Occurrence of histamine and histamine-forming bacteria in Philippine traditional dried-salted fish products
2018
Peralta, Ernestina M. | Simora, Rhoda Mae C.
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 volatilebasic 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 20mg.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 andidentified biochemically and morphologically as belonging to genus Vibrio, Salmonella, Staphylococcus, Bacillus and Pseudomonas. The presence of these bacteria in dried fish is indicativeof poor standards of process hygiene and sanitation as well as mishandling during storage.
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