» Articles » PMID: 11899055

Modification of Niven's Medium for the Enumeration of Histamine-forming Bacteria and Discussion of the Parameters Associated with Its Use

Overview
Journal J Food Prot
Publisher Elsevier
Date 2002 Mar 20
PMID 11899055
Citations 7
Authors
Affiliations
Soon will be listed here.
Abstract

The objective of this study was to improve Niven's medium (NM) for the optimized enumeration of histamine-forming bacteria (HFB). The parameters modified related to solidification of the agar at low pH values (pH 5.3 to 5.8), incubation time (24, 48, and 72 h) and temperature (30 and 37 degrees C), number of colonies developed on the plate to allow enumeration of HFB, and color differentiation. Strains of HFB, Morganella morganii, Klebsiella pneumoniae, and Hafnia alvei were examined for their ability to change color on NM. The three microorganisms produced different colors on the medium, which can be used for preliminary identification of HFB. Quantitative analysis of HFB proved to be achievable, with the prerequisite that only 1 to 80 colonies developed on the medium allow effective enumeration. A larger number of colonies results in color development throughout the medium, making the distinction between HFB and other bacteria unachievable. Growth of prolific HFB was noticeably better at pH values from 5.3 to 5.5, compared to 6.3, on NM. Growth at 5.3 and 5.5 on NM also presented a significant advantage in comparison to growth on plate count agar (PCA; pH 7) at the same incubation temperature. The increased agar concentration of 3% was found to give better solidification at pH 5.3 to 6.0, compared to 2%. This agar concentration also allows autoclaving for 12 min at 121 degrees C, overcoming the hydrolysis problems that appear at the lower concentration of 2%. The construction of a color chart for the recognition of the pH change due to histidine decarboxylase activity was also achieved.

Citing Articles

The addition of ascorbic acid improves the microbiological quality and shelf life of Atlantic mackerel () fillets stored in ice.

DAgui E, Lovisolo S, Civera T, Panebianco F Ital J Food Saf. 2024; 13(4):12296.

PMID: 39640889 PMC: 11616587. DOI: 10.4081/ijfs.2024.12296.


Effect of Non-thermal Atmospheric Plasma on Viability and Histamine-Producing Activity of Psychotrophic Bacteria in Mackerel Fillets.

Trevisani M, Cevoli C, Ragni L, Cecchini M, Berardinelli A Front Microbiol. 2021; 12:653597.

PMID: 34385982 PMC: 8353460. DOI: 10.3389/fmicb.2021.653597.


A Forward Chemical Genetic Screen Reveals Gut Microbiota Metabolites That Modulate Host Physiology.

Chen H, Nwe P, Yang Y, Rosen C, Bielecka A, Kuchroo M Cell. 2019; 177(5):1217-1231.e18.

PMID: 31006530 PMC: 6536006. DOI: 10.1016/j.cell.2019.03.036.


Effect of Different Cooking Methods on Histamine Levels in Selected Foods.

Chung B, Park S, Byun Y, Son J, Choi Y, Cho Y Ann Dermatol. 2017; 29(6):706-714.

PMID: 29200758 PMC: 5705351. DOI: 10.5021/ad.2017.29.6.706.


Detection and Characterization of Histamine-Producing Strains of Photobacterium damselae subsp. damselae Isolated from Mullets.

Trevisani M, Mancusi R, Cecchini M, Costanza C, Prearo M Vet Sci. 2017; 4(2).

PMID: 29056690 PMC: 5606600. DOI: 10.3390/vetsci4020031.