The ingestion of histamine-accumulated food causes histamine food poisoning (Scombroid fish poisoning). In Japan, histamine food poisoning is classified as a chemical food poisoning, but histamine-producing bacteria cause this poisoning. Histamine-producing bacteria produce histamine from free histidine in foods. Therefore, the main causative foods are red-flesh fish (e.g., tuna, bonito, sardine, and mackerel) that contain high levels of free histidine in their muscles and processed foods (e.g., grilled or fried fish).

In our laboratory, we study the distribution of histamine-producing bacteria, their growth characteristics, histamine-producing characteristics, and susceptibility to antimicrobial substances to control histamine-producing bacteria and reduce the risk of histamine food poisoning.