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Bacterial Histamine Production as a Function of Temperature and Time of Incubation
Abstract
Optimal temperature, lower temperature limit, extent, and rate of histamine production in a tuna fish infusion broth (TFIB) varied for the strains of Proteus morganii, Klebsiella pneumoniae, Hafnia alvei, Citrobacter freundii , and Escherichia coli studied. P. morganii and K. pneumoniae produced large quantities of histamine in a relatively short incubation period ( 2500 nmoles/ml) only at 30°C and 37°C on prolonged incubation (≥48 hr). At 72 hr of incubation, optimal temperature for histamine production was 37°C for E. coli and C freundii ; 30°C for P. morganii strain 110SC2, K. pneumoniae , and H. alvei ; and 15°C for P. morganii strain JM. The lower temperature limits for production of toxicologically significant levels of histamine in TFIB were 7°C for K. pneumoniae ; 15°C for both P. morganii strains; and 30°C for H. alvei, C. freundii , and E. coli.
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“For example, commensals Morganella morganii and E. coli, have been shown to produce biogenic amines (Pugin et al., 2017), including histamine (Behling and Taylor, 1982;Kim et al., 2000).”
From The Microbiota-Gut-Brain Axis (2019) · cites this paper as Behling and Taylor, 1982
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Cited by
Cryan, J. F., O'Riordan, K. J., Cowan, C. S. M., Sandhu, K. V., Bastiaanssen, T. F. S., Boehme, M., Codagnone, M. G., Cussotto, S., Fulling, C., Golubeva, A. V., et al. (2019) · Physiological Reviews · doi:10.1152/physrev.00018.2018 · Cited by 5,286
Metadata
- Authors
- BEHLING, A. R., & TAYLOR, S. L.
- Affiliations
- University of Wisconsin–Madison (US)
- ORCID
- TAYLOR, STEVE L.
- Venue
- Journal of Food Science
- Publisher
- Wiley
- Published
- 1982-07
- Volume
- 47
- Issue
- 4
- Pages
- 1311-1314
- ISSN
- 0022-1147 (ISSN-L)
- 1750-3841
- OpenAlex
- W2111846527
- Cited by
- 153
- References
- 0
- Citations by year
- 2026: 2 · 2025: 1 · 2023: 8 · 2022: 1 · 2021: 2 · 2020: 5 · 2019: 4 · 2018: 3 · 2016: 2 · 2015: 3 · 2014: 4 · 2013: 5 · 2012: 4
- FWCI
- 0.83
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of Food Science (publishedVersion)
- Topics
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Polyamine Metabolism and Applications
- Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Meat and Animal Product Quality
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Keywords
- histamine synthesis, Morganella morganii, Klebsiella pneumoniae, Hafnia alvei, Citrobacter freundii, Escherichia coli, temperature dependence, incubation time, histamine toxicity, fish spoilage
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- BEHLING, A. R., & TAYLOR, S. L. (1982). Bacterial Histamine Production as a Function of Temperature and Time of Incubation. Journal of Food Science. https://doi.org/10.1111/j.1365-2621.1982.tb07675.x
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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
