Jj. Rodriguezjerez et al., HISTAMINE, CADAVERINE AND PUTRESCINE FORMING BACTERIA FROM RIPENED SPANISH SEMIPRESERVED ANCHOVIES, Journal of food science, 59(5), 1994, pp. 998-1001
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.