Histamine and Other Biogenic Amines and Bacterial Isolation in Retail Canned Anchovies |
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| Authors: | Hyoungill Lee Shin-Hee Kim Cheng-Iwei Sang Ho Jun Jong-Bang Eun Haejung An |
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| Affiliation: | Author Lee is with Dept. of Food Science and Technology, Univ. of Georgia, Athens, Ga.;Authors Kim and Wei are with Dept. of Nutritional Sciences, College of Human Environmental Sciences, Oklahoma State Univ., Stillwater, OK 74078.;Author Jun is with Dept. of Environmental Science, Kangwon Natl. Univ., Chunchon, South Korea.;Author Eun is with Dept. of Food Science and Technology, Chonnam Natl. Univ., Gwangju, South Korea.;Author An is with School of Pharmacy, Univ. of Southern California, Los Angeles, Calif. Direct inquiries to author Kim (E-mail: ). |
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| Abstract: | ABSTRACT: Histamine and biogenic amine contents in retail canned anchovies were determined. Bacterial strains were isolated, and their histamine-producing capability was determined. The majority of canned anchovy products (80%) had histamine levels below the FDA guideline of 50 ppm. The sensory quality of products was relatively good. A few samples contained high levels of histamine (>1000 ppm). Overall, histamine contents in the products showed great lot-to-lot variations. Spermine and tyramine were commonly detected in all samples analyzed, regardless of their histamine contents. Bacterial counts in the products were mostly below the detection limit (102 CFU/g), and bacteria were frequently recovered with the enrichment of test samples in tryptic soy broth supplemented with 0.5% or 5% NaCl. Only Bacillus spp., the nonhistamine formers, were isolated from these test products. Prolific histamine-forming bacteria were not detected in these canned anchovies. |
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| Keywords: | histamine biogenic amines canned anchovies Bacillus spp |
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