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Regjistruar: 17/01/2005
Vendbanimi: Raccon City
Mesazhe: 3634
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pergjigje pyetjes 75
Cod. A19112006
Citim:
Po citoj ato që tha NS-6
pyetja 75
kujt i ka qelluar qe nena,baba ose motra e ku ta di une, ti thote te mos haje kos me peshk sepse mund te shkaktoje helmim (intoksikim alimentar)...kjo gje eshte legjende metropolitane (beh,po e quaj keshtu :p) apo ka ndonje baze ne mjeksi?
ore,ku nuk kontrollova per keto 2 ushqime per te gjetur nje lidhje (ca nuk mesova per kosin dhe fermentimin psh  ) por nuk arrita te gjej nje lidhje qe te them qe vjen si pasoje e nje nderveprimi ndermjet tyre...
tani, alternativat per te shpjeguar kete fenomen (jo per gjo po populli jone nuk besoj se genjen...nuk e ka per natyre,jo per gjo ) mund te jene qe ndonjeri prej ketyre ushqimeve mund te mos jete konservuar ne menyre te sakte ose ose qe helmimi te vije prej njerit prej tyre dhe tjetri "ta kete ngrene" famen per keq padrejtesisht...ne kete rast roli i fajtorit bie me shume mbi peshkun...eshte ai qe shkakton nje intoksikim alimentar nga histamina si pasoje e konsumimit te tij...
histamina formohet ne sasi te vogla nga procese shkaterrimi me origjine indore si dhe nga veprimi i enzimave te bakterieve te ndryshme gjate shkaterrimit te ushqimit. aktiviteti i enzimave e ketyre bakterieve varet nga sasia e histidines se lire ne substancat ushqimore dhe nga temperatura. imagjinoni pak se kush i ka sasite me te medha te histidines?  indet muskulare te peshkut ton, sardelet etj...po ashtu temperaturat nga 6-20 grade jane ato qe favorizojne formimin e histamines kurse temperatura me te ulta e ngadalsojne prodhimin e saj...kete gje e konfirmojne edhe matjet e sasive te histamines ne kampionet e marre ne rastet kur kane ndodhur raste intoksikimi nga peshku... (riferim rasteve te paraqitura ketu: http://www.epicentro.iss.it/ben/2005/novembre/2.htm )
me poshte po shkepus disa copa nga nje shkrim i U. S. Food and Drug Administration
Center for Food Safety and Applied Nutrition
FDA Prime Connection
...
SUPPLEMENTARY INFORMATION: Histamine is a chemical compound
that forms postmortem in the muscle of scombroid fish, such
as tuna, and in other species, such as mahi-mahi, by the action
of certain bacteria that are common in fish. Bacteria that have
the ability to form histamine do so by the decarboxylation of
L-histidine, an amino acid found in the fish muscle. The decarboxylation
reaction is catalyzed by an enzyme, histidine decarboxylase,
produced by the bacteria. Fish species that are particularly
vulnerable to the development of histamine are those with high
levels of free L-histidine in their muscle tissues. Additional
histidine may be released during decomposition and spoilage
by proteolysis, whereby the protein structure is degraded, and
amino acids are liberated (Ref. 1). The level of histamine produced
in scombroid or other histidine-containing fish by these processes
serves as an indicator of the decomposition that has occurred.
When present at higher levels, histamine represents a health
hazard. Therefore, FDA uses histamine to indicate that these
fish are adulterated within the meaning of section 402(a)(1)
and (a)(3) of the act (21 U.S.C. 342(a)(1) and (a)(3)).
...
In addition to being an indicator of decomposition, when
ingested at sufficiently high levels histamine causes scombroid
poisoning. The term ``scombroid fish poisoning'' developed because
fish of the families Scombridae and Scomberesocidae are commonly
implicated in instances of histamine poisoning deriving from
advanced stages of decomposition in these fish. Tuna and mackerel
are most frequently involved in instances of histamine poisoning,
but this fact is attributable, in part, to the large amounts
of these species that are consumed worldwide (Ref. 9).
Nonscombroid fish, such as mahi-mahi (Coryphaena hippurus),
is also involved in histamine poisoning. Bluefish (Pomatomus
saltatrix) has been responsible for several scombroid poisoning
outbreaks in the United States
---- page 39756 ----
and has caused at least one outbreak in Australia. Pink salmon,
redfish, yellowtail, marlin, and amberjack have also been implicated
in scombroid poisoning outbreaks that have occurred in the United
States. Outside the United States, pilchards, herring, anchovies,
bluefish, and sardines have been involved in a number of cases.
Sardines and pilchards have become a major source of histamine
poisoning in Great Britain. Japan had an outbreak associated
with black marlin, and anchovies have been implicated in single
incidents in Japan, the United States, and Great Britain (Ref.
9).
From 1977 to 1981 there were 68 outbreaks of scombroid poisoning
involving 461 illnesses (Ref. 10). In March 1980, the Centers
for Disease Control and Prevention reported that mahi-mahi accounted
for 40 percent of the scombroid poisoning outbreaks reported
in the United States. Since 1980, FDA has placed most shipments
of mahi-mahi offered for entry into the United States on automatic
detention because of the frequent occurrence of histamine levels
exceeding 500 ppm (Ref. 11).
Histamine is a poisonous or deleterious substance under
section 402 (a)(1) of the act because, when ingested at sufficiently
high levels, it is known to cause scombroid poisoning (Ref.
12)....
linku origjinal:
http://vm.cfsan.fda.gov/~ear/DECOM2.html
ska faj kosi me sa shof una...
te hash kos me peshk shkakton helmim? per momentin me mire te themi MYTH BUSTED
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Kurre mos debato me nje idiot!Njerezit mund te mos e bejne dallimin! (Ligj i Marfit)
Think Different!Think Again! (National Geographic Channel)
Modifikuar nga NS-6 datë 09/05/2007 ora 04:32
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11 Nëntor 2006 15:54
Forumi Horizont > Shkenca > Mjekësia > supersfida e zones se mjeksise: 1001 pyetje & pergjigje
