Keywords
Fish
Biogenic Amine
How to Cite
Abstract
Introduction: Intake of the high levels of histamine, whose production in
fishes is associated with the maintenance of scombrid fish at inappropriate
temperatures, usually above 4.4 °C; and it may lead to the food poisoning
known as scombrotoxicosis. Objective: To report an outbreak of
escombrotoxicosis in the members of a family from the city of Campinas,
SP-Brazil. Also, to evaluate the factors which were determinant for its
occurrence, to report the steps of the epidemiological investigation, and to
quantify the histamine content in the incriminated sample. Methodology:
Epidemiological and sanitary analyses were performed. The leftovers of
the fishes consumed by the guests were collected, and they were analyzed
regarding to the microbiological parameters and the histamine levels
by means of UHPLC. Results and Discussion: The epidemiological
data collected during interviewing the guests indicated an associating
between the symptoms and the chemical poisoning, which was confirmed
by analyzing the food. And this assay detected the concentrations of
6407.9 mg/kg of histamine. The health inspection carried out at the market,
wherein the fish was bought, indicated the absence of temperature control in
the distribution of the fish. Conclusions: The present epidemiological and
sanitary investigation concluded that it was a case of histamine poisoning
outbreak. Owing to this investigation, the supermarket established the more
stringent controls of the temperature for preserving the fish, improving their
placement in ices and also increasing their quantities, at the fish display
counter. It has strengthened the importance of sanitary inspection in the
points of fish sale, and in the orientation of preventive actions associated
with the possibility of the occurrence of this type of poisoning.
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Copyright (c) 2022 Emy Takemoto, Patrícia Rossi Moriconi, Regina S. Minazzi Rodrigues, Maria Beatriz Abreu Glória, Ana Marian Solbiati PinottiI, Eunice Retroz Bernardes