市販鮮魚における好塩性ヒスタミン生成菌の季節的消長

概要

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Seasonal variation in the number of halophilic histamine-forming bacteria on/in marine fish and changes in their number on marine fish stored at 25°C were studied. Psychrophilic halophilic histamine forming bacteria (N-group bacteria) were detected from viscera and skin of fish throughout one year. Besides these mesophilic halophilic histamine-forming bacteria, which were thought to be a new species, were isolated from mackerel during May and July, and from horse mackerel in June, July, September, and November. The occurrence of these bacteria showed similar seasonal variations to that in sea water reported in our previous report. During storage of mackerel at 25°C, both types of halophilic histamine-forming bacteria increased in the fish muscle, they could be detected at a cell count of 10-103/g after 16h of storage. Histamine concentration in the muscle after 24h storage increased to become 70-120mg/l00g. This suggested that these new mesophilic halophilic histamine-formers, along with N-group bacteria, were responsible for the scombroid poisoning.
日本水産學會の論文