Bacterial Histamine Production as a Function of Temperature and Time of Incubation

ALISON R. BEHLING, STEVE L. TAYLOR

Research output: Contribution to journalArticle

103 Citations (Scopus)

Abstract

Optimal temperature, lower temperature limit, extent, and rate of histamine production in a tuna fish infusion broth (TFIB) varied for the strains of Proteus morganii, Klebsiella pneumoniae, Hafnia alvei, Citrobacter freundii, and Escherichia coli studied. P. morganii and K. pneumoniae produced large quantities of histamine in a relatively short incubation period (<24 hr) at 15°C, 30°C, and 37°C; production was fastest at 37°C. H. alvei, C. freundii, and E. coli produced toxicologically significant levels of histamine (>2500 nmoles/ml) only at 30°C and 37°C on prolonged incubation (≥48 hr). At 72 hr of incubation, optimal temperature for histamine production was 37°C for E. coli and C freundii; 30°C for P. morganii strain 110SC2, K. pneumoniae, and H. alvei; and 15°C for P. morganii strain JM. The lower temperature limits for production of toxicologically significant levels of histamine in TFIB were 7°C for K. pneumoniae; 15°C for both P. morganii strains; and 30°C for H. alvei, C. freundii, and E. coli.

Original languageEnglish (US)
Pages (from-to)1311-1314
Number of pages4
JournalJournal of food science
Volume47
Issue number4
DOIs
StatePublished - Jul 1982

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Morganella morganii
Hafnia alvei
Klebsiella pneumoniae
histamine
Histamine
Citrobacter freundii
Tuna
Temperature
Escherichia coli
tuna
temperature
Fishes
Proteus
fish

ASJC Scopus subject areas

  • Food Science

Cite this

Bacterial Histamine Production as a Function of Temperature and Time of Incubation. / BEHLING, ALISON R.; TAYLOR, STEVE L.

In: Journal of food science, Vol. 47, No. 4, 07.1982, p. 1311-1314.

Research output: Contribution to journalArticle

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