Characterization of Microbial Growth, Pathogen Presence, and Histamine Accumulation in Chilled Rainbow Trout and Mackerel Samples Collected from Romanian Markets
This study aimed to evaluate microbial growth, pathogen presence, and histamine production in rainbow trout and mackerel stored on flaked ice over their shelf life. A total of 72 fish samples (rainbow trout and mackerel) were analyzed across four storage intervals (day 1, 3, 9, 12/11) on flaked ice....
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MDPI AG
2025-06-01
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| Online Access: | https://www.mdpi.com/2076-0817/14/6/580 |
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| author | Vida Silviu Alexandra Tabaran Oana Lucia Crişan Reget Mihaela Niculina Duma Luciana Cătălina Panait Sorin Daniel Dan |
| author_facet | Vida Silviu Alexandra Tabaran Oana Lucia Crişan Reget Mihaela Niculina Duma Luciana Cătălina Panait Sorin Daniel Dan |
| author_sort | Vida Silviu |
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| description | This study aimed to evaluate microbial growth, pathogen presence, and histamine production in rainbow trout and mackerel stored on flaked ice over their shelf life. A total of 72 fish samples (rainbow trout and mackerel) were analyzed across four storage intervals (day 1, 3, 9, 12/11) on flaked ice. TVC increased from 2.59 to 5.04 log cfu/g in rainbow trout and from 3.18 to 4.88 log cfu/g in mackerel over the storage period. Significant increases were observed in <i>Pseudomonas</i>, <i>Aeromonas</i>, and <i>Enterobacteriaceae</i> populations, especially after the ninth day. Microbial identification revealed spoilage-associated bacteria, such as <i>Pseudomonas fluorescens</i> and <i>Aeromonas salmonicida</i>, as well as opportunistic pathogens, including <i>Francisella tularensis</i>, <i>Yersinia</i> spp., and <i>Chromobacterium violaceum</i>. Histamine levels rose with storage time but remained below toxic thresholds (<200 mg/kg), peaking at 1.56 mg/kg in trout and 1.87 mg/kg in mackerel. A strong positive correlation was found between TVC and histamine levels (Pearson’s r = 0.85 for trout, 0.82 for mackerel). Proper hygiene and storage are crucial, and consumption is recommended before day 9 of storage on flaked ice. Hygiene measures remain essential to minimize contamination risks and preserve product safety. |
| format | Article |
| id | doaj-art-4a4f0c0cd9f6420fa3e0b367e719b9f5 |
| institution | DOAJ |
| issn | 2076-0817 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | MDPI AG |
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| series | Pathogens |
| spelling | doaj-art-4a4f0c0cd9f6420fa3e0b367e719b9f52025-08-20T03:16:21ZengMDPI AGPathogens2076-08172025-06-0114658010.3390/pathogens14060580Characterization of Microbial Growth, Pathogen Presence, and Histamine Accumulation in Chilled Rainbow Trout and Mackerel Samples Collected from Romanian MarketsVida Silviu0Alexandra Tabaran1Oana Lucia Crişan Reget2Mihaela Niculina Duma3Luciana Cătălina Panait4Sorin Daniel Dan5Animal Breeding and Food Safety Department, Faculty of Veterinary Medicine, University of Agricultural Sciences and Veterinary Medicine, Manastur Street No. 3-5, 400372 Cluj-Napoca, RomaniaAnimal Breeding and Food Safety Department, Faculty of Veterinary Medicine, University of Agricultural Sciences and Veterinary Medicine, Manastur Street No. 3-5, 400372 Cluj-Napoca, RomaniaAnimal Breeding and Food Safety Department, Faculty of Veterinary Medicine, University of Agricultural Sciences and Veterinary Medicine, Manastur Street No. 3-5, 400372 Cluj-Napoca, RomaniaLaboratory of Food Microbiology, Sanitary Veterinary Directorate for Food Safety, 400621 Cluj-Napoca, RomaniaAnimal Breeding and Food Safety Department, Faculty of Veterinary Medicine, University of Agricultural Sciences and Veterinary Medicine, Manastur Street No. 3-5, 400372 Cluj-Napoca, RomaniaAnimal Breeding and Food Safety Department, Faculty of Veterinary Medicine, University of Agricultural Sciences and Veterinary Medicine, Manastur Street No. 3-5, 400372 Cluj-Napoca, RomaniaThis study aimed to evaluate microbial growth, pathogen presence, and histamine production in rainbow trout and mackerel stored on flaked ice over their shelf life. A total of 72 fish samples (rainbow trout and mackerel) were analyzed across four storage intervals (day 1, 3, 9, 12/11) on flaked ice. TVC increased from 2.59 to 5.04 log cfu/g in rainbow trout and from 3.18 to 4.88 log cfu/g in mackerel over the storage period. Significant increases were observed in <i>Pseudomonas</i>, <i>Aeromonas</i>, and <i>Enterobacteriaceae</i> populations, especially after the ninth day. Microbial identification revealed spoilage-associated bacteria, such as <i>Pseudomonas fluorescens</i> and <i>Aeromonas salmonicida</i>, as well as opportunistic pathogens, including <i>Francisella tularensis</i>, <i>Yersinia</i> spp., and <i>Chromobacterium violaceum</i>. Histamine levels rose with storage time but remained below toxic thresholds (<200 mg/kg), peaking at 1.56 mg/kg in trout and 1.87 mg/kg in mackerel. A strong positive correlation was found between TVC and histamine levels (Pearson’s r = 0.85 for trout, 0.82 for mackerel). Proper hygiene and storage are crucial, and consumption is recommended before day 9 of storage on flaked ice. Hygiene measures remain essential to minimize contamination risks and preserve product safety.https://www.mdpi.com/2076-0817/14/6/580microbial spoilagehistaminerainbow troutmackerelchilling storagemicrobial characterization |
| spellingShingle | Vida Silviu Alexandra Tabaran Oana Lucia Crişan Reget Mihaela Niculina Duma Luciana Cătălina Panait Sorin Daniel Dan Characterization of Microbial Growth, Pathogen Presence, and Histamine Accumulation in Chilled Rainbow Trout and Mackerel Samples Collected from Romanian Markets Pathogens microbial spoilage histamine rainbow trout mackerel chilling storage microbial characterization |
| title | Characterization of Microbial Growth, Pathogen Presence, and Histamine Accumulation in Chilled Rainbow Trout and Mackerel Samples Collected from Romanian Markets |
| title_full | Characterization of Microbial Growth, Pathogen Presence, and Histamine Accumulation in Chilled Rainbow Trout and Mackerel Samples Collected from Romanian Markets |
| title_fullStr | Characterization of Microbial Growth, Pathogen Presence, and Histamine Accumulation in Chilled Rainbow Trout and Mackerel Samples Collected from Romanian Markets |
| title_full_unstemmed | Characterization of Microbial Growth, Pathogen Presence, and Histamine Accumulation in Chilled Rainbow Trout and Mackerel Samples Collected from Romanian Markets |
| title_short | Characterization of Microbial Growth, Pathogen Presence, and Histamine Accumulation in Chilled Rainbow Trout and Mackerel Samples Collected from Romanian Markets |
| title_sort | characterization of microbial growth pathogen presence and histamine accumulation in chilled rainbow trout and mackerel samples collected from romanian markets |
| topic | microbial spoilage histamine rainbow trout mackerel chilling storage microbial characterization |
| url | https://www.mdpi.com/2076-0817/14/6/580 |
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