Biogenic Amines in the Flesh of Sailfish (Istiophorus plafypferus) Responsible for Scornbroid Poisoning

Abstract

loride, spermidine trihydrochloride, spermine tet+ydrochloride, histamine djbydrochloride, trimethylamine hydrochloride, tyramine hydrochloride and agmatine sulfate, were obtained from Sigma Chemical Company (St. Louis, MO). Methanol (LC grade) and other reagents (GR grade) were from E. Merck (Darmstadt, Germany).ABSTRACT Sailfish fillets were involved in a 1994 food poisoning outbreak in westem Taiwan. Samples were collected from the victims' residues and from retail and wholesale suppliers. They were analyzed for amines by a gradient elution system of HPLC. Tryptamine, histamine, spermine, trimethylamine, spermidine, and cadaverine were found; other amines were not detectable. The concentration of histamine was higher than 100 mg/lOOg which was assumed as the toxic level. The allergy-like symptoms of the victims along with the high content of histamine in the sailfish they had eaten were reasonable evidence that the food poisoning was directly associated with histamine intoxication.

Scientific Opinion on risk based control of biogenic amine formation in fermented foods

“…This observation is in agreement with laboratory studies in that histamine concentrations above 500 mg/kg in seafood were organoleptically acceptable (Fletcher, 1995;Hwang et al, 1995;Lopez-Sabater et al, 1996).…”

High-throughput sensing microtiter plate for determination of biogenic amines in seafood using fluorescence or eye-vision

“…Histamine is the major degradation product formed during aging of seafood. [34][35][36] Hence, it was regarded to mostly contribute to the signal change detected in the sensing plate. Therefore, the BA content found in the real samples was related to the histamine concentration and was expressed in equivalents of histamine, similarly, as was done by others.…”

Microchannel electrophoretic separation of biogenic amines by micellar electrokinetic chromatography

“…Food substances that have been prepared by fermentation process, or have been exposed to microbial contamination, are likely to contain amines. The excessive levels of biogenic amines in food products may be an indication of poor quality raw materials or poor handling and can lead to adverse reaction such as histamine poisoning [31]. Biogenic amines such as tyramine and 2-phenylethylamine have been proposed as the initiators of hypertensive crises in certain patients with dietary-induced migraine.…”