Electrolyzed oxidizing water treatment as a post-harvest process for controlling histamine formation in fish

• Main Author: Phuvasate, Sureerat
• Other Authors: Su, Yi-Cheng, Osborne, Jame P., Qian, Michael, Skinkis, Patricia A., Food Science and Technology, Oregon State University. Graduate School
• Format: Master Thesis
• Language: English; unknown
• Published: Oregon State University
• Subjects: Yellowfin tuna > Sanitation; Yellowfin tuna > Microbiology; Klebsiella; Electrolytic oxidation; Proteus (Bacteria); Bactericides; Seafood poisoning > Prevention; Enterobacter; Histamine; Atlantic salmon
• Online Access: https://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/s1784p129

Scombroid poisoning, caused by histamine intoxication, is one of the most prevalent illnesses associated with seafood consumption in the United States. The illness is usually accompanied with a variety of symptoms, such as rash, nausea, diarrhea, flushing, sweating, and headache. Incidence of scombroid poisoning has been consistently reported in the U.S. through surveillance and is often underestimated due to mild and transient symptoms. Histamine can be formed in fish through enzymatic decarboxylation of histidine. Many bacteria include Morganella morganii, Proteus vulgaris, Klebsiella pneumoniae, and Enterobacter aerogenes are known to be prolific histamine formers and have been frequently isolated from fish. Among them, Morganella morganii is the most prolific histamine former and plays the major role in histamine formation in fish that is improperly handled. The U.S. Food and Drug Administration's seafood regulations limit histamine in fish at a level of 5 mg/100g (50 ppm) for assuring the safe consumption of fish. This study was conducted to determine growth of histamine-producing bacteria (Enterobacter aerogenes, Enterobacter cloacae, Proteus hauseri, Morganella morganii, and Klebsiella pneumoniae) and histamine formation in yellowfin tuna (Thunnus albacares) stored at 5, 15 and 25°C as well as effects of treatments of electrolyzed oxidizing (EO) water and in ice form on reducing histamine-producing bacteria on food contact surfaces (ceramic tile and stainless steel) and fish skin (Atlantic salmon and yellowfin tuna). Enterobacter aerogenes and Morganella morganii were the most prolific histamine formers capable of producing >1,000 ppm of histamine in broth culture after 12 h at 25°C. Both species grew rapidly at elevated temperatures (15-25°C), but the growth was inhibited at 5°C. Histamine was produced by the bacteria in medium broth and tuna meat held at 15 and 25°C when bacterial populations increased to ≥10⁶ CFU/ml (or CFU/g). However, storing yellowfin tuna inoculated with M. morganii or E. ...