Eating fish in summer, taking care of histamine poisoning

Summer heat is easy to breed bacteria. If fish are improperly stored, they will infect bacteria. These bacteria will convert histidine into histamine. Once fish with high histamine content, it will cause histamine poisoning. So what is histamine? How to avoid histamine poisoning? The reporter interviewed Ma Guansheng, director of the Department of Nutrition and Food Hygiene of Peking University School of Public Health.

What is histamine?

A: Histamine is a biogenic amine that is widely found in human tissues. When the body is stimulated by physicochemical, it will cause the histamine-containing cells to degranulate, resulting in the release of histamine. When combined with the histamine receptor on the target cells, it will produce biological effects, including telangiectasia, blood pressure drop, bronchospasm, A series of allergic symptoms such as headache, diarrhea, and rash. In addition to histamine from the body, some foods also contain histamine. The most important source of histamine in food is fish. Histamine in fish is produced by the degradation of free histidine in fish by histidine decarboxylase secreted by bacteria. What happens when the formula ingests too much histamine? A: Once the body ingests too much histamine, it can cause telangiectasia, increased permeability and bronchoconstriction, resulting in a series of symptoms similar to the body's allergic reactions, including blushing, headache, palpitation, chest tightness, blood pressure changes and even shock. Wait, serious people may be life-threatening. Once symptoms of histamine poisoning occur, symptomatic treatment such as vomiting and anti-allergy should be promptly performed.

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Why do eating fish easily lead to histamine poisoning?

A: Fish is more susceptible to spoilage than livestock and poultry. Once a fish dies, the enzymes contained in the tissue cause autolysis of the fish and the bacteria multiply rapidly. Decarboxylase secreted by some bacteria can decarboxylate amino acids to produce biogenic amines, and histamine is one of the more toxic substances in these biogenic amines. The content of histamine is related to the freshness of the fish. When the fish is not fresh or corrupt, the bacteria contaminated by the fish increase, and the histamine is often produced.

Which fish are high histamine fish?

A: Histamine production has two conditions: free histidine and histamine-producing bacteria. Marine fish, such as squid, squid, horse mackerel, squid, squid, tuna, saury, mackerel, blue-occupied fish, sardines, etc., are rich in free histidine and exist in the production group. Amine microorganisms are highly prone to produce histamine under suitable conditions and belong to high histamine fish.

China's histamine limit in fish

How is the standard specified? A: China's national food safety standard "fresh and frozen animal aquatic products" (GB 2733-2015) stipulates: "Histamine content per 100 grams of high histamine fish should not exceed 40 mg, non-hyperhistamine fish per 100 The chloramine contains no more than 20 mg of histamine."

How to avoid histamine poisoning?

A: First of all, to ensure that the fish is fresh. Corrupted fish can cause histamine poisoning even if heated.

The fish you buy should be eaten in time. If you need to store it, you should also put it in a low temperature environment. Under low temperature conditions, bacterial growth is slow and decarboxylase activity is low, which is beneficial to slow the decay process and histamine production.

The thawing method of frozen fish also has an effect on histamine content. It is generally placed in refrigerated conditions (0 °C ~ 4 °C). Slow thawing is beneficial to reduce histamine production. At the same time, it can better maintain the structure of fish meat, reduce juice loss and maintain good taste. .

It is easy to produce histamine-producing red-skinned fish. It is also necessary to ensure freshness. The fish body is thoroughly washed before storage and the internal organs are removed. A little vinegar is added during cooking to effectively reduce histamine content.

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