Kan Kimiko, Ushiyama Hirofumi, Shindo Tetsuya, Saito Kazuo
Tokyo Metropolitan Institute of Public Health: 3-24-1, Hyakunin-cho, Shinjuku-ku, Tokyo 169-0073, Japan.
Shokuhin Eiseigaku Zasshi. 2005 Jun;46(3):127-32. doi: 10.3358/shokueishi.46.127.
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.
在东京，涉及组胺的食物中毒事件在过去20年里几乎每年都有发生，通常是由于食用了瘦肉鱼类，如沙丁鱼、鲭鱼、竹荚鱼等。因此，我们对市场上637份样品中的组胺和4种非挥发性胺（酪胺、腐胺、尸胺、亚精胺）含量进行了调查。对组胺含量检测值在5毫克/100克及以上的样品的水分活度进行了检测。在66份、43份、26份、64份和5份样品中分别检测到了组胺、酪胺、腐胺、尸胺和亚精胺，检测范围分别为5 - 340毫克/100克、5 - 51毫克/100克、5 - 42毫克/100克、5 - 180毫克/100克和5 - 8毫克/100克。检测到组胺的样品大多是半干圆形和剖开的沙丁鱼。检测到组胺的24份半干圆形和剖开的沙丁鱼样品的水分活度范围为0.68 - 0.96。
