Histamine production by Enterobacter aerogenes in tuna dumpling stuffing at various storage temperatures

► Tuna dumpling contaminated with Enterobacter aerogenes formed high levels histamine. ► The optimal temperature for bacterial growth and histamine formation was 37 °C. ► Bacterial growth and histamine production was controlled by storage below 4 °C. ► Histamine was rapidly accumulated in the thawed tuna dumpling stored at 25 °C.