Bacterial Histamine Production as a Function of Temperature and Time of Incubation

Abstract

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 (<24 hr) at 15°C, 30°C, and 37°C; production was fastest at 37°C. H. alvei, C. freundii , and E. coli produced toxicologically significant levels of histamine (>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.