HISTAMINE, CADAVERINE AND PUTRESCINE FORMING BACTERIA FROM RIPENED SPANISH SEMIPRESERVED ANCHOVIES

Histidine decarboxylase activity and production of putrescine and cada verine were assessed in 200 bacterial isolates from ripened semi-prese rved Spanish anchovies. Highest levels of histidine decarboxylase acti vity were observed in Morganella morganii, with 2336.74 +/- 356.32 ppm of histamine, produced in laboratory media, after 24 hr incubation at 37 degrees C. Microorganisms producing histamine also produced detect able putrescine and cadaverine. The Niven medium was used to evaluate the 200 isolates for histidine decarboxylase activity, after incubatio n 24 hr at 37 degrees C. An enzymic technique was used to distinguish false positives and to quantify bacterial histamine levels. The number of microorganisms was the most important factor in the accumulation o f histamine.