Formation of histamine and biogenic amines in cold-smoked tuna: An investigation of psychrotolerant bacteria from samples implicated in cases of histamine fish poisoning
Formation of histamine and biogenic amines in cold-smoked tuna: An investigation of psychrotolerant bacteria from samples implicated in cases of histamine fish poisoning
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DOI：
10.4315/0362-028x-69.4.897
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发表时间：
2006-04-01
影响因子：
2
通讯作者：
Dalgaard, P
中科院分区：
文献类型：
--
作者：
Emborg, J;Dalgaard, P
2004年期间，丹麦报告了两起与冷熏金枪鱼（CST）有关的组胺鱼中毒暴发和一起病例。细菌最有可能负责组胺的形成在CST牵连在组胺鱼中毒是首次在这项研究中确定。还记录了涉及产品中生物胺的产品特性和概况。在单一中毒病例中，耐冷的摩氏摩根氏菌样细菌最有可能是CST与2.2% +/-0.6%NaCl水相（WPS）中组胺产生的原因。在爆发1中，发光杆菌最可能在CST中形成组胺，WPS为1.3% +/- 0.1%。在涉及10人的第2次爆发中，无法确定引起组胺形成的细菌。与随机收集的CST和冷熏蓝马林（4.1%至12.7% WPS）的商业样品相比，WPS的测量浓度非常低。在5 ℃下用耐冷菌M. morganii和P. phosphoreum在4.4%WPS的CST中显示了耐冷M的生长和毒性组胺形成。morganii样细菌，但不是由P. phosphoreum。在含有6.9%WPS的天然污染的CST的储存试验中，乳酸菌占微生物群的主导地位，并且在5 ° C下约40天和10 ° C下约16天的保质期期间没有观察到显著的组胺形成。为了防止有毒组胺的形成，CST应该用> 5%的WPS生产，并以3至4周或更短的5 ℃保质期进行销售。
Two outbreaks and a single case of histamine fish poisoning associated with cold-smoked tuna (CST) were reported in Denmark during 2004. The bacteria most likely responsible for histamine formation in CST implicated in histamine fish poisoning was identified for the first time in this study. Product characteristics and profiles of biogenic amines in the implicated products were also recorded. In the single poisoning case, psychrotolerant Morganella morganii-like bacteria most likely was responsible for the histamine production in CST with 2.2% +/- 0.6% NaCl in the water phase (WPS). In outbreak 1, Photobacterium phosphoreum most likely formed the histamine in CST with 1.3% +/- 0.1% WPS. In outbreak 2, which involved 10 persons, the bacteria responsible for histamine formation could not be determined. The measured concentrations of WPS were very low compared with those of randomly collected commercial samples of CST and cold-smoked blue marlin (4.1 to 12.7% WPS). Challenge tests at 5 degrees C with psychrotolerant M. morganii and P. phosphoreum in CST with 4.4% WPS revealed growth and toxic histamine formation by the psychrotolerant M. morganii-like bacteria but not by P. phosphoreum. In a storage trial with naturally contaminated CST containing 6.9% WPS, lactic acid bacteria dominated the microbiota, and no significant histamine formation was observed during the shelf life of about 40 days at 5 degrees C and of about 16 days at 10 degrees C. To prevent toxic histamine formation, CST should be produced with > 5% WPS and distributed with a declared 5 degrees C shelf life of 3 to 4 weeks or less.