组胺中毒及其在鱼类和水产品中的控制措施。
Histamine poisoning and control measures in fish and fishery products.
机构信息
Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo Mosciano Sant'Angelo, Italy.
出版信息
Front Microbiol. 2014 Sep 23;5:500. doi: 10.3389/fmicb.2014.00500. eCollection 2014.
Histamine poisoning is one of the most common form of intoxication caused by the ingestion of fish and fishery products. Cooking, canning, or freezing cannot reduce the levels of histamine because this compound is heat stable. All humans are susceptible to histamine and its effects can be described as intolerance or intoxication depending on the severity of the symptoms. The amount of histamine in food, the individual sensitivity, and the detoxification activity in human organism represent the main factors affecting the toxicological response in consumers. Histamine is the only biogenic amine with regulatory limits set by European Legislation, up to a maximum of 200 mg/kg in fresh fish and 400 mg/kg in fishery products treated by enzyme maturation in brine.
组胺中毒是由食用鱼类和水产品引起的最常见的中毒形式之一。烹饪、罐装或冷冻都不能降低组胺的含量，因为这种化合物是耐热的。所有人类都容易受到组胺的影响，其影响可以被描述为不耐受或中毒，具体取决于症状的严重程度。食物中的组胺含量、个体敏感性和人体的解毒活性是影响消费者毒理学反应的主要因素。组胺是唯一一种具有欧洲法规设定的监管限量的生物胺，新鲜鱼类中限量为 200mg/kg，用盐水酶成熟处理的水产品中限量为 400mg/kg。
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