原著
ヒスタミン産生菌が誘発する食中毒の予防を目的としたコロナ放電の効果について
2020 年 37 巻 2 号 p. 75-80
詳細
2020 年 37 巻 2 号 p. 75-80
Effects of corona discharge on growth of Morganella morganii and Photobacterium phosphoreum, well-known histamine-producing bacteria in foods, and on the activity of histidine decarboxylase that catalyzes histamine production were investigated. Effects of corona discharge on histamine itself were also investigated. Corona discharge generated at about 9 kV decreased the number of viable M. morganii and P. phosphoreum cells significantly at a distance of 11—14.5 cm for 18 hr discharge, and inhibited the activity of 0.7 µg purified histidine decarboxylase at a distance of 13 cm for 3 hr discharge. Notably corona discharge reduced the amount of histamine from 556 to 435 ng at a distance of 13 cm for 24 hr discharge. Corona discharge might be a promising method to prevent food poisoning caused by histamine accumulation through preventing the growth of histamine producing bacteria, inhibiting the activity of histamine synthase and reducing the amount of histamine.
