Peixe bonito assado: um caso de surto de intoxicação por histamina

Abstract

Introduction: Intake of the high levels of histamine, whose production in fishes is associated with the maintenance of scombrid fish at inappropriate temperatures, usually above 4.4 °C; and it may lead to the food poisoning known as scombrotoxicosis. Objective: To report an outbreak of escombrotoxicosis in the members of a family from the city of Campinas, SP-Brazil. Also, to evaluate the factors which were determinant for its occurrence, to report the steps of the epidemiological investigation, and to quantify the histamine content in the incriminated sample. Methodology:Epidemiological and sanitary analyses were performed. The leftovers of the fishes consumed by the guests were collected, and they were analyzed regarding to the microbiological parameters and the histamine levels by means of UHPLC. Results and Discussion: The epidemiological data collected during interviewing the guests indicated an associating between the symptoms and the chemical poisoning, which was confirmed by analyzing the food. And this assay detected the concentrations of 6407.9 mg/kg of histamine. The health inspection carried out at the market, wherein the fish was bought, indicated the absence of temperature control in the distribution of the fish. Conclusions: The present epidemiological and sanitary investigation concluded that it was a case of histamine poisoning outbreak. Owing to this investigation, the supermarket established the more stringent controls of the temperature for preserving the fish, improving their placement in ices and also increasing their quantities, at the fish display counter. It has strengthened the importance of sanitary inspection in the points of fish sale, and in the orientation of preventive actions associated with the possibility of the occurrence of this type of poisoning.