すり身およびその加工食品中に自然混入する甲殻類の実態調査

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  • A survey of crustacean content naturally contained in ground and processed fish pastes
  • スリミ オヨビ ソノ カコウ ショクヒン チュウ ニ シゼン コンニュウ スル コウカクルイ ノ ジッタイ チョウサ

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In recent years, the number of patients with allergies to crustaceans such as shrimp and crab has increased in Japan. According to a 2008 epidemiological survey of food allergies in Japan, shrimp is the sixth most frequent cause of food allergies following the major allergenic ingredients such as egg, milk and wheat. Cross-reactivity in allergy symptoms has been speculated between shrimp and crab since approximately 65% of patients with shrimp allergy have also been reported to respond to crab allergens, although the frequency of crab allergy is less than that of shrimp allergy. In June 2008, the Ministry of Health, Labor and Welfare in Japan enforced a mandatory food labeling system of shrimp and crab in processed foods. Therefore, we surveyed the contents of soluble proteins and DNA of crustaceans in 77 seafood products (29 ground and 48 processed fish pastes) using ELISA and PCR, respectively. Crustacean proteins were detected in 75.9% (M kit) and 79.3% (N kit) of ground fish pastes. With shrimp and crab PCR, 62.1% and 3.4% of the samples, respectively, were judged to be positive. In addition, in 56.3% (M kit) and 72.9% (N kit) of processed fish pastes, crustacean proteins were detected, and the percentage of positive samples were 72.9% and 2.1% in each PCR. Consequently, the ground and processed fish paste products all contain crustaceans at high frequency, probably due to unintentional natural contamination. A high concentration of crustacean soluble protein was detected especially in the ground fish pastes made from small size fishes.

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