Abstract
Consumption of fish with high histamine poses health hazards. The isolation, identification and viable counts of the histamine-forming bacteria from jack mackerel in batch cultures in trypticase soy broth with 2% histidine at 25, 15 and 5C were performed. Proteus vulgaris, Aeromonas hydrophila and Photobacterium damsela were the most histamine producing population. The community had a maximal specific growth rate (μ max ) of 0.304, 0.217 and 0.048 h -1 at 25, 15 and 5C, respectively. Mulchandani's model, with an exponential value of 5.21, predicted bacterial growth. Histamine production was proportional to growth rate; proportionality coefficients were 1. 987, 0.436 and 1.439 and the community's maximal specific rates for histamine production were 0.604, 0.095 and 0.068 [g histamine (g dry cells h) -1 ] at 25, 15 and 5C, respectively. Lesser histamine production at 15C needs further investigation in whole fish, as it is a relevant result for fish handling.
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