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[Histamine poisoning following consumption of fried fish]
D Hübner1, R A Meyer, J Schneider
1Bezirkshygieneinspektion und -institut Dresden.
Zeitschrift Fur Die Gesamte Hygiene Und Ihre Grenzgebiete
|March 1, 1990
Abstract:
Cases of food poisoning after consumption of fried fish in marinades are often caused by increased content of histamine. From 1973 to 1988 28 outbreaks in groups of persons with symptoms of histamine poisoning were analysed in the district of Dresden (GDR). The content of histamine most commonly exceeded the tolerance limit of 300 mg/kg fried fish.