OCCURANCE OF HISTAMINE IN FISH PRODUCTS ON MARKET

OCCURANCE OF HISTAMINE IN FISH PRODUCTS ON MARKET

Histamine fish poisoning is quite common and occur in consequence of microbial decarboxylase whose activity begin early in the post-mortem but are triggered in consequence of abuse in the shelf life of fish products. In this study forty-eight samples of tuna, mackerel, anchovies, sardines, fresh or...

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Bibliographic Details
Main Authors:	R. Mancusi, R.M. Bini, M. Cecchini, G. Delle Donne, R. Rosmini, M. Trevisani
Format:	Article
Language:	English
Published:	PAGEPress Publications 2012-08-01
Series:	Italian Journal of Food Safety
Subjects:	histamine, histidine decarboxylase, fish poisoning, shelf life, Morganella morganii.
Online Access:	http://www.pagepressjournals.org/index.php/ijfs/article/view/788

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