[Histamine food poisonings in Japan and other countries].

Abstract

Histamine food poisonings are allergy-like food poisonings caused by the ingestion of spoiled fish containing markedly elevated histamine levels. We examined histamine food poisonings in Japan from 1998 to 2008. In average 8 food poisonings and 150 cases were reported annually and there was no fatality case. In more than 80% of remaining food samples, histamine content exceeded 20 mg/100 g. These poisonings were caused by tuna, billfish (marlin) and mackerel, which contained higher level of histamine than other fishes in histamine food poisonings in Japan. Cooking methods of these fishes were mainly "broiled". We also studied histamine food poisonings in other countries. Tuna was the main fish in histamine food poisonings reported to Centers for the Disease Control and Prevention (CDC) in the US and Ozfoodnet in Australia from 2000 to 2006. In the US, histamine food poisonings were also caused by mahimahi and escolar fish. Our review will be useful for in taking measures to reduce risk of histamine food poisonings.