عنوان مقاله [English]
نویسندگان [English]چکیده [English]
Histamine poisoning is world wide food intoxication. The causative agents are biogenic amines,
produced by various bacteria species. The aim of this investigation was to identify histidine
decarboxylase-producing bacteria on Kawakawa (Euthynnus affinis) hunted at the south of Iran.
Bacteriological examinations and measurement of histamine were obtained from the muscle
around the gills of twenty five frozen samples. The obtained results indicated that the mean
Log10 CFU/g for total microbial and psychotropic counts in samples were 4.48±0.18SE and
4.44±0.17SE, respectively. Diverse bacterial isolates were identified as histidine decarboxylaseproducing
bacteria. Among them, Clostridium perfringens contributed (20.9%) followed by,
Klebsiella spp. (16. 8%), Proteus spp. (14.1%), Enterobacter spp. (10.5%) and other isolates
(37.7%) in samples. Different levels of histamine in Kawakawa tuna were <20, 20-50, and
>50ppm for 48.0, 8.0 and 44.0% of samples, respectively. Therefore, there is seafood safety
risks in the current harvesting and post harvesting methods used in Kawakawa tuna industry and
carefully use of preventional methods to control of histamine formation is recommended.