Tyramine and histamine risk assessment related to consumption of dry fermented sausages by the Spanish population

Food and Chemical Toxicology

Volumn 99, Issue , 2017, Pages 78-85

  Latorre Moratalla, M L ^a   Comas Baste O ^a   Bover Cid, S ^b   Vidal Carou, M C ^a  

^a UNIVERSITY OF BARCELONA   (Spain)

^b IRTA   (Spain)

Author keywords

Bioactive amines; Dry fermented sausages; Histamine; Histamine intolerance; Risk assessment; Tyramine

Indexed keywords

HISTAMINE; MONOAMINE OXIDASE INHIBITOR; TYRAMINE; BIOGENIC AMINE;

ARTICLE; DIETARY INTAKE; FERMENTED PRODUCT; FOOD INTAKE; FOOD POISONING; FOOD SAFETY; HEALTH HAZARD; HUMAN; HYPERTENSIVE CRISIS; MEAT; NUTRITIONAL INTOLERANCE; POPULATION EXPOSURE; RISK ASSESSMENT; SPANIARD; ANALYSIS; FERMENTATION; FOOD HYPERSENSITIVITY; IMMUNOLOGY; SAFETY; SPAIN;

BIOGENIC AMINES; FERMENTATION; FOOD HYPERSENSITIVITY; HISTAMINE; HUMANS; MEAT PRODUCTS; RISK ASSESSMENT; SAFETY; SPAIN; TYRAMINE;

EID: 84998590326     PISSN: 02786915     EISSN: 18736351     Source Type: Journal    
DOI: 10.1016/j.fct.2016.11.011     Document Type: Article

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