Development of cloth-based microfluidic devices for rapid determination of histamine in fish and fishery products

Author:

Senabut Jirapatpong,Praoboon Nisachon,Tangkuaram Tanin,Sangsrichan Supaporn,Pookmanee Pusit,Kuimalee Surasak,Satienperakul SakchaiORCID

Funder

Rajamangala University of Technology Lanna

Publisher

Springer Science and Business Media LLC

Subject

Analytical Chemistry

Reference40 articles.

1. Becker K, Southwick K, Reardon J, Berg R, MacCormack JN (2001) Histamine poisoning associated with eating tuna burgers. J Am Med Assoc 285:2977–2978

2. EC Commission Regulation No 2073/2005 of 15 November 2005 on microbiological criteria for foodstuffs, Official Journal of European Union, 2005

3. Feng C, Teuber S, Gershwin M (2016) Histamine (Scombroid) Fish Poisoning: a Comprehensive Review. Clin Rev Allergy Immunol 50:64–69

4. Fen NY, Sali AT, Ahmad R, Tze LM, Abdullah WNW (2011) Origin of proteolytic enzymes involved in production of Malaysian fish sauce, Budu. Thai J Agric Sci 44:542–547

5. FDA fish and fishery products hazards and controls guidance, Fourth Edition, Chapter 7, 113, April 2011

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