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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/39063

Title: Biogenic amines and bacterial isolates of marlin implicated in food poisoning
Authors: Chai, T.
Hwang, D.F.
Chen, T.Y.
Chang, S.H.
Chou, S.S.
Deng, J.F.
Contributors: 國立臺灣海洋大學:食品科學系
Date: 1999
Issue Date: 2016-11-23T03:25:59Z
Publisher: Food Science and Agricultural Chemistry
Abstract: Abstract: An incident of scombroid food poisoning affecting more than 130 kindergartners occurred in central Taiwan in 1997. Because of the allergy-like symptoms of the victims, we analyzed the biogenic amine contents of marlin fillets involved in this outbreak (collected from the kindergarten and retail and wholesale suppliers). The levels of 7 of the 8 amines tested were <10 mg/100 g, but the concentration of histamine was >50 mg/100 g in the samples from the kindergarten. Given the allergy-like symptoms of the victims and the high histamine content in the marlin that the victims consumed, the food poisoning was strongly suspected to be due to histamine intoxication. Furthermore, 4 bacterial species, Acinetobacter anitratus, Enterobacter cloacae, Klebsiella pneumoniae, and Serratia marscescens, were isolated from a frozen fillet retained at the kindergarten on medium specific for histamine-producing bacteria. These species were found to produce putrescine or cadaverine, or both, but no histamine.
Relation: 1(3)
URI: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/39063
Appears in Collections:[食品科學系] 期刊論文

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