145 related articles for article (PubMed ID: 31113133)
1. Bacteriological Quality of Tuna Fish ( Thunnus thynnus ) Destined for Canning: Effect of Tuna Handling on Presence of Histidine Decarboxylase Bacteria and Histamine Level.
López-Sabater EI; Rodríguez-Jerez JJ; Roig-Sagués AX; Teresa Mora-Ventura MA
J Food Prot; 1994 Apr; 57(4):318-323. PubMed ID: 31113133
[TBL] [Abstract][Full Text] [Related]
2. PCR detection and identification of histamine-forming bacteria in filleted tuna fish samples.
Ferrario C; Pegollo C; Ricci G; Borgo F; Fortina MG
J Food Sci; 2012 Feb; 77(2):M115-20. PubMed ID: 22251187
[TBL] [Abstract][Full Text] [Related]
3. Biogenic amine content, histamine-forming bacteria, and adulteration of pork in tuna sausage products.
Kung HF; Tsai YH; Chang SC; Hong TY
J Food Prot; 2012 Oct; 75(10):1814-22. PubMed ID: 23043830
[TBL] [Abstract][Full Text] [Related]
4. Heat Resistance of Histidine Decarboxylase from Gram-Negative Histamine-Producing Bacteria in Seafood.
Bjornsdottir-Butler K; Bencsath FA; McCarthy S; Benner RA
J Food Prot; 2017 Aug; 80(8):1273-1279. PubMed ID: 28696146
[TBL] [Abstract][Full Text] [Related]
5. Incidence of histamine-forming bacteria and histamine content in scombroid fish species from retail markets in the Barcelona area.
López-Sabater EI; Rodríguez-Jerez JJ; Hernández-Herrero M; Mora-Ventura MT
Int J Food Microbiol; 1996 Jan; 28(3):411-8. PubMed ID: 8652349
[TBL] [Abstract][Full Text] [Related]
6. Heat resistance of histamine-producing bacteria in irradiated tuna loins.
Enache E; Kataoka A; Black DG; Weddig L; Hayman M; Bjornsdottir-Butler K
J Food Prot; 2013 Sep; 76(9):1608-14. PubMed ID: 23992506
[TBL] [Abstract][Full Text] [Related]
7. Assessment of biogenic amines in commercial tuna fish: Influence of species, capture method, and processing on quality and safety.
Bita S; Sharifian S
Food Chem; 2024 Mar; 435():137576. PubMed ID: 37774619
[TBL] [Abstract][Full Text] [Related]
8. Histamine development and bacterial diversity in microbially-challenged tonggol (Thunnus tonggol) under temperature abuse during canning manufacture.
Hongpattarakere T; Buntin N; Nuylert A
J Food Sci Technol; 2016 Jan; 53(1):245-56. PubMed ID: 26787946
[TBL] [Abstract][Full Text] [Related]
9. Histamine-producing bacteria in decomposing skipjack tuna (Katsuwonus pelamis).
Yoshinaga DH; Frank HA
Appl Environ Microbiol; 1982 Aug; 44(2):447-52. PubMed ID: 6289747
[TBL] [Abstract][Full Text] [Related]
10. Significant histamine formation in tuna (Thunnus albacares) at 2 degrees C--effect of vacuum- and modified atmosphere-packaging on psychrotolerant bacteria.
Emborg J; Laursen BG; Dalgaard P
Int J Food Microbiol; 2005 Jun; 101(3):263-79. PubMed ID: 15925710
[TBL] [Abstract][Full Text] [Related]
11. Detection and identification of histamine-producing bacteria associated with harvesting and processing mahimahi and yellowfin tuna.
Allen DG; Green DP; Bolton GE; Jaykus LA; Cope WG
J Food Prot; 2005 Aug; 68(8):1676-82. PubMed ID: 21132978
[TBL] [Abstract][Full Text] [Related]
12. Halotolerant and halophilic histamine-forming bacteria isolated during the ripening of salted anchovies (Engraulis encrasicholus).
Hernández-Herrero MM; Roig-Sagués AX; Rodríguez-Jerez JJ; Mora-Ventura MT
J Food Prot; 1999 May; 62(5):509-14. PubMed ID: 10340672
[TBL] [Abstract][Full Text] [Related]
13. Development of molecular approach based on PCR assay for detection of histamine producing bacteria.
Wongsariya K; Bunyapraphatsara N; Yasawong M; Chomnawang MT
J Food Sci Technol; 2016 Jan; 53(1):640-8. PubMed ID: 26787983
[TBL] [Abstract][Full Text] [Related]
14. Effects of Age, Fulton's Condition Index (K) and Muscle Fat on Total Mercury Content in Raw, Pre-Canning and Canned Samples of Atlantic Bluefin Tuna (
Piras P; Macciotta NPP; Meloni D; Sanna A; Cossu M; Salis S; Chessa G
Foods; 2023 Jul; 12(14):. PubMed ID: 37509777
[TBL] [Abstract][Full Text] [Related]
15. Changes in histamine and microbiological analyses in fresh and frozen tuna muscle during temperature abuse.
Economou V; Brett MM; Papadopoulou C; Frillingos S; Nichols T
Food Addit Contam; 2007 Aug; 24(8):820-32. PubMed ID: 17613069
[TBL] [Abstract][Full Text] [Related]
16. Histamine production by Klebsiella pneumoniae and an incident of scombroid fish poisoning.
Taylor SL; Guthertz LS; Leatherwood M; Lieber ER
Appl Environ Microbiol; 1979 Feb; 37(2):274-8. PubMed ID: 373626
[TBL] [Abstract][Full Text] [Related]
17. Histidine decarboxylases and their role in accumulation of histamine in tuna and dried saury.
Kanki M; Yoda T; Tsukamoto T; Baba E
Appl Environ Microbiol; 2007 Mar; 73(5):1467-73. PubMed ID: 17220267
[TBL] [Abstract][Full Text] [Related]
18. Survival and Histamine Production by Histamine-Forming Bacteria Exposed to Low Doses of Gamma Irradiation.
Ramakrishna Reddy P; Kumar SH; Layana P; Nayak BB
J Food Prot; 2020 Jul; 83(7):1163-1166. PubMed ID: 32044965
[TBL] [Abstract][Full Text] [Related]
19. Development of a real-time PCR method coupled with a selective pre-enrichment step for quantification of Morganella morganii and Morganella psychrotolerans in fish products.
Podeur G; Dalgaard P; Leroi F; Prévost H; Emborg J; Martinussen J; Hansen LH; Pilet MF
Int J Food Microbiol; 2015 Jun; 203():55-62. PubMed ID: 25791250
[TBL] [Abstract][Full Text] [Related]
20. Histidine Decarboxylase Activity of Bacteria Isolated from Raw and Ripened Salchichón , a Spanish Cured Sausage.
Roig-Sagues AX; Hernandez-Herrero M; Lopez-Sabater EI; Rodriguez-Jerez JJ; Mora-Ventura MT
J Food Prot; 1996 May; 59(5):516-520. PubMed ID: 31159059
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
