الفهرس 
Isolation of histamine producing bacteriaOnly 14 pages are availabe for public view
 |  | from | 127 |  |  |
| | | from | 127 | | |
Abstract
On the basis of the present study the following conclusion can be drawn:
1. Egyptian canned fish foods are highly contained histamine level
other than tested foods such as processed meat and cheese.
2. There were predominant bacteria most frequently isolated from
Egyptian foods such as Klebsiella pneumoniae, Enterobacter
aerogenes, Escherichia coli, Morganella morganii and Proteus
vulgaris.
3. Some environmental factors are inhibited histamine formation;
5oC, 7% NaCl (if possible) and killed lactobacilli cells at 2 x 108
cell/ml.
4. Medicinal plants such as Piper nigrum, Zingiber officinale and
Cinnamomum zeylanicum were effective in inhibition of histamine
formation.
5. A plasmid of Morganella morganii and Proteus vulgaris was very
similar in their structure as well as Escherichia coli and
Enterobacter aerogenes.
6. Presence of a fragment of DNA (724 pb) in histamine producing
bacteria.
PDF created.