European official control of food: Determination of histamine in fish products by a HPLC

European official control of food: Determination of histamine in fish products by a HPLC–UV-DAD method

Published:2016-11 Issue: Volume:211 Page:694-699
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Altieri I.,Semeraro A.,Scalise F.,Calderari I.,Stacchini P.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference26 articles.

1. Histamine in seafood – Fluorometric method;AOAC Official Method 977.13;Official Methods of Analysis of AOAC International,2002

2. Liquid Chromatographic determination of histamine in fish, sauerkraut, and wine: Interlaboratory study;Beljaars;Journal of AOAC International,1998

3. Validation and comparison of analytical methods for the determination of histamine in tuna fish samples;Cinquina;Journal of Chromatography A,2004

4. Commission Regulation (EC) No 882/2004 of the European Parliament and of the Council of 29 April 2004 on Official controls performed to ensure the verification of compliance with feed and food law, animal health and animal welfare rules.

5. Commission Regulation (EC) No 2073/2005 of 15 November 2005 on microbiological criteria for foodstuffs.

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