AN OVERSEAS SCIENTIFIC INVESTIGATION FOR FISH HISTAMINE CONTROL

研究了在斐济、德国、荷兰、挪威、日本、泰国、柬埔寨、菲律宾、中国、秘鲁、美国和葡萄牙采集的鲜鱼和鱼制品中的组胺含量。在斐济采集的30份样品中，16份样品组胺的检出范围为12 ppm ~ 3lppm。在德国采集的12份样品中，2份样品的组胺检测范围为68ppm ~ 184ppm。在荷兰采集的9个样品中，2个样品的组胺含量在39ppm ~ 1439ppm之间。在挪威采集的5个样本中未检出组胺。所有来自日本的样品均未检出组胺。在泰国采集的全部样品中，检出组胺4份，组胺含量在80ppm ~ 1964ppm之间。3份来自柬埔寨的淡水鱼干样品均检出组胺，含量在15ppm ~ 148ppm之间。从菲律宾进口的13份干鲣鱼中检出8份组胺。在中国收集的所有样本中未检测到组胺。在日本和中国收集的酱油样本中未检出组胺。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均检测到大量组胺。在美国和葡萄牙采集的55份新鲜和干鱼样本均未检测到组胺。综上所述，含鱼粉组胺检出率为18.5%，不含鱼粉组胺检出率为16.2%。在来自几个国家的样品中，组胺的检出率很高。我们在各城市做了“组胺作为鱼类有害化学物质——组胺检测仪简单快速分析组胺方法”的讲座，并进行了“组胺检测仪”的演示。我们有信心为许多国家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.