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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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| Published in: | Food control 2008, Vol.19 (1), p.16-21 |
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| cites | cdi_FETCH-LOGICAL-c433t-10d34cc6b3a0ed725650d388539e9b20a3a7ca5d9bf8d661529d58c54a82224c3 |
| container_end_page | 21 |
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| container_title | Food control |
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| creator | Chang, Shu-Chen Kung, Hsien-Feng Chen, Hwi-Chang Lin, Chung-Saint Tsai, Yung-Hsiang |
| description | 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, |
| doi_str_mv | 10.1016/j.foodcont.2007.01.005 |
| format | article |
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CFU/g, <3–1360 most probable number (MPN)/g, and 6.44–14.56
mg/100
g, respectively. None of these samples contained
Escherichia coli. The suspected swordfish fillets contained 85.9–293.7
mg/100
g of histamine greater than the hazard action level of 50
mg/100
g set by the US. Food and Drug Administration (FDA) for tuna fish. Given the allergy-like symptoms of the victims and the high histamine content in the suspected swordfish fillets, this food borne poisoning was strongly suspected to be due to histamine intoxication. In addition, although ten histamine-producing bacteria strains, capable of producing 12.7–33.0
ppm of histamine in trypticase soy broth supplemented with 1.0%
l-histidine, were identified as
Staphylococcus sp. (one strain),
S. aureus (two strains) and
S. aureus subsp.
aureus (seven strains), by 16S rDNA sequencing with PCR amplification, they were not determined to be the main contributors to histamine accumulation in suspected swordfish fillets.</description><identifier>ISSN: 0956-7135</identifier><identifier>EISSN: 1873-7129</identifier><identifier>DOI: 10.1016/j.foodcont.2007.01.005</identifier><language>eng</language><publisher>Elsevier Ltd</publisher><subject>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</subject><ispartof>Food control, 2008, Vol.19 (1), p.16-21</ispartof><rights>2007 Elsevier Ltd</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c433t-10d34cc6b3a0ed725650d388539e9b20a3a7ca5d9bf8d661529d58c54a82224c3</citedby><cites>FETCH-LOGICAL-c433t-10d34cc6b3a0ed725650d388539e9b20a3a7ca5d9bf8d661529d58c54a82224c3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,4024,27923,27924,27925</link.rule.ids></links><search><creatorcontrib>Chang, Shu-Chen</creatorcontrib><creatorcontrib>Kung, Hsien-Feng</creatorcontrib><creatorcontrib>Chen, Hwi-Chang</creatorcontrib><creatorcontrib>Lin, Chung-Saint</creatorcontrib><creatorcontrib>Tsai, Yung-Hsiang</creatorcontrib><title>Determination of histamine and bacterial isolation in swordfish fillets ( Xiphias gladius) implicated in a food borne poisoning</title><title>Food control</title><description>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, <3–1360 most probable number (MPN)/g, and 6.44–14.56
mg/100
g, respectively. None of these samples contained
Escherichia coli. The suspected swordfish fillets contained 85.9–293.7
mg/100
g of histamine greater than the hazard action level of 50
mg/100
g set by the US. Food and Drug Administration (FDA) for tuna fish. Given the allergy-like symptoms of the victims and the high histamine content in the suspected swordfish fillets, this food borne poisoning was strongly suspected to be due to histamine intoxication. In addition, although ten histamine-producing bacteria strains, capable of producing 12.7–33.0
ppm of histamine in trypticase soy broth supplemented with 1.0%
l-histidine, were identified as
Staphylococcus sp. (one strain),
S. aureus (two strains) and
S. aureus subsp.
aureus (seven strains), by 16S rDNA sequencing with PCR amplification, they were not determined to be the main contributors to histamine accumulation in suspected swordfish fillets.</description><subject>aerobes</subject><subject>bacterial contamination</subject><subject>coliform bacteria</subject><subject>Escherichia coli</subject><subject>fish fillets</subject><subject>food contamination</subject><subject>food intoxication</subject><subject>food pathogens</subject><subject>Food poisoning</subject><subject>food spoilage</subject><subject>foodborne illness</subject><subject>frozen fish</subject><subject>Histamine</subject><subject>Histamine-forming bacteria</subject><subject>isolation</subject><subject>microbial detection</subject><subject>nitrogen</subject><subject>plate count</subject><subject>Staphylococcus</subject><subject>Staphylococcus aureus</subject><subject>Staphylococcus aureus subsp. aureus</subject><subject>Swordfish</subject><subject>Thunnus</subject><subject>volatile basic nitrogen</subject><subject>volatile organic compounds</subject><subject>Xiphias gladius</subject><issn>0956-7135</issn><issn>1873-7129</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2008</creationdate><recordtype>article</recordtype><recordid>eNqFkEFv1DAQhSMEEkvhL4BPCA6bju04cW6gQkulSj1AJW7WxHZ2Z5W1g50t4sRfx6vAmdOMxt97M35V9ZpDzYG3l4d6jNHZGJZaAHQ18BpAPak2XHdy23HRP6020Ku29FI9r17kfADgHXDYVL8_-cWnIwVcKAYWR7anvGAZeIbBsQFteSecGOU4rRAFln_G5EbKezbSNPkls3fsO817wsx2Ezo65feMjvNEFhfvzhJk5zPZEFOxnmOxCxR2L6tnI07Zv_pbL6qH68_frr5s7-5vbq8-3m1tI-Wy5eBkY207SATvOqFaVSZaK9n7fhCAEjuLyvXDqF3bciV6p7RVDWohRGPlRfV29Z1T_HHyeTFHytZPEwYfT9nwvms0aF3AdgVtijknP5o50RHTL8PBnPM2B_Mvb3PO2wA3Je8ifLMKR4wGd4myefgqgEsAzXm5ohAfVsKXjz6STyZb8sF6R8nbxbhI_1vyB3Qvl_o</recordid><startdate>2008</startdate><enddate>2008</enddate><creator>Chang, Shu-Chen</creator><creator>Kung, Hsien-Feng</creator><creator>Chen, Hwi-Chang</creator><creator>Lin, Chung-Saint</creator><creator>Tsai, Yung-Hsiang</creator><general>Elsevier Ltd</general><scope>FBQ</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QL</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>M7N</scope><scope>P64</scope></search><sort><creationdate>2008</creationdate><title>Determination of histamine and bacterial isolation in swordfish fillets ( Xiphias gladius) implicated in a food borne poisoning</title><author>Chang, Shu-Chen ; Kung, Hsien-Feng ; Chen, Hwi-Chang ; Lin, Chung-Saint ; Tsai, Yung-Hsiang</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c433t-10d34cc6b3a0ed725650d388539e9b20a3a7ca5d9bf8d661529d58c54a82224c3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2008</creationdate><topic>aerobes</topic><topic>bacterial contamination</topic><topic>coliform bacteria</topic><topic>Escherichia coli</topic><topic>fish fillets</topic><topic>food contamination</topic><topic>food intoxication</topic><topic>food pathogens</topic><topic>Food poisoning</topic><topic>food spoilage</topic><topic>foodborne illness</topic><topic>frozen fish</topic><topic>Histamine</topic><topic>Histamine-forming bacteria</topic><topic>isolation</topic><topic>microbial detection</topic><topic>nitrogen</topic><topic>plate count</topic><topic>Staphylococcus</topic><topic>Staphylococcus aureus</topic><topic>Staphylococcus aureus subsp. aureus</topic><topic>Swordfish</topic><topic>Thunnus</topic><topic>volatile basic nitrogen</topic><topic>volatile organic compounds</topic><topic>Xiphias gladius</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Chang, Shu-Chen</creatorcontrib><creatorcontrib>Kung, Hsien-Feng</creatorcontrib><creatorcontrib>Chen, Hwi-Chang</creatorcontrib><creatorcontrib>Lin, Chung-Saint</creatorcontrib><creatorcontrib>Tsai, Yung-Hsiang</creatorcontrib><collection>AGRIS</collection><collection>CrossRef</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Food control</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Chang, Shu-Chen</au><au>Kung, Hsien-Feng</au><au>Chen, Hwi-Chang</au><au>Lin, Chung-Saint</au><au>Tsai, Yung-Hsiang</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Determination of histamine and bacterial isolation in swordfish fillets ( Xiphias gladius) implicated in a food borne poisoning</atitle><jtitle>Food control</jtitle><date>2008</date><risdate>2008</risdate><volume>19</volume><issue>1</issue><spage>16</spage><epage>21</epage><pages>16-21</pages><issn>0956-7135</issn><eissn>1873-7129</eissn><abstract>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, <3–1360 most probable number (MPN)/g, and 6.44–14.56
mg/100
g, respectively. None of these samples contained
Escherichia coli. The suspected swordfish fillets contained 85.9–293.7
mg/100
g of histamine greater than the hazard action level of 50
mg/100
g set by the US. Food and Drug Administration (FDA) for tuna fish. Given the allergy-like symptoms of the victims and the high histamine content in the suspected swordfish fillets, this food borne poisoning was strongly suspected to be due to histamine intoxication. In addition, although ten histamine-producing bacteria strains, capable of producing 12.7–33.0
ppm of histamine in trypticase soy broth supplemented with 1.0%
l-histidine, were identified as
Staphylococcus sp. (one strain),
S. aureus (two strains) and
S. aureus subsp.
aureus (seven strains), by 16S rDNA sequencing with PCR amplification, they were not determined to be the main contributors to histamine accumulation in suspected swordfish fillets.</abstract><pub>Elsevier Ltd</pub><doi>10.1016/j.foodcont.2007.01.005</doi><tpages>6</tpages></addata></record> |
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| identifier | ISSN: 0956-7135 |
| ispartof | Food control, 2008, Vol.19 (1), p.16-21 |
| issn | 0956-7135 1873-7129 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_19748088 |
| source | ScienceDirect Journals |
| 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 |
| title | Determination of histamine and bacterial isolation in swordfish fillets ( Xiphias gladius) implicated in a food borne poisoning |
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