What Are the Different Types of Fish Poisoning?

Bacterial decomposition of fish caused by storage under non-freezing is the main cause of poisoning in edible marine fish. Fish is rich in protein and is more prone to spoilage than other animal tissues. Therefore, it is also sensitive to the invasion of microorganisms. Will produce a certain amount of histamine (Histamine), this substance is a strong biologically active substance, poisoning the body after ingestion, is a more important unsafe factor in food. In seafood, the fish of the mackerel suborder (Scobroid) Fish species such as mackerel, tuna, blue fish, and flying fish are liable to produce histamine after being caught. Therefore, seafood poisoning is often associated with these populations and is called mackerel (Scombriod) poisoning other fish such as sardines, anchovies, and Oocar poisoning is also associated with histamine.

Bacterial decomposition of fish caused by storage under non-freezing is the main cause of poisoning in edible marine fish. Fish is rich in protein and is more prone to spoilage than other animal tissues. Therefore, it is also sensitive to the invasion of microorganisms. Will produce a certain amount of histamine (Histamine), this substance is a strong biologically active substance, poisoning the body after ingestion, is a more important unsafe factor in food. In seafood, the fish of the mackerel suborder (Scobroid) Fish species such as mackerel, tuna, blue fish, and flying fish are liable to produce histamine after being caught. Therefore, seafood poisoning is often associated with these populations and is called mackerel (Scombriod) poisoning other fish such as sardines, anchovies, and Oocar poisoning is also associated with histamine.

Chinese name

Mackerel poisoning

Symptoms of poisoning

Shortness of breath, pain, nausea, vomiting

Poisonous substance

histamine

the reason

Marine fish spoilage

Mackerel poisoning symptoms

The symptoms of mackerel poisoning are mainly allergic reactions to histamine. Other substances present in fish such as putrescine and cadaverine appear to cause histamine toxicity. Symptoms of poisoning can occur 2 hours after ingestion of contaminated fish, and the course is usually It lasts for 16 hours, generally without sequelae, and death rarely occurs. Histamine has an exciting effect on the smooth muscles of the human gastrointestinal tract and bronchus, which leads to shortness of breath, pain, nausea, vomiting and diarrhea. These symptoms are often accompanied by neurological and Symptoms of the skin such as headache, stinging, redness or hives.

Mackerel poisoning mechanism

Free histidine in fish tissue is produced by histidine decarboxylase in bacteria such as streptococcus and salmonella. This reaction is shown in Figure 4-21. Fish such as bluefin, tuna, sardines at 37 ° C After 96 hours of storage, it can produce 1.6-3.2mg / g of histamine. Under the same conditions, calcium fish can produce 0.2mg / g of histamine, while freshwater fish such as carp, catfish and catfish produce less histamine. It is only 1.2 1.6mg.kg. Therefore, freshwater fish has little relationship with histamine poisoning.

The concentration of histamine in fish can reach 5mg / g without odor, so it is difficult to detect. The maximum allowable content of histamine in Chinese and Japanese food is 100mg / 100g. Histamine has low oral toxicity to humans. Oral ingestion of up to 180mg has no effect. The histamine intake generally causing human poisoning is 1.5mg / kg body weight, which is related to the individual's sensitivity to histamine. Histamine is an alkaline substance, which is used when cooking fish The addition of vinegar can reduce its toxicity. For fish that are prone to histamine formation, it must be transported and stored under freezing conditions to prevent its spoilage from producing histamine.