Awazu Kaoru, Takatori Satoshi, Kakimoto Sachiko, Nomura Chie, Masayama Atsushi, Yamaguchi Mizuka, Kakimoto You, Kajimura Keiji
Osaka Prefectural Institute of Public Health.
Shokuhin Eiseigaku Zasshi. 2017;58(1):43-48. doi: 10.3358/shokueishi.58.43.
Histamine food poisoning is caused by ingestion of spoiled fish containing high levels of histamine. This paper reports cases in which histamine was detected in Osaka prefecture in fiscal year 2015 in a survey of fish and fishery products on the market and the food poisoning. A suspected case of histamine food poisoning was also evaluated to investigate the cause and minimize further problems. Histamine in food was separated on SPE cartridge columns, and analyzed after derivatization with fluorescamine by means of HPLC-FL. Histamine was detected in some fishery products on the market and in food that had caused poisoning. The samples in which histamine was detected were semi-dried whole round herring (Urumeiwashi-maruboshi), mackerel (Saba) and sardine dumpling (Iwashi-tsumire). These foods were the main causes of histamine food poisoning according to the report of the Ministry of Health, Labour and Welfare, Government of Japan.
组胺食物中毒是由于摄入含有高浓度组胺的变质鱼类所致。本文报告了2015财年大阪府在对市场上的鱼类及渔业产品进行调查时检测到组胺的案例以及食物中毒情况。还对一起疑似组胺食物中毒案例进行了评估，以调查病因并尽量减少进一步的问题。食品中的组胺通过固相萃取柱进行分离，并用荧光胺衍生化后通过高效液相色谱 - 荧光检测法进行分析。在市场上的一些渔业产品以及导致中毒的食品中检测到了组胺。检测到组胺的样品有半干全圆鲱鱼（Urumeiwashi - maruboshi）、鲭鱼（Saba）和沙丁鱼丸子（Iwashi - tsumire）。根据日本厚生劳动省的报告，这些食品是组胺食物中毒的主要原因。
