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頁籤選單縮合
題 名 | An Outbreak of Scombroid Fish Poisoning in a Kindergarten=鯖魚中毒 |
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作 者 | 吳淑芬; 陳偉德; | 書刊名 | 臺灣兒科醫學會雜誌 |
卷 期 | 44:5 民92.09-10 |
頁 次 | 頁297-299+321 |
分類號 | 418.87 |
關鍵詞 | 鯖魚中毒; 組織胺; Scombroid poisoning; Histamine; |
語 文 | 英文(English) |
中文摘要 | 我們提出發生於民國八十六年九月二十五日一幼稚園有94人發生鯖魚中毒。學校老師和學生吃完午餐後40~50分後發生臉、頸部潮紅、德心、惡吐、腹痛、皮膚癢、頭痛、頭暈和腹瀉現象。道些症狀在給予抗組織胺後平均3小時後緩解。此中毒事件主要是吃進腐敗的鯖鱼魚排所引起。其致病機轉是因鯖魚類不適當保存,魚肉被細菌分解釋放出組織胺所造成的。分析殘留煮熟魚排和未煮的魚排其組織胺含量分別為1,980 ppm(198mg/100gm)和2,104ppm,遠遠超過正常量lmg/100gm。 |
英文摘要 | We report an outbreak of scombroid poisoning at one kindergarten on September 25, 1997. There were 94 cases. The onset of symptoms of scombrotoxin after ingestion of fish is rapid (40 to 50 minutes after consumption). Clinical manifestation consisted of hyperemia, particularly on the face and neck (94.7%), nausea and vomiting (17.0%), abdominal pain (17.0%), pruritus (4.3%), headache and dizziness (4.3%) and diarrhea (3.2%). The duration of symptoms was 3 hours on average. Most patients responded to antihistamine very well. The poisoning was caused by the ingestion of spoiled scombroid fish. The tissues of scombroid fish had undergone a number of changes provoked by bacteria and the uncooked fish containing 2,104 ppm of histamine whereas cooked fish containing 1, 980 ppm (198 mg/100 gm) of histamine was found in this accident. |
本系統中英文摘要資訊取自各篇刊載內容。