Histamine-producing bacteria are responsible for scombrotoxin (histamine) fish poisoning, a leading cause of fish poisoning in the United States. We report here the first draft genomes of three histamine-producing Morganella psychrotolerans strains, isolated from tuna and mahi-mahi.
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| http://dx.doi.org/10.1128/genomeA.01001-16 | DOI Listing |
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Background And Aim: The European pilchard () is an important fish species for the Moroccan economy in terms of production and export. Biogenic amine histamine is a metabolite produced in the flesh of some fish species after death due to the decarboxylation of free histidine by histaminogenic bacteria. Failure to control the histamine risk in European pilchard may lead to public health and socioeconomic issues.
View Article and Find Full Text PDFBiological characterization and genomic analysis of a novel bacteriophage, MopsHU1, infecting Morganella psychrotolerans.
Arch Virol
August 2024
Faculty of Fisheries Sciences, Hokkaido University, 3-1-1, Minato, Hakodate, 041-8611, Japan.
Morganella psychrotolerans is a histamine-producing bacterium that causes histamine poisoning. In this study, we isolated and characterized a novel phage, MopsHU1, that infects M. psychrotolerans.
View Article and Find Full Text PDFMicrobiological safety of dry-cured fish from the raw material to the end of processing.
Int J Food Microbiol
April 2024
Department of Veterinary Medical Sciences, University of Bologna, Via Tolara di Sopra 50, Ozzano dell'Emilia (BO), Italy.
Article Synopsis
- The study investigates the microbiological safety of processed fish products like salmon, swordfish, and yellowfin tuna during a controlled dry-curing process, focusing on colony counts and specific pathogens.
- Total aerobic colony counts varied between fish types, while Enterobacteriaceae remained low and Listeria monocytogenes was undetected in raw materials.
- Shotgun metagenomic analysis revealed distinct microbial populations, with salmon and tuna showing higher microbial richness compared to swordfish, highlighting the need for better data on the safety of processed fish products.
Effects of Environmental and Water Quality Variables on Histamine-Producing Bacteria Concentration and Species in the Northern Gulf of Mexico.
Microbiol Spectr
August 2023
U.S. Food and Drug Administration, Gulf Coast Seafood Laboratory, Dauphin Island, Alabama, USA.
Scombrotoxin (histamine) fish poisoning is a common seafood-borne illness attributed to toxin production by histamine-producing bacteria (HPB) in fish tissues during decomposition. In laboratory studies, growth of HPB and other bacterial species is affected by physical and chemical attributes, but natural communities of HPB are not well understood. To determine how environmental and water quality variables may affect density of HPB in the natural aquatic environment, we compared presence and abundance of HPB to ambient temperature, salinity, dissolved oxygen, fecal coliforms, male-specific coliphage, nutrient concentrations, carbon and nitrogen stable isotope ratios, and C:N in water samples collected from July 2017 to February 2018 along a natural salinity gradient in a tidal river on the coast of northern Gulf of Mexico.
View Article and Find Full Text PDF[Literature Review on the Type of Fish and Histamine-producing Bacteria Associated with Histamine Poisonings in Japan].
Shokuhin Eiseigaku Zasshi
July 2022
Division of Microbiology, National Institute of Health Sciences.
Histamine poisoning has been reported worldwide. Improvements in refrigeration technology have led to a reduction in this food poisoning; however, it continues to occur. Misdiagnosis of fish allergies has compounded this problem and the number of patients subjected to histamine poisoning that are transported to the emergency ward because of anaphylactic shock-like symptoms should not be underestimated.
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