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150 related items for PubMed ID: 26197285

  • 1. Prevalence and Characterization of High Histamine-Producing Bacteria in Gulf of Mexico Fish Species.
    Bjornsdottir-Butler K, Bowers JC, Benner RA.
    J Food Prot; 2015 Jul; 78(7):1335-42. PubMed ID: 26197285
    [Abstract] [Full Text] [Related]

  • 2. Effects of Environmental and Water Quality Variables on Histamine-Producing Bacteria Concentration and Species in the Northern Gulf of Mexico.
    Frith A, Hayes-Mims M, Carmichael R, Björnsdóttir-Butler K.
    Microbiol Spectr; 2023 Aug 17; 11(4):e0472022. PubMed ID: 37310253
    [Abstract] [Full Text] [Related]

  • 3. Histamine-Producing Bacteria and Histamine Induction in Retail Sardine and Mackerel from Fish Markets in Egypt.
    Sabry MA, Mansour HAA, Ashour RM, Hamza E.
    Foodborne Pathog Dis; 2019 Sep 17; 16(9):597-603. PubMed ID: 31009260
    [Abstract] [Full Text] [Related]

  • 4. Quantification of total and specific gram-negative histamine-producing bacteria species in fish using an MPN real-time PCR method.
    Bjornsdottir-Butler K, Jones JL, Benner RA, Burkhardt W.
    Food Microbiol; 2011 Oct 17; 28(7):1284-92. PubMed ID: 21839377
    [Abstract] [Full Text] [Related]

  • 5. Development of molecular-based methods for determination of high histamine producing bacteria in fish.
    Björnsdóttir-Butler K, Bolton GE, Jaykus LA, McClellan-Green PD, Green DP.
    Int J Food Microbiol; 2010 May 15; 139(3):161-7. PubMed ID: 20392504
    [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 15; 76(9):1608-14. PubMed ID: 23992506
    [Abstract] [Full Text] [Related]

  • 7. 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 15; 80(8):1273-1279. PubMed ID: 28696146
    [Abstract] [Full Text] [Related]

  • 8. Development of a real-time PCR assay with an internal amplification control for detection of Gram-negative histamine-producing bacteria in fish.
    Bjornsdottir-Butler K, Jones JL, Benner R, Burkhardt W.
    Food Microbiol; 2011 May 15; 28(3):356-63. PubMed ID: 21356438
    [Abstract] [Full Text] [Related]

  • 9. 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 15; 73(5):1467-73. PubMed ID: 17220267
    [Abstract] [Full Text] [Related]

  • 10. Photobacterium angustum and Photobacterium kishitanii, Psychrotrophic High-Level Histamine-Producing Bacteria Indigenous to Tuna.
    Bjornsdottir-Butler K, McCarthy SA, Dunlap PV, Benner RA.
    Appl Environ Microbiol; 2016 Jan 29; 82(7):2167-2176. PubMed ID: 26826233
    [Abstract] [Full Text] [Related]

  • 11. 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 16; 203():55-62. PubMed ID: 25791250
    [Abstract] [Full Text] [Related]

  • 12. Importance of histamine-producing Clostridium perfringens in scombrotoxin-forming fish.
    Bjornsdottir-Butler K, McCarthy S, Burkhardt W, Benner RA.
    J Food Prot; 2013 Jul 16; 76(7):1283-7. PubMed ID: 23834808
    [Abstract] [Full Text] [Related]

  • 13. 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 15; 101(3):263-79. PubMed ID: 15925710
    [Abstract] [Full Text] [Related]

  • 14. Control of Histamine-Producing Bacteria and Histamine Formation in Fish Muscle by Trisodium Phosphate.
    Bjornsdottir-Butler K, Green DP, Bolton GE, McClellan-Green PD.
    J Food Sci; 2015 Jun 15; 80(6):M1253-8. PubMed ID: 25920380
    [Abstract] [Full Text] [Related]

  • 15. 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 15; 68(8):1676-82. PubMed ID: 21132978
    [Abstract] [Full Text] [Related]

  • 16. Detection of gram-negative histamine-producing bacteria in fish: a comparative study.
    Bjornsdottir K, Bolton GE, McClellan-Green PD, Jaykus LA, Green DP.
    J Food Prot; 2009 Sep 15; 72(9):1987-91. PubMed ID: 19777904
    [Abstract] [Full Text] [Related]

  • 17. Storage Time and Temperature Effects on Histamine Production in Tuna Salad Preparations.
    McCarthy S, Bjornsdottir-Butler K, Benner R.
    J Food Prot; 2015 Jul 15; 78(7):1343-9. PubMed ID: 26197286
    [Abstract] [Full Text] [Related]

  • 18. Formation of histamine and biogenic amines in cold-smoked tuna: an investigation of psychrotolerant bacteria from samples implicated in cases of histamine fish poisoning.
    Emborg J, Dalgaard P.
    J Food Prot; 2006 Apr 15; 69(4):897-906. PubMed ID: 16629036
    [Abstract] [Full Text] [Related]

  • 19. Inhibitory effect of a combination with novel jumbo bacteriophages ΦMV-1 and ΦMV-4 on Morganella morganii subsp. morganii growth and histamine accumulation.
    Yamaki S, Kuronuma S, Kawai Y, Yamazaki K.
    Int J Food Microbiol; 2020 Mar 16; 317():108457. PubMed ID: 31816558
    [Abstract] [Full Text] [Related]

  • 20. [Literature Review on the Type of Fish and Histamine-producing Bacteria Associated with Histamine Poisonings in Japan].
    Tomaru A, Toda M, Hara-Kudo Y.
    Shokuhin Eiseigaku Zasshi; 2022 Mar 16; 63(3):109-116. PubMed ID: 35858795
    [Abstract] [Full Text] [Related]

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