英语论文网

随着世界人口的增长，许多社会难以分配足够的资源，如植物、动物和鱼类,以满足人类的基本需求，对生存和身体健康是至关重要的。我们的营养状况、健康状况、生理和心理能力取决于我们所吃的食物和我们如何吃它(联合国粮农组织,2005)。许多社会被挑战去提供优质的食物。食品安全是食品质量的一个基本要求，这意味着食物消费必须从污染物，安全的目的，自然产生的毒素或任何其他物质可能使食品有害健康在急性或慢性的基础上。如果不遵守，食物——承担疾病出现。

食源性疾病可以来源于含有病毒或细菌病原体的食物，有毒物质和寄生虫(联合国粮农组织,2005年)。因此，这些非致病性和致病细菌在皮肤上被发现，鳃和内脏的鱼(Alisarli et al .,2008)。与海鲜相关疾病是一个重要的全球公共卫生问题，因为鱼对人体营养很重要。海鲜已经涉及到发达国家食源性疾病暴发率是10%至25%(联合国粮农组织,2005年)。

组胺中毒是由最常见的食源性问题引起的生物胺(Wohrl et al .,2004)。由各种各样的食物形成，包括原始鱼类由组氨酸脱羧活动摩根氏菌属等革兰氏阴性肠道细菌morganii,克雷伯氏菌spp和肠杆菌spp(Alvarez et al .,2006)。无毒剂量、食品承担组胺能引起不耐受症状如腹泻、低血压、头痛、瘙痒、冲水。组胺的只有75毫克量通常出现在正常的饭菜中，没有组胺不宽容的历史，可以在大多数健康的人中诱发症状。(Wohrl et al .,2004)对组胺的肯定，为毒理学性质，也可以食品质量的一个指标。

第一章——Chapter 1

介绍——Introduction

研究背景——Background of the Study

As world populations grow, many societies struggle to allocate sufficient resources such as plants, animals and fishes to meet human basic needs which are vital for survival and good health. Our nutritional status, health, physical and mental faculties depend on the food we eat and how we eat it (FAO of the United Nation, 2005). Many societies are challenged to provide good quality food. Safety of food is a basic requirement of food quality which implies that food for consumption must be safe from contaminants, adulterants, naturally occurring toxins or any other substance that may make food injurious to health on an acute or chronic basis. If not complied, food- borne diseases arise.

Food-borne diseases can originate from foods contaminated with viruses or bacterial pathogens, toxic substances and parasites (FAO of the United Nations, 2005). Accordingly, these non-pathogenic and pathogenic bacteria have been found on the skin, gills and intestines of fish (Alisarli et al., 2008). Illnesses associated with seafood are an important public health concern worldwide because fish are of great importance for human nutrition. Seafood has been implicated in 10-25 percent of food-borne disease outbreaks in developed countries (FAO of the United Nations, 2005).

Histamine poisoning is the most common food borne problem caused by biogenic amine (Wohrl et al., 2004). It is formed in a variety of foods, including raw fishes by the histidine decarboxylation activity of gram-negative enteric bacteria such as Morganella morganii, Klebsiella spp and Enterobacter spp (Alvarez et al., 2006). At nontoxic doses, food borne histamine can cause intolerance symptoms such as diarrhea, hypotension, headache, pruritus, and flushes. Just 75 milligram (mg) of histamine, a quantity commonly present in normal meals, can induce symptoms in the majority of healthy persons with no history of histamine intolerance (Wohrl et al., 2004) in affirming that histamine, aside for having toxicological properties, could also be an indicator of food quality.

Around the world, one most common cause of food intoxication is the histamine present in fish. This food borne intoxication is caused by seafood and usually presents as an allergic reaction (Gonzaga et al., 2009). Some cases of histamine poisoning occurred in February 2006 in Tainan Prefecture, Southern Taiwan where histamine poisoning 本论文由英语论文网提供整理，提供论文代写，英语论文代写，代写论文，代写英语论文，代写留学生论文，代写英文论文，留学生论文代写相关核心关键词搜索。