Jj. Rodriguezjerez et al., HISTAMINE AND FISH - AN OVERVIEW OF A REC ENT CONCERN .2. RELATIONSHIP BETWEEN FISH SPOILAGE AND HISTAMINE FORMATION, Industrie alimentari, 33(325), 1994, pp. 393-399
The second part of this review considers the relationship among decomp
osition (spoilage), histamine formation and the effect of various subs
tances - especially putrescine and cadaverine. Various chemical method
s and different selective medium for assessing qualitative and quantit
ative production of histamine were reported. At the end the AA. propos
e an operating plan to facilitate quantitative detection of histamine-
decarboxylating bacteria.