Histamine poisoning and control measures in fish and fishery products (original) (raw)

2014, Frontiers in Microbiology

AI-generated Abstract

The paper discusses histamine poisoning in fish and fishery products, focusing on its biochemical origins, symptoms, and the regulatory measures for prevention and control. Histamine, produced by bacterial decarboxylation of histidine, poses health risks due to its heat stability and variable toxicity depending on individual sensitivity. Through an analysis of outbreak data and existing sampling strategies, the study underscores the importance of adherence to proper hygiene practices and temperature control in the food supply chain to mitigate histamine-related risks.

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