IS THERE A ROLE FOR AMINES OTHER THAN HISTAMINES IN THE ETIOLOGY OF SCOMBROTOXICOSIS

被引：28

作者：

CLIFFORD, MN

WALKER, R

IJOMAH, P

WRIGHT, J

MURRAY, CK

HARDY, R

机构：

[1] School of Biological Sciences, Food Safety Research Group, University of Surrey, Guildford

[2] Ministry of Agriculture, Fisheries and Food, Torry Research Station, Aberdeen, AB9 8DG, PO Box 31

来源：

FOOD ADDITIVES AND CONTAMINANTS | 1991年 / 8卷 / 05期

关键词：

SCOMBROTOXICOSIS; MACKEREL; HISTAMINE; BIOGENIC AMINES; SCOMBRIDAE; SCOMBEROSOCIDAE;

D O I：

10.1080/02652039109374018

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Mackerel fillets associated with an outbreak of scombrotoxicosis have been analysed for their contents of cadaverine, histamine, putrescine, spermidine, spermine and tyramine, and fed to informed, healthy volunteers of both sexes under medical supervision. Of the 86 fillets examined, 30 rapidly induced nausea/vomiting and/or diarrhoea when 50 g were consumed. The remaining fillets failed to provoke such symptoms, even though 17 of them were tested by volunteers proven to be susceptible to scombro-intoxication. Statistical analysis failed to detect any differences in amines content between filets shown to be scombrotoxic and those failing to induce nausea/vomiting and/or diarrhoea, and failed also to establish any significant relationships between the amines doses and volunteer responses, even after maniputations to simulate additive or synergistic interactions. Accordingly it is concluded that the content of such amines in mackerel have little or no role in the aetiology of scombrotoxicosis.

引用

页码：641 / 652

页数：12

共 16 条

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