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Related Experiment Videos

[Histamine food poisoning]

J P Boutin1, J M Puyhardy, D Chianea

  • 1Institut de Médecine Tropicale du Service de Santé des Armées, Marseille Armées.

Sante Publique (Vandoeuvre-Les-Nancy, France)
|August 1, 1998
PubMed
Summary

A Navy histamine food poisoning outbreak linked to smoked swordfish affected 20 individuals. High histamine levels in fish confirmed the cause, highlighting diagnostic and reporting challenges for this type of foodborne illness.

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Area of Science:

  • Foodborne illnesses
  • Toxicology
  • Marine biology

Context:

  • A collective food poisoning epidemic occurred within the Navy.
  • The outbreak was traced to the consumption of imported smoked swordfish (Xyphias gladius).
  • Twenty cases of histamine-related food poisoning were identified.

Purpose:

  • To investigate a histamine-related food poisoning epidemic.
  • To determine the association between swordfish consumption and illness.
  • To emphasize diagnostic and public health considerations for fish-borne toxins.

Summary:

  • The epidemic involved 20 cases linked to smoked swordfish consumption.
  • Histamine levels in tested fish samples ranged from 2.030 to 4.750 ppm, exceeding safe limits (N < 200 ppm).

Related Experiment Videos

  • A relative risk of 7.44 (95% CI: 2.57-21.59) was calculated for swordfish consumers.

    • Impact:

    • Highlights the risk of histamine fish poisoning from contaminated seafood.
    • Underscores the importance of high-resolution chromatography for accurate diagnosis.
    • Addresses challenges in diagnosing and reporting food poisoning due to variable clinical signs.