Abstract
Histamine producing foodborne pathogens pose a major microbiological risk in the overall seafood products. Specifically, negative health effects of histamine poisoning from seafood products after processing is a food safety and human health concern globally. Therefore, it is essential to advance sustainable and inexpensive post-harvest processing strategies to counter this serious food safety and health challenge and to improve overall food quality of common seafood product like tuna fish. Based on these food safety and health quality needs, the aim of this study was to investigate the effectiveness of the combination of Lactiplantibacillus plantarum BY-45 and salt concentration to control histamine formation in vitro and in vivo on sample filet of tuna fish during processing to reduce this microbiological associated health risk. Isolation and identification of histamine forming bacteria in tuna loin and optimal storage temperature for inhibiting histamine formation was determined with L. plantarum BY-45 treatment. In this study, Escherichia coli belonging to Enterobacteriaceae family was found to be the predominant histamine forming bacteria contaminating our tuna samples. This contamination was suspected to happen during handling after catch and prior to landing at Benoa harbor, Bali for further processing. However, the rate of histamine formation was significantly suppressed (<1 ppm) at temperature of ≤2°C, which was significantly lower than 79.73–88.33 ppm that was produced at 4°C. Additionally, in response to LAB and salt combination, histamine formation by E. coli was totally suppressed. The results of this study were consistent in the in vivo assay on loins of tuna samples. Overall, this study provides the foundation to reduce microbiological food safety risk from histamine poisoning by foodborne pathogens in tuna, and beneficial LAB based strategy can be targeted to achieve wider food safety and health quality benefits in processed seafood.
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