Skip to main content
Article thumbnail
Location of Repository

Study of Histamine Forming Bacteria in Commercial fish samples of Kalyan city

By Int J Cur Sci Res. Vishal S. Bhoir Joshi PA


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

Publisher: CurrentSciDirect Publications
Year: 2011
OAI identifier:

Suggested articles


  1. A . Histamine producing bacteria in decomposed skipjack tuna (Katsuwonus pelamis).
  2. A Frank H A .Growth of Klebsiellu pneumoniae UH-2 and properties of its histidine decarboxylase system in resting cells.
  3. Bacillis macerans-a new potent histamine producing microorganism isolated from Italian cheese. Food Microbial.1994;
  4. Cope W.Detection and identification of histamine producing bacteria associated with harvesting and processing mahimahi and yellowfin tuna.
  5. Differential platting medium for quantitative detection of histamine producing bacteria from scombroid fish and mahi mahi.
  6. Echigo T . Non-volatile amine contents of commercial ricebran pickles of sardine.
  7. Formation of histamine during bacterial decarboxylation of histidine in the flesh of some marine fishes.
  8. Histamina en pescados y derivados. Formation y posible papel coma indicador de1 estado de 10s mismos.
  9. Histamine and biogenic amine production by Morganella morganii isolated from temperature abused albacore.
  10. (1986). Histamine food poisoning: Toxicology and clinical aspects.
  11. Histamine formation by bacteria isolated from skipjack tuna Katsuwonus plamis.
  12. Histamine formation in fish: microbiological and biochemical conditions. In : Chemistry and biochemistry of marine food products.
  13. Histamine poisoning (scombroid fish poisoning): an allrgy like intoxification.
  14. Histamine related hygienic qualities and bacteria found in popular commercial scombroid fish in Taiwan.
  15. Histidine metabolism in fish. Urocanic acid in mackerel (Scombe scombrus).
  16. Holzapfel W.Biogenic amines and their production by microorganisms in food. Trends Food Sci.
  17. Identification and decarboxylase activities of bacteria isolated from decomposed mahimahi after incubation at 0 and 32°C.
  18. Incidence of histamine forming bacteria and histamine content in scombroid fish species from retail markets in the Barcelona area. doi
  19. Inhibition of actinomycetes to histamine producing bacteria associated with Indian mackerel fish.
  20. Isolation of psychrophilic and halophilic histamine-forming bacteria from Scomber japonicus.
  21. Isolation of salt tolerant histamine-forming bacteria from commercial rice-brane pickles of sardine. Nippon Suisan Gakkaishi. 1991;57: 1723-l 728.
  22. (1991). Normas sanitarias apficables a la production y a la puesta en el mercado de 10s productos pesqueros.
  23. Occurrence of halotolerant and halophilic histamine-forming bacteria in red meat fish products.
  24. Rapid method for detection of histamine-producing bacteria.
  25. Seasonal variation in numbers of mesophilic and halophilic histamine- forming bacteria in inshore of Tokyo Bay and Sagami Bay. Nippon Suisan Gakkaishi.1990;
  26. (1994). Valeiro Novo C,Pilas Perez A . Problemas sanitarios asociados al consume de pescados.

To submit an update or takedown request for this paper, please submit an Update/Correction/Removal Request.