Journal
FOOD CONTROL
Volume 21, Issue 1, Pages 13-18Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodcont.2009.03.014
Keywords
Histamine; Biogenic amines; Marlin fish; Histamine-forming bacteria; Scombroid poisoning
Categories
Funding
- National Science Council, ROC [NSC 96-2313-B-022-002]
- National Kaohsiung Marine University
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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.
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