Histamine food poisoning: a sudden, large outbreak linked to fresh yellowfin tuna from Reunion Island, France, April 2017

Abstract

On 20 April 2017, an outbreak of histamine food poisoning occurred in a French military unit located near Paris. A total of 40 cases were identified (attack rate: 16.6%). We conducted a case–control study on 31 cases and 63 controls. Multivariate analysis pointed to cooked yellowfin tuna fillet as the very likely source of food poisoning (odds ratio = 156.8; 95% confidence interval: 18.4–1,338.4). The fresh yellowfin tuna was from Reunion Island and was supplied vacuum-sealed and packed with ice at the principal food market of Paris. No cold chain issues could be established in the upstream and downstream supply chains. Histamine concentration was found to be 1,720 mg/kg in leftover raw tuna, and 3,720 mg/kg in control cooked tuna, well above the threshold limit values defined by European regulations (200 mg/kg). The presence of Klebsiella variicola and Pantoea agglomerans, microorganisms of the Enterobacterales order that have been reported to produce histamine, was confirmed in the leftover raw tuna. This type of food poisoning is rarely recognised and confirmed. We describe the outbreak to highlight the specific key points of this type of investigation.

A novel thermostable alkaline histamine oxidase from Glutamicibacter sp. N1A3101, induced by histamine and its analogue betahistine

“…BAs are non-volatile, low molecular weight nitrogenous organic bases which are formed through decarboxylation of amino acids by amino acid-specific decarboxylases. These amines are naturally produced and degraded in humans, animals, plants, and microorganisms and result in numerous biological functions (Lee and Kim 2013 ; Alvarez and Moreno-arribas 2014 ; Velut et al 2019 ). Amino acid decarboxylases are usually found in spoilage and other food microorganisms (Alvarez and Moreno-arribas 2014 ).…”

Bioshell Calcium Oxide-Containing Liquids as a Sanitizer for the Reduction of Histamine Production in Raw Japanese Pilchard, Japanese Horse Mackerel, and Chub Mackerel

“…The clinical picture is usually characterized by a rapid onset (within 1 h) of symptoms, such as flushing, cutaneous rash, or headache; short duration; and self-limitation [ 2 ]. Histamine is produced by bacterial action during food processing and storage, and can be present in substantial amounts in blue-skinned fishes and fermented foodstuffs [ 3 ]. Therefore, the presence of histamine in foods is of great importance, as it acts as an indicator of the state of deterioration of the product, and is thus a potentially hazardous public health [ 4 ].…”

“…Cooking, canning, or freezing do not reduce the levels of histamine, because this compound is heat stable. Humans are susceptible to histamine, and its effects can be described as intolerance or intoxication, depending on the severity of the symptoms [ 3 ]. The amount of histamine in food, the individual’s sensitivity, and their level of detoxification activity are the main factors affecting the toxicological response in consumers [ 3 ].…”

“…Humans are susceptible to histamine, and its effects can be described as intolerance or intoxication, depending on the severity of the symptoms [ 3 ]. The amount of histamine in food, the individual’s sensitivity, and their level of detoxification activity are the main factors affecting the toxicological response in consumers [ 3 ]. Classically, histamine toxicity is associated with eating blue-skinned fishes, such as Japanese pilchard ( Sardinops melanostictus ), Japanese horse mackerel ( Trachurus japonicus ), and chub mackerel ( Scomber japonicus ), that have been improperly stored after being caught.…”

A novel thermostable alkaline histamine oxidase from Glutamicibacter sp. N1A310, induced by histamine and its analogue betahistine

“…BAs are non-volatile, low molecular weight nitrogenous organic bases which are formed through decarboxylation of amino acids by amino acid-speci c decarboxylases. These amines are naturally produced and degraded in humans, animals, plants, and microorganisms and result in numerous biological functions (Lee and Kim 2013;Alvarez and Moreno-arribas 2014;Velut et al 2019). Amino acid decarboxylases are usually found in spoilage and other food microorganisms (Alvarez and Morenoarribas 2014).…”