HISTAMINE CONTENT IN FISH PRODUCTS DURING 1990-1993 PERIOD

Citation
I. Serpe et al., HISTAMINE CONTENT IN FISH PRODUCTS DURING 1990-1993 PERIOD, Industrie Alimentari, 34(334), 1995, pp. 108
Citations number
NO
Language
ITALIANO
art.tipo
Article
Categorie Soggetti
Food Science & Tenology
Journal title
ISSN journal
0019-901X
Volume
34
Issue
334
Year of publication
1995
Database
ISI
SICI code
0019-901X(1995)34:334<108:HCIFPD>2.0.ZU;2-0
Abstract
A statistical analysis has been performed on data of histamine content in fish products during the 1990-1993 period. Histamine was determine d by a published HPLC method. The results have been discussed consider ing the implications of histamine toxic effects for public health and the legal regulation in Italy. The influence of fish species on the fo rmation of toxin was studied. Anchovy was found to be the species more subject to contamination.