الفهرس 
Identification of histamine-producing bacteria isolated from fish and its products
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Abstract
Production of histamine as one of biogenic amines (BA) in fish and fish products represents health risk to human food intoxication. The current survey was conducted to estimate histamine level in fish and fish products in Egypt, and identify the most predominant histamine producing bacteria (HPB)among the samplesas well as assessment of human health risk of consumed contaminated fish and its products with histamine levels by estimated Target hazard quotient (THQ) and Hazard Index (HI) of histamine levels. One hundred and fifty samples (Tilapia, Sardines, Smoked herring, Mackerel, Filet of Carp, Morgan,and Mugil) collected from Giza retail shops were investigated bacteriologically by conventional identification methods.The results indicated thatEnterobacteriaceae was the predominant histamine producing isolates. Using ELISA test, 15 out of 150 examined fish and fish products samples (10%) had histamine in their tissues. and the most frequently isolated species were Klebsiella (33.3%), staphylococci (24.7%), Salmonella (22.7%), E. coli (18.7%), Pseudomonas (18%), Proteus (16.7%) and Vibrio (6.7%) species.32.23% of HPB screened colonies on Niven’smedia and modified Niven medium were positive for the presence of hdc gene. Fesikh had the highest histamine level and still showing the highest THQ and HI (0.47, 0.41 respectively) compared with other examined fish types. Conclusively, the application of early detection of biogenic amines mainly histamine producing bacteria could reduce the health risk of histamine intoxication associated fish and fish product microbial deterioration.Improvement of a selective medium to detect decarboxylating bacteria may be a valuable tool