Determination and Frying Loss of Histamine in Striped Marlin Fillets Implicated in a Foodborne Poisoning

An incident of foodborne poisoning causing illness in 67 victims due to ingestion of fried fish fillets occurred in June 2011, in southern Taiwan. Of the five suspected fish fillets, one fried sample contained 62.0 mg/100 g and one raw sample contained 89.6 mg/100 g histamine, levels which are great...

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Bibliographic Details
Published in:Journal of food protection 2013-05, Vol.76 (5), p.860-866
Main Authors: Lee, Yi-Chen, Lin, Chia-Min, Huang, Chun-Yung, Huang, Ya-Ling, Chen, Hwi-Chang, Huang, Tzou-Chi, Yung-Hsiang
Format: Article
Language:English
Subjects:
Aerogenes
Allergies
Animals
Bacteria
Biogenic Amines - analysis
Biogenic Amines - biosynthesis
Biogenic Amines - poisoning
Biological and medical sciences
Consumer Product Safety
Enterobacter aerogenes
Fish
Fish and seafood industries
fish fillets
Fish Products - analysis
Fish Products - microbiology
Food contamination & poisoning
Food Contamination - analysis
Food Handling - methods
Food industries
Food Microbiology
Food safety
Food toxicology
frying
Fundamental and applied biological sciences. Psychology
Histamine
Histamine - analysis
Histamine - biosynthesis
Histamine - poisoning
histidine
Humans
Ingestion
Makaira
Mitochondrial DNA
Morganella morganii
Morphology
Poisoning
Raoultella ornithinolytica
Taiwan
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Summary:An incident of foodborne poisoning causing illness in 67 victims due to ingestion of fried fish fillets occurred in June 2011, in southern Taiwan. Of the five suspected fish fillets, one fried sample contained 62.0 mg/100 g and one raw sample contained 89.6 mg/100 g histamine, levels which are greater than the potential hazard action level (50 mg/100 g) in most illness cases. Given the allergy-like symptoms of the victims and the high histamine content in the suspected fish samples, this foodborne poisoning was strongly suspected to be caused by histamine intoxication. Five histamine-producing bacterial strains capable of producing 59 to 562 ppm of histamine in Trypticase soy broth supplemented with 1.0% L-histidine were identified as Enterobacter aerogenes (two strains), Raoultella ornithinolytica (two strains), and Morganella morganii (one strain). The degradation loss of histamine in suspected raw fillets was 28% after they were fried at 170°C for 5 min.
ISSN:0362-028X
1944-9097
DOI:10.4315/0362-028x.jfp-12-298