Occupational histamine poisoning by fish flour: a case report

Histamine poisoning due to inhalation and skin contact with fish products is rarely described in the literature. This study presents a case of occupational histamine poisoning by spoiled fish flour via inhalation, skin and eye contact. Shipments of fish flour transported in black or blue bags, depending on the source, were handled by 20 harbour workers. Ten workers handling blue bags developed allergy-like skin, eye, gastrointestinal, respiratory and cardiac symptoms within 30 min. Workers handling black bags were symptom-free, except for minimal eye irritation. After consultation with the Poison Control Centre histamine poisoning was suspected. The histamine content, as determined by thin-layer chromatography, was 10-fold higher in samples from the blue than from the black bags (510 mg/100 g flour compared with 50 mg/100 g flour, respectively). Part of the shipment was labelled as hazardous for human health with permission for further usage only under specific personal protective measures. It is suggested that the highest permissible levels of histamine in fish flour and similar products should be set and legally adopted.     

The usefulness of elemental iron for cereal flour fortification: a SUSTAIN Task Force report. Sharing United States Technology to Aid in the Improvement of Nutrition

Fortification of cereal flours may be a useful public health strategy to combat iron deficiency. Cereal flours that are used shortly after production (e.g., baking flour) can be fortified with soluble iron compounds, such as ferrous sulfate, whereas the majority of flours stored for longer periods is usually fortified with elemental iron powders to avoid unacceptable sensory changes. Elemental iron powders are less well absorbed than soluble iron compounds and they vary widely in their absorption depending on manufacturing method and physicochemical characteristics. Costs vary with powder type, but elemental iron powders are generally less expensive than ferrous sulfate. This review evaluates the usefulness of the different elemental iron powders based on results from in vitro studies, rat assays, human bioavailability studies, and efficacy studies monitoring iron status in human subjects. It concludes that, at the present time, only electrolytic iron powder can be recommended as an iron fortificant. Because it is only approximately half as well absorbed as ferrous sulfate, it should be added to provide double the amount of iron.     

莜麦粉对不同年龄大鼠的抗氧化作用

莜麦粉对不同年龄大鼠的抗氧化作用ＥｆｅｃｔｓｏｆＮａｋｅｄＯａｔｓＦｌｏｕｒｏｎＡｎｔｉｏｘｉｄａｔｉｏｎｉｎＲａｔｓｗｉｔｈＤｉｆｅｒｅｎｔＡｇｅｓ王明正王峰峰１谭秀桃１魏惠如（山西医科大学药理教研室，太原０３０００１）ＷａｎｇＭｉｎｇｚｈｅｎｇ...     

AN IN VITRO MODEL FOR GLUTEN ENTEROPATHY

Fetal rat jejunum can be grown in culture and normal villi are seen to develop in vitro. The addition of an extract of wheat gliadin inhibited mucosal maturation and caused epithelial and mesenchymal damage. This model may be useful for the study of gluten enteropathy.     

Latent period for symptomatic sensitization in bakeries

AIM: To describe the latent period for symptomatic sensitization in bread bakery workers. METHODS: Data on the latent period for symptomatic sensitization, resulting in either asthma or rhinitis, were obtained from an in-house health surveillance programme in a single large organization. RESULTS: Over a period of 10 years, 90 employees were identified with symptoms attributable to sensitization. The mean latent period was 7.3 years, with three employees describing the onset of symptoms in their first year of exposure. CONCLUSIONS: The long latent period, typically more than 1 year, suggests that health surveillance on appointment and then at annual intervals thereafter should be adequate to identify affected individuals in a bakery environment.     

ICP-AES测定面制食品中铝

目的：建立检测面制品中铝含量的电感耦合等离子体发射光谱方法.方法：样品经湿式消解后,用电感耦合等离子体发射光谱法对面制食品中铝进行测定.结果：方法最低检出限为0.016 mg/L,最低检出浓度0.16 mg/kg;在0.08～50 mg/L范围内呈线性关系,相关系数r=0.9999,回收率在94%～107%之间;测定结果相对标准偏差为0.60%～2.8%.结论：本方法操作简便、快速、准确、干扰小、检出限低、线性范围广,适用于面制食品中铝的测定.