Ramakrishna Reddy P, Kumar Sanath H, Layana P, Nayak Binaya Bhusan
QC Laboratory, Post-Harvest Technology, ICAR-Central Institute of Fisheries Education, Versova, Mumbai 400061, Maharashtra, India (ORCID: https://orcid.org/0000-0002-1822-9167 [B.B.N.]).
J Food Prot. 2020 Jul 1;83(7):1163-1166. doi: 10.4315/JFP-19-511.
Histamine poisoning occurs when fish containing high amount of histamine are consumed. Because histamine is thermally stable, control of histamine-forming bacteria in seafood is an appropriate strategy for preventing the formation of histamine. One prevention method is the use of gamma irradiation on the histamine formers. To understand the effect of gamma irradiation on the histamine-forming bacteria, laboratory isolates of the prolific histamine formers Morganella morganii, Klebsiella variicola, and Proteus vulgaris were exposed to various doses of gamma radiation in nutrient broth and tuna muscle spiked with histamine formers. None of the test bacteria survived in tuna muscle irradiated at 2.0 kGy. K. variicola was highly sensitive to gamma irradiation and was eliminated at a dose of 1.5 kGy. Histamine production also was reduced significantly as the radiation dose increased. These results suggest that gamma irradiation can effectively eliminate histamine-forming bacteria and reduce the threat of histamine poisoning from seafood.
食用含有大量组胺的鱼类会导致组胺中毒。由于组胺具有热稳定性，控制海鲜中产生组胺的细菌是预防组胺形成的合适策略。一种预防方法是对产生组胺的细菌进行伽马射线辐照。为了解伽马射线辐照对产生组胺细菌的影响，将大量产生组胺的摩根氏摩根菌、变栖克雷伯菌和普通变形杆菌的实验室分离株在营养肉汤以及接种了产生组胺细菌的金枪鱼肉中暴露于不同剂量的伽马射线。在2.0千戈瑞辐照的金枪鱼肉中，受试细菌均未存活。变栖克雷伯菌对伽马射线高度敏感，在1.5千戈瑞的剂量下被消除。随着辐照剂量的增加，组胺的产生也显著减少。这些结果表明，伽马射线辐照可以有效消除产生组胺的细菌，并降低海鲜中组胺中毒的威胁。
