References
- AOAC International . 2000 . Official methods of analysis of AOAC International , (17th ed.) , Gaithersburg, MD , , USA : Association of Analytical Communities .
- Auerswald , L. , Morren , C. and Lopata , A.L. 2006 . Histamine levels in seventeen species of fresh and processed South African seafood . Food Chemistry , 98 : 231 – 239 .
- Brink , B. , Damink , C. , Joosten , H.M. and Huis in't Veld , J.H. 1990 . Occurrence and formation of biologically active amines in foods . International Journal of Food Microbiology , 1 : 73 – 84 .
- Bover-Cid , S. , Hugas , M. , Izquierdo-Pulido , M. and Vidal-Carou , M.C. 2001 . Amino acid-decarboxylase activity of bacteria isolated from fermented pork sausages . International Journal of Food Microbiology , 66 : 185 – 189 .
- COMMISSION REGULATION (EC) No 2073/2005 of 15 November 2005 on microbiological criteria for foodstuffs . Official Journal of the European Union, L 338/26 EN, 22.12.2005
- Draisci , R. , Riannetti , L. , Boria , P. , Lucentini , L. , Palleschi , L. and Cavalli , S. 1998 . Improved ion chromatography-integrated pulsed amperometric detection method for the evaluation of biogenic amines in food of vegetable or animal origin and in fermented foods . Journal of Chromatography A , 798 : 109 – 116 .
- Emborg , E. and Dalgaard , P. 2006 . Formation of histamine and biogenic amines in cold-smoked tuna: An investigation of psychrotolerant bacteria from samples implicated in cases of histamine fish poisoning . Journal of Food Protection , 69 : 897 – 906 .
- Emborg , E. and Dalgaard , P. 2008 . Modelling the effect of temperature, carbon dioxide, water activity and pH on growth and histamine formation by Morganella psychrotolerans . International Journal of Food Microbiology , 128 : 226 – 233 .
- Emborg , J. , Laursen , B.G. and Dalgaard , P. 2005 . Significant histamine in tuna Thunnus albacares at 2°C – Effect of vacuum- and modified atmosphere packaging on psychrotolerant bacteria . International Journal of Food Microbiology , 101 : 263 – 274 .
- Halasz , A. , Barath , A. , Simon-SarKadi , L. and Holzapel , W. 1994 . Biogenic amine and their production by micro-organisms in food – Review . Trends in Food Science and Technology , 5 : 42 – 49 .
- Henry Chin , K.D. and Koehler , P.E. 1986 . Effects of salt concentration and incubation temperature on formation of histamine, phenethylamine, tryptamine and tyramine during miso fermentation . Journal of Food Protection , 49 : 423 – 427 .
- Kerr, M., Lawicki, P., Aguirre, S., & Rayner, C. (2002). Effect of storage conditions on histamine formation in fresh and canned tuna. Victoria, Australia: Public Health Division – Victoria Government of Human Services
- Lehane , L. and Olley , J. 2000 . Histamine fish poisoning revisited . International Journal of Microbiology , 58 : 1 – 37 .
- Maijala , R. 1993 . Formation of histamine and tyramine by some lactic acid bacteria in MRS-broth and modified decarboxylation agar . Letters in Applied Microbiology , 17 : 40 – 43 .
- McMekkin , T.A. , Olley , J. , Ross , T. and Ratskowsky , D.A. A thermodynamic approach to bacterial growth (Chapter 10) . Perspective microbiology: Theory and application . pp. 288 – 290 . Tauton, New York : Research Studies Press, Wiley .
- Mercogliano , R. , De Felice , A. , Chirollo , C. and Cortesi , M.L. 2010 . Production of vasoactive amines during the ripening of Pecorino Carmasciano cheese . Veterinary Research Communications , : 75 – 78 . Suppl 1
- Morii , H. , Cann , D.C. and Taylor , L.Y. 1988 . Histamine formation by luminous bacteria in mackerel stored at low temperatures . Nippon Suisan Gakkaishi , 54 : 299 – 305 .
- Ntzimani , A.G. , Paleologos , E.K. , Savvaidis , I.N. and Kontominas , M.G. 2008 . Formation of biogenic amines and relation to microbial flora and sensory changes in smoked turkey breast fillets stored under various packaging conditions at 4 degrees C . Food Microbiology , 25 : 509 – 517 .
- Report EFSA Journal . 2010 . The Community Summary Report on trends and sources of zoonoses, zoonotic agents and food-borne outbreaks in the European Union in 2008 . EFSA Journal , 8 : 1496
- Suzzi , G. and Gardini , F. 2003 . Biogenic amines in dry fermented sausages: A review . International Journal of Food Microbiology , 88 : 41 – 54 .
- Teodorovic , V. , Buncic , S. and Smiljanid , D. 1994 . A study of factors influencing histamine production in meat . Fleischwirtschaft , 74 : 170 – 172 .
- Vale , S. and Gloria , M.B. 1997 . Biogenic amines in Brazilian cheeses . Food Chemistry , 63 : 343 – 348 .
- Veciana-Nogues , M.T. , Marine-Font , A. and Vidal-Carou , M.C. 1997 . Biogenic amines as hygienic quality indicators of tuna. Relationships with microbial counts, ATP-related compounds, volatile amines and organoleptic changes . Journal of Agriculture and Food Chemistry , 45 : 2036 – 2041 .