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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/27233

Title: Histamine level and species identification of billfish meats implicated in two food-borne poisonings
Authors: Yung-Hsiang Tsai;Hung-Sheng Hsieh;Hwi-Chang Chen;Shou-Hsun Cheng;Tuu-jyi Chai;Deng-Fwu Hwang
Contributors: NTOU:Department of Food Science
國立臺灣海洋大學:食品科學系
Keywords: Histamine;Food poisoning;Billfish;Polymerase chain reaction;Cytochrome b gene
Date: 2007
Issue Date: 2011-10-21T02:24:03Z
Publisher: Food Chemistry
Abstract: Abstract:Two incidents of food-borne poisonings, causing illness in 59 and 43 victims due to ingestion of billfish meats, occurred in May 2004, in Pingtung, southern Taiwan and in December 2004, Taichung, central Taiwan, respectively. One fried billfish fillet and five frozen billfish fillet samples collected, respectively, from the suspected restaurants in Pingtung and Taichung, respectively, were tested to determine the histamine levels and identify fish species. Analyses of histamine showed that the suspected billfish samples in two food poisonings contained more than 150 mg/100 g of histamine, which is higher than the hazard action level of 50 mg/100 g. Judging from the allergy-like symptoms of the victims and the high histamine levels in the suspected billfish samples, both food-borne poisonings were strongly suspected to be caused by histamine intoxication. A polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP) method was used to identify the species of the suspected billfish samples in both food poisonings. The 348 bp amplified fragment of the mitochondrial cytochrome b gene by PCR was digested with BsaJI, Cac8I and HpaII enzymes to distinguish the species of the suspected billfish samples. Consequently, the species of Pingtung and Taichung billfish samples implicated in food poisonings were identified as Makaira nigricans and Xiphias gladius, respectively.
Relation: 104(4), pp.1366–1371
URI: http://ntour.ntou.edu.tw/handle/987654321/27233
Appears in Collections:[食品科學系] 期刊論文

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