Isolation and Identification of Histamine Producing Bacteria from Indian Mackerel (Rastrelliger Kanagurta)
Abstract:
Histamine fish poisoning is a major food safety concern caused by fish contaminated with histamine-producing bacteria (HPB). This study isolated and identified HPB from Indian mackerel (Rastrelliger kanagurta) obtained from retail markets in Cuddalore, Tamil Nadu. Given the region’s high consumption of histidine-rich fish, this research assessed HPB prevalence, histamine production capacity, and potential transmission by vendors. Bacte rial isolation was performed on mackerel muscle samples and vendor hand swabs. Identified isolates underwent biochemical characterization for histamine-producing Enterobacteriaceae, followed by molecular confirmation of the histidine decarboxylase (HDC) gene. Genetic relatedness among isolates was analyzed using partial HDC gene sequencing. Results confirmed HPB presence in fish and vendor hand swabs, indicating contamination during handling and storage. Findings highlight the risk of histamine accumulation due to improper handling and storage. Stringent hygiene practices and temperature control are essential to mitigate contamination and prevent poisoning. This study underscores the need for regulatory interventions to ensure fish product safety.
