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[Control of halophilic histamine-producing bacteria by using natural antimicrobials and other agents]

Eri Kamii1, Gaku Terada, Jyunki Akiyama

  • 1Hokkaido University, Japan.

Shokuhin Eiseigaku Zasshi. Journal of the Food Hygienic Society of Japan
|December 28, 2011
PubMed

Insights

Essential oils and food additives effectively control histamine-producing bacteria like Photobacterium species. These bacteria are also sensitive to dryness, offering new strategies for preventing histamine food poisoning.

Area of Science:

  • Microbiology
  • Food Science

Context:

  • Histamine-producing bacteria, such as Photobacterium species, pose a significant risk in seafood and other foods.
  • Controlling these bacteria is crucial for preventing histamine food poisoning.

Purpose:

  • To investigate methods for controlling halophilic histamine-producing bacteria (Photobacterium phosphoerum and Photobacterium damselae).
  • To evaluate the efficacy of essential oils, food additives, detergents, sodium chloride, and dry conditions against these bacteria.

Summary:

  • Three of fourteen essential oils demonstrated significant antibacterial activity.
  • Ten of twenty-one food additives and seven of nine detergents also exhibited antibacterial properties.
  • Low sodium chloride concentrations inhibited bacterial growth, and bacteria were found to be sensitive to dry conditions, with no viable cells detected after 0.5 hours.

Impact:

  • Provides insights into novel control strategies for histamine-producing bacteria.
  • Contributes to the development of techniques to prevent histamine food poisoning.
  • Highlights the potential of natural compounds and environmental conditions in food safety.

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