ArticleCurrent microbiology2020
Histamine Production Behaviors of a Psychrotolerant Histamine-Producer, Morganella psychrotolerans, in Various Environmental Conditions.
Article in Current microbiology, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
11 citing papers in PubMed, 38 citations in OpenAlex.
- Genomic Analysis of Two Histamine-Producing Strains Isolated from Yellowfin Tuna.Foods (Basel, Switzerland) · 2025Article
- The Determination of Eight Biogenic Amines Using MSPE-UHPLC-MS/MS and Their Application in Regard to Changes in These Biogenic Amines in Traditional Chinese Dish-Pickled Swimming Crabs.Molecules (Basel, Switzerland) · 2025Article
- Review of the potential of bioactive compounds in seaweed to reduce histamine formation in fish and fish products.Italian journal of food safety · 2025Article
- Microbiological profile and prevalence of histamine-producing bacteria in fresh sardines stored at different temperatures.Veterinary world · 2024Article
- Biological characterization and genomic analysis of a novel bacteriophage, MopsHU1, infecting Morganella psychrotolerans.Archives of virology · 2024Article
- Fermented Fish Products: Balancing Tradition and Innovation for Improved Quality.Foods (Basel, Switzerland) · 2024Review
- Article
- Effects of Environmental and Water Quality Variables on Histamine-Producing Bacteria Concentration and Species in the Northern Gulf of Mexico.Microbiology spectrum · 2023Article
- Development of Histamine in Fresh and Canned Tuna Steaks Stored under Different Experimental Temperature Conditions.Foods (Basel, Switzerland) · 2022Article
- Comparative genomics ofCurrent research in microbial sciences · 2021Article
- Development of a Rapid and Eco-Friendly UHPLC Analytical Method for the Detection of Histamine in Fish Products.International journal of environmental research and public health · 2020Article
Corrections and comments
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Authors and funding
4 authors at 1 institution in 1 country.
Funding
Abstract
Histamine food poisoning is a major safety concern related to seafood consumption worldwide. Morganella psychrotolerans is a novel psychrotolerant histamine-producer. In this study, the histamine production behaviors of M. psychrotolerans and two other major histamine-producers, mesophilic Morganella morganii and psychrotrophic Photobacterium phosphoreum, were compared in seafood products, and histamine accumulation by M. psychrotolerans was characterized at various pH and temperature levels in culture broth. The growth of M. psychrotolerans and P. phosphoreum increased similarly at 4 °C in canned tuna, but M. psychrotolerans produced much higher levels of histamine than P. phosphoreum. Histamine accumulation by M. psychrotolerans was induced at lower environmental pH condition at 4 and 20 °C. The optimal temperature and pH for producing histamine by crude histidine decarboxylase of M. psychrotolerans were 30 °C and pH 7, respectively. The activity of the crude HDC extracted from M. psychrotolerans cells at 10 °C retained 45% of the activity at 30 °C. Histidine decarboxylase gene expression of M. psychrotolerans was induced by low pH conditions. These results suggest that M. psychrotolerans are also a very important histamine-producer leading to histamine poisoning associated with seafood below the refrigeration temperature.
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Registered trials
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