臺灣博碩士論文加值系統

2017年4月高雄市發生9位民眾食用某小吃店所販售之虱目魚漿製品，導致類過敏性中毒事件，經採集兩件剩餘生魚漿檢體檢測後，得知其中一件檢體含有高達91.06 mg/100 g之組織胺，同時自該檢體中分離出2株具高組織胺生產性之菌株Raoultella ornithinolytica，證明此次食物中毒是遭此菌污染而產生大量組織胺蓄積所導致。其次，為瞭解引起中毒的小吃店所販賣虱目魚漿相關產品之衛生品質與組織胺中毒風險，自2019年起每月採集至少一件之A. 生虱目魚漿 (簡稱生魚漿)、B. 熟虱目魚肚漿 (簡稱熟魚肚漿) 以及C. 熟虱目魚漿 (簡稱熟魚漿) 等樣品，每個種類各14件 (總共42件樣品)，進行化學與微生物衛生品質及組織胺含量分析。研究結果得知，生魚漿樣品之平均總生菌數 (Aerobic plate count, APC) 與總揮發性鹽基態氮 (Total volatile basic nitrogen, TVBN) 含量明顯高於熟魚肚漿以及熟魚漿樣品 (P<0.05)；再者，依據「冷凍食品類微生物標準」之規定評估後，可知熟魚肚漿與熟魚漿樣品分別有3件 (21.4%) 與1件 (7.1%) 超過生菌數 (<105 CFU/g) 標準，以及各有12件 (85.7%) 與11件 (78.6%) 超過大腸桿菌群 (Coliform) (<10 MPN/g) 之標準。然而，在生魚漿樣品中有3件 (21.5%) 之組織胺含量分別為16.89、17.01及15.0 mg/100 g，大於美國食品藥物管理局 (USFDA) 建議鯖科魚類中組織胺限量標準 (5 mg/100 g)。總之，顯示大部分熟魚肚漿與熟魚漿樣品有大腸桿菌群含量超過限量標準，以及少數生魚漿樣品則有組織胺超過限量標準的問題。
另外，將生虱目魚漿分別使用真空包裝 (Vacuum package, VP) 和聚乙烯塑膠袋 (Polyethylene package, PEP) 包裝，並放置不同溫度 (4及15℃) 下貯存，分析生魚漿樣品之衛生品質變化。結果顯示，在15℃貯存時，無論PEP與VP包裝者，兩者之APC、Coliform、低溫菌、產硫化氫菌及TVBN皆隨貯存時間增加而增加；反之pH隨著時間增加而降低，但VP包裝則可延緩APC、低溫菌與產硫化氫菌之上升以及pH值下降之趨勢。於4℃貯存時的結果與15℃相似，兩種包裝之APC、Coliform、低溫菌、產硫化氫菌及TVBN皆隨貯存時間增加而緩慢增加；反之pH則緩慢下降，但VP包裝者可延緩APC、低溫菌與TVBN值之上升以及pH值下降之趨勢。另外，在低溫 (<15℃) 貯存期間不管有無真空包裝，所有樣品之組織胺含量皆小於1.0 mg/100 g。綜合上述，建議生虱目魚漿產品應在4℃以下貯存並配合真空包裝，可以延緩產品品質的劣變並延長保存期限。

In April 2017, an outbreak of histamine fish poisoning causing illness in nine victims associated with consumption of milkfish surimi products occurred in Kaohsiung city, southern Taiwan. Of the two suspected frozen milkfish surimi samples, one sample contained 91.06 mg/100 g of histamine, levels which are greater than the potential hazard action level (50 mg/100 g) in most illness cases. Two histamine
-producing bacterial strains, Raoultella ornithinolytica, isolated from suspected surimi sample were identified as prolific histamine formers. We conclude that this food borne poisoning was suspected to be due to histamine intoxication and R. ornithinolytica was the causative bacterium
of this milkfish surimi poisoning incident.
This research was undertaken by testing 42 milkfish surimi products, including raw milkfish surimi, cooked milkfish surimi with belly and cooked milkfish surimi products, which were sold in the same suspected diner in Kaohsiung to evaluate the safety quality of the surimi products. The average aerobic plate count (APC) and total volatile basic nitrogen (TVBN) contents of raw milkfish surimi samples was significantly (P < 0.05) higher than those of cooked milkfish surimi with belly samples and cooked milkfish surimi samples. Some of the cooked milkfish surimi with belly samples (21.4%, 3/14) and cooked milkfish surimi samples (7.1%, 1/14) had aerobic plate counts (APC) greater than the Taiwan Food and Drug Administration (TFDA) guideline of 5.0 log CFU/g, while 85.7%(12/14) of cooked milkfish surimi with belly samples and 78.6% (11/14) of cooked milkfish surimi samples, contained coliform at >10 MPN/g of TFDA guideline. However, 3 (21.5%, 3/14) of raw milkfish surimi samples contained histamine contents (16.89, 17.01, and 15.0 mg/100 g) greater than 5.0 mg/100 g of histamine, the allowable limit of the US Food and Drug Administration (FDA) for scombroid fish and/or products.
In addition, the effect of the hygienic quality of raw milkfish surimi packed with polyethylene (PEP) package and vacuum package (VP) and stored at 4 and 15℃ was undertaken. The results showed that the APC, coliform, psychrotrophic bacteria count (PBC), H2S-producing bacteria count (HBC), and TVBN levels increased as storage time increased when the PEP and VP samples were stored at 15℃, whereas the pH level decreased with storage time increased. Similarity, the APC, coliform, PBC, H2S-producing bacteria count (HBC), and TVBN levels slowly increased as storage time increased when the PEP and VP samples were stored at 4℃, whereas the pH level slowly decreased with storage time increased. But VP could retard the increase of APC, coliform, PBC, and TVBN levels. In addition, the histamine contents in all samples were less than 1.0 mg/100 g during storage at 4 and 15℃, regardless of packaging status. In summary, this result suggested the raw milkfish surimi packed with vacuum package and stored at below 4℃ could prevent deterioration of product quality and extend shelf life.

中文摘要 I
Abstract III
誌謝 V
目錄 VII
表目錄 IX
圖目錄 XI
壹、研究動機 1
一、虱目魚 4
二、魚漿煉製品 5
三、魚貝類之鮮度判定指標 10
四、食品中的組織胺 14
參、傳統小吃店虱目魚漿製品之組織胺相關衛生品質探討 26
一、前言 26
二、材料與方法 29
三、結果與討論 39
肆、不同包裝與貯存溫度對生虱目魚漿衛生品質之影響 55
一、前言 55
二、材料與方法 58
三、結果與討論 62
伍、結論 76
陸、參考文獻 78

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