Development of molecular-based methods for determination of high histamine producing bacteria in fish.

@article{BjrnsdttirButler2010DevelopmentOM,
  title={Development of molecular-based methods for determination of high histamine producing bacteria in fish.},
  author={Kristin Bj{\"o}rnsd{\'o}ttir-Butler and Gregory E Bolton and L A Jaykus and Patricia D. McClellan-Green and David Philip Green},
  journal={International journal of food microbiology},
  year={2010},
  volume={139 3},
  pages={161-7}
}
Histamine (or scombroid) fish poisoning is a significant cause of food borne disease in the United States. In this study, we describe the development of a molecular-based technique which uses digoxigenin (DIG) labeled DNA probes for the detection of gram negative bacteria producing high amounts of histamine (>1000 ppm). A cocktail of PCR amplification fragments corresponding to a 709 bp fragment of the histidine decarboxylase (hdc) gene of four high producing bacteria (Morganella morganii… CONTINUE READING
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Molecular detection of a histamine former, Morganella morganii, in albacore, mackerel, sardine, and a processing plant

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