Histamine Production by Morganella morganii in Mackerel, Albacore, Mahi-mahi, and Salmon at Various Storage Temperatures |
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| Authors: | SH Kim RJ Price MT Morrissey KG Field CI Wei H An |
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| Affiliation: | Authors Lim, Wei, and An are with the Department of Nutrition and Food Science, 328 Spidle Hall, Auburn University, Auburn, AL 36849. Author Price is with the Department of Food Science and Technology, University of California, Davis, CA 95616, and author Morrissey is with Oregon State University Seafood Laboratory, 2001 Marine Dr., Astoria, OR 97103. Author Field is with the Department of Microbiology, Oregon State University, Corvallis, OR 97331. Direct inquiries to author An (E-mail: ). |
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| Abstract: | 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. |
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| Keywords: | Morganella morganii histamine mackerel albacore mahi-mahi salmon |
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