Histamine contents and histamine-forming bacteria in sufu products in Taiwan

Kung, H.-Feng; Lee, Y.-Horng; Chang, S.-Chen; Wei, C., I.; Tsai, Y.-Hsiang

Food Control 18(5): 381-386


ISSN/ISBN: 0956-7135
DOI: 10.1016/j.foodcont.2006.02.012
Accession: 012863376

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Twelve white and ten brown sufu products sold in the supermarkets in southern Taiwan were purchased and tested to determine the occurrence of histamine and histamine-forming bacteria. The levels of pH, salt content, and aerobic plate count (APC) in all samples ranged from 4.6 to 6.6, 6.2% to 12.0%, and 3.0 to 7.9 log CFU/g, respectively. None of these samples contained total coliform and Escherichia coli. Although the average content for each of the nine biogenic amines in all samples was less than 5 mg/100 g, only one brown sufu sample had histamine content (15.8 mg/100 g) greater than the 5.0 mg/100 g allowable limit suggested by the US Food and Drug Administration. Two histamine-producing bacterial strains capable of producing 1.33 mg/100 ml and 1.34 mg/100 ml of histamine in trypticase soy broth (TSB) supplemented with 1.0% L-histidine (TSBH) were identified as Bacillus subtilis by 16S rDNA sequencing with PCR amplification.