IJERD – International Journal of Environmental and Rural Development (2023) 14-2

Research article

Evaluation of the Effect of Lactic Acid Bacteria on
Histamine-producing Bacteria Isolated from Cambodian
Prahok
SAMOEUN DANA*
Faculty of Agro-Industry, Royal University of Agriculture, Phnom Penh, Cambodia
Email: samoeundana99@gmail.com/sdana@rua.edu.kh

TOP SOTHALONG
Faculty of Agro-Industry, Royal University of Agriculture, Phnom Penh, Cambodia

BUNTONG BORARINDivision of Research and Extension, Royal University of Agriculture, Phnom Penh, Cambodia

CHHE CHINDA
National Institute of Science, Technology, and Innovation, Phnom Penh, Cambodia

CHRUN RITHY
Faculty of Agro-Industry, Royal University of Agriculture, Phnom Penh, Cambodia
Received 2 June 2023

Accepted 5 August 2023(*Corresponding Author)

Abstract Prahok (fermented fish paste) is commonly used as a side dish or condiment in
Cambodian cuisine. Because of the condition of the raw material and inadequate hygiene
during processing, this type of fermented fish is frequently loaded with histamine toxicity.
The purpose of this study was to examine the potential histamine-producing bacteria (HPB)
isolated from prahok collected from three provinces in Cambodia and to evaluate the efficacy
of local lactic acid bacteria (LAB) in controlling those HPB. For HPB isolation, a modified
Niven's agar was used and the bacteria species were identified using the Biolog GEN III
Semi-automatic system, while histamine concentration was quantified using a colorimetricenzyme assay. Ten LAB strains from the stock collection of Laboratory Food Biotechnology,
Faculty of Agro-Industry, were used to evaluate their antibacterial activities against HPB
using the well diffusion method and the co-culture method, and compared to the control
which involved growing HPB without LAB. As a result, five identified HPBs isolated fromprahok, including Enterobacter aerogenes, Klebsiella oxytoca, Morganella morganii,
Proteus penneri, and Staphylococcus xylosus, were found to produce histamine at levels of
more than 200 ppm in vitro. A well diffusion and co-culture examination demonstrated thatthe growth of all potential HPB cultured with three LABs (Lactobacillus plantarum,
Lactobacillus gasseri, and Lactococcus lactis) of a total of 10 LAB strains was inhibitedcompared to the control. In conclusion, because the three LABs listed above cannot create
histamine, they are promising candidate LABs to apply in prahok processing to control HPB
as well as histamine levels in the final product.
Keywords prahok, histamine producing bacteria, histamine, lactic acid bacteria,
antimicrobial activity

INTRODUCTION
Fish is a vital source of food for millions of Cambodians, who live in a country where bodies of waterabound. The Mekong River, Sap River, Bassac River, and Tonle Sap Lake, Southeast Asia's largest
freshwater lake, are home to hundreds of thousands of fish species, which locals harvest and process
into a variety of fermented dishes such as Prahok, Pa ork, and many others, moreover, a techniquethat has been around since ancient times and continues to this day (Chuon et al., 2014). However,Ⓒ ISERD

7

IJERD – International Journal of Environmental and Rural Development (2023) 14-2

the majority of the production of these fermented fish is still traditionally produced by local
families, where knowledge of hygiene is limited (Ly et al., 2018). Otherwise, the outbreak offoodborne disease caused by bacteria in Cambodia is not publicly reported or taken seriously by theauthority, which ultimately becomes normal in people's livelihoods, obviously, this can cause serious
harm to human health (Chrun et al., 2017).
One of the key chemicals that contributes to food-borne intoxication is histamine (C5H9N3), a
biogenic amine that will cause significant health effects such as diarrhea, rash, nausea, vomiting,fever, abdominal pain, and a variety of other symptoms similar to allergic reactions when consumed
at high levels by humans (Shimoji et al., 2019; Surya et al., 2019). Foods with high histamine content
can lead to histamine intoxication, also known as scombroid fish poisoning. Histidine isdecarboxylated into this biogenic amine by bacterial decarboxylases (Madejska et al., 2022). The
maximum level of histamine content should be 100 mg/L and not exceed 200 mg/L, according totrustworthy food regulators like the European Commission (regulation No. 2073/2005/EC),
Australia-New Zealand Food Standards (ANZFS), the Food Safety and Standards Authority (FSSAI),
and CODEX (Surya et al., 2019; CODEX.,2015). Histamine has been found in raw fish, salted or
fermented fish and smoked fish, and other fish products (Kuda et.al., 2007; Madejska et.al., 2022;
Moon et.al., 2013; Pawul-Gruba and Osek, 2021; Sokvibol et.al., Tao et.al., 2022).
A popular strategy to combat these bacteria recently is known as biocontrol, in which lactic acidbacteria (LAB) are used to produce amine oxidase enzymes, which are used to de-structure thebiogenic amine. LAB has been widely accepted as a safe (GARS) biocontrol in food processing by
many food producers due to its potency as an anti-pathogen (Lim, 2016). The main purpose of thisstudy was to examine the potential histamine-producing bacteria (HPB) isolated from Prahok
collected from three provinces in Cambodia and to evaluate the efficacy of local lactic acid bacteria(LAB) in controlling those HPB.
OBJECTIVE
The objectives of this study are to examine the potential histamine-producing bacteria isolated from
Prahoks collected from three provinces of Cambodia and to evaluate the efficacy of local lactic acidbacteria (LAB) in controlling those histamine-producing bacteria (HPB).
METHODOLOGY
Sample Selection
The sampling for the analysis is collected randomly from three separate provinces' local markets suchas Kampong Thom, Kampong Cham, and Siem Reap. A total of 15 samples were gathered, whichwere then sealed in polyethylene bags in an ice box and delivered right away to the microbiology
Laboratory, Faculty of Agro-Industry, Royal University of Agriculture, Phnom Penh.
Isolation and Identification of HPB
The samples were accurately weighed out at 1.0 g, added to 10 mL of sterile TSB, supplemented
with TSB (3.0%), histidine monohydrochloride (0.1%), and pyridoxal hydrochloride (0.5%),
cultured for 24 h at 30 °C (Lim, 2016). The presence of histamine was demonstrated by streaking on
Niven's agar (Niven et al., 1981), which was incubated at 35 °C for 24 hrs. By monitoring how well
the isolates grew in Niven's medium, supplemented with Tryptone (0.5%), Yeast extract (0.5%), LHistidine 2HCl (2.0%), NaCl (0.5%), CaCO3 (0.1%), Agar (3.0%), and Bromecresol purple(0.006%), it was determined that the isolates produced histamine. A doubt colony with a purple halosurrounding it and a yellowish backdrop were found (Joosten and Northolt, 1989; Mavromatis
and Quantick, 2002; Refai et al., 2020). The HPB species have been identified by using the Biolog
Semi-automatic MicroStation with Microlog Software System (Model: MicroStation Brand:
BIOLOG) (Al-Dhabaan and Bakhali, 2017).
Ⓒ ISERD

8

IJERD – International Journal of Environmental and Rural Development (2023) 14-2

Colorimetric Enzyme Assay
To measure the level of PHB, a single colony was chosen and grown in 5 ml of TSB-Histidine brothfor 24h at 35°C and then the result was read by Spectrophotometer (Model: DNM-9602G, Brand:
Nanjing Perlove Medical) using the formula of Histamine (Karami et al., 2021) (Eq. 1).
𝐶𝑜𝑛𝑐𝑒𝑛𝑡𝑟𝑎𝑡𝑖𝑜𝑛 (𝑝𝑝𝑚) = [(𝐸𝑠 − 𝐸𝑏) ÷ (𝐸𝑑 − 𝐸𝑐) × 40

Eq. 1

Antimicrobial Activity Testing by Applying Well Diffusion and Co-Culture Method
Well diffusion method: Ten LAB kept in the microbiology laboratory at the Faculty of AgroIndustry, Royal University of Agriculture were cultured in 2 ml of De Man, Rogosa, and Sharpe
broth (MRS broth) for 24 hrs. at 30 °C, and then separated using a centrifuge engine (Model: Z 326,
Brand: HERMLE - Germany) running at 6,000 rpm for 15min. HPB is disseminated on MuellerHinton agar (MHA), measured at 90% equal to 10-8 (% transmittance) using a Biolog Turbidimeter(model: MicroStation, brand: BIOLOG), and then holes with a 6 mm diameter are made. The
perforated hole was filled with 100 microliters of LAB, which was incubated for 24 h at 35±2 °C(Cotton et al., 2019; Jahangirian et al., 2013).
Co-culture method: 10% of LABs suspension 9 Log CFU/ml were inoculated with 6 Log CFU/mlof HPB in mixed broth (MRS broth + TSB) in each tube. This experiment was performed underaerobic conditions at 30 °C in the water bath for 72 hrs. Every 24 h, the mixed broths have beenstreaked on selective agar to observe the presence of HPB (Mellefont et al., 2008).
RESULTS AND DISCUSSION
Isolation and Identification of HPB
HPBs were investigated in Prahok from 3 provinces, Kampong Thom, Kampong Cham, and Siem
Reap. After incubating at 30°C for 24 hrs., 15 homogenate Prahok samples were determined to behistamine positive. In the overall 15 Prahok samples, 8 (53%) had histamine levels from 0<100 ppm
which is the level allowed by USFDA (2001), and 6 (40%) were detected with histamine 100<200
ppm had histamine levels beyond Cambodian regulation standards (CS, 2015), and 1 (7%) was thehighest amount of histamine found in Prahok Trey Sandaiy purchased from Kampong Cham province
which was contained 228 ppm of histamine concentration over Cambodian regulation standards >200
ppm (Table 1). Similar to Sokvibol (2022) research on the Assessment of biogenic amine levels from
Cambodia fermented fish products showed in the three samples of Prahok products brought from
Kampot, Phnom Penh, and Kampong Chhnang had histamine levels were over the Cambodian
guideline of 200 ppm, while those in 11 samples (Prahok and Teuk Trey) met the FDA's
recommended level of 50 ppm (Sokvibol et al., 2022).
The identification of HPB by the Biolog GEN III Semi-automatic system analysis detected 7
species. 5 of 7 species that can produce histamine over 1000ppm were chosen to evaluate the effectof LAB on HPB (Table 2) including Enterobacter aerogenes (1610 ppm), Proteus penneri (1576ppm), Staphylococcus xylosus (1420 ppm), Morganella moganii (1507 ppm), and Klebsiella oxytoca(1520 ppm). In contrast, 2 more species, Enterococcus faecalis (67 ppm) and Citrobacter youngae(153ppm) also generate histamine, although at levels that were beyond 200 ppm (Table 1). As
research of Moon (2013) investigated the Isolation and Characterization of Histamine- Producing
Bacteria in Fermented Products and found bacteria that could produce histamine such as Morganella
moganii and Enterobacter aerogenes by rRNA testing. (Moon et al., 2013). According to researcher
Tao (2022) studied on Prevalence of Histamine-Forming Bacteria in Two Kinds of Salted Fish at
Town Markets of Guangdong Province of South China was identified six bacteria species in thesamples of salted fish pickled overnight, there are Vibrio alginolyticus, Vibrio rumoiensis (360 to
363 mg/kg), Staphylococcus saprophyticus (95 to 113 mg/kg), Staphylococcus xylosus (65 to 96
mg/kg), Lactococcus lactis (3 mg/kg), and Morganella morganii (2,000 mg/kg) and 1 specie fromⒸ ISERD

9

IJERD – International Journal of Environmental and Rural Development (2023) 14-2

dry salted fish, Enterobacter aerogenes (351 to 352 mg/kg). (Tao et al., 2022).
The presence of histamine found in prahok products may be caused by several variables,
including the type of fish used, the species of fish used, the location of the fish, and producer
processing techniques. However, histamine is heat stable, and if it was there before automatedprocessing began, it can be detected in the final products (Madejska et al., 2022). As a result, it is not
surprising that foodborne outbreaks are common in Cambodia because in Cambodian food, people
use prahok as an ingredient in many dishes, and it can be eaten raw by mixing it with lemon and chili.
(Ly et al., 2020; Norng et al., 2011).
Table 1 Histamine level and HPB identification from prahok productsin the three different provinces
Province
Kampong
Thom

Type of Prahok
Trey
Prahok Trey
ChomrusPrahok Trey
ChomrusPrahok Trey
KampleanhPrahok Trey Chdor

Kampong
Cham

Siem Reap

Prahok Trey
SandayPrahok Trey Riel
Prahok Trey
Chongva
Prahok Trey Lait
Prahok Trey Riel
Prahok Trey
KampleanhPrahok Trey
KampleanhHistaminelevel*(ppm)

Scientific nameIdentification bacteria
species

-

144

ND

-

87

Klebsiella oxytoca

Osphronemidae

157

ND

Channa micropeltes

1Enterococcus faecalis
Citrobacter youngae

Histaminelevel**
(ppm)
1520
67
153
1610
-

Wallagonia attu

228

Cyprinidae

13Enterobacteraerogenes
ND

Rasbora tornieri

157

ND

-

Cyprinidae

52
157

ND
ND

-

Osphronemidae

47

ND

-

Osphronemidae

124

Staphylococcus
xylosusProteus penneri
Morganella moganii

Prahok Trey
Osphronemidae
18
KampleanhPrahok Trey Ros
Channa striata
118
Prahok Trey Ros
Channa striata
53
Prahok Trey Pra
Pangasiidae
36
Histamine level*= Histamine level in Prahok samples Histamine,
Histamine level**= Histamine level produced by HPB

1422
1576
1507

ND

-

ND
ND
ND

-

Antimicrobial Activity Testing by Applying Well Diffusion and Co-culture Method
Table 2 displays the results of the inhibition zone measurements for 10 LAB against Enterobacteraerogenes, Proteus penneri, Staphylococcus xylosus, Morganella moganii, and Klebsiella oxytoca.
These substances have significant antibacterial activity against both Gram-positive (Staphylococcus
xylosus) and Gram-negative (Enterobacter aerogenes, Proteus penneri, Morganella moganii, andKlebsiella oxytoca) bacteria. According to Table 2, all 10 LAB showed increased antibacterial
activity when compared to the five HPB, however, Lactobacillus plantarum, Lactococcus lactis, andLactobacillus gasseri had greater zone values. According to the five LAB strains found in Myeolchijeot, the research of the Inhibitory Effect of bacteriocin-producing lactic acid bacteria against
histamine-forming bacteria isolated from Myeolchi-jeot shared 98.3–100% sequence identity withthe following bacteria: Pediococcus acidilactici, Leuconostoc mesenteroides, Enterococcus faecium,
Lactobacillus sakei, and Lactobacillus acidophilus produced an antibiotic substance that inhibitedthe growth of HPB like B. licheniformis, S. marcescens, S. xylosus, A. hydrophila, or M. morganii(Lim, 2016).
Ⓒ ISERD

10

IJERD – International Journal of Environmental and Rural Development (2023) 14-2

Table 2 Growth inhibition of HPB by 10 LABs using well diffusion method
Time(hrs.)

LAB
Lactobacillus mali

24
48
72
24
48
72
24
48
72
24
48
72
24
48
72
24
48
72
24
48
72
24
48
72
24
48
72
24
48
72

Lactococcus
garvieae
Lactobacillus
plantarum
Lactococcus lactis

Lactobacillus
gasseri
Leuconostoc
gelidum
Tetragenococcus
solitarius
Pediococcus
parvulus
Lactobacillus
curvatus
Leuconotoc
citrerum

Staphylococ
cus xylosus
0
0
0
0
0
0
0
0
0
0
0
0
0
8
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0

HPB [Zone value (mm)]Enterobacter
ProteusMorganella
aerogenes
pennerimorganii
0.0
0.0
0.0
0.0
0.0
0.0
0.0
10.0
10.5
0.0
0.0
0.0
0.0
0.0
12.0
12.4
10.5
14.0
0.0
0.0
0.0
10.5
8.6
12.0
10.5
10.5
13.6
0.0
0.0
0.0
10.6
0.0
12.4
13.9
11.0
15.8
0.0
0.0
0.0
0.0
0.0
12.0
13.9
11.0
17.0
0.0
0.0
0.0
0.0
0.0
11.5
0.0
0.0
12.4
0.0
0.0
0.0
12.4
0.0
12.0
0.0
0.0
13.0
0.0
0.0
0.0
0.0
0.0
9.6
00.0
0.0
10.5
00.0
0.0
0.0
00.0
0.0
10.0
00.0
9.0
10.5
00.0
0.0
0.0
00.0
0.0
10.0
00.0
10.5
10.5

Klebsiella
oxytoca
0.0
0.0
0.0
0.0
0.0
8.6
0.0
0.0
11.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
11.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0

Table 3 Three effective LABs performed co-culture analysis to find the presence of HPB
LAB

N

Lactobacillus
plantarum3

Lactococcus
lactis3Lactobacillus
gasseri3

Mixed LAB

3

Time
(hrs.)
24
48
72
24
48
72
24
48
72
24
48
72

Staphylococ
cus xylosus
(-)
(-)
(-)
(-)
(-)
(-)
(+)
(+)
(-)
(-)
(-)
(-)

Enterobacteraerogenes
(-)
(-)
(-)
(-)
(-)
(-)
(+)
(-)
(-)
(+)
(+)
(-)

HPB
Proteuspenneri
(-)
(-)
(-)
(-)
(-)
(-)
(+)
(-)
(-)
(+)
(-)
(-)

Morganella
morganii
(-)
(-)
(-)
(-)
(-)
(-)
(+)
(-)
(-)
(+)
(-)
(-)

Klebsiella
oxytoca
(-)
(-)
(-)
(-)
(-)
(-)
(+)
(+)
(-)
(+)
(-)
(-)

Since they produced better results in good diffusion, Lactobacillus plantarum, Lactococcus
lactis, and Lactobacillus gasseri were chosen to examine the co-culture strategy to find HPB.
According to Table 3, 2 LAB, which included Lactobacillus plantarum and Lactococcus lactis, could
not be detected when co-cultured for 24 hours at 30 °C with the five HPBs. In contrast, Lactobacillus
gasseri proved effective against Enterobacter aerogenes, Proteus penneri, and Morganella moganii
for 48 hours at 30 °C, whereas Proteus penneri, Morganella moganii, and Klebsiella oxytoca wereⒸ ISERD

11

IJERD – International Journal of Environmental and Rural Development (2023) 14-2

examined for after 48 hrs and Staphylococcus xylosus after 24 hrs in mixed LABs.
In research of the Control of tyramine and histamine accumulation by lactic acid bacteria using
bacteriocin-forming lactococci showed that L. lactis subsp. lactis produced nisin Z induced the deathof the histamine-producing strain S. thermophilus. However, L. lactis subsp. lactis EG46- produced
lacticin 481 was able to reduce its growth extent and histamine accumulation (Tabanelli et al., 2014)
CONCLUSION
This study showed that the seven different bacterial species, including Enterobacter aerogenes,
Proteus penneri, Staphylococcus xylosus, Morganella moganii, Klebsiella oxytoca, Citrobacter
freundii, and Citrobacter youngae, were found in Prahok products, according to this study. Five of
these seven are known histamine makers since samples show levels of histamine that are higher thanthe 200ppm threshold set by Cambodian regulations. Therefore, Prahok producers must follow theregulatory limitations on histamine that have been defined by international and national standards tomaintain adequate hygiene procedures to prevent cross-contamination and proper handling methods
to control the bacterial development dependent on the fermented fish products. Antibacterial activityof Lactobacillus plantarum, Lactococcus lactis, and Lactobacillus gasseri was stronger than other 7
LAB by using well diffusion method to evaluate the effeteness of grate zone values, whereas inco-culture the antibacterial activity of Lactobacillus plantarum and Lactococcus lactis werestronger than Lactobacillus gasseri in inhibited Enterobacter aerogenes, Proteus penneri,
Staphylococcus xylosus, Morganella moganii, Klebsiella oxytoca, Citrobacter freundii, andCitrobacter youngae. Therefore, Lactobacillus plantarum and Lactococcus lactis can be used as
potential antibacterial agents in Prahok products. In a study performed in Sweden, bacteria on
samples were reduced by cleaning with water (Uhlig et al., 2017). Therefore, to rid the prahok
product of bacteria and histamine, the prahok manufacturer should clean the fish multiple times withwater.
ACKNOWLEDGEMENTS
This work was funded by Cambodia Higher Education Improvement Project (Credit No. 6221-KH).
REFERENCES
Al-Dhabaan, F.A.M. and Bakhali, A.H. 2017. Analysis of the bacterial strains using Biolog plates in thecontaminated soil from the Riyadh community. Saudi Journal of Biological Sciences, 24 (4), 901-906,
Retrieved from DOI https://doi.org/10.1016/j.sjbs.2016.01.043
Chrun, R., Hosotani, Y., Kawasaki, S. and Inatsu, Y. 2017. Microbiological hazard contamination infermented vegetables sold in local markets in Cambodia. Biocontrol Science, 22 (3), 181-185, Retrieved
from DOI https://doi.org/10.4265/bio.22.181
Chuon, M.R., Shiomoto, M., Koyanagi, T., Sasaki, T., Michihata, T., Chan, S., Mao, S. and Enomoto, T.
2014. Microbial and chemical properties of Cambodian traditional fermented fish products. Journal of
the Science of Food and Agriculture, 94 (6), 1124-1131, Retrieved from DOI https://doi.org/
10.1002/jsfa.6379
Cotton, G.C., Lagesse, N.R., Parke, L.S. and Meledandri, C.J. 2019. Antibacterial nanoparticles. In Andrews,
D.L, Lipson, R.H. and Nann, T. (Eds.), Comprehensive Nanoscience and Nanotechnology (2 nd Ed.), 6582, Elsevier Ltd, The Netherlands, Amsterdam, Retrieved from DOI https://doi.org/10.1016/B978-0-12803581-8.10409-6
Jahangirian, H., Haron, J., Shah, M. and Al, E. 2013. Well diffusion method for evaluation of antibacterial
activity. Digest Journal of Nanomaterials and Biostructures, 8 (3), 1263-1270, Retrieved from DOI
https://doi.org/10.1128/aem.55.9.2356-2359.1989
Joosten, H. and Northolt, M. 1989. Detection, growth, and amine-producing capacity of lactobacilli in cheese.
Applied and Environmental Microbiology, 55 (9), 2356-2359, Retrieved from DOI https://doi.org/10.
1128/aem.55.9.2356-2359.1989
Karami, M., Eghbaljoo gharehgheshlaghi, H., Alizadeh-sani, M., Sadighara, P., Tajdar-oranj, B., Shariatifar,N., Molaee-Aghaee, E. and Peivasteh-Roudsari, L. 2021. Rapid determination of histamine levels inⒸ ISERD

12

IJERD – International Journal of Environmental and Rural Development (2023) 14-2

canned tuna by a novel spectrophotometric method. Journal of Food Safety and Hygiene, 6 (4), 198-204,
Retrieved from DOI https://doi.org/10.18502/jfsh.v6i4.7565
Kuda, T., Mihara, T. and Yano, T. 2007. Detection of histamine and histamine-related bacteria in fishnukazuke, a salted and fermented fish with rice-bran, by simple colorimetric microplate assay. FoodControl, 18 (6), 677-681, Retrieved from DOI https://doi.org/10.1016/j.foodcont.2006.02.016
Lim, E.S. 2016. Inhibitory effect of bacteriocin-producing lactic acid bacteria against histamine-forming
bacteria isolated from Myeolchi-jeot. Fisheries and Aquatic Sciences, 19 (1), 1-10, Retrieved from DOI
https://doi.org/10.1186/s41240-016-0040-x
Ly, D., Mayrhofer, S. and Domig, K. J. 2018. Significance of traditional fermented foods in the lower Mekong
subregion, A focus on lactic acid bacteria. Food Bioscience, 26, 113-125, Retrieved from DOI https://doi.org/10.1016/j.fbio.2018.10.004
Ly, D., Mayrhofer, S., Schmidt, J. M., Zitz, U. and Domig, K. J. 2020. Biogenic amine contents and microbial
characteristics of Cambodian fermented foods. Foods, 9 (2), 1-19, Retrieved from DOI https://doi.org/
10.3390/foods9020198
Madejska, A., Pawul-Gruba, M. and Osek, J. 2022. Histamine content in selected production stages of fish
products. Journal of Veterinary Research (Poland), 66 (4), 599-604, Retrieved from DOI https://doi.
org/10.2478/jvetres- 2022-0063
Mavromatis, P. and Quantick, P.C. 2002. Modification of niven’s medium for the enumeration of histamineforming bacteria and discussion of the parameters associated with its use. Journal of Food Protection, 65(3), 546-551, Retrieved from DOI https://doi.org/10.4315/0362-028X-65.3.546
Mellefont, L.A., McMeekin, T.A. and Ross, T. 2008. Effect of relative inoculum concentration on Listeria
monocytogenes growth in co-culture. International Journal of Food Microbiology, 121 (2), 157-168,
Retrieved from DOI https://doi.org/10.1016/j.ijfoodmicro.2007.10.010
Moon, J.S., Kim, S.Y., Cho, K.J., Yang, S.J., Yoon, G.M., Eom, H.J. and Han, N.S. 2013. Isolation andcharacterization of histamine-producing bacteria from fermented fish products. Journal of Microbiology,
51 (6), 881-885, Retrieved form DOI https://doi.org/10.1007/s12275-013-3333-0
Niven, C.F., Jeffrey, M.B. and Corlett, D.A. 1981. Differential plating medium for quantitative detection ofhistamine-producing bacteria. Applied and Environmental Microbiology, 41 (1), 321-322, Retrieved from
DOI https://doi.org/10.1128/aem.41.1.321-322.1981
Pawul-Gruba, M. and Osek, J. 2021. Identification of histamine in fish and fish products in Poland during
2014–2018. Journal of Veterinary Research (Poland), 65 (4), 483-486, Retrieved from DOI https://doi.
org/10.2478/jvetres-2021-0066
Refai, M.A.E., El-Hariri, M., Ahmed, Z.A.M. and Jakee, J.El. 2020. Histamine producing bacteria in fish.
Egyptian Journal of Aquatic Biology and Fisheries, 24 (7-Special issue), 1-11, Retrieved from DOI https://doi.org/10.21608/ejabf.2020.117856
Shimoji, K., Bakke, M., Hungerford, J.M., Mireles Dewitt, C.A. and Köse, S. 2019. Validation study ofhistamine test for the determination of histamine in selected fish products. Journal of AOAC International,
102 (1), 164-180, Retrieved from DOI https://doi.org/10.5740/jaoacint.18-0177
Sokvibol, C., Arunya, P., Chuleeporn, C., Wanticha, S. and Kriangkrai, P. 2022. Assessment of biogenic
amine level from Cambodia fermented fish products. Food Research, 6 (2), 294-302, Retrieved from DOI
https://doi.org/10.26656/fr.2017.6(2).298
Surya, T., Sivaraman, B., Alamelu, V., Priyatharshini, A., Arisekar, U. and Sundhar, S. 2019. Rapid methods
for histamine detection in fishery products. International Journal of Current Microbiology and Applied
Sciences, 8 (03), 2035-2046, Retrieved from DOI https://doi.org/10.20546/ijcmas.2019.803.242
Tabanelli, G., Montanari, C., Bargossi, E., Lanciotti, R., Gatto, V., Felis, G., Torriani, S. and Gardini, F. 2014.
Control of tyramine and histamine accumulation by lactic acid bacteria using bacteriocin forming
lactococci. International Journal of Food Microbiology, 190, 14-23, Retrieved from DOI https://doi.org/
10.1016/j.ijfoodmicro.2014.08.023
Tao, Z., Wu, X., Liu, W., Takahashi, H., Xie, S., Ohshima, C. and He, Q. 2022. Prevalence of histamineforming bacteria in two kinds of salted fish at town markets of Guangdong Province of South China.
Journal of Food Protection, 85 (6), 956-960, Retrieved from DOI https://doi.org/10.4315/JFP-21-215
Uhlig, E., Olsson, C., He, J., Stark, T., Sadowska, Z., Molin, G., Ahrné, S., Alsanius, B. and Håkansson, Å.
2017. Effects of household washing on bacterial load and removal of Escherichia coli from lettuce and“ready-to-eat” salads. Food Science and Nutrition, 5 (6), 1215-1220, Retrieved from DOI https://doi.org/10.1002/fsn3.514Ⓒ ISERD

13