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Histamine contents of salted seafood products in Taiwan and isolation of halotolerant histamine-forming bacteria

  • Published:2012-03 Issue:2 Volume:131 Page:574-579
  • ISSN:0308-8146
  • Container-title:Food Chemistry
  • language:en
  • Short-container-title:Food Chemistry

Author:

Lin Chung-Saint,Liu Fang-Ling,Lee Yi-Chen,Hwang Chiu-Chu,Tsai Yung-Hsiang

Funder

National Science Council, ROC

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference31 articles.

1. Official methods of analysis of AOAC International;AOAC,1995

2. Detection of gram-negative histamine-producing bacteria in fish: A comparative study;Bjornsdottir;Journal of Food Protection,2009

3. Determination of histamine and biogenic amines in fish cubes (Tetrapturus angustirostris) implicated in a food-borne poisoning;Chen;Food Control,2010

4. Biochemical and microbial studies on shrimp: Volatile nitrogen and amino nitrogen analysis;Cobb;Journal of Food Science,1973

5. Bacteriological analytical manual;FDA,1998

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