Graduation date: 2002Bacterial histamine formation in mackerel and albacore was studied by inducing\ud histamine in the muscles under controlled storage conditions. The optimum temperature\ud for histamine formation was 25°C. The highest level of histamine detected was 283\ud mg/100 g in the 2-day stored mackerel; and 67.1 mg/100 g in the 6-day stored albacore.\ud To identify the bacteria crucial to histamine formation, histamine formers were isolated\ud using the conventional culture method. Enteric bacteria were most frequently isolated\ud from the fish. Weak histamine formers were found in the gill and skin of fresh fish, and\ud they required the enrichment step. Prolific histamine formers were mostly isolated from\ud the decomposed musc...
Total of 14 filleted yellowfin tuna fish (Thunnus albacares) sold in wholesale fish market and super...
Biogenic amines formation in Indian mackerel of tropical region was investigated during storage at a...
Fish is considered as highly perishable food which spoils soon after death if not preserved properly...
Histamine food poisoning is found to be associated with consumption of scombroid fish containing unu...
Abstract Growth of Enterobacter aerogenes and accumulation of histamine in chub mackerel (Scomber ja...
Histamine fish poisoning is quite common and occur in consequence of microbial decarboxylase whose a...
Graduation date: 2008Scombroid poisoning, caused by histamine intoxication, is one of the most preva...
open5noPhotobacterium damselae subsp. damselae (Pdd) is considered to be an emerging pathogen of ma...
Not AvailableHistamine poisoning occurs when temperature-abused marine fish containing elevated leve...
Histamine is the molecule responsible of the sgombroid syndrome or histamine fish poisoning (HFP), a...
ABSTRACT Poisoning due to ingestion of foods with elevated levels of biogenic amines (histamine, put...
open6noPRESENZA D’ISTAMINA NEI PRODOTTI ITTICI IN COMMERCIOHistamine fish poisoning is quite common ...
Histidine is one of non-protein nitrogen extractives which found in fish such as Salmonidae family (...
Indian mackerel is the most common marine fish in Malaysia and is potentially associated with histam...
Se determinó el efecto de temperatura y tiempo de almacenamiento sobre la carga de bacterias product...
Total of 14 filleted yellowfin tuna fish (Thunnus albacares) sold in wholesale fish market and super...
Biogenic amines formation in Indian mackerel of tropical region was investigated during storage at a...
Fish is considered as highly perishable food which spoils soon after death if not preserved properly...
Histamine food poisoning is found to be associated with consumption of scombroid fish containing unu...
Abstract Growth of Enterobacter aerogenes and accumulation of histamine in chub mackerel (Scomber ja...
Histamine fish poisoning is quite common and occur in consequence of microbial decarboxylase whose a...
Graduation date: 2008Scombroid poisoning, caused by histamine intoxication, is one of the most preva...
open5noPhotobacterium damselae subsp. damselae (Pdd) is considered to be an emerging pathogen of ma...
Not AvailableHistamine poisoning occurs when temperature-abused marine fish containing elevated leve...
Histamine is the molecule responsible of the sgombroid syndrome or histamine fish poisoning (HFP), a...
ABSTRACT Poisoning due to ingestion of foods with elevated levels of biogenic amines (histamine, put...
open6noPRESENZA D’ISTAMINA NEI PRODOTTI ITTICI IN COMMERCIOHistamine fish poisoning is quite common ...
Histidine is one of non-protein nitrogen extractives which found in fish such as Salmonidae family (...
Indian mackerel is the most common marine fish in Malaysia and is potentially associated with histam...
Se determinó el efecto de temperatura y tiempo de almacenamiento sobre la carga de bacterias product...
Total of 14 filleted yellowfin tuna fish (Thunnus albacares) sold in wholesale fish market and super...
Biogenic amines formation in Indian mackerel of tropical region was investigated during storage at a...
Fish is considered as highly perishable food which spoils soon after death if not preserved properly...