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Viability and Histidine Decarboxylase Activity of Halophilic Histamine-Forming Bacteria During Frozen Storage

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The specific activity of histidine-decarboxylase of halophilic histamine-forming bacteria, Photobacterium phosphoreum and Photobacterium histaminum sp. nov., remained 27∼53% of the initial value after seven days storage at −20°C, while the viable cells decreased by more than 6 log cycles of the initial counts. This finding suggests the possibility that outbreaks of scombroid fish poisoning are caused by the ingestion of frozen-thawed fish and its products, even when the viable count of histamine-forming bacteria is low.


Document Type: Research Article

Affiliations: 1: Department of Food Science and Technology, Tokyo University of Fisheries, Konan, Minato, Tokyo 108, Japan 2: Department of Food Science and Technology, Tokyo University of Fisheries, Konan, Minato, Tokyo 108, Japan; Natori Co., Ltd., Toshima, Kita-ku, Tokyo 114, Japan

Publication date: July 1, 1994

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