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Environmental Effects on Histamine P...

Frith, Ashley.

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Environmental Effects on Histamine Production in Decomposing Fish.

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Environmental Effects on Histamine Production in Decomposing Fish./
作者:	Frith, Ashley.
出版者:	Ann Arbor : ProQuest Dissertations & Theses, : 2020,
面頁冊數:	96 p.
附註:	Source: Masters Abstracts International, Volume: 82-05.
Contained By:	Masters Abstracts International82-05.
標題:	Aquatic sciences. -
電子資源:	https://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=28152727
ISBN:	9798691247002

Environmental Effects on Histamine Production in Decomposing Fish.
Frith, Ashley.

Environmental Effects on Histamine Production in Decomposing Fish. - Ann Arbor : ProQuest Dissertations & Theses, 2020 - 96 p.

Source: Masters Abstracts International, Volume: 82-05.

Thesis (M.S.)--University of South Alabama, 2020.

This item must not be sold to any third party vendors.

Histamine fish poisoning (HFP) is a common seafood-borne illness caused by human consumption of fish containing high concentrations of histamine. Illness is attributed to histamine-producing bacteria (HPB) that proliferate in fish muscles during storage. While individual strains of HPB have been studied and their histamine-producing capabilities determined, less is known about natural communities of HPB. This study used 16S rDNA analysis and a controlled decomposition study to determine factors that affect the concentration and species of HPB in the environment (Ch. 1), the proximate origin of HPB to fish tissues (Ch. 2), and if either HPB or histamine concentrations in decomposing fish varied among fish sections (Ch. 3). I found that temperature and salinity mediated the concentration and species composition of HPB in the environment. Water was a source of HPB, but gills and gut were more likely proximate sources to fish muscle. HPB counts determined histamine concentrations in decomposing fish muscle once HPB reached a threshold 2.3 log MPN g-1, and both varied with incubation time and temperature and were greater in anterior fish sections. These results add to our understanding of natural HPB communities and can be used in a risk-assessment framework to prevent outbreaks of HFP.

ISBN: 9798691247002Subjects--Topical Terms:

3174300
Aquatic sciences.
Subjects--Index Terms:

16S

Environmental Effects on Histamine Production in Decomposing Fish.
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260 1 $a Ann Arbor : $b ProQuest Dissertations & Theses, $c 2020
300 $a 96 p.
500 $a Source: Masters Abstracts International, Volume: 82-05.
500 $a Advisor: Carmichael, Ruth H.
502 $a Thesis (M.S.)--University of South Alabama, 2020.
506 $a This item must not be sold to any third party vendors.
520 $a Histamine fish poisoning (HFP) is a common seafood-borne illness caused by human consumption of fish containing high concentrations of histamine. Illness is attributed to histamine-producing bacteria (HPB) that proliferate in fish muscles during storage. While individual strains of HPB have been studied and their histamine-producing capabilities determined, less is known about natural communities of HPB. This study used 16S rDNA analysis and a controlled decomposition study to determine factors that affect the concentration and species of HPB in the environment (Ch. 1), the proximate origin of HPB to fish tissues (Ch. 2), and if either HPB or histamine concentrations in decomposing fish varied among fish sections (Ch. 3). I found that temperature and salinity mediated the concentration and species composition of HPB in the environment. Water was a source of HPB, but gills and gut were more likely proximate sources to fish muscle. HPB counts determined histamine concentrations in decomposing fish muscle once HPB reached a threshold 2.3 log MPN g-1, and both varied with incubation time and temperature and were greater in anterior fish sections. These results add to our understanding of natural HPB communities and can be used in a risk-assessment framework to prevent outbreaks of HFP.
590 $a School code: 0491.
650 4 $a Aquatic sciences. $3 3174300
650 4 $a Microbiology. $3 536250
650 4 $a Food science. $3 3173303
650 4 $a Limnology. $3 545788
650 4 $a Histology. $3 641250
653 $a 16S
653 $a Bacteria
653 $a Decomposing fish
653 $a Histamine fish poisoning
653 $a Histidine decarboxylase
653 $a Real-time PCR
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690 $a 0410
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690 $a 0793
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793 $a English
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