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  • L Y Foo
  • The New Zealand medical journal
  • 1975
The histamine content of various fish samples that were involved in food poisoning incidents was determined. There was an elevated level of histamine and this is discussed in terms of fish spoilage. The histamine level could be helpful in gauging the degree of spoilage of commercially canned fish.
  • L Y Foo
  • The New Zealand medical journal
  • 1975
Three incidents of presumptive scombroid poisoning were reported in the Wellington area in 1973. Two of these cases were attributed to canned mackerel and the third to smoked kahawai. The marked similarity of the symptoms of the kahawai poisoning to those of the other two outbreaks of scombroid fish poisoning and the relief following anti-histamine therapy(More)
The purpose of this paper is to introduce an integrated mobile tagging system, which can be used by consumers to retrieve product information about Genetically Modified Food (GMF) products in the market. In the proposed mobile tagging system, 2 dimensional Quick Response (QR) codes are adopted as the tag for identification purpose. Consumers can use the(More)
  • L Y Foo
  • The New Zealand medical journal
  • 1977
The histamine content and the total vagal stimulating activities in various fish samples involved in an outbreak of food poisoning were compared. There was a close correlation between the two levels and there was lack of potentiation between histamine and other non-active fractions. The role of histamine in scombroid poisoning is discussed in the light of(More)
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