http://scholars.ntou.edu.tw/handle/123456789/10008
DC Field | Value | Language |
---|---|---|
dc.contributor.author | YA-JUNG WU | en_US |
dc.contributor.author | YING-JU CHENG | en_US |
dc.contributor.author | HSIAO-CHIN JEN | en_US |
dc.contributor.author | CHIH-HSIN PAN | en_US |
dc.contributor.author | TZU-CHUN LIN | en_US |
dc.contributor.author | SHIN-JUNG LIN | en_US |
dc.contributor.author | Deng-Fwu Hwang | en_US |
dc.date.accessioned | 2020-11-21T02:41:18Z | - |
dc.date.available | 2020-11-21T02:41:18Z | - |
dc.date.issued | 2011-05 | - |
dc.identifier.issn | 0362-028X | - |
dc.identifier.uri | http://scholars.ntou.edu.tw/handle/123456789/10008 | - |
dc.description.abstract | Suspected tetrodotoxin (TTX) poisoning was associated with eating unknown fish in April 2009 in Taiwan. After ingestion of the fish, symptoms of the victim included perioral paresthesia, nausea, vomiting, ataxia, weakness of all limbs, respiration failure, and death within several hours. The toxicity in the remaining fish was determined, with the mice exhibiting symptoms of neurotoxin poisoning. The implicated fish and deceased victim tissues were analyzed for TTX by liquid chromatography–tandem mass spectrometry. The urine, bile, cerebrospinal fluid (spinal cord), pleural effusion, and pericardial effusion of the victim contained TTX. In addition, the partial cytochrome b gene of the implicated fish was determined by PCR. The DNA sequence in the partial 465-bp cytochrome b gene identified the implicated fish as Chelonodon patoca (puffer fish). These results indicate that people should avoid eating unknown fish species from fish markets where harvested fish may include toxic species. | en_US |
dc.language.iso | en | en_US |
dc.publisher | International Association for Food Protection | en_US |
dc.relation.ispartof | Journal of Food Protection | en_US |
dc.title | Liquid Chromatography-Tandem Mass Spectrometry Determination of the Toxicity and Identification of Fish Species in a Suspected Tetrodotoxin Fish Poisoning | en_US |
dc.type | journal article | en_US |
dc.identifier.doi | 10.4315/0362-028x.Jfp-10-435 | - |
dc.relation.journalvolume | 74 | en_US |
dc.relation.journalissue | 5 | en_US |
dc.relation.pages | 789-795 | en_US |
item.cerifentitytype | Publications | - |
item.openairetype | journal article | - |
item.openairecristype | http://purl.org/coar/resource_type/c_6501 | - |
item.fulltext | no fulltext | - |
item.grantfulltext | none | - |
item.languageiso639-1 | en | - |
crisitem.author.dept | College of Life Sciences | - |
crisitem.author.dept | Department of Food Science | - |
crisitem.author.dept | National Taiwan Ocean University,NTOU | - |
crisitem.author.parentorg | National Taiwan Ocean University,NTOU | - |
crisitem.author.parentorg | College of Life Sciences | - |
Appears in Collections: | 食品科學系 |
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