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1.
《四川食品与发酵》2007,43(5):38-38
国内毒鱼约有170余种,按含毒部位和毒素的性质,毒鱼有豚毒鱼类、含高组胺鱼类、胆毒鱼类、肌肉毒鱼类、毒贝类等。食青皮红肉鱼类(鲭鱼、鲐鱼、秋刀鱼、金枪鱼、沙丁鱼等)容易中毒。这些鱼类如果保存不当被细菌污染后,鱼体的蛋白质可能被分解而产生大量组胺及其它有毒物质,人们食入这类被污染的鱼,10分钟至3小时之内会引起鱼组胺中毒。  相似文献   

2.
近年来,海洋生物毒素引起的食源性中毒事件数量逐年上升,对人类和社会造成了较大危害。海洋生物毒素主要由藻类、浮游植物或微生物产生,可在贝类、鱼类等海洋生物体内长时间存在,具有耐热性,故加热、微波等常规加工方式无法使其失活;当其通过食物链进入人体后,极易对肝脏、细胞、心血管系统及神经系统等产生毒副作用,从而引起人体中毒。本文对海洋生物毒素的分类、毒害作用机制以及相应的检测技术进行综述分析,以期为防控海洋生物毒素对人体健康产生危害提供一定的参考价值。  相似文献   

3.
组胺是食品中游离组氨酸经组氨酸脱羧酶分解产生的一种胺类物质,也是一些出口水产食品中一项重要的质量检测指标。分析比较了国内外几类易产组胺食品中的产组胺微生物分布情况,并综述了组胺形成和控制方法的研究进展,由此可为食品中组胺的预防及控制提供基础,以确保食品的安全性。  相似文献   

4.
食品检测     
测定食品中组胺的简便方法 食用各种新鲜的和加工过的鱼而引起食物中毒事件,是与这些食物存在较高量的组胺有关。食物中组胺主要是微生物的作用,脱去了组氨酸中羧基后形成的,因而在一些发酵食品中也都含有一定量的组胺,如酸泡菜、乳酪、酒类等,通常食物中存在的少量组胺并不构成对人体危害,但如果一次摄入组胺量超过70毫克时,将会出现昏迷症状。 由于存在着摄入组胺而引起食物中毒的可能性,因此在例行的产品质量控制中,必须增加组胺  相似文献   

5.
不同温度储藏条件下鲅鱼生物胺变化的研究   总被引:1,自引:0,他引:1  
赵中辉  林洪  李振兴 《食品工业科技》2011,32(6):358-360,363
为研究鲭鱼中毒的组胺来源以及温度对鲅鱼生物胺的影响,通过HPLC-柱后衍生-FLD检测技术分析了鲅鱼体内7种生物胺(酪胺、腐胺、尸胺、组胺、胍丁胺、亚精胺、精胺)的含量以及在不同储藏温度的变化情况。结果表明,新鲜鲅鱼肌肉中没有检出组胺。鲅鱼体内生物胺的变化随温度的升高而加快,0℃(冰藏)、4℃、20℃储藏8d的生物胺总量变化范围分别为3.09~6.77、16.28~274.65、154.96~1846.29mg/kg。因此,细菌是引起组胺中毒的主要来源,低温储藏是控制鲅鱼产生生物胺的有效措施。  相似文献   

6.
组胺是一种有潜在危害的含氮低分子量有机化合物,广泛存在于各种食品中,在以金枪鱼为代表的红肉鱼中容易大量产生。摄入过量的组胺会对人体产生危害,组胺已经成为判断金枪鱼质量的标准之一。对近年来金枪鱼肉中组胺的检测技术进行了综述,包括分光光度法、反相高效液相色谱法、离子色谱法、薄层色谱法、毛细管电泳法、电化学法和比色法等,并对检测技术的研究前景进行了展望。  相似文献   

7.
正人类不合理的社会活动导致重金属在环境中的含量远远超出了合理的水平,而微生物无法对重金属进行分解,重金属就会在植物和动物体内逐渐积累,最后被人类食用,当人类体内的重金属积累到一定程度后就会发生中毒。因此,对食品中的重金属进行检测非常重要。一、食品中重金属污染的危害目前,导致食品重金属污染的主要物质是铅、汞、砷和镉。如果食品被铅污染,将会给人体的神经系统、造血系统和  相似文献   

8.
以挥发性盐基氮(TVB-N)为指标,以茶多酚、二氧化硅、微冻温度为单因素,并通过响应面法的中心组合试验确定流化冰最佳配方,研究茶多酚流化冰对鲭鱼的冷藏品质影响。结果表明:0.25%茶多酚、0.2%二氧化硅、3%氯化钠、微冻温度为-4℃下配制的茶多酚流化冰保鲜鲭鱼效果最佳。最优方案下微冻保鲜鲭鱼24 h后的TVB-N值为5.7 mg/100 g,与预测值5.34 mg/100 g相近,且鲭鱼保鲜20 d时仍为一级鲜度。同时,茶多酚流化冰能有效地抑制鲭鱼冷藏过程中的挥发性盐基氮和组胺的产生,使其保持良好的品质。  相似文献   

9.
动物脂肪对乳化肉糜制品的多汁性以及风味起着重要作用,但是其含有大量的饱和脂肪酸和胆固醇,过量摄入会对人体造成潜在的危害。然而,单纯地降低乳化肉糜制品中的脂肪含量会对产品的品质产生负面影响。因此,如何降低乳化肉糜制品中的脂肪含量并改善产品的品质已经成为肉类工业中亟待解决的问题。不同来源(植物源、动物源、微生物源以及合成)的亲水胶体因其良好的增稠、凝胶、稳定、保水以及乳化能力,可以在一定程度上赋予低脂产品润滑、醇厚的口感来达到降低乳化肉糜制品的脂肪含量并改善最终产品的品质特性的目的。因此,本文全面综述了亲水胶体改善低脂乳化肉糜制品品质的机制,以及不同来源的亲水胶体改善低脂乳化肉糜制品品质特性的应用情况,为生产新型健康的低脂乳化肉糜制品提供理论依据。  相似文献   

10.
可同化氮是酵母进行葡萄酒发酵的主要营养成分之一。葡萄汁中可同化氮含量会影响发酵过程中微生物的生长和代谢,不仅导致乙醇、甘油和酯类等含量的增加,同时会增加乙酸、高级醇、乙醛和H2S等含量;过高的可同化氮含量还可能促进腐败微生物生长,增加葡萄酒中氨基甲酸乙酯和生物胺等有害物质的产生,影响葡萄酒的品质。该文综述了可同化氮对酿酒酵母生长和发酵活力的影响,并介绍了可同化氮对葡萄酒发酵主要成分的影响和过量的可同化氮对葡萄酒的危害,以期为葡萄酒酿造过程中可同化氮含量的控制提供依据。  相似文献   

11.
水产品中组胺控制降解技术研究概述   总被引:2,自引:0,他引:2  
组胺是鱼体中游离组氨酸,在组胺酸脱羧酶催化下,发生脱羧反应而形成的一种胺类.为了更好地让消费者、水产品生产者了解组胺,本文重点介绍了水产品中组胺的控制及降解技术,揭示了组胺控制的最新理论成果,为提高低值鱼类安全生产及精深加工产业整体技术水平产生积极的意义.  相似文献   

12.
水产品中组胺产生机制及影响因素研究概述   总被引:1,自引:0,他引:1  
组胺是鱼体中游离组氨酸,在组胺酸脱羧酶催化下,发生脱羧反应而形成的一种胺类。组胺通过与细胞膜上的两类受体(H1和H2)作用而发挥毒性。为了更好地让消费者、生产者了解组胺,本文重点阐述了水产品中组胺的产生机制及水产品中组按生成的影响因素,为从事水产品的生产者、经营者、消费者以及相关行业工作者提供理论基础。  相似文献   

13.
Histamine fish poisoning revisited   总被引:3,自引:0,他引:3  
Histamine (or scombroid) fish poisoning (HFP) is reviewed in a risk-assessment framework in an attempt to arrive at an informed characterisation of risk. Histamine is the main toxin involved in HFP, but the disease is not uncomplicated histamine poisoning. Although it is generally associated with high levels of histamine (> or =50 mg/100 g) in bacterially contaminated fish of particular species, the pathogenesis of HFP has not been clearly elucidated. Various hypotheses have been put forward to explain why histamine consumed in spoiled fish is more toxic than pure histamine taken orally, but none has proved totally satisfactory. Urocanic acid, like histamine, an imidazole compound derived from histidine in spoiling fish, may be the "missing factor" in HFP. cis-Urocanic acid has recently been recognised as a mast cell degranulator, and endogenous histamine from mast cell degranulation may augment the exogenous histamine consumed in spoiled fish. HFP is a mild disease, but is important in relation to food safety and international trade. Consumers are becoming more demanding, and litigation following food poisoning incidents is becoming more common. Producers, distributors and restaurants are increasingly held liable for the quality of the products they handle and sell. Many countries have set guidelines for maximum permitted levels of histamine in fish. However, histamine concentrations within a spoiled fish are extremely variable, as is the threshold toxic dose. Until the identity, levels and potency of possible potentiators and/or mast-cell-degranulating factors are elucidated, it is difficult to establish regulatory limits for histamine in foods on the basis of potential health hazard. Histidine decarboxylating bacteria produce histamine from free histidine in spoiling fish. Although some are present in the normal microbial flora of live fish, most seem to be derived from post-catching contamination on board fishing vessels, at the processing plant or in the distribution system, or in restaurants or homes. The key to keeping bacterial numbers and histamine levels low is the rapid cooling of fish after catching and the maintenance of adequate refrigeration during handling and storage. Despite the huge expansion in trade in recent years, great progress has been made in ensuring the quality and safety of fish products. This is largely the result of the introduction of international standards of food hygiene and the application of risk analysis and hazard analysis and critical control point (HACCP) principles.  相似文献   

14.
Food poisoning involving histamine has occurred almost every year for 20 years in Tokyo, and is usually due to ingestion of fish with lean meat, such as sardine, mackerel, horse mackerel and so on. Therefore, we were investigated the levels of histamine and 4 non-volatile amines (tyramine, putrescine, cadaverine, spermidine) in 637 samples on the market. The water activity of samples in which histamine was detected at 5 mg/100 g and over was examined. Histamine, tyramine, putrescine, cadaverine and spermidine were detected in 66, 43, 26, 64 and 5 samples, and the detection ranges were 5-340, 5-51, 5-42, 5-180 and 5-8 mg/100 g, respectively. Most of the samples in which histamine was detected were semi-dried round and split sardine. Water activity of 24 samples of semi-dried round and split sardine in which histamine was detected was in the range of 0.68-0.96.  相似文献   

15.
Fish, cephalopods and shellfish provide a healthy source of high-quality proteins, essential vitamins, minerals and polyunsaturated fatty acids. The beneficial effects of fish consumption on human health such as protection against coronary heart disease and certain cancer may be offset by fish decomposition and the formation of chemical contaminants such as biogenic amines. There are several toxicological effects of biogenic amines on humans, especially histamine. It is the causative agent of histamine or scombroid fish poisoning which is a significant public health problem. In individuals with diminished histamine detoxification, ingestion of even a low or moderate histamine- or tyramine-containing fish may lead to food intolerance. Biogenic amines such as putrescine, tyramine and cadaverine can potentiate histamine toxicity. Furthermore, dietary polyamine intake should be minimised in some cancer patients. Besides their potential toxicity, biogenic amines are used for the evaluation of hygienic quality of different marine and freshwater species. Spoilage pattern and biogenic amine formation are species specific. Histamine has been traditionally used as an indicator of the quality of histidine-rich fish (dark-muscle fish). On the other hand, putrescine and cadaverine are the most objective indicators of quality of histidine-poor fish (white-muscle fish), shellfish and fermented seafood products.  相似文献   

16.
Fish, cephalopods and shellfish provide a healthy source of high-quality proteins, essential vitamins, minerals and polyunsaturated fatty acids. The beneficial effects of fish consumption on human health such as protection against coronary heart disease and certain cancer may be offset by fish decomposition and the formation of chemical contaminants such as biogenic amines. There are several toxicological effects of biogenic amines on humans, especially histamine. It is the causative agent of histamine or scombroid fish poisoning which is a significant public health problem. In individuals with diminished histamine detoxification, ingestion of even a low or moderate histamine- or tyramine-containing fish may lead to food intolerance. Biogenic amines such as putrescine, tyramine and cadaverine can potentiate histamine toxicity. Furthermore, dietary polyamine intake should be minimised in some cancer patients. Besides their potential toxicity, biogenic amines are used for the evaluation of hygienic quality of different marine and freshwater species. Spoilage pattern and biogenic amine formation are species specific. Histamine has been traditionally used as an indicator of the quality of histidine-rich fish (dark-muscle fish). On the other hand, putrescine and cadaverine are the most objective indicators of quality of histidine-poor fish (white-muscle fish), shellfish and fermented seafood products.  相似文献   

17.
Formation of biogenic amines in herring and mackerel   总被引:1,自引:0,他引:1  
The formation of biogenic amines (histamine, cadaverine, putrescine and spermidine) was followed during vacuum packed storage at 2 degrees C or 10 degrees C in the scombroid fish mackerel and in the non-scombroid fish herring. Also the changes in the content of free amino acids and in the organoleptic and microbiological qualities were followed. At 10 degrees C the amine contents were 2-20 times higher at the time of rejection as compared with samples stored at 2 degrees C. In herring and mackerel similar amounts of histamine were accumulated, whilst cadaverine was formed at much higher levels in mackerel compared with herring. The high contents of cadaverine in mackerel can possibly explain why mackerel and not herring are often implicated in incidents of scombrotoxic poisoning.  相似文献   

18.
Histamine fish poisoning is a significant public health and safety concern and also a trade issue. Histamine was investigated in canned tuna fish in Qazvin province from Iran by ELISA method. Histamine was detected in 29.37 % canned tuna fish samples. The overall mean level of histamine was 8.59 ± 14.24 ppm and the concentration was between 2.51 and 74.56 ppm. Except four samples (2.50 %) of 47 positive canned tuna fish samples, histamine content of other positive samples was in compliance with Food and Drug Administration (FDA) legislation (lower than 50 ppm). Most canned tuna fish contain histamine with high mean value was produced in summer (52.50 %) and spring (47.50 %) seasons, the mean levels of histamine were 6.30 and 12.62 ppm in these positive samples, respectively. The results of this study indicate that the most canned tuna fish produced in Qazvin province of Iran has histamine levels lower than the allowable limit suggested by FDA. Further studies should be carried out to investigate the presence of this toxin and other biogenic amines in different fish and sea food products.  相似文献   

19.
In 2008, the French Institute for Public Health Surveillance reported an increase in the number of histamine food poisoning outbreaks and cases in France. The aim of this study was to propose a new monitoring plan for characterizing consumers' exposure to histamine through fishery products. As fish products of concern are numerous, we proposed that the number of samples allocated for a fish category be chosen based on the risk associated with the category. Point risk estimates of histamine poisoning were assessed with the Risk Ranger tool. Fresh fish with high histidine content was found to contribute most to the number of cases. The (estimated) risks associated with the consumption of canned and deep-frozen fish appear marginal as compared with the risk associated with fresh fish with high histidine concentrations. Accordingly, we recommend excluding canned and deep-frozen fish from the monitoring plan, although these risk estimates can be biased. Within a category, samples were proportional to the relative food consumption of the different fishes. The spatial and seasonal consumption patterns were also taken into account for the design of the new monitoring plan. By testing appropriate numbers of samples from categories of fish products of concern, this plan will permit investigation of trends or comparison of product categories presenting risks of histamine poisoning.  相似文献   

20.
Histamine poisoning is caused by the ingestion of food containing high levels of histamine, a biogenic amine. Histamine could be expected in virtually all foods that contain proteins or free histidine and that are subject to conditions enabling microbial activity. In most histamine-containing foods the majority of the histamine is generated by decarboxylation of the histidine through histidine decarboxylase enzymes derived from the bacteria present in food. Bacterial histidine decarboxylases have been extensively studied and characterized in different organisms and two different enzymes groups have been distinguished, pyridoxal phosphate- and the pyruvoyl-dependent. Pyridoxal phosphate-dependent histidine decarboxylases are encountered in gram-negative bacteria belonging to various species. Pyruvoyl-dependent histidine decarboxylases are found in gram-positive bacteria and specially in lactic acid bacteria implicated in food fermentation or spoilage. The molecular organization of the genes involved in histamine production have been elucidated in several histamine-producer bacteria. This molecular knowledge has led to the development of molecular methods for the rapid detection of bacteria possessing the ability to produce histamine. The detection of histamine-producer bacteria is of great importance for its potential health hazard as well as from an economic point of view since products exceeding recommended limits can be refused in commercial transactions.  相似文献   

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