Abstract
To understand the sources of contamination of fish with histidine decarboxylating bacteria (HDB), the fish market environs including fish carrying baskets, ice, market floor and water used for wetting fish, were studied for HDB counts. Fish such as seerfish ( Scomberomorus guttatus) and mackerel ( Rastrelliger kanagurta) were also studied for total plate count (TPC), HDB counts and levels of histamine. The results suggest that the HDB are widely distributed in the market environs and market floor and that water could be major sources of contamination of fish. While the samples of seerfish studied had very low levels of histamine, some mackerel samples had levels exceeding 10 mg%.
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