Application of the Bigelow (z-value) model and histamine detection to determine the time and temperature required to eliminate Morganella morganii from seafood.

摘要: In New Zealand, the product most frequently implicated in cases of scombroid or histamine poisoning is hot-smoked fish, kahawai (Arripis trutta). A properly controlled heating step production seafood could eliminate bacteria able to convert amino acid histidine histamine. this study, we determined core temperatures and times required during hot smoking histamine-forming ensure a final that will not produce if subsequent temperature abuse occurs. Morganella morganii strains previously isolated from portions with elevated levels were inoculated onto be tested. variation Bigelow z-value model was used generate thermal death time graph, where histamine, heat-treated subsequently temperature-abused sample, scored as positive value (growth) absence negative (no growth). From line fitted data, calculated for elimination at test 58, 59, 60, 61, 62 degrees C estimated 15.27, 8.81, 4.79, 2.68, 1.46 min, respectively, giving z 3.85 C. This approach determination, based on presence bacterial metabolite, proved an efficient way determine regime capable converting kahawai.