Tomaru Akiko, Toda Miou, Hara-Kudo Yukiko
Division of Microbiology, National Institute of Health Sciences.
Division of Food Safety Information, National Institute of Health Sciences.
Shokuhin Eiseigaku Zasshi. 2022;63(3):109-116. doi: 10.3358/shokueishi.63.109.
Histamine poisoning has been reported worldwide. Improvements in refrigeration technology have led to a reduction in this food poisoning; however, it continues to occur. Misdiagnosis of fish allergies has compounded this problem and the number of patients subjected to histamine poisoning that are transported to the emergency ward because of anaphylactic shock-like symptoms should not be underestimated. We investigated incidents of histamine food poisoning in Japan from 1998 to 2020, and found that there were a mean 9.7 incidents/year and 195.3 cases/year. Facility-wise occurrence of the incidents per year was the highest in restaurants followed by lunch facilities, and these together accounted for approximately 70% of the incidents. Facility-wise total number of cases was the highest in lunch facilities followed by restaurants, and these together accounted for 80% of the cases. Fish associated with histamine poisoning were mainly tuna, marlin, and mackerel. Based on the current literature review, 23 genera of histamine-producing bacteria were isolated from fish purchased in Japan. The most frequently reported bacteria were Morganella morganii and Photobacterium damselae. Psychrophilic bacteria such as Morganella psychrotolerans and Photobacterium phosphoreum were also isolated. To prevent histamine poisoning, freezing or fast handling of fish and the products during processing and consuming is important because only refrigeration of fish is enough.
组胺中毒在全球范围内均有报道。制冷技术的改进已使这种食物中毒事件有所减少；然而，此类事件仍时有发生。对鱼类过敏的误诊加剧了这一问题，因过敏性休克样症状而被送往急诊病房的组胺中毒患者数量不容小觑。我们调查了1998年至2020年日本的组胺食物中毒事件，发现平均每年有9.7起事件，195.3例病例。按场所划分，每年事件发生率最高的是餐馆，其次是午餐场所，这两类场所的事件合计约占事件总数的70%。按场所划分，病例总数最多的是午餐场所，其次是餐馆，这两类场所的病例合计占病例总数的80%。与组胺中毒相关的鱼类主要是金枪鱼、马林鱼和鲭鱼。基于当前的文献综述，从在日本购买的鱼类中分离出了23种产组胺细菌。最常报道的细菌是摩根氏摩根菌和美人鱼发光杆菌。还分离出了嗜冷菌，如耐冷摩根菌和磷光发光杆菌。为预防组胺中毒，在加工和食用过程中对鱼类及其制品进行冷冻或快速处理很重要，因为仅对鱼类进行冷藏是不够的。
