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Journal Abstract Search

167 related items for PubMed ID: 26197286

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

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

  • 3. 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
    [Abstract] [Full Text] [Related]

  • 4. 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; 80(6):M1253-8. PubMed ID: 25920380
    [Abstract] [Full Text] [Related]

  • 5. 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]

  • 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 29; 76(9):1608-14. PubMed ID: 23992506
    [Abstract] [Full Text] [Related]

  • 7. 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]

  • 8. Formation of biogenic amine in mayonnaise, herring and tuna fish salad by lactobacilli.
    Leuschner RG, Hammes WP.
    Int J Food Sci Nutr; 1999 May 15; 50(3):159-64. PubMed ID: 10627831
    [Abstract] [Full Text] [Related]

  • 9. 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 15; 75(10):1814-22. PubMed ID: 23043830
    [Abstract] [Full Text] [Related]

  • 10. 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]

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  • 12. 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]

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  • 14. Histamine stability in Rihaakuru at -80, 4 and 30°C.
    Naila A, Flint S, Fletcher GC, Bremer PJ, Meerdink G.
    Food Chem; 2012 Dec 01; 135(3):1226-9. PubMed ID: 22953847
    [Abstract] [Full Text] [Related]

  • 15. Determination of trans- and cis-urocanic acid in relation to histamine, putrescine, and cadaverine contents in tuna (Auxis Thazard) at different storage temperatures.
    Zare D, Muhammad K, Bejo MH, Ghazali HM.
    J Food Sci; 2015 Feb 01; 80(2):T479-83. PubMed ID: 25586500
    [Abstract] [Full Text] [Related]

  • 16. 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 01; 24(8):820-32. PubMed ID: 17613069
    [Abstract] [Full Text] [Related]

  • 17. 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 01; 69(4):897-906. PubMed ID: 16629036
    [Abstract] [Full Text] [Related]

  • 18. Monitoring volatile and nonvolatile amines in dried and salted roes of tuna (Thunnus thynnus L.) during manufacture and storage.
    Periago MJ, Rodrigo J, Ros G, Rodríguez-Jérez JJ, Hernández-Herrero M.
    J Food Prot; 2003 Feb 01; 66(2):335-40. PubMed ID: 12597499
    [Abstract] [Full Text] [Related]

  • 19. Effects of on-board and dockside handling on the formation of biogenic amines in mahimahi (Coryphaena hippurus), skipjack tuna (Katsuwonus pelamis), and yellowfin tuna (Thunnus albacares).
    Staruszkiewicz WF, Barnett JD, Rogers PL, Benner RA, Wong LL, Cook J.
    J Food Prot; 2004 Jan 01; 67(1):134-41. PubMed ID: 14717363
    [Abstract] [Full Text] [Related]

  • 20. [Histamine formation in Japanese marine fish species and the effect of frozen storage].
    Hayakawa R, Kobayashi N, Kato N, Hara-Kudo Y, Araki E.
    Shokuhin Eiseigaku Zasshi; 2013 Jan 01; 54(6):402-9. PubMed ID: 24389471
    [Abstract] [Full Text] [Related]

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