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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/38833

Title: Determination of histamine and bacterial isolation in marlin fillets (Makaira nigricans) implicated in a foodborne poisoning
Authors: H.C. CHEN;Y.C. LEE;C.M. LIN;D.F. HWANG;Y.H. TSAI
Contributors: 國立臺灣海洋大學:食品科學系
Date: 2010-08
Issue Date: 2016-11-10T08:33:21Z
Publisher: Journal of Food Safety
Abstract: ABSTRACT: An incident of foodborne poisoning causing illness in seven victims due to ingestion of marlin fillets occurred in August, 2008, in Kaohsiung City, southern Taiwan. The two suspected marlin samples contained 47.8 and 43.5 mg/100 g of histamine, which is greater than the 5.0 mg/100 g allowable limit suggested by the U.S. Food and Drug Administration. Given the allergy-like symptoms of the victims and the high histamine content in the suspected marlin samples, this foodborne poisoning was strongly suspected to be due to histamine intoxication. Two histamine-producing bacterial strains capable of producing 3.10 ppm and 4.20 ppm of histamine in trypticase soy broth (TSB) supplemented with 1.0% l-histidine (TSBH) were identified as Bacillus subtilis by 16S rDNA sequencing with polymerase chain reaction amplification. However, major histamine-forming bacteria might have been killed during the preparation of fillets before serving and these two B. subtilis isolates might not be the main contributors to histamine accumulation in suspected fillets.
Relation: 30(3)
URI: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/38833
Appears in Collections:[食品科學系] 期刊論文

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