Taylor S L, Stratton J E, Nordlee J A
Department of Food Science & Technology, University of Nebraska-Lincoln 68583-0919.
J Toxicol Clin Toxicol. 1989;27(4-5):225-40. doi: 10.3109/15563658908994420.
Histamine poisoning results from the consumption of foods, typically certain types of fish and cheeses, that contain unusually high levels of histamine. Spoiled fish of the families, Scombridae and Scomberesocidae (e.g. tuna, mackerel, bonito), are commonly implicated in incidents of histamine poisoning, which leads to the common usage of the term, "scombroid fish poisoning", to describe this illness. However, certain non-scombroid fish, most notably mahi-mahi, bluefish, and sardines, when spoiled are also commonly implicated in histamine poisoning. Also, on rare occasions, cheeses especially Swiss cheese, can be implicated in histamine poisoning. The symptoms of histamine poisoning generally resemble the symptoms encountered with IgE-mediated food allergies. The symptoms include nausea, vomiting, diarrhea, an oral burning sensation or peppery taste, hives, itching, red rash, and hypotension. The onset of the symptoms usually occurs within a few minutes after ingestion of the implicated food, and the duration of symptoms ranges from a few hours to 24 h. Antihistamines can be used effectively to treat this intoxication. Histamine is formed in foods by certain bacteria that are able to decarboxylate the amino acid, histidine. However, foods containing unusually high levels of histamine may not appear to be outwardly spoiled. Foods with histamine concentrations exceeding 50 mg per 100 g of food are generally considered to be hazardous. Histamine formation in fish can be prevented by proper handling and refrigerated storage while the control of histamine formation in cheese seems dependent on insuring that histamine-producing bacteria are not present in significant numbers in the raw milk.
组胺中毒是由于食用了含有异常高水平组胺的食物引起的，这些食物通常是某些种类的鱼类和奶酪。鲭科和竹刀鱼科的变质鱼类（如金枪鱼、鲭鱼、鲣鱼）通常与组胺中毒事件有关，这导致了“鲭鱼中毒”这一术语被普遍用于描述这种疾病。然而，某些非鲭科鱼类，最显著的是鲯鳅、竹荚鱼和沙丁鱼，变质时也通常与组胺中毒有关。此外，在极少数情况下，奶酪尤其是瑞士奶酪，也可能与组胺中毒有关。组胺中毒的症状通常类似于由IgE介导的食物过敏所出现的症状。症状包括恶心、呕吐、腹泻、口腔烧灼感或胡椒味、荨麻疹、瘙痒、红疹和低血压。症状通常在摄入相关食物后的几分钟内出现，症状持续时间从几小时到24小时不等。抗组胺药可有效治疗这种中毒。食物中的组胺是由某些能够使氨基酸组氨酸脱羧的细菌形成的。然而，含有异常高水平组胺的食物可能外观上并无变质迹象。每100克食物中组胺浓度超过50毫克的食物通常被认为是有害的。通过适当处理和冷藏储存可以防止鱼类中组胺的形成，而奶酪中组胺形成的控制似乎取决于确保生牛奶中不存在大量产生组胺的细菌。
