ABSTRACT

Histamine is a biogenic amine, and one of the important chemical compounds that causes food-borne intoxication, which is called an allergylike food poisoning (EFSA 2011, FAO/WHO 2012, Hungerford 2010, Ladero et al. 2010, Halasz et al. 1994, Silla Santos 1996, Spano et al. 2010, Taylor 1986, Toda et al. 2009). The representative symptoms of histamine poisoning are rash, facial flushing, and low blood pressure, when humans ingest large amounts of histamine at one meal. It is easy to accumulate in marine products, especially scombroid fish treated with unsuitable handlings. In the case of allergy-like food poisoning caused by scombroid fish (EFSA 2011, Emborg et al. 2006, 2008, FAO/WHO 2012, Kanki et al. 2002, 2004, 2007, Lehane et al. 2000, Nei et al. 2012, Okuzumi et al. 1981, 1994, Sato et al. 1994, Takahashi et al. 2003, 2015, Tao et al. 2002, 2009, Torido et al. 2012a,b, Visciano et al. 2012), it is called scombroid fish poisoning (SFP). However, the main causative agent of SFP is histamine, which is derived from bacterial decarboxylation of L-histidine included in scombroid

Japan Fisheries Research and Education Agency, Japan. E-mail: msatomi@affrc.go.jp

fish body. Histamine accumulation occasionally occurs in variety of foods, except for scombroid fish products, fermented seafood (Harada et al. 2008, Hernandez-Herrero et al. 1999, Mongkolthanaruk et al. 2012, Nakazato et al. 2002, Sato et al. 1995, Satomi et al. 1997, 2008, 2011, 2012, Stute et al. 2002, Yatsunami and Echigo 1991, 1993), cheese (Burdychova and Komprda 2007, Chang and Snell 1968, Chang et al. 1985, Joosten and Northolt 1989), wine (Coton et al. 1998, 2010, Coton and Coton 2005, Landete et al. 2005, LonvaudFunel and Joyeux 1994, Lonvaud-Funel 2001, Lucas et al. 2005, 2008), meat products (Landeta et al. 2007, Silla Santos 1998, Suzzi and Gardini 2003), and others (Calles-Enríquez et al. 2010, Hamaya et al. 2014, Ibe et al. 2003, Le Jeune et al. 1995, Tsai et al. 2006, 2007), though fish products are the most important causative food in an allergy-like food poisoning. Therefore, the regulation values are set for an amount of histamine in many countries and organizations such as FDA, CODEX, and others. Here I would like to mention characteristics of histamine and histamine producing bacteria.