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In Taiwan, the use of radiocontrast medium for clinical image diagnosis recently surpassed one million times and the overall prevalence of radiocontrast hypersensitivity was ~7%. A microRNA (miRNA/miRs) is a small non-coding RNA molecule that mostly plays a suppressor role in cells. However, the roles of miRNA expression in radiocontrast-induced mast cells activation remains to be elucidated. The aim of the present study was to investigate the role of miRNA on radiocontrast-induced mast cell activation. Computed tomography radiocontrast, ultravist and mouse mast cell line, P815, were used in the present study. Cell viability was detected by CCK-8 experiment. Levels of histamine and β-hexosaminidase were measured by ELISA. miRNA expression was detected by miRNA sequencing and reverse transcription-quantitative PCR. The results showed that ultravist could increase histamine release and reduce intracellular β-hexosaminidase levels of mast cells. A total of 102 miRNAs could be significantly upregulated by ultravist stimulation. Selected candidate miRNAs for the validation included miR-19a-3p and miR-362-3p which were also increased expression following stimulation with ultravist. In conclusion, ultravist could induce mast cell activation through upregulation of miR-19a-3p and miR-362-3p. Thus, miR-19a-3p and miR-362-3p could be promising candidates for development as novel targets for preventing radiocontrast-induced allergy in the future. [ABSTRACT FROM AUTHOR]

In April 2017, an outbreak of histamine fish poisoning causing illness in nine victims associated with consumption of milkfish surimi products (fish ball) occurred in Kaohsiung City, southern Taiwan. Of the two suspected frozen milkfish surimi samples, one sample contained 91.06 mg/100 g of histamine, levels that are greater than the potential hazard action level (50 mg/100 g) in most illness cases. Moreover, 28 frozen milkfish surimi samples from retail stores were collected and tested to determine the occurrence of histamine. One (3.6%) of 28 commercial surimi samples had histamine levels greater than the U.S. Food and Drug Administration (FDA) guideline for decomposition of 5 mg/100 g for scombroid fish and/or products. Thirteen histamine-producing bacterial strains isolated from suspected and commercial surimi samples were identified as prolific histamine formers, able to produce 98.4 to 121.8 mg/100 mL of histamine in Trypticase soy broth supplemented with 1.0% l-histidine. In addition, milkfish surimi was inoculated with Raoultella ornithinolytica at 5.0 log CFU/g and stored at 4, 15, 25, and 37°C to investigate bacterial growth and formation of histamine. The histamine contents quickly increased to more than 50 mg/100 g in samples stored at 37 and 25°C within 12 and 24 h, respectively, as well those stored at 15°C within 96 h. To our knowledge, this is the first report in Taiwan to demonstrate that milkfish surimi products could cause histamine intoxication. This is the first report that milkfish surimi product causes histamine intoxication. High histamine (91.06 mg/100 g) content was found in one suspected surimi sample. Thirteen prolific histamine forms were found in suspected commercial surimi samples. At 15°C for 3.5 days, R. ornithinolytica–contaminated surimi had hazardous levels of histamine. [ABSTRACT FROM AUTHOR]

An incident of foodborne poisoning causing illness in seven victims due to ingestion of fried Japanese Spanish mackerel (JS mackerel; Scomberomorus niphonius) meat occurred in September 2014 in Hualien County, eastern Taiwan. Of the two suspected fish meats, one raw sample contained 3,318 ppm of histamine and one fried sample contained 1,906 ppm of histamine, levels which are greater than the potential hazard action level (500 ppm) in most illness cases. Given the allergy-like symptoms of the victims and the high histamine content in the suspected fish samples, this foodborne poisoning was strongly suspected to be caused by histamine intoxication. In addition, five histamine-producing bacterial strains isolated from suspected raw fish samples, capable of producing 152 to 1,020 ppm of histamine in Trypticase soy broth supplemented with 1.0% l-histidine, were identified as Hafnia alvei (one strain), Enterobacter aerogenes (two strains), Raoultella ornithinolytica (one strain), and Morganella morganii (one strain) by 16S rDNA sequencing with PCR amplification. Moreover, 12 raw fish samples and 39 fried fish samples from retail stores were collected and tested to determine the occurrence of histamine. Two of 12 commercial raw fish samples (16.7%) had histamine levels greater than the U.S. Food and Drug Administration guideline for decomposition of 50 ppm for scombroid fish or product or a combination of both. To our knowledge, this is the first report in Taiwan to demonstrate that the JS mackerel meat products could cause histamine intoxication. To our knowledge, this is the first report in Taiwan that JS mackerel causes histamine intoxication. High histamine (>1,900 ppm) content found in both suspected fish samples. Four prolific histamine-forming isolates produce >541 ppm of histamine in TSBH. Higher levels of histamine, APC, TVBN, and coliforms found in some commercial fish samples. [ABSTRACT FROM AUTHOR]

Ten milkfish dumpling products purchased from retail stores in southern Taiwan were collected to determine the occurrence of biogenic amines, histamine-forming bacteria, and adulteration of pork. This study showed the high contents of aerobic plate count (APC), total coliforms (TC) and Escherichia coli in tested milkfish dumpling samples, whereas the average content of various biogenic amines in all tested samples was < 1.6 mg/100 g (< 0.05 to 1.54 mg/100 g). Three histamine-producing bacterial strains (2 isolates of Raoultella ornithinolytica and 1 isolate of Enterobacter aerogenes) isolated from tested samples produced 276.6 ppm to 561.8 ppm of histamine in trypticase soy broth supplemented with 1.0% L-histidine (TSBH). Assay of multiplex polymerase chain reaction (PCR) revealed that the adulteration rates were 50% (5/10) for pork in milkfish dumplings. In addition, milkfish dumpling stuffing was inoculated with R. ornithinolytica at 5.0 log colony forming units (CFU)/g and stored at various temperatures from 4°C to 37°C to investigate bacterial growth and formation of histamine. The histamine contents quickly increased to higher than 50 mg/100 g in samples stored at 37°C and 25°C within 24 hours and 36 hours, respectively, as well as stored at 15°C within 48 hours. Therefore, bacterial growth and histamine formation were controlled by cold storage of the samples at 4°C. [ABSTRACT FROM AUTHOR]

Thirty dried flying fish products were purchased from fishing village stores in Taiwan and tested to detect the presence of histamine and histamine-forming bacteria. Except for histamine and cadaverine, the average content of various biogenic amines in the tested samples was less than 3.5 mg/100 g. Eight (26.6%) dried flying fish samples had histamine levels greater than the United States Food and Drug Administration guideline of 5 mg/100 g for scombroid fish and/or scombroid products, whereas four (13.3%) samples contained more than the hazard action level of 50 mg/100 g. One histamine-producing bacterial isolate was identified as Staphylococcus xylosus by 16S rDNA sequencing with polymerase chain reaction amplification. This isolate was capable of producing 507.8 ppm of histamine in trypticase soy broth supplemented with 1.0% L-histidine (TSBH). The S. xylosus isolate was a halotolerant bacterium that had a consistent ability to produce more than 300 ppm of histamine at 3% sodium chloride concentration in TSBH medium after 72 hours. [ABSTRACT FROM AUTHOR]

This study was to investigate the effects of different fractions of Perilla frutescens (Pf) leaves extracted by water or ethanol on asthma. BALB/c mice sensitized intraperitoneally and challenged with ovalbumin (OVA) were divided into six groups. Each group of mice was tube-feeding with 0 (control), 80 µg (PfWL), or 320 µg (PfWH) water extracts or 80 µg (PfEL) or 320 µg (PfEH) ethanol extracts of perilla leaves daily for 3 weeks. A negative control group (PBS) was neither sensitized nor treated with Pf. The effects of perilla leave extracts on allergic immune response were evaluated. The results showed that OVA-specific IL-5 and IL-13 secretions from OVA-stimulated splenocytes were significantly suppressed in the ethanol extract groups PfEL and PfEH. Serum level of anti-OVA IgE tended to be lower in the PfEH group. The inflammatory mediators, such as eotaxin and histamine, and total cells, particularly eosinophils in bronchoalveolar lavage fluid (BALF), were also decreased in the PfEL and the PfEH groups. Therefore, the PfEL and the PfEH groups had significantly lower methacholine-induced hyperresponsiveness (AHR). In conclusion, ethanol extracts, rather than water extract, of perilla leaves could significantly suppress Th2 responses and airway inflammation in allergic murine model of asthma. [ABSTRACT FROM AUTHOR]

Milkfish has become most often associated with histamine fish poisoning recently in Taiwan, but no information regarding the use of high pressure for preservation on this fish flesh. The microbial quality and physicochemical properties of milkfish flesh pressurized at 200, 300, 400, 500, and 600 MPa for 5 min were evaluated. In addition, the retardation effects in microbial growth and quality loss of pressurized milkfish flesh stored at 4 °C and 15 °C were investigated. The results showed that the L* (lightness), W (whiteness), ΔE (color difference), and texture (hardness, cohesiveness and chewiness) of fish flesh increased significantly with the increase in pressure, whereas the a* (redness) value of samples significantly decreased, indicating that high pressure can cause negative effects in texture and color of fish flesh. Furthermore, the aerobic plate count (APC), psychrotrophic bacteria count (PBC), and coliform decreased with the increase in pressure. The samples pressurized more than 300 MPa had significantly lower levels of total volatile basic nitrogen (TVBN) than unpressurized sample. In addition, high pressure above 300 MPa delayed the production in TVBN and histamine content in milkfish flesh stored at low temperatures (4 °C and 15 °C), whereas the delaying effect on the increase of APC and PBC was significant at higher pressures (>400 MPa). However, compared with 15 °C, high pressure combined with low temperature storage at 4 °C more significantly delayed the changes in microbial and chemical quality. In conclusion, the results indicated that pressurization at 400 MPa for 5 min on milkfish flesh was able to prevent deterioration and quality loss, and extend the shelf life during storage at low temperatures, even though it can cause changes to fish flesh texture and color. • With increasing pressure, fish flesh had the whiter and opaque appearance and color. • Higher pressure more effectively reduced microbial numbers and TVBN values in flesh. • HPP >400 MPa can delay the increase of APC, PBC, TVBN and histamine during storage. • HPP ≧400 MPa (5 min) was effective to extend shelf life at low temperature storage. [ABSTRACT FROM AUTHOR]

Abstract: Forty-one cod steaks, fifteen escolar steaks, and fifteen salted escolar roe products sold in Taiwan market were purchased and tested to determine the biogenic amine, histamine-forming bacteria, and identification of fish species. The levels of pH value, salt content, Aw, TVBN and APC in all samples ranged from 5.3 to 7.0, 0.7 to 5.6%, 0.80 to 0.99, 0.8 to 59.9 mg/100 g and 2.5 to 7.3 log CFU/g, respectively. None of these samples contained coliform bacteria and Escherichia coli. The average content of histamine in all samples was less than 5 mg/100 g US Food and Drug Administration guideline value. Nine histamine-forming bacterial strains isolated from cod, escolar, and salted escolar roe samples produced 2.0–62.3 ppm of histamine in trypticase soy broth (TSB) supplemented with 1.0% l-histidine (TSBH). Assay of DNA direct sequence and polymerase chain reaction–restriction fragment length polymorphism (PCR–RFLP) revealed that mislabeling rate of 41 cod steaks was 31.6% (13/41). Among them, 7 samples (17%) and 6 samples (14.6%) were identified as Ruvettus pretiosus (oilfish) and Reinhardtius hippoglossoides (Greenland halibut), respectively. In addition, most of escolar steaks and salted escolar roe products were identified as Lepidocybium flavobrunneum (escolar), while other samples were identified as R. pretiosus. [Copyright &y& Elsevier]

Abstract: Fifty-seven salted seafood products sold in the fishing village stores in Taiwan, including salted fish product, salted mollusc product and salted shrimp product, were tested to determine the occurrence of histamine and histamine-forming bacteria. Although the average content of each of nine different biogenic amines in all samples was less than 5.0mg/100g, 10.5% (6/57) of tested samples had the histamine content greater than the 5.0mg/100g allowable limit suggested by the US Food and Drug Administration. One histamine-producing bacterial strain, capable of producing 78.5ppm of histamine in trypticase soy broth supplemented with 1.0% l-histidine (TSBH), was identified as Bacillus megaterium. The B. megaterium isolate was a halotolerant bacterium which grew well to an elevated NaCl concentration of 15% in TSBH medium. Besides, it had a consistent ability to produce >300ppm of histamine at 10% NaCl concentration in TSBH medium after 72h. [Copyright &y& Elsevier]

It is important to develop rapid methods to detect the presence of histamine producers. In this study, the polymerase chain reaction (PCR) assay yielded a 367-bp DNA amplification fragment from histidine decarboxylase (hdc) of gram-positive bacteria using JV16HC/JV17HC primer, and 534-bp and 709-bp DNA amplification fragments from histidine decarboxylase of gram-negative bacteria using 106/107 and hdc-f/hdc-r primers, respectively. Seven gram-positive histamine-producing strains and 15 gram-negative histamine- producing strains isolated from Taiwanese foods successfully produced the PCR amplification products. The minimum levels of detection of Enterobacter aerogenes or Raoultella ornithinolytica after the PCR amplification using hdc-f/hdc-r and 106/107 primers were 105 and 106 CFU/mL in TSB broth, and 106and 107 CFU/g in marlin homogenates, respectively. The hdc amplification using hdc-f/hdc-r primer was detected 2 h earlier than the HPLC detection of histamine in TSBH broth or marlin homogenates inoculated E. aerogenes or R. ornithinolytica. However, the detection of hdc amplification using the 106/107 primer and that of histamine by HPLC occurred at the same sampling time. Therefore, the PCR method could be easily used to detect potential histamine-producing bacteria in foods. [ABSTRACT FROM AUTHOR]

Abstract: Twenty fish meats and 21 environmental surface samples obtained from a Hazard Analysis Critical Control Points (HACCP) fish processing factory and two non-HACCP fish processing factories in Pingtung, southern Taiwan were tested to determine the hygienic quality and histamine-forming bacteria. The levels of aerobic plate count (APC), total volatile basic nitrogen and total coliform in fish samples obtained from the HACCP factory were significantly lower than those of fish samples obtained from the two non-HACCP factories. The average content of the eight biogenic amines in HACCP fish samples was less than 1.0 mg/100 g, while that in non-HACCP fish samples was less than 1.5 mg/100 g. In environmental surface samples, the average levels of ATP bioluminescence and APC (swabbing method) of HACCP processing factory were significantly (P < 0.05) lower than those of non-HACCP processing factories. Fifteen histamine-forming bacterial strains isolated from fish meats and environmental samples producing 2.3–561.5 ppm of histamine in trypticase soy broth supplemented with 1.0% l-histidine (TSBH), belonged to Enterobacteriaceae (thirteen strains) and Staphylococcus spp. (two strains). [Copyright &y& Elsevier]

ABSTRACT An incident of foodborne poisoning causing illness in 53 victims due to ingestion of fish fillets occurred in January, 2009, in Kaohsiung city, southern Taiwan. The two suspected fish samples contained 11.3 and 37.7 mg/100 g of histamine, which is greater than the 5.0 mg/100 g allowable limit suggested by the United States Food and Drug Administration. Given the allergy-like symptoms of the victims and the high histamine content in the suspected fish samples, this foodborne poisoning was strongly suspected to be caused by histamine intoxication. Five histamine-producing bacterial strains capable of producing 1.23 to 36.48 ppm of histamine in trypticase soy broth (TSB) supplemented with 1.0% L-histidine (TSBH) were identified as Bacillus subtilis (four strains) and Enterobacter aerogenes (one strain) by 16S rDNA sequencing with polymerase chain reaction (PCR) amplification. Moreover, the fish species of suspected samples were identified as mahi-mahi ( Coryphaena hippurus) by using PCR direct sequence analysis. PRACTICAL APPLICATIONS Based on the finding that high contents of histamine (>30 mg/100 g) were detected in the suspected mahi-mahi samples, we speculate the temperature abuse of the fillets before cooking contributed to the presence of high histamine levels in mahi-mahi fillets and resulted in foodborne poisoning. Although histamine-producing strains, Bacillus subtilis and Enterobacter aerogenes, were isolated from suspected fish samples, they might not be the main contributors to histamine accumulation because of low histamine production. These results re-emphasize proper handling temperature for seafoods and offer an important awareness that Coryphaena hippurus fillets could become a hazardous food item in causing histamine poisoning even though no quality deficiency was observed on the fillets. [ABSTRACT FROM AUTHOR]

Abstract: Forty-six dried fish products sold in retail markets in Penghu Islands, Taiwan were purchased and tested to determine the occurrence of histamine and histamine-forming bacteria. The levels of pH, salt content, water content, water activity (Aw), total volatile basic nitrogen (TVBN), aerobic plate count (APC), Escherichia coli and total coliform (TC) in all samples ranged from 5.60 to 7.57, 1.8% to 27.1%, 19.32% to 61.90%, 0.63 to 0.92, 10.41 to 168.56mg/100g, 3.18 to 9.28 log CFU/g, <3 to 210 MPN/g and <3 to >1100 MPN/g, respectively. There had 30.4% of the tested dried fish products to contain histamine level more than 5mg/100g of FDA guideline for scombroid fish and/or product. Among them, all of the nine samples of Selariodes leptolepis had the highest histamine content of 6.31–47.90mg/100g. Thirteen histamine-producing bacterial strains isolated from tested samples produced 8.7–531.2ppm of histamine in trypticase soy broth supplemented with 1.0% l-histidine (TSBH). Among these histamine-producing bacteria, Enterobacter aerogenes (one strain) isolated from S. leptolepis sample was proven to be a prolific histamine-former. [Copyright &y& Elsevier]

Abstract: Forty-three tuna sandwiches sold in diners and convenience store in southern Taiwan were purchased and tested to determine the occurrence of histamine and histamine-forming bacteria. The levels of pH, water content, ash content, salt content, total volatile basic nitrogen (TVBN), aerobic plate count (APC), total coliform (TC), and Escherichia coli in all samples ranged from 4.5 to 6.9, 36.8% to 62.8%, 1.11% to 6.55%, 0.10% to 3.90%, 11.2 to 78.0mg/100g, <1.0 to 9.7logCFU/g, <3 to 70,000MPN/g and <3 to 1000MPN/g, respectively. The average content of each of the eight biogenic amines in all samples was less than 3mg/100g, and only one tuna sandwich sample had histamine content (5.21mg/100g) greater than the 5.0mg/100g allowable limit suggested by the U.S. Food and Drug Administration. Five histamine-producing bacterial strains, capable of producing 42.1–595.4ppm of histamine in trypticase soy broth supplemented with 1.0% L-histidine (TSBH), were identified as Hafnia alvei (one strain), Raoultella ornithinolytica (three strains) and Raoultella planticola (one strain), by 16S rDNA sequencing with PCR amplification. [Copyright &y& Elsevier]

Abstract: Thirty-two dried milkfish products sold in five retail markets in southern Taiwan were purchased and tested to determine the occurrence of histamine and histamine-forming bacteria. Except for histamine and cadaverine, the average content of various biogenic amines in tested samples was less than 8.5mg/100g. Most of the tested dried milkfish products (78.1%) had histamine levels greater than the FDA guideline of 5mg/100g for scombroid fish and/or product, while fourteen of them (43.7%) contained > 50mg/100g hazard action level. Thirty histamine-producing bacterial strains, capable of producing 5.4ppm to 562ppm of histamine in trypticase soy broth supplemented with 1.0% L-histidine (TSBH), were identified as Enterobacter aerogenes (seven strains), Citrobacter sp. (one strain), Staphylococcus xylosus (ten strains), S. sciuri (one strain), Bacillus thuringiensis (two strains), Citrobacter freundii (five strains), Klebsiella pneumoniae (one strain) and E. cloacae (three strains), by 16S rDNA sequencing with PCR amplification. [Copyright &y& Elsevier]

Abstract: Sixteen salted mullet roe products sold in the retail markets in Taiwan were purchased and tested to determine the occurrence of histamine and histamine-forming bacteria. The levels of pH, salt content, water content, total volatile basic nitrogen (TVBN) and aerobic plate count (APC) in all samples ranged from 5.4 to 5.8, 5.1% to 7.2%, 15.4% to 27.3%, 32.0 to 69.6mg/100g and <1.0 to 7.1logCFU/g, respectively. None of these samples contained total coliform and Escherichia coli. The average content of each of the nine biogenic amines in all samples was less than 4mg/100g, and only one mullet roe sample had the histamine content (8.18mg/100g) greater than the 5.0mg/100g allowable limit suggested by the US Food and Drug Administration. Two histamine-producing bacterial strains capable of producing 10.7ppm and 9.6ppm of histamine in trypticase soy broth (TSB) supplemented with 1.0% l-histidine (TSBH) were identified as Staphylococcus carnosus by 16S rDNA sequencing with PCR amplification, and they were isolated from the sample with higher histamine content (8.18mg/100g). [Copyright &y& Elsevier]

Abstract: An incident of food borne poisoning causing illness in 43 victims due to ingestion of swordfish fillets occurred in December, 2004, in Taichung Prefecture, central Taiwan. Eight frozen raw swordfish fillets were collected from the suspected restaurant and analyzed for bacterial content and histamine-related quality. The levels of aerobic plate count, total coliform, and total volatile basic nitrogen in all samples ranged from 5.39 to 6.71 logCFU/g, <3–1360 most probable number (MPN)/g, and 6.44–14.56mg/100g, respectively. None of these samples contained Escherichia coli. The suspected swordfish fillets contained 85.9–293.7mg/100g of histamine greater than the hazard action level of 50mg/100g set by the US. Food and Drug Administration (FDA) for tuna fish. Given the allergy-like symptoms of the victims and the high histamine content in the suspected swordfish fillets, this food borne poisoning was strongly suspected to be due to histamine intoxication. In addition, although ten histamine-producing bacteria strains, capable of producing 12.7–33.0ppm of histamine in trypticase soy broth supplemented with 1.0% l-histidine, were identified as Staphylococcus sp. (one strain), S. aureus (two strains) and S. aureus subsp. aureus (seven strains), by 16S rDNA sequencing with PCR amplification, they were not determined to be the main contributors to histamine accumulation in suspected swordfish fillets. [Copyright &y& Elsevier]

Abstract: Thirty-six natto products imported from Japan and three domestic natto products sold in the supermarkets in southern Taiwan were purchased and tested to determine the occurrence of histamine and histamine-forming bacteria. The levels of pH and aerobic plate count (APC) in all samples ranged from 4.9 to 7.3 and 7.8 to 11.2 log CFU/g, respectively. None of these samples contained total coliform and E. coli. Although the average content for each of the nine biogenic amines in all samples was less than 5mg/100g, seven of them (17.9%) had histamine content greater than 5mg/100g, allowable limit suggested by the US Food and Drug Administration for scombroid fish and/or product. Four histamine-producing bacterial strains capable of producing 13.4ppm to 17.5ppm of histamine in trypticase soy broth (TSB) supplemented with 1.0% l-histidine (TSBH) were identified as Bacillus subtilis (two strains) and Staphylococcus pasteuri (two strains) by 16S rDNA sequencing with PCR amplification. To our knowledge, this is the first report to demonstrate the occurrence of histamine-forming bacteria in natto products. [Copyright &y& Elsevier]

Abstract: Seven soybean and 19 black bean douchi products sold in the supermarkets in southern Taiwan were purchased and tested to determine the occurrence of histamine and histamine-forming bacteria. The levels of pH, salt content, water content, yeast and mold, and aerobic plate count (APC) in all samples ranged from 4.7 to 5.9, 4.4% to 14.0%, 6.8% to 51.6%, 3.0 to 5.1logCFU/g, and 5.2 to 9.2logCFU/g, respectively. None of these samples contained total coliform and Escherichia coli. Although black bean douchi products had an average histamine content of 29.0mg/100g, 18 of them had histamine contents greater than 5mg/100g, the allowable level set by the US Food and Drug Administration (FDA) for scombroid fish and/or products. In contrast, only four soybean douchi products had histamine levels greater than 5mg/100g. Among the black bean samples, four contained histamine at 56.3, 62.1, 80.2 and 80.8mg/100g, that are above the 50mg/100g hazard action level. Eight histamine-forming bacterial strains, capable of producing 11.7–601ppm of histamine in trypticase soy broth (TSB) supplemented with 1% l-histidine (TSBH), were identified as Bacillus subtilis (four strains) Staphylococcus pasteuri (one strain) and Staphylocuccus capitis (three strains) by 16S rDNA sequencing with PCR amplification. S. capitis, which was previously reported to be halotolerant, was a potent histamine-former capable of producing more than 500ppm of histamine in TSBH in the presence of 0.5–10% NaCl. [Copyright &y& Elsevier]

Twenty kimchi products sold in supermarkets and 17 products sold in retail markets were purchased from southern Taiwan and tested to determine the occurrence of histamine and histamine-forming bacteria. The levels of pH and salt content in all samples ranged from 3.6 to 5.1 and 1.5–16.0%, respectively. The supermarket kimchi products had 1–7.2 log CFU/g of APC and <3–600 MPN/g of total coliform (TC), and the retail market kimchi products had 4–8.03 log CFU/g of APC and <3 to >2400 MPN/g of TC. Only one of the retail market kimchi products contained 20 MPN/g Escherichia coli. Although, supermarket kimchi products had an average histamine content of 49.8 mg/100 g, 15 of them had histamine content greater than 5 mg/100 g, the allowable level set by the US Food and Drug Administration (FDA) for scombroid fish and/or product. In contrast, only eight retail market kimchi products had histamine levels greater than 5 mg/100 g. Among the supermarket samples, three contained histamine at 50.2, 273 and 535 mg/100 g, that are more than the 50 mg/100 g hazard action level. Four histamine-producing bacteria capable of producing 13.6–43.1 ppm of histamine in MRS broth supplemented with 0.25% l-histidine were identified as Lactobacillus para. paracasei (one strain), Lb. brevis (one strain), and Brevibacillus brevis (two strains). To our knowledge, this is the first report to demonstrate the occurrence of high contents of histamine and histamine-forming bacteria in kimchi products. [Copyright &y& Elsevier]

To determine the histamine-related hygienic qualities and bacteria of scombroid fish fillets sold in traditional retail markets, 61 samples were collected from northern and southern Taiwan. It was found that the content of volatile base nitrogen in most samples was below 25 mg/100 g, which is the regulatory level in Taiwan. The ratio of unacceptable samples/total samples for aerobic plate count and Escherichia coli was 100% and 15% in northern samples and 100% and 20% in southern samples, respectively, compared with the requirements of hygienic standards. The average content of various biogenic amines in all samples were lower than 3 mg/100 g, except for histamine average content (4.6 mg/100 g) in southern samples. Among southern samples, four samples contained 12.8 to 28.8 mg/100 g histamine, which is more than 5 mg/100 g that is the allowable limit suggested by the U.S. Food and Drug Administration. Furthermore, 14 bacterial strains were isolated from sailfish fillets on a selective medium for histamine-forming bacteria. These presumptive histamine-forming strains, such as Proteus, Enterobacter, Klebsiella, Rahnella, and Acinetobacter, have been identified and found to produce 20 to 2,000 ppm histamine after incubating at 37°C for 24 h. [ABSTRACT FROM AUTHOR]

Some health issues of marine toxins in Taiwan are introduced here. From 1986 to 2002, the causative agents of seafood poisoning incidents have been reported to be tetrodotoxin (TTX, 30 outbreaks), paralytic shellfish poisons (PSP, 3 outbreaks), grass carp bile toxins (sporadically), ciguateric toxins (about 1 outbreak per year), excess dose of vitamin A (2 outbreaks), histamine (more than 5 outbreaks), pyropheophorbide a (1 outbreak), fish roe of Ascrossochelius paradoxus (1 outbreak), and allergens (sporadically). Among them, health issue of TTX in Taiwan is the most concerned problem. Therefore, TTX-containing animals have been found to include puffer, goby, xanthid crab, gastropod, starfish, and flatworm. The dried dressed fish fillets produced from the non-toxic puffers have been found to be adulterated by toxic puffers. The SDS-PAGE and PCR methods for identifying species of puffers and their products have been developed. PSP was distributed in the purple clam, xanthid crab, and gastropod in Taiwan. The toxic alga Alexandrium minutum appeared in December–March. The toxin production of alga was affected by a variety of nutritional, environmental, and physiological factors. Most shellfish possessed high resistance to PSP, but the susceptibility of shellfish to the toxic alga was quite different depending on species. The food safety of animal bile juice is another important issue in Taiwan. The toxicity of bile juice was in the order of grass carp ≫ chicken ≫ snake. The major component of grass carp bile powder was 5α-cyprinol sulfate (more than 90%) and those of other animals are bile salts. The toxic potencies of 5α-cyprinol sulfate and 5α-cyprinol induced acute kidney failure, but bile salts induced chronic liver dysfunction. Other marine toxins including diarrheic shellfish poisons (DSP), neurotoxic shellfish poisons (NSP), and amnesic shellfish poisons (ASP) are also very important from the health viewpoint in the world, though no poisonings due to those toxins have so far occurred in Taiwan. [ABSTRACT FROM AUTHOR]

In this research, the occurrence of hygienic quality and histamine in commercial brined and dried milkfish products, and the effects of brine concentrations on the quality of brined and dried milkfish, were studied. Brined and dried milkfish products (n = 20) collected from four retail stores in Taiwan were tested to investigate their histamine-related quality. Among them, five tested samples (25%, 5/20) had histamine contents of more than 5 mg/100 g, the United States Food and Drug Administration guidelines for scombroid fish, while two (10%, 2/20) contained 69 and 301 mg/100 g of histamine, exceeding the 50 mg/100 g potential hazard level. In addition, the effects of brine concentrations (0%, 3%, 6%, 9%, and 15%) on the chemical and bacteriological quality of brined and dried milkfish during sun-drying were evaluated. The results showed that the aerobic plate count (APC), coliform, water activity, total volatile basic nitrogen (TVBN), and histamine content values of the brined and dried milkfish samples decreased with increased brine concentrations, whereas those of salt content and thiobarbituric acid (TBA) increased with increasing brine concentrations. The milkfish samples prepared with 6% NaCl brine had better quality with respect to lower APC, TVBN, TBA, and histamine levels. [ABSTRACT FROM AUTHOR]

Presents the analysis of samples of sailfish fillet that was eaten during a 1994 food poisoning outbreak in western Taiwan. Analysis for amines by a gradient elution system of HPCL; Detection of amines; Toxic level of concentration of histamine; Reasonable evidence of food poisoning.

Abstract: Fish implicated in outbreaks of scombroid poisoning have usually undergone prolonged storage at an inadequate temperature. We report an outbreak of scombroid poisoning in which fish stored on ice for two days caused illness after standing at room temperature for only three to four hours: fish from the same catch did not cause illness after standing at room temperature only one hour. This outbreak suggests scombrotoxins may he produced more rapidly than previously thought possible. (Am J Public Health 1987: 77:1335-1336.) [ABSTRACT FROM AUTHOR]