Histamine production by Raoultella ornithinolytica in mahi-mahi meat at various storage temperatures
Mahi-mahi meat was inoculated with Raoultella ornithinolytica at 5.0 log CFU/g and stored at −20°C, 4°C, 15°C, 25°C, or 37°C to investigate bacterial growth and formation of total volatile base nitrogen and histamine in mahi-mahi meat. R. ornithinolytica grew rapidly in samples stored at temperature...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2016-04-01
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| Series: | Journal of Food and Drug Analysis |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1021949814001537 |