Table A.4.
Long list of histamine‐producing bacteria as biological hazards and the result of the assessment against the two criteria: (1) evidence of causing human illness associated with fresh fishery products and (2) evidence of biogenic amines production within the range of −3°C to 7°C. Those included in the assessment are shown in bold
| Hazard | Evidence of human illnessa | Reference | Evidence of biogenic amine production | Reference |
|---|---|---|---|---|
| Aeromonas spp. | N | – | ||
| Citrobacter spp. | N | – | ||
| Cl. perfringens | N | – | ||
| Enterobacter spp. a | Y | Lee et al. (2013) | Y | Tsai et al. (2005) |
| Hafnia alvei | Y (weak) | Lee et al. (2016) | N | |
| Klebsiella spp | Y | Taylor et al. (1979), Chen et al. (2008), Velut et al. (2019) | N | |
| Morganella spp. | Y | Dalgaard et al. (2008), Lee et al. (2013) | Y | Aytac et al. (2000), Emborg and Dalgaard (2008) |
| Photobacterium spp. | Y | Kanki et al. (2004), Dalgaard et al. (2008) | Y | Torido et al. (2012) |
| Proteus spp. | N | – | ||
| Providencia spp. | N | – | ||
| Pseudomonas spp. | N | – | ||
| Raoultella spp. | Y | Tsai et al. (2007), Lee et al. (2013, 2016), Lam and Salit (2014) | N | |
| Serratia spp. | Y (weak) | Tsai et al. (2007), Chen et al. (2008), Lee et al. (2016) | N | |
| Staphylococcus spp. | Y (weak) | Chang et al. (2008) | N | |
| Vibrio spp. | N | – |
The note ‘weak’ (evidence) was included for cases in which: a) the hazard was detected in outbreaks/cases‐related food together with other microorganisms, or b) mixed food that included seafood components where reported as a possible outbreak/case source, or c) contamination was reported as probably associated with food manipulation or cross‐contamination from other foods.
For consistency among information sources, Enterobacter spp. where considered according to the standing classification at the time of publishing of the screened articles.