Influence Of Spices On Bacterial Growth And Histamine Formation

Abstract

The effect of spices in decreasing histamine forming bacteria and thereby histamine formation is investigated. Quantitative determination of the biogenic amines was conducted using a Waters HPLC system with a Binary pump model M 515 and a C 18 Symmetry column with a flow rate of 1.5 ml/min. Spice treated tuna had significant difference from control sample in their histamine inhibition property (p