Determination of histamine and biogenic amines in fish cubes (Tetrapturus angustirostris) implicated in a food-borne poisoning

An incident of food-borne poisoning causing illness in 347 victims due to ingestion of fried fish cubes occurred in June, 2007, in Kaohsiung city, southern Taiwan. A high-performance liquid chromatography (HPLC) was developed for determining nine biogenic amines in two suspected fish samples by dansylation with dansyl chloride. One sample has histamine content (52.3 mg/100 g) greater than the hazard action level of 50 mg/100 g. Given the allergy-like symptoms of the victims and the high histamine content in the suspected fried fish samples, this food-borne poisoning was strongly suspected to be due to histamine intoxication. In addition, two weak histamine-producing isolates were identified as Acinetobacter baumannii, by 16S rDNA sequencing with PCR amplification.