-
1
-
-
85004485054
-
Histamine formation by bacteria from skipjack tuna, Katsuwonus pelamis
-
Arnold, S. H., R. J. Price, and W. D. Brown. 1980. Histamine formation by bacteria from skipjack tuna, Katsuwonus pelamis. Bull. Jpn. Soc. Sci. Fish. 46:991-995.
-
(1980)
Bull. Jpn. Soc. Sci. Fish.
, vol.46
, pp. 991-995
-
-
Arnold, S.H.1
Price, R.J.2
Brown, W.D.3
-
2
-
-
0022868391
-
Factors affecting amine production in Streptococcus ceremoris
-
Babu, S., H. Chander, V. K. Batish, and K. L. Bhatis. 1986. Factors affecting amine production in Streptococcus ceremoris. Food Microbiol. 3:359-362.
-
(1986)
Food Microbiol.
, vol.3
, pp. 359-362
-
-
Babu, S.1
Chander, H.2
Batish, V.K.3
Bhatis, K.L.4
-
3
-
-
0031979277
-
Plasmid-mediated histamine biosynthesis in the bacterial fish pathogen Vibrio anguillarum
-
Barancin, C. E., J. C. Smoot, R. H. Findlay, and L. A. Actis. 1998. Plasmid-mediated histamine biosynthesis in the bacterial fish pathogen Vibrio anguillarum. Plasmid 39:235-244.
-
(1998)
Plasmid
, vol.39
, pp. 235-244
-
-
Barancin, C.E.1
Smoot, J.C.2
Findlay, R.H.3
Actis, L.A.4
-
4
-
-
0013902668
-
Antibiotic susceptibility testing by a standardized single disk method
-
Bauer, A. W., W. M. M. Kirby, J. C. Sherris, and M. Turc. 1966. Antibiotic susceptibility testing by a standardized single disk method. Am. J. Clin. Pathol. 45:493-496.
-
(1966)
Am. J. Clin. Pathol.
, vol.45
, pp. 493-496
-
-
Bauer, A.W.1
Kirby, W.M.M.2
Sherris, J.C.3
Turc, M.4
-
5
-
-
84986524555
-
Bacterial histamine production as a function of temperature and time of incubation
-
Behling, A. R., and S. L. Taylor. 1982. Bacterial histamine production as a function of temperature and time of incubation. J. Food Sci. 47:1311-1317.
-
(1982)
J. Food Sci.
, vol.47
, pp. 1311-1317
-
-
Behling, A.R.1
Taylor, S.L.2
-
6
-
-
0345466573
-
Histamine and cadaverine production by bacteria isolated from fresh and frozen albacore (Thunnus alalunga)
-
Ben-Gigirey, B., J. M. Vieites-Baptista de Sousa, T. G. Villa, and J. Barros-Velazquez. 1999. Histamine and cadaverine production by bacteria isolated from fresh and frozen albacore (Thunnus alalunga). J. Food Prot. 62:933-939.
-
(1999)
J. Food Prot.
, vol.62
, pp. 933-939
-
-
Ben-Gigirey, B.1
Vieites-Baptista De Sousa, J.M.2
Villa, T.G.3
Barros-Velazquez, J.4
-
7
-
-
0027602676
-
Liquid chromatographic determination of biogenic amines in dry sausages
-
Eerola, S., R. Hinkkanean, E. Lindfords, and T. Hirvi. 1993. Liquid chromatographic determination of biogenic amines in dry sausages. J. Assoc. Off. Anal. Chem. Int. 76:575-577.
-
(1993)
J. Assoc. Off. Anal. Chem. Int.
, vol.76
, pp. 575-577
-
-
Eerola, S.1
Hinkkanean, R.2
Lindfords, E.3
Hirvi, T.4
-
8
-
-
0001477435
-
Production of histidine decarboxylase and histamine by Proteus morganii
-
Eitenmiller, R. R., J. W. Wallis, J. H. Orr, and R. D. Phillips. 1981. Production of histidine decarboxylase and histamine by Proteus morganii. J. Food Prot. 44:815-820.
-
(1981)
J. Food Prot.
, vol.44
, pp. 815-820
-
-
Eitenmiller, R.R.1
Wallis, J.W.2
Orr, J.H.3
Phillips, R.D.4
-
9
-
-
0001792925
-
Histamine and histidine in New Zealand marine fish and shellfish species, particularly kahawai (Arripis trutta)
-
Fletcher, G. C., G. Summers, R. V. Winchester, and R. J. Wong. 1995. Histamine and histidine in New Zealand marine fish and shellfish species, particularly kahawai (Arripis trutta). J. Aquat. Food Prod. Technol. 4:53-74.
-
(1995)
J. Aquat. Food Prod. Technol.
, vol.4
, pp. 53-74
-
-
Fletcher, G.C.1
Summers, G.2
Winchester, R.V.3
Wong, R.J.4
-
10
-
-
0003349106
-
Aerobic plate count
-
Food and Drug Administration, Arlington, Va.
-
Food and Drug Administration. 1992. Aerobic plate count, p. 17-26. In FDA bacteriological analytical manual, 7th ed. Food and Drug Administration, Arlington, Va.
-
(1992)
FDA Bacteriological Analytical Manual, 7th Ed.
, pp. 17-26
-
-
-
11
-
-
0000305184
-
Proposed rules
-
Food and Drug Administration. 1994. Proposed rules. Fed. Regist. 59:4149.
-
(1994)
Fed. Regist.
, vol.59
, pp. 4149
-
-
-
12
-
-
0022385720
-
Identification and decarboxylase activities of bacteria isolated from decomposed mahimahi (Coryphaena hippurus) after incubation at 0 and 32°C
-
Frank, H. A., J. D. Branowski, M. Chongsiriwatana, P. A. Brust, and R. J. Premaratne. 1985. Identification and decarboxylase activities of bacteria isolated from decomposed mahimahi (Coryphaena hippurus) after incubation at 0 and 32°C. Int. J. Food Microbiol. 2:331-340.
-
(1985)
Int. J. Food Microbiol.
, vol.2
, pp. 331-340
-
-
Frank, H.A.1
Branowski, J.D.2
Chongsiriwatana, M.3
Brust, P.A.4
Premaratne, R.J.5
-
13
-
-
0003659735
-
-
Williams and Wilkins Co., Baltimore
-
Holt, J. G., N. R. Kreig, P. H. A. Sneath, J. T. Staley, and S. T. Williams. 1994. Bergey's manual of determinative bacteriology, 9th ed. Williams and Wilkins Co., Baltimore.
-
(1994)
Bergey's Manual of Determinative Bacteriology, 9th Ed.
-
-
Holt, J.G.1
Kreig, N.R.2
Sneath, P.H.A.3
Staley, J.T.4
Williams, S.T.5
-
14
-
-
0022342392
-
Inhibition of in vivo histamine metabolism in rats by foodborne and pharmacologic inhibitors of diamine oxidase, histamine N-methyltransferase, and monoamine oxidase
-
Hui, J. Y., and S. L. Taylor. 1985. Inhibition of in vivo histamine metabolism in rats by foodborne and pharmacologic inhibitors of diamine oxidase, histamine N-methyltransferase, and monoamine oxidase. Toxicol. Appl. Pharmacol. 8:241-249.
-
(1985)
Toxicol. Appl. Pharmacol.
, vol.8
, pp. 241-249
-
-
Hui, J.Y.1
Taylor, S.L.2
-
15
-
-
0026588479
-
Flow-injection assay of enzyme inhibition in fish using immobilized diamine oxidase
-
Hungerford, Y. M., and A. A. Arefyev. 1992. Flow-injection assay of enzyme inhibition in fish using immobilized diamine oxidase. Anal. Chimica. Acta. 261:351-359.
-
(1992)
Anal. Chimica. Acta.
, vol.261
, pp. 351-359
-
-
Hungerford, Y.M.1
Arefyev, A.A.2
-
16
-
-
0002400701
-
Low temperature food preservation and characteristics of psychrotrophic microorganisms
-
International Thomson Publishing, New York
-
Jay, J. M. (ed.). 1996. Low temperature food preservation and characteristics of psychrotrophic microorganisms, p. 330-342. In Modern food microbiology, 5th ed. International Thomson Publishing, New York.
-
(1996)
Modern Food Microbiology, 5th Ed.
, pp. 330-342
-
-
Jay, J.M.1
-
17
-
-
0024417276
-
Detection, growth and amine producing capacity of lactobacilli in cheese
-
Joosten, H. M. L. J. and M. D. Northolt. 1989. Detection, growth and amine producing capacity of lactobacilli in cheese. Appl. Environ. Microbiol. 55:2356-2359.
-
(1989)
Appl. Environ. Microbiol.
, vol.55
, pp. 2356-2359
-
-
Joosten, H.M.L.J.1
Northolt, M.D.2
-
18
-
-
0032927354
-
Histamine formation and bacterial spoilage of albacore harvested off the U.S. Northwest Coast
-
Kim, S. H., H. An, and R. J. Price. 1999. Histamine formation and bacterial spoilage of albacore harvested off the U.S. Northwest Coast. J. Food Sci. 64:340-343.
-
(1999)
J. Food Sci.
, vol.64
, pp. 340-343
-
-
Kim, S.H.1
An, H.2
Price, R.J.3
-
19
-
-
38249033904
-
Growth and histamine production by Morganella morganii under various temperature conditions
-
Klausen, N. K., and H. H. Huss. 1987. Growth and histamine production by Morganella morganii under various temperature conditions. Int. J. Food Microbiol. 5:147-156.
-
(1987)
Int. J. Food Microbiol.
, vol.5
, pp. 147-156
-
-
Klausen, N.K.1
Huss, H.H.2
-
20
-
-
85009630375
-
Effect of reaction conditions on L-histidine decarboxylation activity of halophilic histamine-producing bacteria
-
Kurihara, K., Y. Wagatuma, T. Fujii, and M. Okuzumi. 1993. Effect of reaction conditions on L-histidine decarboxylation activity of halophilic histamine-producing bacteria. Nippon Suisan Gakkaishi 59: 1745-1748.
-
(1993)
Nippon Suisan Gakkaishi
, vol.59
, pp. 1745-1748
-
-
Kurihara, K.1
Wagatuma, Y.2
Fujii, T.3
Okuzumi, M.4
-
21
-
-
7144253136
-
Biogenic amine production by wild lactococcal and leuconostoc strains
-
Llano, D. G., P. Cuesta, and A. Rodríguez. 1998. Biogenic amine production by wild lactococcal and leuconostoc strains. Lett. Appl. Microbiol. 26:270-274.
-
(1998)
Lett. Appl. Microbiol.
, vol.26
, pp. 270-274
-
-
Llano, D.G.1
Cuesta, P.2
Rodríguez, A.3
-
22
-
-
0028040693
-
Evaluation of histidine decarboxylase activity of bacteria isolated from sardine (Sardina pilchardus) by an enzymatic method
-
López-Sabater, E. I., J. J. Rodríguez-Jerez, M. Hernádez-Herrero, and M. A. T. Mora-Ventura. 1994. Evaluation of histidine decarboxylase activity of bacteria isolated from sardine (Sardina pilchardus) by an enzymatic method. Lett. Appl. Microbiol. 19:70-75.
-
(1994)
Lett. Appl. Microbiol.
, vol.19
, pp. 70-75
-
-
López-Sabater, E.I.1
Rodríguez-Jerez, J.J.2
Hernádez-Herrero, M.3
Mora-Ventura, M.A.T.4
-
23
-
-
0030068676
-
Sensory quality and histamine formation during controlled decomposition of tuna (Thunnus thynnus)
-
López-Sabater, E. I., J. J. Rodríguez-Jerez, M. Hernádez-Herrero, A. X. Roig-Sagués, and M. A. T. Mora-Ventura. 1996. Sensory quality and histamine formation during controlled decomposition of tuna (Thunnus thynnus). J. Food Prot. 59:167-174.
-
(1996)
J. Food Prot.
, vol.59
, pp. 167-174
-
-
López-Sabater, E.I.1
Rodríguez-Jerez, J.J.2
Hernádez-Herrero, M.3
Roig-Sagués, A.X.4
Mora-Ventura, M.A.T.5
-
24
-
-
0027181161
-
Formation of histamine and tyramine by some lactic acid bacteria in MRS-broth and modified decarboxylation agar
-
Maijara, R. L. 1993. Formation of histamine and tyramine by some lactic acid bacteria in MRS-broth and modified decarboxylation agar. Lett. Appl. Microbiol. 17:40-43.
-
(1993)
Lett. Appl. Microbiol.
, vol.17
, pp. 40-43
-
-
Maijara, R.L.1
-
25
-
-
84987311743
-
Effects of storage time and temperature on the microtlora and amine development in Spanish mackerel (Scomberomorus maculatus)
-
Middlebrooks, B. L., P. M. Toom, W. L. Douglas, R. E. Harrison, and S. McDowell. 1988. Effects of storage time and temperature on the microtlora and amine development in Spanish mackerel (Scomberomorus maculatus). J. Food Sci. 53:1024-1029.
-
(1988)
J. Food Sci.
, vol.53
, pp. 1024-1029
-
-
Middlebrooks, B.L.1
Toom, P.M.2
Douglas, W.L.3
Harrison, R.E.4
McDowell, S.5
-
26
-
-
0019351716
-
Differential plating medium for quantitative detection of histamine-producing bacteria
-
Niven, C. F., M. B. Jeffrey, and D. A. Corlett. 1981. Differential plating medium for quantitative detection of histamine-producing bacteria. Appl. Environ. Microhiol. 41:321-322.
-
(1981)
Appl. Environ. Microhiol.
, vol.41
, pp. 321-322
-
-
Niven, C.F.1
Jeffrey, M.B.2
Corlett, D.A.3
-
27
-
-
0028077779
-
Photobacterium histaminum sp. nov., a histamine-producing marine bacterium
-
Okuzumi, M., A. Hiraishi, T. Kobayashi, and T. Fujii. 1994. Photobacterium histaminum sp. nov., a histamine-producing marine bacterium. Int. J. Syst. Bacteriol. 44:631-636.
-
(1994)
Int. J. Syst. Bacteriol.
, vol.44
, pp. 631-636
-
-
Okuzumi, M.1
Hiraishi, A.2
Kobayashi, T.3
Fujii, T.4
-
28
-
-
84985160154
-
Histamine-forming bacteria isolated from spoiled skipjack tuna and jack mackerel
-
Omura, Y., R. J. Price, and H. S. Olcott 1978. Histamine-forming bacteria isolated from spoiled skipjack tuna and jack mackerel. J. Food Sci. 43:1779-1781.
-
(1978)
J. Food Sci.
, vol.43
, pp. 1779-1781
-
-
Omura, Y.1
Price, R.J.2
Olcott, H.S.3
-
29
-
-
0024117023
-
Changes in free amino acids content in albacore (Thunnus alalunga) muscle during thermal processing
-
Perez-Martin, R. I., J. M. Franco, S. Aubourg, and J. M. Gallardo. 1988. Changes in free amino acids content in albacore (Thunnus alalunga) muscle during thermal processing. Z. Lebensm. Unters. Forsch. 187:432-435.
-
(1988)
Z. Lebensm. Unters. Forsch.
, vol.187
, pp. 432-435
-
-
Perez-Martin, R.I.1
Franco, J.M.2
Aubourg, S.3
Gallardo, J.M.4
-
31
-
-
0028251182
-
Histamine, cadaverine and putrescine forming bacteria from ripened Spanish semi-preserved anchovies
-
Rodríguez-Jerez, J. J., E. I. López-Sabater, A. X. Roig-Sagués, and M. T. Mora-Ventura. 1994. Histamine, cadaverine and putrescine forming bacteria from ripened Spanish semi-preserved anchovies. J. Food Sci. 59:998-1001.
-
(1994)
J. Food Sci.
, vol.59
, pp. 998-1001
-
-
Rodríguez-Jerez, J.J.1
López-Sabater, E.I.2
Roig-Sagués, A.X.3
Mora-Ventura, M.T.4
-
32
-
-
0028119588
-
Histidine, lysine and ornithine decarboxylase bacteria in Spanish salted semi-preserved anchovies
-
Rodríguez-Jerez, J. J., M. T. Mora-Ventura, E. I. López-Sabater, and M. Hernández-Herrero. 1994. Histidine, lysine and ornithine decarboxylase bacteria in Spanish salted semi-preserved anchovies. J. Food Prot. 57:784-787.
-
(1994)
J. Food Prot.
, vol.57
, pp. 784-787
-
-
Rodríguez-Jerez, J.J.1
Mora-Ventura, M.T.2
López-Sabater, E.I.3
Hernández-Herrero, M.4
-
33
-
-
0029784730
-
Histidine decarboxylase activity of bacteria isolated from raw and ripened Salchichón, a Spanish cured sausage
-
Roig-Sagués, A. X., M. Hernández-Herrero, E. I. López-Sabater, J. S. Rodríguez-Jerez, and M. T. Mora-Ventura. 1996. Histidine decarboxylase activity of bacteria isolated from raw and ripened Salchichón, a Spanish cured sausage. J. Food Prot. 59:516-520.
-
(1996)
J. Food Prot.
, vol.59
, pp. 516-520
-
-
Roig-Sagués, A.X.1
Hernández-Herrero, M.2
López-Sabater, E.I.3
Rodríguez-Jerez, J.S.4
Mora-Ventura, M.T.5
-
34
-
-
0021183105
-
Histamine production by psychrotrophic pseudomonads isolated from tuna fish
-
Ryser, E. T., E. H. Marth, and S. L. Taylor. 1984. Histamine production by psychrotrophic pseudomonads isolated from tuna fish. J. Food Prot. 47:378-380.
-
(1984)
J. Food Prot.
, vol.47
, pp. 378-380
-
-
Ryser, E.T.1
Marth, E.H.2
Taylor, S.L.3
-
35
-
-
84964316661
-
Biogenic amines in cheese and other fermented foods: A review
-
Stratton, J. E., R. W. Hutkins, and S. L. Taylor. 1991. Biogenic amines in cheese and other fermented foods: a review. J. Food Prot. 54:460-470.
-
(1991)
J. Food Prot.
, vol.54
, pp. 460-470
-
-
Stratton, J.E.1
Hutkins, R.W.2
Taylor, S.L.3
-
36
-
-
0024264230
-
Profiles of polyamine composition in putrefactive Pseudomonas type III/IV
-
Suzuki, S., Y. Matsui, and K. Takama. 1988. Profiles of polyamine composition in putrefactive Pseudomonas type III/IV. Microbios Lett. 38:105-109.
-
(1988)
Microbios Lett.
, vol.38
, pp. 105-109
-
-
Suzuki, S.1
Matsui, Y.2
Takama, K.3
-
37
-
-
84987486433
-
Histamine production by food-borne bacterial species
-
Taylor, S. L., L. S. Guthertz, M. Leatherwood, F. Tillman, and E. R. Liber. 1978. Histamine production by food-borne bacterial species. J. Food Safety 1:173-187.
-
(1978)
J. Food Safety
, vol.1
, pp. 173-187
-
-
Taylor, S.L.1
Guthertz, L.S.2
Leatherwood, M.3
Tillman, F.4
Liber, E.R.5
-
38
-
-
0022996367
-
Histamine food poisoning: Toxicology and clinical aspects
-
Taylor, S. L. 1986. Histamine food poisoning: toxicology and clinical aspects. Crit. Rev. Toxicol. 17:91-117.
-
(1986)
Crit. Rev. Toxicol.
, vol.17
, pp. 91-117
-
-
Taylor, S.L.1
-
39
-
-
0003068754
-
Isolation of histamine-producing bacteria from frozen tuna
-
Taylor, S. L., and M. W. Speckhard. 1983. Isolation of histamine-producing bacteria from frozen tuna. Mar. Fish Rev. 45:35-39.
-
(1983)
Mar. Fish Rev.
, vol.45
, pp. 35-39
-
-
Taylor, S.L.1
Speckhard, M.W.2
-
40
-
-
0024829836
-
Histamine poisoning (scombroid fish poisoning): An allergy-like intoxication
-
Taylor, S. L., J. E. Stratton, and J. A. Nordlee. 1989. Histamine poisoning (scombroid fish poisoning): an allergy-like intoxication. Clin. Toxicol. 27:225-240.
-
(1989)
Clin. Toxicol.
, vol.27
, pp. 225-240
-
-
Taylor, S.L.1
Stratton, J.E.2
Nordlee, J.A.3
-
41
-
-
33749291442
-
Bacterial growth and histamine production on vacuum packaged tuna
-
Wei, C. I., C. M. Chen, J. A. Koburger, W. S. Otwell, and M. R. Marshall. 1990 Bacterial growth and histamine production on vacuum packaged tuna. J. Food Sci. 55:59-63.
-
(1990)
J. Food Sci.
, vol.55
, pp. 59-63
-
-
Wei, C.I.1
Chen, C.M.2
Koburger, J.A.3
Otwell, W.S.4
Marshall, M.R.5
-
42
-
-
0010584760
-
Combined effect of sodium chloride and clove on growth and biogenic amine formation of Enterobacter aerogenes in mackerel muscle extract
-
Wendakoon, C. N., and M. Sakaguchi. 1993. Combined effect of sodium chloride and clove on growth and biogenic amine formation of Enterobacter aerogenes in mackerel muscle extract. J. Food Prot. 56:410-413.
-
(1993)
J. Food Prot.
, vol.56
, pp. 410-413
-
-
Wendakoon, C.N.1
Sakaguchi, M.2
-
43
-
-
85008139348
-
Changes in the number of halotolerant histamine-forming bacteria and contents of non-volatile amines in sardine meat with addition of NaCl
-
Yatsunami, K., and T. Echigo. 1993. Changes in the number of halotolerant histamine-forming bacteria and contents of non-volatile amines in sardine meat with addition of NaCl. Nippon Suisan Gakkashi 59:123-127.
-
(1993)
Nippon Suisan Gakkashi
, vol.59
, pp. 123-127
-
-
Yatsunami, K.1
Echigo, T.2
-
44
-
-
0020315496
-
Histamine-producing bacteria in decomposing skipjack tuna (Katsuwonus pelamia)
-
Yoshinaga, D. H., and H. A. Frank. 1982. Histamine-producing bacteria in decomposing skipjack tuna (Katsuwonus pelamia). Appl. Environ. Microbiol. 44:447-452.
-
(1982)
Appl. Environ. Microbiol.
, vol.44
, pp. 447-452
-
-
Yoshinaga, D.H.1
Frank, H.A.2
|