Ditapis dengan
Determination of histamine in milkfish stick implicated in food-borne poisoning
An incident of food-borne poisoning causing illness in 37 victims due to ingestion of fried fish sticks occurred in September 2014, in Tainan city, southern Taiwan. Leftovers of the victims' fried fish sticks and 16 other raw fish stick samples from retail stores were collected and tested to determine the occurrence of histamine and histamine-forming bacteria. Two suspected fried fish samples c…
- Edisi
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- ISBN/ISSN
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- Deskripsi Fisik
- j ournal of food and drug anal ys i s 2 4 ( 2 0 1 6 ) 6 3 e7 1
- Judul Seri
- j ournal of food and drug anal ys i s
- No. Panggil
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Degradation of histamine by Bacillus polymyxa isolated from salted fish products
Histamine is the causative agent of scombroid poisoning, a foodborne chemical hazard.Histamine is degraded by the oxidative deamination activity of certain microorganisms. In this study, eight histamine-degrading bacteria isolated from salted fish products were identified as Rummeliibacillus stabekisii (1 isolate), Agrobacterium tumefaciens (1 isolate), Bacillus cereus (2 isolates), Bacillus po…
- Edisi
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- ISBN/ISSN
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- Deskripsi Fisik
- j o u rnal of food and drug a n a l y s i s 2 3 ( 2 0 1 5 ) 8 3 6 e8 4 4
- Judul Seri
- j o u rnal of food and drug a n a l y s i s
- No. Panggil
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Reduction of histamine and biogenic amines during salted fish fermentation by…
Bacillus polymyxa D05-1, isolated from salted fish product and possessing amine degrading activity, was used as a starter culture in salted fish fermentation in this study. Fermentation was held at 35C for 120 days. The water activity in control samples (without starter culture)and inoculated samples (inoculated with B. polymyxa D05-1) remained constant throughout fermentation, whereas the pH …
- Edisi
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- ISBN/ISSN
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- Deskripsi Fisik
- j ournal of food and drug anal ys i s 2 4 ( 2 0 1 6 ) 1 5 7 e1 6 3
- Judul Seri
- j ournal of food and drug anal ys i s
- No. Panggil
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