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|Title: ||Determination of histamine in mahi-mahi fillets (Coryphaena hippurus) implicated in a foodborne poisoning|
|Authors: ||H.C. CHEN;Y.C. LEE;D.F. HWANG;T.K. CHIOU;Y.H. TSAI|
|Issue Date: ||2016-11-10T07:20:57Z
|Publisher: ||Journal of Food Safety|
|Abstract: ||ABSTRACT: An incident of foodborne poisoning causing illness in 53 victims due to ingestion of fish fillets occurred in January, 2009, in Kaohsiung city, southern Taiwan. The two suspected fish samples contained 11.3 and 37.7 mg/100 g of histamine, which is greater than the 5.0 mg/100 g allowable limit suggested by the United States Food and Drug Administration. 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 1.23 to 36.48 ppm of histamine in trypticase soy broth (TSB) supplemented with 1.0% L-histidine (TSBH) were identified as Bacillus subtilis (four strains) and Enterobacter aerogenes (one strain) by 16S rDNA sequencing with polymerase chain reaction (PCR) amplification. Moreover, the fish species of suspected samples were identified as mahi-mahi (Coryphaena hippurus) by using PCR direct sequence analysis.|
|Appears in Collections:||[食品科學系] 期刊論文|
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