Publications by authors named "Patricia L Rogers"
The use of a DNA-based identification system (DNA barcoding) founded on the mitochondrial gene cytochrome c oxidase subunit I (COI) was investigated for updating the U.S. Food and Drug Administration Regulatory Fish Encyclopedia (RFE; http://www.
View Article and Find Full Text PDFBackground: From January 2002 to May 2004, 28 puffer fish poisoning (PFP) cases in Florida, New Jersey, Virginia, and New York were linked to the Indian River Lagoon (IRL) in Florida. Saxitoxins (STXs) of unknown source were first identified in fillet remnants from a New Jersey PFP case in 2002.
Methods: We used the standard mouse bioassay (MBA), receptor binding assay (RBA), mouse neuroblastoma cytotoxicity assay (MNCA), Ridascreen ELISA, MIST Alert assay, HPLC, and liquid chromatography-mass spectrometry (LC-MS) to determine the presence of STX, decarbamoyl STX (dc-STX), and N-sulfocarbamoyl (B1) toxin in puffer fish tissues, clonal cultures, and natural bloom samples of Pyrodinium bahamense from the IRL.
A gas-liquid chromatographic method developed for the determination of putrescine and cadaverine in fishery products was modified for application to the determination of diamines in shrimp. Addition of potassium chloride and hydrochloric acid to the methanol-water extraction solvent resulted in increased recovery of the diamines and minimized gel formation. The recovery of putrescine increased on average from 64 to 98%, and the recovery of cadaverine increased from 85 to 93%.
View Article and Find Full Text PDFArticle Synopsis
- Consumer illnesses caused by scombroid poisoning continue to arise from eating fish like tuna and mahimahi that have decayed bacteria, leading to high levels of biogenic amines, particularly histamine.
- * Research shows that histamine can indicate the risk of scombroid toxicity in fish, while other amines like cadaverine may also play a role.
- * The study found that temperature and incubation time significantly affect histamine production, with rapid increases noted at higher temperatures, while histidine decarboxylase activity in frozen fish can further elevate histamine levels upon thawing.