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| 說明 | 1 online resource (96 pages) |
| 文字 | text |
| 無媒介 | computer |
| 成冊 | online resource |
| 附註 | Source: Masters Abstracts International, Volume: 82-05 |
| Advisor: Carmichael, Ruth H |
| Thesis (M.S.)--University of South Alabama, 2020 |
| Includes bibliographical references |
| Histamine fish poisoning (HFP) is a common seafood-borne illness caused by human consumption of fish containing high concentrations of histamine. Illness is attributed to histamine-producing bacteria (HPB) that proliferate in fish muscles during storage. While individual strains of HPB have been studied and their histamine-producing capabilities determined, less is known about natural communities of HPB. This study used 16S rDNA analysis and a controlled decomposition study to determine factors that affect the concentration and species of HPB in the environment (Ch. 1), the proximate origin of HPB to fish tissues (Ch. 2), and if either HPB or histamine concentrations in decomposing fish varied among fish sections (Ch. 3). I found that temperature and salinity mediated the concentration and species composition of HPB in the environment. Water was a source of HPB, but gills and gut were more likely proximate sources to fish muscle. HPB counts determined histamine concentrations in decomposing fish muscle once HPB reached a threshold 2.3 log MPN g-1, and both varied with incubation time and temperature and were greater in anterior fish sections. These results add to our understanding of natural HPB communities and can be used in a risk-assessment framework to prevent outbreaks of HFP |
| Electronic reproduction. Ann Arbor, Mich. : ProQuest, 2021 |
| Mode of access: World Wide Web |
| 主題 | Aquatic sciences |
| Microbiology |
| Food science |
| Limnology |
| Histology |
| 16S |
| Bacteria |
| Decomposing fish |
| Histamine fish poisoning |
| Histidine decarboxylase |
| Real-time PCR |
| Electronic books. |
| 0792 |
| 0410 |
| 0359 |
| 0793 |
| 0414 |
| ISBN/ISSN | 9798691247002 |
