HISTAMINE, PUTRESCINE AND CADAVERINE FORMATION IN SPANISH SEMIPRESERVED ANCHOVIES AS AFFECTED BY TIME TEMPERATURE/

We studied the changes in counts of mesophilic, psychrotrophic, entera bacteria, sulphite-reducing and Vibrio microorganisms in commercial sa mples of Spanish semipreserved anchovies. The influence of NaCl, oxyge n concentration and pH on bacterial growth and histamine, putrescine a nd cadaverine formation were also studied. Notable histamine formation was detected in samples incubated at 20 degrees C and preserved in ol ive oil (443.68 ppm-3012.13 ppm). This accumulation was probably cause d by the conditions of the product, pH 5-6, relatively low NaCl (< 15% ), and permissive temperature product not refrigerated). Correlation b etween the microorganisms and histamine formation was not clear. Hista mine was produced by too high storage temperatures but not by the ripe ning process.