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Modelling growth and histamine formation of Klebsiella aerogenes TI24 isolated from Indonesian pindang

Citation

Rachmawati, N and Powell, SM and Triwibowo, R and Nichols, DS and Ross, T and Tamplin, ML, Modelling growth and histamine formation of Klebsiella aerogenes TI24 isolated from Indonesian pindang, International Journal of Food Microbiology, 362 Article 109459. ISSN 0168-1605 (2022) [Refereed Article]

Copyright Statement

2021 Elsevier B.V. All rights reserved.

DOI: doi:10.1016/j.ijfoodmicro.2021.109459

Abstract

Indonesian salted-boiled fish (pindang) is a popular traditional food in Indonesia, which is made from Scombroid fish such as tuna and mackerel. As with other traditionally prepared fish products, pindang has important economic and social values, especially for those living in the coastal areas of Indonesia. However, pindang is a major cause of histamine fish poisoning (HFP) for consumers. Klebsiella aerogenes T124, a relatively high histamine-producing isolate from pindang, was used to describe lag time (λ), growth rate (μmax), maximum population density (Nmax), and histamine production in histidine broth and artificially contaminated Grey mackerel. Broth was adjusted to 1.5, 6, 10 and 20% w/v NaCl; mackerel was treated with 6% w/w NaCl, a level common to Indonesian industry practice, or not treated with additional NaCl. Samples were incubated at 10, 15, 20 and 30 C. In broth, μmax and Nmax were significantly affected by temperature and NaCl, respectively, with λ influenced by both parameters. In control fish, μmax was significantly affected by temperature and NaCl, except at 10 and 15 C; for 6% NaCl treatment, growth was only observed at 20 and 30 C. Under similar incubation conditions for broth and fish, histamine formation was markedly affected by NaCl concentration. In broth, −5.1 to −6.6 log μg of histamine was produced per CFU, versus −4.6 to −6.6 log μg per CFU in fish. This study demonstrated that mackerel treated with 6% NaCl and stored at 1015 C prevents growth of K. aerogenes strain TI24 and formation of toxic levels of histamine.

Item Details

Item Type:Refereed Article
Keywords:temperature, predictive microbiology, processing strategy, NaCl, prediction, yield factor, processing strategies
Research Division:Agricultural, Veterinary and Food Sciences
Research Group:Food sciences
Research Field:Food packaging, preservation and processing
Objective Division:Animal Production and Animal Primary Products
Objective Group:Primary products from animals
Objective Field:Unprocessed or minimally processed fish
UTAS Author:Rachmawati, N (Mrs Novalia Rachmawati)
UTAS Author:Powell, SM (Dr Shane Powell)
UTAS Author:Triwibowo, R (Mr Radestya Triwibowo)
UTAS Author:Nichols, DS (Dr David Nichols)
UTAS Author:Ross, T (Professor Tom Ross)
UTAS Author:Tamplin, ML (Professor Mark Tamplin)
ID Code:148193
Year Published:2022
Deposited By:Agriculture and Food Systems
Deposited On:2021-12-10
Last Modified:2022-05-20
Downloads:0

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