Center for Marine Sciences and Technology, Department of Food Science, North Carolina State University, 303 College Circle, Morehead City, North Carolina 28557, USA.
J Food Prot. 2005 Aug;68(8):1676-82. doi: 10.4315/0362-028x-68.8.1676.
Histamine poisoning is one of the most common chemically induced seafoodborne illnesses reported in the United States today. The causative agents are biogenic amines, commonly produced by gram-negative bacteria. The purpose of this study was to detect and identify histamine-producing bacteria associated with standard industry practices during the harvesting, receiving, and processing of mahimahi and yellowfin tuna in North Carolina. Twenty-nine composite samples were obtained from 18 mahimahi and 11 yellowfin tuna and analyzed for their histamine content. No sample analyzed exceeded 2 ppm histamine, the lower detection limit. Composite fish muscle and environmental samples were screened (n = 386) for the presence of histamine-producing bacteria. Twenty-six percent (145) of 549 isolates selected on the basis of their morphological characteristics tested positive on Niven's media. Sixty-three Niven-positive isolates were gram negative, and 58 were gram positive. Of the 43 isolates tested further, 5 were confirmed as histamine producers, and all 5 produced at low levels (< 250 ppm in 48 h at > 15 degrees C). Three gram-negative and two gram-positive isolates were identified as Enterobacter cloacae and Staphylococcus kloosii, respectively. This study revealed that gram-negative bacteria might not be solely responsible for histamine production in at-risk fish. The confirmation of histamine-producing bacteria demonstrates the potential risk for histamine production. However, no detectable levels were found in the composite fish muscle samples analyzed even though 60% of the yellowfin tuna harvested did not meet the U.S. Food and Drug Administration's regulatory hazard analysis critical control point guidelines for temperature reduction. Therefore, no seafood safety risks were found under the standard industry practices observed in this study.
组胺中毒是当今美国最常见的化学诱导性海鲜相关疾病之一。病原体是生物胺，通常由革兰氏阴性菌产生。本研究的目的是检测和鉴定与北卡罗来纳州在捕捞、接收和加工箭鱼和黄鳍金枪鱼过程中标准工业实践相关的产组胺细菌。从 18 条箭鱼和 11 条黄鳍金枪鱼中采集了 29 个组合样本，分析其组胺含量。没有样本分析超过 2 ppm 的组胺，即下限检测值。对复合鱼肉和环境样本进行了筛查（n = 386），以确定是否存在产组胺细菌。根据形态特征选择的 549 个分离物中有 26%（145 个）在 Niven 培养基上呈阳性。63 个 Niven 阳性分离物为革兰氏阴性，58 个为革兰氏阳性。在进一步测试的 43 个分离物中，有 5 个被确认为组胺产生菌，且所有 5 个分离物在 48 小时内于 > 15°C 时的产组胺量都低于 250 ppm。其中 3 个革兰氏阴性和 2 个革兰氏阳性分离物分别鉴定为阴沟肠杆菌和凝固酶阴性葡萄球菌。本研究表明，革兰氏阴性菌可能并非所有高危鱼类中产组胺的唯一原因。产组胺细菌的确认表明了产组胺的潜在风险。然而，在分析的复合鱼肉样本中未发现可检测水平，尽管 60%的黄鳍金枪鱼未达到美国食品和药物管理局的温度降低危害分析关键控制点指南的监管要求。因此，在本研究中观察到的标准工业实践下，未发现海鲜安全风险。
