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Related Experiment Videos

Histamine fish poisoning revisited.

L Lehane1, J Olley

  • 1National Office of Animal and Plant Health, Agriculture, Fisheries and Forestry--Australia, Canberra, ACT. leigh.lehane@affa.gov.au

International Journal of Food Microbiology
|July 18, 2000
PubMed
Summary

Histamine fish poisoning (HFP) involves more than just histamine; urocanic acid may be a contributing factor. Proper fish handling and cooling are crucial for food safety and preventing this mild but significant illness.

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Area of Science:

  • Food Safety
  • Toxicology
  • Microbiology

Background:

  • Histamine fish poisoning (HFP) is a foodborne illness linked to consuming spoiled fish contaminated with histamine.
  • The exact cause of HFP is not fully understood, as pure histamine is less toxic than when consumed in spoiled fish.

Purpose of the Study:

  • To review Histamine fish poisoning (HFP) within a risk-assessment framework.
  • To explore potential contributing factors beyond histamine, such as urocanic acid, in HFP pathogenesis.
  • To discuss the implications of HFP for food safety, international trade, and regulatory limits.

Main Methods:

  • Review of existing literature on Histamine fish poisoning (HFP).
  • Risk-assessment framework application to characterize HFP risk.

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  • Discussion of hypotheses regarding HFP pathogenesis, including the role of urocanic acid.

    • Main Results:

    • Histamine is the primary toxin in HFP, but other factors may enhance its toxicity.
    • cis-Urocanic acid, a mast cell degranulator, is proposed as a potential "missing factor" augmenting HFP.
    • Histamine levels in fish are highly variable, complicating the establishment of regulatory limits.

    Conclusions:

    • Effective prevention of HFP relies on rapid cooling and consistent refrigeration of fish to control bacterial growth and histamine production.
    • While HFP is generally mild, its impact on food safety and trade necessitates continued research into its complex pathogenesis.
    • Implementing international food hygiene standards and Hazard Analysis and Critical Control Point (HACCP) principles are vital for ensuring fish product safety.