Histamine fish poisoning occurs when fish containing high amount of histamine are consumed. Since histamine is thermally stable, control of histamine forming bacteria in seafood is a good strategy to prevent the formation of histamine. One of the potential ways to do this is to apply gamma radiation on the histamine formers. In order to understand the effect of gamma radiation on the histamine forming bacteria, laboratory isolates of prolific histamine forming bacteria namely Morganella morganii, Klebsiella variicola and Proteus vulgaris were exposed to different doses of gamma radiation in nutrient broth and in tuna muscle spiked with histamine formers. None of the test bacteria survived in tuna muscle radiated at 2.0 kGy. Among the selected histamine formers, Klebsiella variicola was highly sensitive to gamma radiation and was eliminated at a dose of 1.5 kGy. Histamine production levels were also reduced as radiation dose increased. These results suggest that gamma irradiation can effectively eliminate histamine forming bacteria and the threat of histamine poisoning in seafood.

This content is only available as a PDF.
You do not currently have access to this content.