论文部分内容阅读
鲭鱼中毒是世界范围内最常见的因食鱼引起的食物中毒。1973～1987年间,美国疾病控制中心收到了116起鲭鱼中毒报告(757例)。相信实际上鲭鱼中毒可能远比上述报道更为普遍。鲭鱼中毒是食用了腐败的、肉色发暗的鱼(通常是黄鳍金枪鱼、鲣鱼、金枪鱼或斜竹筴鱼,很少是纹腹叉鼻鲀或鲑鱼)造成的。引起中毒的毒素是组胺,它是由细菌作用于未经冷藏的鱼肉内的组氨酸而生成的,这种毒素不会因烹调、冷冻、熏制以及加工成罐头食品而被破坏。中毒症状出现于食用上述鱼后10min至几个小时之间,其症状与食物过敏相似。较严重的病症表明,中毒者可能会出现心跳加快、视力模糊、支气管痉挛
Mackerel poisoning is the most common food poisoning caused by eating fish in the world. From 1973 to 1987, the U.S. Centers for Disease Control received 116 reports of mackerel poisoning (757 cases). I believe in fact mackerel poisoning may be far more common than the above reports. Mackerel poisoning is caused by the consumption of spoiled, dark-furred fish (usually yellowfin, anchovy, tuna, or tilapia, rarely tachycineta or salmon). The poisoning toxin is histamine, which is produced by the action of bacteria on histidine in uncooled fish, which is not destroyed by cooking, freezing, smoked and processed into canned food. Symptoms of poisoning occur after consuming the fish above 10 minutes to several hours, with symptoms similar to food allergies. More serious illness shows that poisoning may occur with rapid heartbeat, blurred vision, bronchospasm