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