Hernández-Herrero M M, Roig-Sagués A X, Rodríguez-Jerez J J, Mora-Ventura M T
Laboratori d'Higiene, Inspecció i Control dels Aliments, Facultat de Veterinària, Universitat Autònoma de Barcelona, Bellaterra, Spain.
J Food Prot. 1999 May;62(5):509-14. doi: 10.4315/0362-028x-62.5.509.
This study was performed to investigate halotolerant and halophilic histamine-producing bacteria isolated during the ripening of salted anchovies. Of the isolates obtained during the ripening of anchovies, 1.37% showed histamine-forming activity, most of them (70%) belonging to the Staphylococcus genus. S. epidermidis showed a powerful histamine-forming activity, producing more than 1,000 microg/ml in the presence of 3% and 10% NaCl. Another powerful histamine-producing bacterium isolated during the ripening of salted anchovies was S. capitis. It was able to produce about 400 microg/ml of histamine in 10% NaCl under experimental conditions. Most of these species might be expected to be found as a result of contamination of fish during capture and subsequent unhygienic handling. However, no increase in histamine content was found in any batches through the ripening process. Histamine content always was acceptable in accordance with the maximum allowable levels of histamine fixed by the Spanish and European Union regulations.
本研究旨在调查盐渍凤尾鱼成熟过程中分离出的耐盐和嗜盐产组胺细菌。在凤尾鱼成熟过程中获得的分离物中，1.37%表现出形成组胺的活性，其中大多数（70%）属于葡萄球菌属。表皮葡萄球菌表现出强大的组胺形成活性，在3%和10% NaCl存在的情况下，产生超过1000微克/毫升的组胺。在盐渍凤尾鱼成熟过程中分离出的另一种强大的产组胺细菌是头葡萄球菌。在实验条件下，它能够在10% NaCl中产生约400微克/毫升的组胺。预计这些物种中的大多数是由于捕获期间鱼的污染以及随后不卫生的处理而发现的。然而，在整个成熟过程中，任何批次的组胺含量均未增加。根据西班牙和欧盟法规规定的组胺最大允许水平，组胺含量始终是可接受的。
