HISTAMINE CONTENT IN FISH PRODUCTS DURING 1990-1993 PERIOD

Authors
SERPE I DEMASI D SALZILLO A SCATOLA L
Citation
I. Serpe et al., HISTAMINE CONTENT IN FISH PRODUCTS DURING 1990-1993 PERIOD, Industrie alimentari, 34(334), 1995, pp. 108
Citations number
NO
Categorie Soggetti
Food Science & Tenology
Journal title
Industrie alimentari → ACNP
ISSN journal
0019901X
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.