Detection of gram-negative histamine-producing bacteria in fish: a comparative study.

@article{Bjornsdottir2009DetectionOG,
  title={Detection of gram-negative histamine-producing bacteria in fish: a comparative study.},
  author={Kristin Bjornsdottir and Gregory E Bolton and Patricia D. McClellan-Green and L A Jaykus and David Philip Green},
  journal={Journal of food protection},
  year={2009},
  volume={72 9},
  pages={1987-91}
}
Poisoning due to ingestion of foods with elevated levels of biogenic amines (histamine, putrescine, cadaverine, and tyramine) is well documented. Histamine fish poisoning largely is due to growth of naturally occurring bacteria associated with scombroid fish species. A rapid and reliable method is needed to screen for the presence of histamine-forming bacteria in fish. This study included a comparison of three methods for the detection of histamine-producing bacteria. A total of 152 histamine… CONTINUE READING

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