Determination of histamine and bacterial isolation in swordfish fillets ( Xiphias gladius) implicated in a food borne poisoning

An incident of food borne poisoning causing illness in 43 victims due to ingestion of swordfish fillets occurred in December, 2004, in Taichung Prefecture, central Taiwan. Eight frozen raw swordfish fillets were collected from the suspected restaurant and analyzed for bacterial content and histamine...

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Bibliographic Details
Published in:Food control 2008, Vol.19 (1), p.16-21
Main Authors: Chang, Shu-Chen, Kung, Hsien-Feng, Chen, Hwi-Chang, Lin, Chung-Saint, Tsai, Yung-Hsiang
Format: Article
Language:English
Subjects:
aerobes
bacterial contamination
coliform bacteria
Escherichia coli
fish fillets
food contamination
food intoxication
food pathogens
Food poisoning
food spoilage
foodborne illness
frozen fish
Histamine
Histamine-forming bacteria
isolation
microbial detection
nitrogen
plate count
Staphylococcus
Staphylococcus aureus
Staphylococcus aureus subsp. aureus
Swordfish
Thunnus
volatile basic nitrogen
volatile organic compounds
Xiphias gladius
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Summary:An incident of food borne poisoning causing illness in 43 victims due to ingestion of swordfish fillets occurred in December, 2004, in Taichung Prefecture, central Taiwan. Eight frozen raw swordfish fillets were collected from the suspected restaurant and analyzed for bacterial content and histamine-related quality. The levels of aerobic plate count, total coliform, and total volatile basic nitrogen in all samples ranged from 5.39 to 6.71 log CFU/g,
ISSN:0956-7135
1873-7129
DOI:10.1016/j.foodcont.2007.01.005