Characteristics of Histamine Forming Bacteria from Tuna Fish Waste in Korea
![]() |
Bang, Min-Woo
(Department of Animal Science, Sunchon National University)
Chung, Chang-Dae (Department of Animal Science, Sunchon National University) Kim, Seon-Ho (Department of Animal Science, Sunchon National University) Chang, Moon-Baek (Department of Animal Science & Technology, Chung-Ang University) Lee, Sung-Sil (Division of Applied Life Science, Gyengsang National University) Lee, Sang-Suk (Department of Animal Science, Sunchon National University) |
1 | Tsai, Y. H., H. F. Kung, T. M. Lee, H. C. Chen, S. S. Chou, and C. I. Wei. 2005. Determination of histamine in canned mackerel implicated in a food borne poisoning. Food Control 16, 579-585 DOI ScienceOn |
2 | Tsai, Y. H., H. F. Kung, T. M. Lee, G. T. Lin, and D. F. Hwang. 2004. Histaminerelated hygienic qualities and bacteria found in popular commercial scombroid Wsh Wllets in Taiwan. Journal of Food Protection 67, 407-412 |
3 | Tsai, Y. H., H. F. Kung, Q. L. Lin, J. H. Hwang, S. H. Cheng, and C. I. Wei. 2005. Occurrence of histamine and histamine-forming bacteria in kimchi products in Taiwan. Food Chemistry 90, 635-641 DOI ScienceOn |
4 | Tsai, Y. H., C. Y. Lin, L. T. Chien, T. M. Lee, C. I. Wei, and D. F. Hwang. 2006. Histamine contents of fermented fish products in Taiwan and isolation of histamine-forming bacteria. Food Chemistry 98, 64-70 DOI ScienceOn |
5 | Moret, S. and L. S. Conte. 1996. High-performance liquid chromatographic evaluation of biogenic amines in foods: An analysis of divergent methods of sample preparation in relation to food characteristics. Journal of Chromatography A 729, 363-369 DOI ScienceOn |
6 | Protocol of feed processing. 2007. Korea feed Ingrediengs Association |
7 | Niven, C. F., M. B., Jeffreg and D. A. Corlett. 1981. Differential plating medium for quantitative detection of histamine-producing bacteria. Applied and Environmental Microbiology 41, 321-322 DOI ScienceOn |
8 | Okuzumi, M., A. Hiraishi, T. Kobayashi, and T. Fujii. 1994. Photobacterium histaminum sp. nov., a histamine-producing marine bacterium. International Journal of Systemic Bacteriology 44, 631-636 DOI ScienceOn |
9 | Paleologos, E. K. and M. G. Kontominas, 2004. On-line solid-phase extraction with surfactant accelerated on-column derivatization and micellar liquid chromatographic separation as a tool for the determination of biogenic amines in various food substrates. Analytical Chemistry 76, 1289-1294 DOI ScienceOn |
10 | Sheen, R. T. and H. L. Kahler. 1938. Effect of Ions on Mohr method for chloride determination. Industrial & Engineering Chemistry Analytical Edition 10, 628-629 DOI |
11 | Stratton, J. E., R. W. Hutkins, and S. L. Taylor. 1991. Biogenic amines in cheese and other fermented foods. Journal of Food Protection 54, 460-470 |
12 | Taylor, S. L. and M. Speckard. 1983. Isolation of histamine- producing bacteria from frozen tuna. Marine Fisheries Review 45, 35-39 |
13 | Taylor, S. L. 1986. Histamine food poisoning: toxicology and clinical aspects. Critical Reviews in Toxicology 17, 91-128 DOI ScienceOn |
14 | Kim, S. H., J. Barros-Velazquez, B. Ben-Gigirey, J. B. Eun, S. H. Jun, and C. I. Wei. 2003. Identification of the main bacteria contributing to histamine formation in seafood to ensure product safety. Food Science and Biotechnology 12, 451-460 |
15 | Lopez-Sabater, E. I., J. J. Rodriguez-Jerez, M. Hernandez- Herrero, A. X., Roig-Sagues, and Mora-Ventura, M. A. T. 1996. Sensory quality and histamine formation during controlled decomposition of tuna (Thunnus thynnus). Journal of Food Protection 59, 167-174 |
16 | Kung, H. F. 2007. Histamine contents and histamineforming bacteria in miso products in Taiwan. Food Chemistry 101, 351-356 DOI ScienceOn |
17 | Kung, H. F. 2007. Histamine contents and histamineforming bacteria in sufu products in Taiwan. Food Control 18, 381-386 DOI ScienceOn |
18 | Lehane, L. and J. Olley. 2000. Histamine fish poisoning revisited. International Journal of Food Microbiology 58, 1-37 DOI ScienceOn |
19 | Lopez-Sabater, E. I., J. J. Rodriguez-Jerez, A. X. Roig-Sagues, and M. A. T. Mora-Ventura. 1994. Bacteriological quality of tuna fish (Thunnus thynnus) destined for canning: Effect of tuna handling on presence of histidine decarboxylase bacteria and histamine level. Journal of Food Protection 57, 318-323 |
20 | Macana, J. 2006. Long-term follow-up of histamine levels in a stored fish meal sample. Animal Feed Science and Technology 127, 169-174 DOI ScienceOn |
21 | Marcobal, A., M. C. Polo, P. J. Martı´n-A´ lvarez, and M. V. Moreno - Arribas. 2005. Biogenic amine content of red Spanish wines: comparison of a direct ELISA and a HPLC method for the determination of histamine in wines. Food Research International 38, 387-394 DOI ScienceOn |
22 | Miklos, M. 2007. Feed regulation in the european union. Proceeding of the 5th vietnames-hungarian international conference. 11-13 |
23 | Chen, H. C. 2007. Determination of histamine and histamine - forming bacteria in tuna dumpling implicated in a food-borne poisoning. Food Chemistry 106, 612-618 DOI ScienceOn |
24 | Felsenstein, J. 2002. PHYLIP (phylogeny inference package), version 3.6a, Seattle: Department of Genetics, University of Washington, Seattle, WA, USA |
25 | Church. 1991. Livestock feeds and feeding. Reston Co., 133-149 |
26 | Fairgrieve, W. T., M. S. Myers, R. W. Hardy and F. M. Dong. 1994. Gastric abnormalities in rainbow trout (Oncorhynchus mykiss) fed amine-supplemented diets or chicken gizzard-erosion-positive fish meal. Aquaculture 127, 219-232 DOI ScienceOn |
27 | FDA. 1992. Bacterological analytical manual. Arlington. VA: AOAC International |
28 | Gallardo, J. M., C. G. Sotelo., R. L. Perez-Martin and Z. Lebensm. 1997. Unters. Forsch A 204, 336 DOI ScienceOn |
29 | Halasz, A., A. Baráth, L. Simon-Sarkadi, and W. Holzapfel. 1994. Biogenic amines and their production by microorganisms in food. Trends in Food Science and Technology 5, 42-49 DOI ScienceOn |
30 | Hwang, S. J. and Y. M. Kim. 2005. Isolation and identification of a histamine-degrading bacteria from salted mackerel. Journal of Life Science 15, 743-748 DOI ScienceOn |
31 | Innocente, N., M. Biasutti, M. Padovese, and Moret, S. 2007. Determination of biogenic amines in cheese using HPLC technique and direct derivatization of acid extract. Food Chemistry 101, 1285-1289 DOI ScienceOn |
32 | Jeya Shakila, R., T. S. Vasundhara, and K. V. Kumudavally. 2001. A comparison of the TLC-densitometry and HPLC method for the determination of biogenic amines in fish and fishery products. Food Chemistry 75, 255-259 DOI ScienceOn |
33 | Brillantes, S. and W. Samosorn. 2001. Determination of histamine in fish sauce from Thailand using a solid phase extraction and high-performance liquid chromatography. Fish Science 67, 1163-1168 DOI ScienceOn |
34 | Ababouch, L., M. E. Afila, S. Rhafiri, and F. Busta. 1991. Identification of histamine-producing bacteria isolated from sardine (Sardina pilchardus) stored in ice and at ambient temperature ({25^{\circ}C}). Food Microbiology 8, 127-136 DOI |
35 | An, H., and B. Ben-Gigirey. 1998. Scombrotoxin poisoning, pp. 68-69, In Millar, I., D. Gray, and N. Strachan (eds.), Microbiology of seafoods, London:Chapman and Hall Ltd |
36 | Antoine, F. R., C. I. Wei, R. C. Littell, and M. R. Marshall. 1999. HPLC Method for analysis of free amino acids in fish using o-Phthaldialdehyde precolumn derivatization. Journal of Agriculture and Food Chemistry 47, 5100-5107 DOI ScienceOn |
37 | Chang, S., J. W. Ayres, and W. E. Sandine. 1985. Analysis of cheese for histamine, tyramine, tryptamine, histidine, tyrosine, and tryptophane. Joural of Dairy Science 68, 2840-2846 DOI ScienceOn |
![]() |