(9) cfu/g range
author	Ekici,K Alisarli,M
author_facet	Ekici,K Alisarli,M
author_sort	Ekici,K
title	Histamine formation and microbiological changes in endemic Chalcalburnus tarichi Pallas 1811 (Inci Kefali) stored at 4 °C
title_short	Histamine formation and microbiological changes in endemic Chalcalburnus tarichi Pallas 1811 (Inci Kefali) stored at 4 °C
title_full	Histamine formation and microbiological changes in endemic Chalcalburnus tarichi Pallas 1811 (Inci Kefali) stored at 4 °C
title_fullStr	Histamine formation and microbiological changes in endemic Chalcalburnus tarichi Pallas 1811 (Inci Kefali) stored at 4 °C
title_full_unstemmed	Histamine formation and microbiological changes in endemic Chalcalburnus tarichi Pallas 1811 (Inci Kefali) stored at 4 °C
title_sort	histamine formation and microbiological changes in endemic chalcalburnus tarichi pallas 1811 (inci kefali) stored at 4 °c
publisher	Facultad de Ciencias Veterinarias, Universidad Austral de Chile
publishDate	2008
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0301-732X2008000100014
work_keys_str_mv	AT ekicik histamineformationandmicrobiologicalchangesinendemicchalcalburnustarichipallas1811incikefalistoredat4c AT alisarlim histamineformationandmicrobiologicalchangesinendemicchalcalburnustarichipallas1811incikefalistoredat4c
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Histamine formation and microbiological changes in endemic Chalcalburnus tarichi Pallas 1811 (Inci Kefali) stored at 4 °C

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