Histamine food poisoning is found to be associated with consumption of scombroid fish containing unusually high levels of histamine. Fish belonging to non-scombroid group may also cause histamine poisoning. In this study, histamine forming bacteria in the commercial fish samples of local markets of Kalyan region were investigated. Among 54 isolates 24 were found to be prominent histamine producers. A simple and rapid colorimetric method for the quantification of histamine in fish was used. Histamine level in fresh mackerel samples was found to be around 20 mg/100 g, which was much above the defect action level (5 mg/100 g) given by FDA indicating potential risk for histamine poisoning. The study suggest that practice of more hygienic and sanitary conditions during handling and processing of fish are required to minimize the contamination of such histamine producing bacteri
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