1. 2001b www.doh.gov.za/docs/regulations/foodstuff/microbiological.pdf)
2. 2001c Fish and Fisheries Products Hazards and Controls Guidance, June 2001, Third Edition, Chapter 7, Scombrotoxin (histamine) formation (a chemical hazard) www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/Seafood/FishandFisheriesProductsHazardsandControlsGuide/ucm089637.htm)
3. Analysis of biogenic amines in northern and southern European sausages and role of flora in amine production;Ansorena;Meat Sci,2002
4. AOAC. 1995a Histamine in seafood: Biological method. Sec. 35.1.30, Method 954.04 Official Methods of Analysis of AOAC International P.A. Cunniff 14 15