Investigating the Ability of Spice Extracts to Inhibit Bacterial Growth and/or Histamine Accumulation Associated with Scombroid Food Poisoning

dc.contributor.authorGhobrial, Merna
dc.date.accessioned2019-08-08T21:04:51Z
dc.date.available2019-08-08T21:04:51Z
dc.date.issued2019-04-19
dc.description.abstractFeseekh, a fermented fish dish, is eaten the Monday following Easter. When feseekh fermentation produces unsafe histamine levels, consumption causes scombroid food poisoning. Many bacteria have been implicated, including Morganella morganii, the bacterium used in this study. This study’s purpose was to determine whether spices normally used in this fermented dish influence bacterial growth and histamine accumulation. Spice extracts were used in a disk diffusion assay with results showing no spice-induced growth inhibition. Next, histamine levels were measured in laboratory medium and in fish fermentations. No statistical differences in histamine were observed. Closer examination of the data revealed complicating issues. Extracts showed high background, suggesting they may contain confounding enzymes. Additionally, the low histamine levels, in combination with the high variability in the assay, may have disguised inhibition effects. Future directions include the use of direct assays to determine histamine levels and the use of fresh fish in fermentations.en_US
dc.description.sponsorshipUndergraduate Research Experience and Creative Activity (URECA) officeen_US
dc.identifier.urihttp://jewlscholar.mtsu.edu/xmlui/handle/mtsu/6025
dc.language.isoen_USen_US
dc.publisherUniversity Honors College, Middle Tennessee State Universityen_US
dc.subjectscombroid poisoningen_US
dc.subjectspice inhibitionen_US
dc.subjectfeseekhen_US
dc.subjecthistamine poisoningen_US
dc.subjectfermented fishen_US
dc.subjectMorganella morganiien_US
dc.subjecthistamine assayen_US
dc.titleInvestigating the Ability of Spice Extracts to Inhibit Bacterial Growth and/or Histamine Accumulation Associated with Scombroid Food Poisoningen_US
dc.typeThesisen_US

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