Efecto de la temperatura y tiempo de almacenamiento sobre el crecimiento de bacterias productoras de histamina en dos especies de pescado: Lisa (mugil curema) y Róbalo (centropomus undecimalis)
2003; Universidad de San Carlos de Guatemala; Volume: 13; Issue: 4 Linguagem: Inglês
ISSN
2224-5545
AutoresGabriel Torres, Pedro Izquierdo, María Allara, Aiza García,
Tópico(s)Polyamine Metabolism and Applications
ResumoThe effects of temperature and storage time were determined on histamine producing bacteria count in lisa (Mugil curema) and robalo (Centropomus undecimalis) fish. Eighteen (18) samples of each species were stored at 4 and 10°C for 72 hrs, placed in standard agar in platas in order lo realize a total count of mesophiles (RTA) according to APHA and MacConkey methods, and eosine methyl blue in order lo isolate Gram negative bacteria according lo ICMSF, and identified according lo the Zinsser method. The Niven method modified by Yoshinaga and collaborators was used lo determine the productiva capacity of histamine. The quantification of histamine was determinad by high-resolution liquid chromatography. Results demonstrated that RTA was superior lo the APHA limits for fresh fish. In both species histamine producing bacteria were identified: Aeromonas sp., Citrobacter freundii, Pseudomonas florescens, Enterobacter sp, E. coli, and Proteu mirabilis. At 4°C and 24 hours, lisa presented concentrations of histamine (ppm) of 22; at 48 hours, it was 51, and at 72 hours it was 115. At 10°C the concentration of histamine was even greater. Robalo presented values between 1 and 3 ppm at 4°C, and values of 1 and 3 ppm, which did not vary significantly at 10°C. The storage time and temperature affected the concentration of histamine, exceeding FDA consumption limits in Lisa stored at 48 hours at both temperatures under experimental conditions and therefore constituting a public health risk.
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