Histamine levels in seventeen species of fresh and processed South African seafood

Food Chemistry

Volumn 98, Issue 2, 2006, Pages 231-239

  Auerswald, Lutz ^a   Morren, Carel ^b   Lopata, Andreas L ^a  

^a UNIVERSITY OF CAPE TOWN   (South Africa)

^b Forensic Chemistry Laboratory   (South Africa)

Author keywords

Free histidine; Histamine; Scombrotoxism; Scrombroid poisoning; Seafood; South Africa

Indexed keywords

HISTAMINE;

ARTICLE; BACTERIUM CONTAMINATION; CONTROLLED STUDY; FOOD ANALYSIS; FOOD CONTAMINATION; FOOD POISONING; FOOD PROCESSING; NONHUMAN; SEA FOOD; SOUTH AFRICA;

BACTERIA (MICROORGANISMS); CLUPEA HARENGUS; CRUSTACEA; ENTEROBACTERIACEAE; MOLLUSCA; PSEUDOMONAS; SCOMBRIDAE GEN. SP.; SERIOLA LALANDI; THYRSITES ATUN; VIBRIO;

EID: 33644983466     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.05.071     Document Type: Article

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