Outbreak of histamine poisoning due to ingestion of fish, 'Abura- sokomutsu' (Lepidocybium flavobrunneum)

Abstract

In June 1998, a food poisoning incident due to ingestion of cooked fish, on the lunch menu at a restaurant, occurred in Tokyo. Twenty-one of forty people were poisoned. Their main symptoms were urticaria, headache and palpitation. A total of 18 fish samples related to the poisoning were examined for non-volatile amines. Histamine was detected at 0.4 ~ 7.3 mg/g in 10 samples. We concluded that the food poisoning had been caused by histamine in the cooked fish. The levels of free histidine, a precursor of histamine, were lower in histamine-positive samples (0.05 ~ 6.5 mg/g) than in histamine-negative samples (8.0 ~ 11 mg/g), suggesting the conversion of a part of free histidine to histamine in the former. The form of the lateral line of the fish sample agreed well with that of 'Abura-sokomutsu' (Lepidocybium flavobrunneum). In addition, lipid contents were 21 ~ 25% in the fish and wax contents in the lipid were 74 ~ 88%. Consequently, the fish responsible for the poisoning was confirmed to be 'Abura-sokomutsu'.