PCR detection and identification of histamine-forming bacteria in filleted tuna fish samples.

Abstract

UNLABELLED Total of 14 filleted yellowfin tuna fish (Thunnus albacares) sold in wholesale fish market and supermarkets in Milan, Italy, were purchased and tested to determine microbial count, histamine level, histamine-forming bacteria, and their ability to produce histamine in culture broth. Although histamine level was less than 10 ppm, many samples… (More)
DOI: 10.1111/j.1750-3841.2011.02535.x

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@article{Ferrario2012PCRDA, title={PCR detection and identification of histamine-forming bacteria in filleted tuna fish samples.}, author={Chiara Ferrario and Chiara Pegollo and Giovanni Luciano Ricci and Francesca Borgo and M. Grazia Fortina}, journal={Journal of food science}, year={2012}, volume={77 2}, pages={M115-20} }