Emborg Jette, Dalgaard Paw
Danish Institute for Fisheries Research, Department of Seafood Research, c/o Technical University of Denmark, Lyngby.
J Food Prot. 2006 Apr;69(4):897-906. doi: 10.4315/0362-028x-69.4.897.
Two outbreaks and a single case of histamine fish poisoning associated with cold-smoked tuna (CST) were reported in Denmark during 2004. The bacteria most likely responsible for histamine formation in CST implicated in histamine fish poisoning was identified for the first time in this study. Product characteristics and profiles of biogenic amines in the implicated products were also recorded. In the single poisoning case, psychrotolerant Morganella morganii-like bacteria most likely was responsible for the histamine production in CST with 2.2% +/- 0.6% NaCl in the water phase (WPS). In outbreak 1, Photobacterium phosphoreum most likely formed the histamine in CST with 1.3% +/- 0.1% WPS. In outbreak 2, which involved 10 persons, the bacteria responsible for histamine formation could not be determined. The measured concentrations of WPS were very low compared with those of randomly collected commercial samples of CST and cold-smoked blue marlin (4.1 to 12.7% WPS). Challenge tests at 5 degrees C with psychrotolerant M. morganii and P. phosphoreum in CST with 4.4% WPS revealed growth and toxic histamine formation by the psychrotolerant M. morganii-like bacteria but not by P. phosphoreum. In a storage trial with naturally contaminated CST containing 6.9% WPS, lactic acid bacteria dominated the microbiota, and no significant histamine formation was observed during the shelf life of about 40 days at 5 degrees C and of about 16 days at 10 degrees C. To prevent toxic histamine formation, CST should be produced with >5% WPS and distributed with a declared 5 degrees C shelf life of 3 to 4 weeks or less.
2004年丹麦报告了两起与冷熏金枪鱼（CST）相关的组胺鱼中毒疫情及1例病例。本研究首次鉴定出了最有可能在引发组胺鱼中毒的CST中导致组胺形成的细菌。还记录了相关产品的特征及生物胺概况。在那例单一中毒病例中，嗜冷摩根氏菌属样细菌很可能是导致水相中氯化钠含量为2.2%±0.6%的CST中组胺产生的原因。在疫情1中，发光杆菌很可能在水相中氯化钠含量为1.3%±0.1%的CST中形成了组胺。在涉及10人的疫情2中，无法确定导致组胺形成的细菌。与随机收集的CST和冷熏蓝枪鱼商业样品（水相中氯化钠含量为4.1%至12.7%）相比，所测水相中氯化钠浓度非常低。在5℃下，用嗜冷摩根氏菌和发光杆菌对水相中氯化钠含量为4.4%的CST进行挑战试验，结果显示嗜冷摩根氏菌属样细菌生长并形成了有毒组胺，而发光杆菌未形成。在对天然污染的、水相中氯化钠含量为6.9%的CST进行的储存试验中，乳酸菌在微生物群中占主导地位，在5℃下约40天、10℃下约16天的保质期内未观察到明显的组胺形成。为防止形成有毒组胺，生产CST时水相中氯化钠含量应>5%，并标明在5℃下保质期为3至4周或更短时间。
