Roasted bonito fish: a case of histamine poisoning outbreak
Introduction: Intake of the high levels of histamine, whose production infishes is associated with the maintenance of scombrid fish at inappropriatetemperatures, usually above 4.4 °C; and it may lead to the food poisoningknown as scombrotoxicosis. Objective: To report an outbreak ofescombrotoxicosis...
| Autores: | , , , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2022 |
| País: | Brasil |
| Institución: | Secretaria de Estado da Saúde de São Paulo (SES-SP) |
| Repositorio: | BEPA. Boletim epidemiológico paulista (Online) |
| Idioma: | portugués |
| OAI Identifier: | oai:ojs.periodicos.saude.sp.gov.br:article/37673 |
| Acceso en línea: | https://periodicos.saude.sp.gov.br/BEPA182/article/view/37673 |
| Access Level: | acceso abierto |
| Palabra clave: | Escombrotoxicose. Pescado Amina Biogênica Scombrotoxicosis Fish Biogenic Amine |
| Sumario: | Introduction: Intake of the high levels of histamine, whose production infishes is associated with the maintenance of scombrid fish at inappropriatetemperatures, usually above 4.4 °C; and it may lead to the food poisoningknown as scombrotoxicosis. Objective: To report an outbreak ofescombrotoxicosis in the members of a family from the city of Campinas,SP-Brazil. Also, to evaluate the factors which were determinant for itsoccurrence, to report the steps of the epidemiological investigation, and toquantify the histamine content in the incriminated sample. Methodology:Epidemiological and sanitary analyses were performed. The leftovers ofthe fishes consumed by the guests were collected, and they were analyzedregarding to the microbiological parameters and the histamine levelsby means of UHPLC. Results and Discussion: The epidemiologicaldata collected during interviewing the guests indicated an associatingbetween the symptoms and the chemical poisoning, which was confirmedby analyzing the food. And this assay detected the concentrations of6407.9 mg/kg of histamine. The health inspection carried out at the market,wherein the fish was bought, indicated the absence of temperature control inthe distribution of the fish. Conclusions: The present epidemiological andsanitary investigation concluded that it was a case of histamine poisoningoutbreak. Owing to this investigation, the supermarket established the morestringent controls of the temperature for preserving the fish, improving theirplacement in ices and also increasing their quantities, at the fish displaycounter. It has strengthened the importance of sanitary inspection in thepoints of fish sale, and in the orientation of preventive actions associatedwith the possibility of the occurrence of this type of poisoning. |
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