Effects of environmental factors on histamine production in the psychrophilic histamine-producing bacterium Photobacterium iliopiscarium

Author:

Takahashi Hajime,Ogai Mami,Miya Satoko,Kuda Takashi,Kimura Bon

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference24 articles.

1. Australia New Zealand Food Standards Code – Standard 1.4.1 – Contaminants and Natural Toxicants. Federal Register of Legislative Instuments F2013C00140. Available online. http://www.comlaw.gov.au/Series/F2008B00618.

2. Commission Regulation (EC) No. 2073/2005 of 15 November 2005 on microbiological criteria for foodstuffs. Official Journal of the European Union, L338, 1–26.

3. Determination of an internal control to apply reverse transcription quantitative PCR to study stress response in the lactic acid bacterium Oenococcus oeni;Desroche;Journal of Microbiological Methods,2005

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. Bluefish-associated scombroid poisoning. An example of the expanding spectrum of food poisoning from seafood;Etkind;The Journal of the American Medical Association,1987

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