Determination of histamine and biogenic amines in fish cubes (Tetrapturus angustirostris) implicated in a food-borne poisoning

被引：112

作者：

Chen, Hwi-Chang ^{[5
]}

Huang, Yu-Ru ^{[4
]}

Hsu, Hsiu-Hua ^{[3
]}

Lin, Chung-Saint ^{[2
]}

Chen, Wen-Chieh ^{[1
]}

Lin, Chia-Min ^{[1
]}

Tsai, Yung-Hsiang ^{[1
]}

机构：

[1] Natl Kaohsiung Marine Univ, Dept Seafood Sci, Kaohsiung 811, Taiwan

[2] Yuanpei Univ, Dept Food Sci, Hsinchu, Taiwan

[3] Tainan Univ Technol, Grad Inst Appl Sci Living, Tainan, Taiwan

[4] Natl Penghu Univ, Dept Food Sci, Penghu, Taiwan

[5] Dept Hlth, Bur Foods & Drug Anal, So Reg Lab, Executive Yuan, Taiwan

来源：

FOOD CONTROL | 2010年 / 21卷 / 01期

关键词：

Histamine; Biogenic amines; Marlin fish; Histamine-forming bacteria; Scombroid poisoning; LIQUID-CHROMATOGRAPHIC DETERMINATION; FORMING BACTERIA; IDENTIFICATION; MACKEREL; FILLETS; TOXIN;

D O I：

10.1016/j.foodcont.2009.03.014

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

An incident of food-borne poisoning causing illness in 347 victims due to ingestion of fried fish cubes occurred in June, 2007, in Kaohsiung city, southern Taiwan. A high-performance liquid chromatography (HPLC) was developed for determining nine biogenic amines in two suspected fish samples by dansylation with dansyl chloride. One sample has histamine content (52.3 mg/100 g) greater than the hazard action level of 50 mg/100 g. Given the allergy-like symptoms of the victims and the high histamine content in the suspected fried fish samples, this food-borne poisoning was strongly suspected to be due to histamine intoxication. In addition, two weak histamine-producing isolates were identified as Acinetobacter baumannii, by 16S rDNA sequencing with PCR amplification. (C) 2009 Elsevier Ltd. All rights reserved.

引用

页码：13 / 18

页数：6

共 31 条

[1]

An H, 1998, MICROBIOLOGY SEAFOOD, P68

[2]

[Anonymous], BACT AN MAN

[3] IDENTIFICATION OF THUNNUS TUNA SPECIES BY THE POLYMERASE CHAIN-REACTION AND DIRECT SEQUENCE-ANALYSIS OF THEIR MITOCHONDRIAL CYTOCHROME-B GENES [J].

BARTLETT, SE ;

DAVIDSON, WS .

CANADIAN JOURNAL OF FISHERIES AND AQUATIC SCIENCES, 1991, 48 (02) :309-317

[4] Histamine and cadaverine production by bacteria isolated from fresh and frozen albacore (Thunnus alalunga) [J].

Ben-Gigirey, B ;

de Sousa, JMVB ;

Villa, TG ;

Barros-Velazquez, J .

JOURNAL OF FOOD PROTECTION, 1999, 62 (08) :933-939

[5] Determination of histamine and bacterial isolation in swordfish fillets (Xiphias gladius) implicated in a food borne poisoning [J].

Chang, Shu-Chen ;

Kung, Hsien-Feng ;

Chen, Hwi-Chang ;

Lin, Chung-Saint ;

Tsai, Yung-Hsiang .

FOOD CONTROL, 2008, 19 (01) :16-21

[6] Determination of histamine and histamine-forming bacteria in tuna dumpling implicated in a food-borne poisoning [J].

Chen, Hwi-Chang ;

Kung, Hsien-Feng ;

Chen, Wen-Chieh ;

Lin, Wen-Feng ;

Hwang, Deng-Fwu ;

Lee, Yi-Chen ;

Tsai, Yung-Hsiang .

FOOD CHEMISTRY, 2008, 106 (02) :612-618

[7] OUTBREAK OF SCOMBROID FISH POISONING, TAIWAN [J].

CHEN, KT ;

MALISON, MD .

AMERICAN JOURNAL OF PUBLIC HEALTH, 1987, 77 (10) :1335-1336

[8] STUDIES WITH VOLUNTEERS ON THE ROLE OF HISTAMINE IN SUSPECTED SCOMBROTOXICOSIS [J].

CLIFFORD, MN ;

WALKER, R ;

WRIGHT, J ;

HARDY, R ;

MURRAY, CK .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1989, 47 (03) :365-375

[9] BIOCHEMICAL AND MICROBIAL STUDIES ON SHRIMP - VOLATILE NITROGEN AND AMINO NITROGEN ANALYSIS [J].

COBB, BF ;

ALANIZ, I ;

THOMPSON, CA .

JOURNAL OF FOOD SCIENCE, 1973, 38 (03) :431-436

[10]

EEROLA S, 1993, J AOAC INT, V76, P575

← 1 2 3 4 →