Detection and identification of histamine-producing bacteria associated with harvesting and processing mahimahi and yellowfin tuna.

@article{Allen2005DetectionAI,
  title={Detection and identification of histamine-producing bacteria associated with harvesting and processing mahimahi and yellowfin tuna.},
  author={David G. Allen and David Philip Green and Gregory E Bolton and L A Jaykus and W Gregory Cope},
  journal={Journal of food protection},
  year={2005},
  volume={68 8},
  pages={1676-82}
}
Histamine poisoning is one of the most common chemically induced seafoodborne illnesses reported in the United States today. The causative agents are biogenic amines, commonly produced by gram-negative bacteria. The purpose of this study was to detect and identify histamine-producing bacteria associated with standard industry practices during the harvesting, receiving, and processing of mahimahi and yellowfin tuna in North Carolina. Twenty-nine composite samples were obtained from 18 mahimahi… CONTINUE READING