フィッシュミ-ルの原料に存在するヒスタミン生成菌

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From 1978 to 1979, outbreaks of a disease in broiler chicks, chiefly manifested as gizzard erosion (GF), were observed in Japan. The GE was caused by feeding high level of fish meal, having some toxic substance formed from free histidine or histamine with protein in the fish meal at heating process. On the other hand, it was also observed that the stomachs of trouts were eroded by histamine in fish meal. It has been considered by the authors of trouts were eroded by histaming in fish meal. It has been considered by the authors that histamine in fish meals might be produced by histamine-forming bacteria during storage of their raw materials. The present study was undertaken to investigate the species of histamine-forming bacteria in the raw materials of fish meals. In the raw material (sardine, storage temperature 17°-20°C) collected from the fish meal factory S in July, the N-group bacteria (107-108) were predominant organisms and P. morganii (104-105), Citrobacter (104-105) and unidentified bacteria (104-105) were also found, while in the raw material (miscellaneous, 32°-34°C) collected from the factory K in the same month, P. morganii (107-108) and Citrobacter (107-108) were dominant organisms but the N-group bacteria could not be detected. In the raw materials collected from the factory S (mackerel, 18°-21°C) and the factory K (miscellaneous, 18°-21°C) in October, the N-group bacteria were more than 106, while the other histamine-former groups were less than 104.
日本水産學會の論文

フィッシュミ-ルの原料に存在するヒスタミン生成菌

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