Cover Image

Occurrence of histamine and histamine-forming bacteria in Philippine traditional dried-salted fish products

Twenty-one dried-salted fish products sold at major retail markets in the province of Iloilo, Philippines were purchased and tested to determine the occurrence of histamine and histamineforming bacteria. The levels of pH, salt content, moisture content, water activity (Aw), total volatile basic nitr...

Full description

Saved in:
Bibliographic Details
Main Authors: Peralta, Ernestina M., Simora, Rhoda Mae C.
Format: Journal Contribution
Language:English
Published: 2021
Subjects:
Bacteria
Isolation of microorganisms
Identification
Dried fish
Salted fish
Histamine
Salts
Alkalinity
Moisture content
Water activity
Escherichia coli
Salmonella
Staphylococcus
Foodborne diseases
Bacterial contamination
Food poisoning
Online Access:http://agris.upm.edu.my:8080/dspace/handle/0/18685
Tags: Add Tag
No Tags, Be the first to tag this record!
id oai:http:--agris.upm.edu.my:0-18685
record_format dspace
spelling oai:http:--agris.upm.edu.my:0-18685Occurrence of histamine and histamine-forming bacteria in Philippine traditional dried-salted fish productsPeralta, Ernestina M.Simora, Rhoda Mae C.BacteriaIsolation of microorganismsIdentificationDried fishSalted fishHistamineSaltsAlkalinityMoisture contentWater activityEscherichia coliSalmonellaStaphylococcusFoodborne diseasesBacterial contaminationFood poisoningTwenty-one dried-salted fish products sold at major retail markets in the province of Iloilo, Philippines were purchased and tested to determine the occurrence of histamine and histamineforming bacteria. The levels of pH, salt content, moisture content, water activity (Aw), total volatile basic nitrogen (TVBN), aerobic plate count (APC), Escherichia coli, Salmonella and Staphylococcus aureus in all samples ranged from 6.36 to 6.71, 2.55 % to 15.84 %, 21.12 % to 49.99 %, 0.67 to 0.87, 19.25 to 69.05 mg.100 g-1, 3.0 to 7.39 log CFU.g-1 , <3 to 28 MPN.g-1, absent in 25 g and 3.58 to 6.89 log CFU.g-1, respectively. Ten (47.6 %) dried fish samples had histamine levels greater than the United States Food and Drug Administration guideline of 5 mg.100 g-1 for scombroid fish and/or scombroid products, whereas seven (33.3 %) samples contained histamine levels greater than 20 mg.100 g-1 which is sufficient to cause the symptoms of scombroid poisoning according to the Centers for Disease Control and Prevention. Seven histamine-forming bacterial strains were isolated and identified biochemically and morphologically as belonging to genus Vibrio, Salmonella, Staphylococcus, Bacillus and Pseudomonas. The presence of these bacteria in dried fish is indicative of poor standards of process hygiene and sanitation as well as mishandling during storage.2021-04-26T01:02:29Z2021-04-26T01:02:29Z2018Journal ContributionArticleNon-RefereedAsian Fisheries Science Journal (Malaysia), 31 (2), p. 73-880116-6514http://agris.upm.edu.my:8080/dspace/handle/0/18685MY2021050495enhttp://www.asianfisheriessociety.org/publication/downloadfile.php?id=1195&file=Y0dSbUx6QXlOVGM0TURZd01ERTFNekF6TXpNMU5qTXVjR1Jt&dldname=Occurrence%20of%20Histamine%20and%20Histamine-forming%20Bacteria%20in%20Philippine%20Traditional%20Dried-salted%20Fish%20Products.pdfPhilippineshttp://www.oceandocs.org/license
institution AGRIS
collection AGRIS
language English
topic Bacteria
Isolation of microorganisms
Identification
Dried fish
Salted fish
Histamine
Salts
Alkalinity
Moisture content
Water activity
Escherichia coli
Salmonella
Staphylococcus
Foodborne diseases
Bacterial contamination
Food poisoning
spellingShingle Bacteria
Isolation of microorganisms
Identification
Dried fish
Salted fish
Histamine
Salts
Alkalinity
Moisture content
Water activity
Escherichia coli
Salmonella
Staphylococcus
Foodborne diseases
Bacterial contamination
Food poisoning
Peralta, Ernestina M.
Simora, Rhoda Mae C.
Occurrence of histamine and histamine-forming bacteria in Philippine traditional dried-salted fish products
description Twenty-one dried-salted fish products sold at major retail markets in the province of Iloilo, Philippines were purchased and tested to determine the occurrence of histamine and histamineforming bacteria. The levels of pH, salt content, moisture content, water activity (Aw), total volatile basic nitrogen (TVBN), aerobic plate count (APC), Escherichia coli, Salmonella and Staphylococcus aureus in all samples ranged from 6.36 to 6.71, 2.55 % to 15.84 %, 21.12 % to 49.99 %, 0.67 to 0.87, 19.25 to 69.05 mg.100 g-1, 3.0 to 7.39 log CFU.g-1 , <3 to 28 MPN.g-1, absent in 25 g and 3.58 to 6.89 log CFU.g-1, respectively. Ten (47.6 %) dried fish samples had histamine levels greater than the United States Food and Drug Administration guideline of 5 mg.100 g-1 for scombroid fish and/or scombroid products, whereas seven (33.3 %) samples contained histamine levels greater than 20 mg.100 g-1 which is sufficient to cause the symptoms of scombroid poisoning according to the Centers for Disease Control and Prevention. Seven histamine-forming bacterial strains were isolated and identified biochemically and morphologically as belonging to genus Vibrio, Salmonella, Staphylococcus, Bacillus and Pseudomonas. The presence of these bacteria in dried fish is indicative of poor standards of process hygiene and sanitation as well as mishandling during storage.
format Journal Contribution
author Peralta, Ernestina M.
Simora, Rhoda Mae C.
author_facet Peralta, Ernestina M.
Simora, Rhoda Mae C.
author_sort Peralta, Ernestina M.
title Occurrence of histamine and histamine-forming bacteria in Philippine traditional dried-salted fish products
title_short Occurrence of histamine and histamine-forming bacteria in Philippine traditional dried-salted fish products
title_full Occurrence of histamine and histamine-forming bacteria in Philippine traditional dried-salted fish products
title_fullStr Occurrence of histamine and histamine-forming bacteria in Philippine traditional dried-salted fish products
title_full_unstemmed Occurrence of histamine and histamine-forming bacteria in Philippine traditional dried-salted fish products
title_sort occurrence of histamine and histamine-forming bacteria in philippine traditional dried-salted fish products
publishDate 2021
url http://agris.upm.edu.my:8080/dspace/handle/0/18685
_version_ 1819285342552850432
score 13.4562235

Similar Items