title: [Survey of histamine content in seafood on the market].
abstract: Food poisoning involving histamine has occurred almost every year for 20 years in Tokyo, and is usually due to ingestion of fish with lean meat, such as sardine, mackerel, horse mackerel and so on. Therefore, we were investigated the levels of histamine and 4 non-volatile amines (tyramine, putrescine, cadaverine, spermidine) in 637 samples on the market. The water activity of samples in which histamine was detected at 5 mg/100 g and over was examined. Histamine, tyramine, putrescine, cadaverine and spermidine were detected in 66, 43, 26, 64 and 5 samples, and the detection ranges were 5-340, 5-51, 5-42, 5-180 and 5-8 mg/100 g, respectively. Most of the samples in which histamine was detected were semi-dried round and split sardine. Water activity of 24 samples of semi-dried round and split sardine in which histamine was detected was in the range of 0.68-0.96.
authors.affiliation: Tokyo Metropolitan Institute of Public Health: 3-24-1, Hyakunin-cho, Shinjuku-ku, Tokyo 169-0073, Japan.
authors.forename: Kimiko
authors.initials: K
authors.lastname: Kan
authors.forename: Hirofumi
authors.initials: H
authors.lastname: Ushiyama
authors.forename: Tetsuya
authors.initials: T
authors.lastname: Shindo
authors.forename: Kazuo
authors.initials: K
authors.lastname: Saito
mesh_terms: D000818:Animals; D002103:Cadaverine / Q000032:analysis; D005396:Fish Products / Q000032:analysis*; D005399:Fishes / Q000378:metabolism*; D006632:Histamine / Q000032:analysis*; D011700:Putrescine / Q000032:analysis; D013095:Spermidine / Q000032:analysis; D014439:Tyramine / Q000032:analysis; D014867:Water
chemical_list: D014867:Water; D006632:Histamine; D002103:Cadaverine; D013095:Spermidine; D011700:Putrescine; D014439:Tyramine