Mitigating Biogenic Amine Accumulation in Fish Potential of Bacillus polymyxa as a Biocontrol Strategy.

Document Type : Original Article

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Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Benha University, Moshtohor 13736, Qalyubia, Egypt.

Abstract

Nitrogen compounds known as biogenic amines, particularly histamine, putrescine, and tyramine, are formed in fish and fish products through the decarboxylation of free amino acids. Their accumulation is affected by microbial proliferation, unsanitary conditions, and improper temperature management during storage. While histamine is linked to scombroid food poisoning, putrescine and cadaverine may enhance its toxic effects. This research examined the potential of Bacillus polymyxa as a biocontrol method to reduce biogenic amines in fish fillets. The study utilized fresh fish fillets divided into six groups: three control groups containing standard solutions of histamine, putrescine, and tyramine (40 mg/100g each), and three treatment groups inoculated with B. polymyxa (5×10^7 bacteria) along with each biogenic amine standard solution. Samples were incubated for 36 h, with biogenic amine levels measured at 0, 12, 24, and 36 h intervals. The application of B. polymyxa resulted in a substantial decrease in histamine, putrescine, and tyramine levels in the treated fish fillets, with reduction rates of 75.2%, 79.5%, and 65.3%, respectively, after 36 hours. These results indicate that B. polymyxa could serve as an effective biocontrol agent for minimizing biogenic amines in fish products, thus improving their safety and quality. Additional studies are necessary to evaluate its efficacy across various fish species and processing conditions.

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