Tuna Can Harbor Histamine-Producing Bacteria
نویسندگان
چکیده
منابع مشابه
Isolation and Identification of Histamine-forming bacteria in frozen Skipjack tuna (Katsuwonus pelamis)
This study aimed to investigate the quality of effluent water of a large shrimp farming complex in Chabahar region in Sistan and Baluchestan province (Iran). Fifteen sampling stations were designated in three distinct areas of these farms i.e. the water supply canal, the drainage canal and the receiving area of the farm effluents in Gwatar Gulf. Water samples were taken from June to December ...
متن کاملIsolation and Identification of Histamine-forming bacteria in frozen Skipjack tuna (Katsuwonus pelamis)
This study aimed to investigate the quality of effluent water of a large shrimp farming complex in Chabahar region in Sistan and Baluchestan province (Iran). Fifteen sampling stations were designated in three distinct areas of these farms i.e. the water supply canal, the drainage canal and the receiving area of the farm effluents in Gwatar Gulf. Water samples were taken from June to December ...
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Fisheries are of crucial importance to many Pacific Island countries and for several, one of the largest earners of foreign exchange. The most significant fish and fishery products exported from the region are tuna and tuna products, i.e. sashimi, canned tuna and dried tuna. With the introduction of US Seafood HACCP Rule 1995 there is a strong incentive for countries that export seafood product...
متن کاملDetermination of Histamine Levels in Canned Tuna Fish
Er, B., B. DEmirhan, S. Y. BaS, G. YEntur and a. B. OktEm, 2014. Determination of histamine levels in canned tuna fish. Bulg. J. Agric. Sci., 20: 834-838 the presence of biogenic amines in foods is a chemical indication of food spoilage. therefore, monitoring of biogenic amines levels in food and food products is important. In this study, total number of 80 canned tuna fish samples of four diff...
متن کاملEffect of natural preservatives on the growth of histamine producing bacteria.
Present study deals with the hampering of the growth of histamine producing bacteria (HPB), by using NaCl and spices which are easily available and cheaper cost wise. For this experiment, four strains of HPB viz. Vibrio parahaemolyticus, Bacillus cereus, Pseudomonas aeruginosa and Proteus mirabilis were tested against 1 to 10% concentrations of NaCl and 1 to 5% concentrations of natural preserv...
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ژورنال
عنوان ژورنال: Microbe Magazine
سال: 2016
ISSN: 1558-7452,1558-7460
DOI: 10.1128/microbe.11.192.1