Determination of histamine in canned mackerel implicated in a food borne poisoning

Food Control

Volumn 16, Issue 7, 2005, Pages 579-585

  Tsai, Yung Hsiang ^a   Kung, Hsien Feng ^a   Lee, Tsong Ming ^a   Chen, Hwi Chang ^b   Chou, Shin Shou ^b   Wei, Cheng I ^c   Hwang, Deng Fwu ^d  

^a TAJEN INSTITUTE OF TECHNOLOGY   (Taiwan)

^b DEPARTMENT OF HEALTH   (Taiwan)

^c OKLAHOMA STATE UNIVERSITY   (United States)

^d NATIONAL TAIWAN OCEAN UNIVERSITY   (Taiwan)

Author keywords

Biogenic amines; Canned mackerel; Food poisoning; Histamine

Indexed keywords

BIOGENIC AMINE; HISTAMINE;

ANCHOVY; ARTICLE; CANNED FOOD; CASE REPORT; CONTROLLED STUDY; FOOD ANALYSIS; FOOD AND DRUG ADMINISTRATION; FOOD COMPOSITION; FOOD INTAKE; FOOD POISONING; HEALTH HAZARD; HUMAN; MARKETING; PURCHASING; SEA FOOD; TAIWAN; TUNA; UNITED STATES; VICTIM;

ANCHOA; SCOMBRIDAE GEN. SP.;

EID: 13544273446     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2004.06.019     Document Type: Article

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