Histamine Food Poisoning Associated with Fisheries Products and Histamine-Producing Bacteria
Author:
Affiliation:
1. Faculty of Fisheries Sciences, Hokkaido University
Publisher
Japanese Society of Food Microbiology
Subject
General Medicine
Link
https://www.jstage.jst.go.jp/article/jsfm/36/2/36_75/_pdf
Reference58 articles.
1. 1） 粟津 薫，高取 聡，柿本幸子，野村千枝，昌山 敦，山口瑞香，柿本 葉，梶村計志：大阪府におけるヒスタミン検査事例について．食衛誌，58, 43–48 (2017).
2. 2） Bermejo, A., Mondaca, M. A., Roeckel, M., Marti, M. C.: Growth and characterization of the histamine-forming bacteria of jack mackerel (Trachurus symmetricus). J. Food Process. Pres., 26, 401–414 (2003).
3. 3） Bjornsdottir-Butler, K., Bowers, J. C., Benner, R. A. Jr.: Prevalence and characterization of high histamine-producing bacteria in gulf of Mexico fish species. J. Food Prot., 78, 1335–1342 (2015).
4. 4） Bjornsdottir-Butler, K., Green, D. P. Bolton, G. E., McClellan-Green, P. D.: Control of histamine-producing bacteria and histamine formation in fish muscle by trisodium phosphate. J. Food Sci., 80, 1253–1258 (2015).
5. 5） Bjornsdottir-Butler, K., McCarthy, S. A., Dunlap, P. V., Benner, R. A. Jr.: Photobacterium angustum and Photobacterium kishitanii, psychrotrophic high-level histamine-producing bacteria indigenous to tuna. Appl. Environ. Microbiol., 82, 2167–2176 (2016).
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