ArticleJournal of food and drug analysis2016
Determination of histamine in milkfish stick implicated in food-borne poisoning.
Article in Journal of food and drug analysis, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed, 39 citations in OpenAlex.
- Spectro-Electrochemical Properties of A New Non-Enzymatic Modified Working Electrode Used for Histamine Assessment in the Diagnosis of Food Poisoning.Foods (Basel, Switzerland) · 2023Article
- The Molecular Weaponry Produced by the BacteriumMolecules (Basel, Switzerland) · 2022Review
- The Rate of Histamine Degradation by Diamine Oxidase Is Compromised by Other Biogenic Amines.Frontiers in nutrition · 2022Article
- Effect of Brine Concentrations on the Bacteriological and Chemical Quality and Histamine Content of Brined and Dried Milkfish.Foods (Basel, Switzerland) · 2020Article
- The use of the so-called 'tubs' for transporting and storing fresh fishery products.EFSA journal. European Food Safety Authority · 2020Article
- The effect of vacuum packaging on histamine changes of milkfish sticks at various storage temperatures.Journal of food and drug analysis · 2017Article
- Hygienic quality, adulteration of pork and histamine production by Raoultella ornithinolytica in milkfish dumpling.Journal of food and drug analysis · 2016Article
- Biogenic amines in seafood: a review.Journal of food science and technology · 2016Review
- Article
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Authors and funding
7 authors at 4 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
An incident of food-borne poisoning causing illness in 37 victims due to ingestion of fried fish sticks occurred in September 2014, in Tainan city, southern Taiwan. Leftovers of the victims' fried fish sticks and 16 other raw fish stick samples from retail stores were collected and tested to determine the occurrence of histamine and histamine-forming bacteria. Two suspected fried fish samples contained 86.6 mg/100 g and 235.0 mg/100 g histamine; levels that are greater than the potential hazard action level (50 mg/100 g) in most illness cases. 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 caused by histamine intoxication. Moreover, the fish species of suspected samples was identified as milkfish (Chanos chanos), using polymerase chain reaction direct sequence analysis. In addition, four of the 16 commercial raw milkfish stick samples (25%) had histamine levels greater than the US Food & Drug Administration guideline of 5.0 mg/100 g for scombroid fish and/or products. Ten histamine-producing bacterial strains, capable of producing 373-1261 ppm of histamine in trypticase soy broth supplemented with 1.0% L-histidine, were identified as Enterobacter aerogenes (4 strains), Enterobacter cloacae (1 strain), Morganella morganii (2 strains), Serratia marcescens (1 strain), Hafnia alvei (1 strain), and Raoultella orithinolytica (1 strain), by 16S ribosomal DNA sequencing with polymerase chain reaction amplification.
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