Analysis of the growth of histamine-producing bacteria and histamine accumulation in fish during storage at low temperatures

Author:

Torido Yuko,Takahashi Hajime,Kuda Takashi,Kimura Bon

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference22 articles.

1. Changes in biogenic amines and microbiological analysis in albacore (Thunnus alalunga) muscle during frozen storage;Ben-Gigirey;Journal of Food Protection,1998

2. Centers for Disease Control and Prevention. (2006–2008). Foodborne disease outbreak surveillance. http://www.cdc.gov/outbreaknet/surveillance_data.html.

3. Estimation of bacterial densities by means of the “most probable number”;Cochran;Biometrics,1950

4. Significant histamine formation in tuna (Thunnus albacares) at 2°C- effect of vacuum- and modified atmosphere-packaging on psychrotolerant bacteria;Emborg;International Journal of Food Microbiology,2005

5. Detection and significance of histamine decarboxylase (HDC) in “Klebsiella”, “Enterobacter”, and “Serratia”;Enjalbert;Annals of Microboilogy,1979

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