Bacteriological quality and histamine-forming bacteria associated with fish meats and environments in HACCP and non-HACCP fish processing factories

Food Control

Volumn 22, Issue 10, 2011, Pages 1657-1662

  Hwang, Chiu Chu ^a   Kung, Hsien Feng ^b   Lin, Chung Saint ^c   Hwang, Deng Fwu ^a   Tsai, Yung Hsiang ^d  

^a NATIONAL TAIWAN OCEAN UNIVERSITY   (Taiwan)

^b TAJEN UNIVERSITY   (Taiwan)

^c YUANPEI UNIVERSITY   (Taiwan)

^d NATIONAL KAOHSIUNG UNIVERSITY OF APPLIED SCIENCES   (Taiwan)

Author keywords

Fish processing factory; Hazard analysis critical control points (HACCP); Histamine; Histamine forming bacteria

Indexed keywords

BACTERIA (MICROORGANISMS); ENTEROBACTERIACEAE; STAPHYLOCOCCUS;

EID: 79956156973     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2011.03.025     Document Type: Article

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