AN OVERSEAS SCIENTIFIC INVESTIGATION FOR FISH HISTAMINE CONTROL

本文对斐济、德国、荷兰、挪威、日本、泰国、柬埔寨、菲律宾、中国、秘鲁、美国和葡萄牙等国的鲜鱼及鱼制品中组胺含量进行了调查。在斐济采集的30份样品中，有16份样品的组胺检测范围为12 ppm ~ 31 ppm。在德国采集的12份样品中，有2份样品的组胺检测范围为68 ppm至184 ppm。在荷兰采集的9份样本中，有2份样本的组胺含量范围为39 ppm至1439 ppm。在挪威采集的5个样本中根本没有检测到组胺。所有来自日本的样本中均未检测到组胺。在泰国采集的11份样品中，有4份样品检出组胺，组胺含量范围为80 ppm ~ 1964 ppm。3份来自柬埔寨的干淡水鱼样品中均检出组胺，含量范围为15 ppm ~ 148 ppm。13份菲律宾产干鲣鱼样品中有8份检出组胺。在中国采集的所有样本中均未检出组胺。在日本和中国采集的酱料样品中未检测到组胺。在秘鲁采集的8条鲜鱼中未检出组胺。在秘鲁收集的所有鱼粉样品中大量检测到组胺。在美国和葡萄牙采集的55份新鲜和干鱼样品中均未检出组胺。总之，含鱼粉样品中组胺检出率为18.5%，不含鱼粉样品中组胺检出率为16.2%。在来自多个国家的样品中组胺的检出率很高，我们做了“组胺作为鱼类的化学有害物质，组胺检测仪对组胺的简单快速分析方法”的讲座，并在多个城市进行了“组胺检测仪”的演示。我们有信心为世界各国预防组胺食物中毒提供一些思路。

We investigated histamine content in some fresh fish and fish product which were collected in Fiji, Germany, Netherlands, Norway, Japan, Thailand, Cambodia, Philippine, China, Peru, America and Portugal. The detection range of histamine was 12 ppm〜3lppm in 16 samples among 30 samples collected in Fiji. The detection range of histamine was 68ppm〜184ppm in 2 samples among 12 samples collected in Germany. Histamine ranged at 39ppm〜1439ppm in 2 samples among 9 samples collected in Netherlands. Histamine was not detected at all in 5 samples collected in Norway. Histamine was not detected in all samples which came from Japan. Histamine was detected in 4 samples among llsamples collected in Thailand, histamine ranged at 80ppm〜1964ppm. Histamine was also detected in all the 3 dried freshwater fish samples which came from Cambodia, it ranged at 15ppm〜148ppm. Histamine was detected in 8 dried bonito (katsuobushi) samples among 13 samples which came from Philippine. Histamine was not detected in all the samples collected in China. Histamine was not detected in the soy sauce samples collected in Japan and China. Histamine was not detected in 8 fresh fish collected in Peru. Histamine was detected massively in all fishmeal samples collected in Peru. All 55 samples, fresh and dried fish, collected in America and Portugal, were not detected histamine. In conclusion, the histamine detection rate was 18.5% in the samples including fish meal and 16.2% in the samples excluding fish meal. The detection rate of histamine was very high in the samples which came from several countries.We gave the lecture on "Histamine as a chemical hazardous compound of fish, Simple and quick analytical method for histamine by histamine checker" and also gave a demonstration on "histamine checker" at various cities. We have a confidence that we provide some idea to prevent the histamine food poisoning in many countries.