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Volumn , Issue 127, 2009, Pages 31-38

Histamine food poisonings in Japan and other countries

Author keywords

Fish; Histamine food poisoning; Scombroid fish poisoning

Indexed keywords

HISTAMINE;

EID: 77949381125     PISSN: 13434292     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article
Times cited : (25)

References (21)
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    • Japanese source
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  • 2
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    • Centers for Disease Control and Prevention (CDC): Outbreak Surveillance Data. http://www.cdc.gov/food-borneoutbreaks/outbreak-data.htm
    • Outbreak Surveillance Data
  • 3
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    • OzFoodNet Annual Reports http://www.ozfoodnet.org.au/internet/ozfoodnet/ publishing.nsf/Content/reports-1
    • OzFoodNet Annual Reports
  • 4
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    • Scombrotoxic fish poisoning: Features of the first 50 incidents to be reported in Britain (1976-9)
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    • (1980) British Medical Journal , vol.281 , Issue.6232 , pp. 71-72
    • Gilbert, R.J.1    Hobbs, G.2    Murray, C.K.3    Cruickshank, J.G.4    Young, S.E.5
  • 7
    • 77949380549 scopus 로고    scopus 로고
    • Ienistea C. Significance and detection of histamine in food. The Microbiological Safety of Foods (Academic Press New York) Hobbs, BC. and Christian, JHB., Editors. 1973.
    • Ienistea C. Significance and detection of histamine in food. The Microbiological Safety of Foods (Academic Press New York) Hobbs, BC. and Christian, JHB., Editors. 1973.
  • 9
    • 0030265217 scopus 로고    scopus 로고
    • Significance of biogenic amines to food safety and human health
    • Shalaby AR. Significance of biogenic amines to food safety and human health. Food Research International. 29(7), 675-690 (1996)
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    • Shalaby, A.R.1
  • 10
    • 77949417092 scopus 로고    scopus 로고
    • Japanese source
    • Japanese source
  • 11
    • 77949351687 scopus 로고    scopus 로고
    • Japanese source
    • Japanese source
  • 12
    • 77949360558 scopus 로고    scopus 로고
    • Taylor SL. Monograph on Histamine Poisoning. Codex Committee on Food Hygiene, 19th, Washinton, D.C., 26-30 September 1983. 1983;CX/FH 83/11.
    • Taylor SL. Monograph on Histamine Poisoning. Codex Committee on Food Hygiene, 19th, Washinton, D.C., 26-30 September 1983. 1983;CX/FH 83/11.
  • 13
    • 0022996367 scopus 로고
    • Histamine food poisoning: Toxicology and clinical aspects
    • Taylor SL. Histamine food poisoning: toxicology and clinical aspects. Crit Rev Toxicol. 17(2), 91-128 (1986)
    • (1986) Crit Rev Toxicol , vol.17 , Issue.2 , pp. 91-128
    • Taylor, S.L.1
  • 14
    • 55049118688 scopus 로고    scopus 로고
    • Assessment of alimentary histamine exposure of consumers in Austria and development of tolerable levels in typical foods
    • Rauscher-Gaberniga F, Grossguta R, Bauerb F, Paulsenb P. Assessment of alimentary histamine exposure of consumers in Austria and development of tolerable levels in typical foods. Food Control. 20(4), 423-429 (2009)
    • (2009) Food Control , vol.20 , Issue.4 , pp. 423-429
    • Rauscher-Gaberniga, F.1    Grossguta, R.2    Bauerb, F.3    Paulsenb, P.4
  • 15
    • 77949413070 scopus 로고    scopus 로고
    • Japanese source
    • Japanese source
  • 16
    • 7044286098 scopus 로고    scopus 로고
    • Occurrence of histamine and histamine-forming bacteria in kimchi products in Taiwan
    • Tsai YH, Kung HF, Lin QL, et al. Occurrence of histamine and histamine-forming bacteria in kimchi products in Taiwan. Food Chemistry. 90(4), 635-641 (2005)
    • (2005) Food Chemistry , vol.90 , Issue.4 , pp. 635-641
    • Tsai, Y.H.1    Kung, H.F.2    Lin, Q.L.3
  • 17
    • 33947543837 scopus 로고    scopus 로고
    • Histamine formation by histamine-forming bacteria in douchi, a Chinese traditional fermented soybean product
    • Tsai YH, Kung HF, Chang SC, Lee TM, Wei CI. Histamine formation by histamine-forming bacteria in douchi, a Chinese traditional fermented soybean product. Food Chemistry. 103(4), 1305-1311(2007)
    • (2007) Food Chemistry , vol.103 , Issue.4 , pp. 1305-1311
    • Tsai, Y.H.1    Kung, H.F.2    Chang, S.C.3    Lee, T.M.4    Wei, C.I.5
  • 18
    • 0002873797 scopus 로고
    • Biologically active amines in food: A review
    • Rice S, Eitenniiller R, Koehler P. Biologically active amines in food: A review. J Milk Food Technol. 39(5), 353-358 (1976)
    • (1976) J Milk Food Technol , vol.39 , Issue.5 , pp. 353-358
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  • 19
    • 0028039384 scopus 로고
    • Biogenic amines and their production by microorganisms in food
    • Halasz Aea. Biogenic amines and their production by microorganisms in food. Trends in food Science & Technology. 5, 42-49 (1994)
    • (1994) Trends in food Science & Technology , vol.5 , pp. 42-49
    • Aea, H.1
  • 20
    • 0022158779 scopus 로고
    • Analysis of cheese for histamine, tyramine, tryptamine, histidine, tyrosine, and tryptophane
    • Chang SF, Ayres JW Sandine WE. Analysis of cheese for histamine, tyramine, tryptamine, histidine, tyrosine, and tryptophane. Journal of Dairy Science. 68(11), 2840-2846 (1985)
    • (1985) Journal of Dairy Science , vol.68 , Issue.11 , pp. 2840-2846
    • Chang, S.F.1    Ayres, J.W.2    Sandine, W.E.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.