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留学生essay论文精选范文：“浅谈组胺中毒”，这篇论文讨论了组胺中毒。人们的健康、生理状况，完全取决于大家所吃的食物，所以疾病很有可能就是我们吃的食物导致的。一般来说，食源性疾病可以来源于含有病毒或细菌病原体的食物，或者是有毒物质和寄生虫。而组胺中毒是由最常见的食源性问题引起的，一旦组胺中毒，伴随的症状会有腹泻、低血压、头痛、瘙痒等。

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 caused illness in the three victims due to ingestion of dried milkfish (Tsai et al., 2007). In Japan, Canada, United States and other countries with high dietary intake of fish reported outbreak in histamine poisoning in fish. Most of these outbreaks were caused by fish containing high levels of histamine (Malison et al., 1987). In addition, Bakovic (2008) cited that in June 2007, several cases of histamine poisoning were reported but prompt medical intervention has saved the lives of the victims.

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In the Philippines, there are about 60 reported food-borne outbreaks for the period of 1995-2004. Some of these food intoxications were caused by staphylococcal enterotoxins, paralytic shellfish poisoning (PSP) toxins and histamine (Azanza, 2004).

It is for these reasons that fish sectors in General Santos City are working closely with the national government to convince the European Union (EU) to adopt a more liberal screening process that will guarantee good quality of food specifically fish products. General Santos City as the Tuna Capital of Asia provides the Generals and pampers its guest with tons and tons of different fish species as its main product. It accounts for a big chunk in the global tuna market. From its single airport, huge amounts of tuna and other fish species are sent to local markets and worldwide. To ensure food safety, exported fishes undergo laboratory analysis; however, fish and fishery products delivered to its local markets has no routinary procedure to check histamine level of raw fishes, which constitute a serious risk for human health. In this case, the researcher intend to conduct a survey to determine possible presence and level of histamine in commercial fish samples from the main public market of General Santos City and to assess compliance with the Food Standards Code. Findings of the study can serve as basis for a local food safety program.

It is theorized in this research that level of histamine in selected fish species for analysis will exceed the allowable limit of this compound. The elevated level of histamine in these products will be due to the following uncontrollable factors once fishes are sold in the market. These factors include temperature, storage time and condition. Since, the government lack the resources to constantly monitor the level of histamine, the researcher conceptualize this theory by conducting a test on the level of histamine in selected fishes sold in the Public Market of General Santos City. The diagram below shows the conceptual framework of this research.

This study is limited to the determination of histamine level of raw fish species sold at the main public market of General Santos City using the fluorometric method, regardless of temperature storage and sources. Three trials with three replications of sample per species will be considered for the analysis. Sampling will be conducted for three consecutive weeks. The analysis will be conducted by the researcher and laboratory analyst of the Bureau of Fisheries and Aquatic Resources (BFAR) Laboratory, Lagao, General Santos City.

Excessive levels of histamine in fish and fishery products constitute a serious risk for human health. It is appropriate to adopt community level measures of fishery products to ensure effective and uniform protection for all the members of society. This study will assess the histamine level of most consumed raw fish species sold at the main public market of General Santos City. The result of the study will serve as basis for the authorities to carry out necessary checks, particularly the determination of histamine level in fish and fishery products in public markets to safeguard public health and provide them the foods that are safe and unadulterated. This study is also necessary to update the standards set by Bureau of Fisheries and Aquatic Resources (BFAR) for raw fresh fishes.

Moreover, the knowledge gained from this study will notify both fish sellers and consumers that hygienic quality of fish should be instituted to control the histamine level of fish and fishery products within the standard.

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