Determination of histamine and histamine-forming bacteria in tuna dumpling implicated in a food-borne poisoning
| Autor: | Deng-Fwu Hwang, Wen-Chieh Chen, Hwi-Chang Chen, Yung-Hsiang Tsai, Hsien-Feng Kung, Wen-Feng Lin, Yi-Chen Lee |
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| Rok vydání: | 2008 |
| Předmět: |
Food poisoning
biology food and beverages General Medicine biology.organism_classification medicine.disease Klebsiella variicola Pantoea agglomerans Analytical Chemistry Microbiology chemistry.chemical_compound chemistry Most probable number Serratia marcescens medicine Food science Tuna Histamine Bacteria Food Science |
| Zdroj: | Food Chemistry. 106:612-618 |
| ISSN: | 0308-8146 |
| DOI: | 10.1016/j.foodchem.2007.06.020 |
| Popis: | An incident of food-borne poisoning causing illness in seven victims, due to ingestion of tuna dumpling, occurred in March 2006, in Chiayi Prefecture, southern Taiwan. The leftovers of the victims’ tuna dumpling and the five other tuna dumpling samples from five other retail stores were collected and tested to determine the occurrence of histamine and histamine-forming bacteria. The levels of pH, salt content, aerobic plate count (APC), total volatile basic nitrogen (TVBN), total coliform (TC) and Escherichia coli in all samples ranged from 6.08 to 6.43, 0.46% to 0.81%, 5.90 to 8.95 log CFU/g, 6.38 to 21.29 mg/100 g, 750 to 8000 most probable number (MPN)/g, and l -histidine (TSBH), were identified as Enterobacter sp. (three strains), Pantoea agglomerans (two strains), Klebsiella variicola (four strains) and Serratia marcescens (four strains), by 16S rDNA sequencing with PCR amplification, they were not determined to be the main contributors to histamine accumulation in suspected tuna dumpling. |
| Databáze: | OpenAIRE |
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