Histamine in Foods: Its Safety and Human Health Implications

@inproceedings{Rai2014HistamineIF,
  title={Histamine in Foods: Its Safety and Human Health Implications},
  author={Krishna Prasad Rai and Hareram Pradhan and Bal Kumari Sharma and Som Kanta Rijal},
  year={2014}
}
This article reviews the overall aspects of histamine, one of the most potent biogenic amine, which is formed by decarboxylation of histidine protein rich foods in fish and fish products, dairy products, meat and meat products, fermented vegetables and soy products, and alcoholic beverages such as wine and beer. Normally, three basic conditions i.e. high content of free histidine, bacterial histidine decarboxylase activity and high temperature storage environment elevates the level of histamine… Expand

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