A Study of Histidine-Decarboxylase Producing Microflora in kawakawa (Euthynnus affinis)

Subject Areas : Journal of Comparative Pathobiology

ولی اله Koohdar ¹ (ندارد)
ودود Razavilar ² (ندارد)
عباسعلی Motalebi ³ (ندارد)

Received: 2011-01-07 Accepted : 2011-03-10 Published : 2010-05-22

Keywords: Histamine poisoning, Kawakawa, Histidine decarboxylase-produc,

Abstract :

Histamine poisoning is world wide food intoxication. The causative agents are biogenic amines,produced by various bacteria species. The aim of this investigation was to identify histidinedecarboxylase-producing bacteria on Kawakawa (Euthynnus affinis) hunted at the south of Iran.Bacteriological examinations and measurement of histamine were obtained from the musclearound the gills of twenty five frozen samples. The obtained results indicated that the meanLog10 CFU/g for total microbial and psychotropic counts in samples were 4.48±0.18SE and4.44±0.17SE, respectively. Diverse bacterial isolates were identified as histidine decarboxylaseproducingbacteria. Among them, Clostridium perfringens contributed (20.9%) followed by,Klebsiella spp. (16. 8%), Proteus spp. (14.1%), Enterobacter spp. (10.5%) and other isolates(37.7%) in samples. Different levels of histamine in Kawakawa tuna were <20, 20-50, and>50ppm for 48.0, 8.0 and 44.0% of samples, respectively. Therefore, there is seafood safetyrisks in the current harvesting and post harvesting methods used in Kawakawa tuna industry andcarefully use of preventional methods to control of histamine formation is recommended.