Effects of electrolyzed oxidizing water and ice treatments on reducing histamine-producing bacteria on fish skin and food contact surface

Food Control

Volumn 21, Issue 3, 2010, Pages 286-291

  Phuvasate, Sureerat ^a   Su, Yi Cheng ^a  

^a OREGON STATE UNIVERSITY   (United States)

Author keywords

EO water; Histamine; Scombroid poisoning; Seafood safety

Indexed keywords

BACTERIA (MICROORGANISMS); ENTEROBACTER AEROGENES; ENTEROBACTER CLOACAE; KLEBSIELLA PNEUMONIAE; MORGANELLA MORGANII; PROTEUS (ENTEROBACTERIA); PROTEUS HAUSERI; SALMO SALAR; SCOMBRIDAE; THUNNUS ALBACARES;

EID: 70349845770     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2009.06.007     Document Type: Article

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