Risk Assessment of Histamine in Chilled, Frozen, Canned and Semi-Preserved Fish in Morocco; Implementation of Risk Ranger and Recommendations to Risk Managers
A risk assessment of histamine was conducted for different categories of fishery products in the market. Risk estimates were assessed using the Risk Ranger tool. The estimated risks associated with the consumption of canned, semi-preserved and frozen fish are lower than those associated with fresh f...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2018-09-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | http://www.mdpi.com/2304-8158/7/10/157 |