Growth and histamine production by Morganella morganii under various temperature conditions |
| |
| Affiliation: | 1. Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran;2. Food Hygiene Department, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Ahvaz, Iran;3. Cellular and Molecular Biology Research Center, Health Research Institute, Babol University of Medical Sciences, Babol, Islamic Republic of Iran;4. Department of Clinical Sciences, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran;1. Nigde Omer Halisdemir University, Faculty of Agricultural Sciences and Technologies, Nigde, Turkey;2. Akdeniz University, Fisheries Faculty, Antalya, Turkey;3. German Institute of Food Technologies, Quakenbrück, Germany;4. Galanakis Laboratories, Chania, Greece;1. Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, 01330, Adana, Turkey;2. Biotechnology Centre, Cukurova University, Adana, Turkey;1. Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, 01330, Adana, Turkey;2. Biotechnology Centre, Cukurova University, Adana, Turkey;1. Departamento de Microbiología, Hospital Universitario Virgen de las Nieves, IBS-Granada, Granada, Spain;2. Unidad de Medicina de Familia, Centro de Salud San Fernando, Badajoz, Spain;3. Unidad de Metodología de la Investigación y Bioestadística, Hospital Universitario Virgen de las Nieves, IBS-Granada, Granada, Spain;4. Departamento de Microbiología, Facultad de Medicina, Universidad de Granada, IBS-Granada, Granada, Spain |
| |
| Abstract: | The generation times (G) for Morganella morganii were determined using absorbance measurements (at 0–10°C) or conductance measurements (at 15–25°C). Growth was rapid at 15–25°C (G = 2.6 at 15°C and G = 1.08 h at 25°C) but at the lower temperatures growth was greatly reduced. Growth and histamine production by M. morganii in histidine-containing broth (HDB) and in mackerel (packed in air-permeable plastic bags) was studied. It was found that large amounts of histamine are formed at low temperatures (0–5°C), where no growth takes place, following storage at higher temperatures (10–25°C). Measurements of conductance can be used to separate between samples with no or only insignificant content of histamine (< 50 ppm) which had detection times (DT) above 10 h and those with elevated content of histamine (> 50 ppm) which had shorter DT. |
| |
| Keywords: | |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
