Histamine Formed during Microbial Spoilage

نویسنده

  • R. H. VAUGHN
چکیده

vorax strain V,. Serological relationships were determined by three procedures: immobilization, agglutination, and complement fixation. Antigenic relationships in general were dependent upon the method employed. The immobilization test provided the best method for uncovering these differences. The complement fixation test did not provide satisfactory identification of the different species.

برای دانلود رایگان متن کامل این مقاله و بیش از 32 میلیون مقاله دیگر ابتدا ثبت نام کنید

ثبت نام

اگر عضو سایت هستید لطفا وارد حساب کاربری خود شوید

منابع مشابه

The Effects of Different Thawing Methods on the Hygienic Quality of the Canned Tuna

The consumption of canned tuna in the country has been increasing and some factors are effective on the chemical and organoleptic qualities of this product during transport. The aim of this project is to study methods to reduce histamine and improve the organoleptic properties of the product. Three thawing methods consisted of immersion, cold water shower and open air has been considered. Besid...

متن کامل

Microbial contribution to spoilage of African breadfruit (Artocarpus communis, Forst) during storage

The contributions of microorganisms in the deterioration of African breadfruit during storage were investigated in this study. Matured fruits of the seedless variety of the African breadfruit (Artocarpus communis, Forst) were stored under different temperature conditions and morphological changes observed at 24-h intervals for 120 h. Spoilage of breadfruit was observed after 72 h with microbial...

متن کامل

Effect of chitosan and Trachyspermum ammi essential oil on microbial growth, proteolytic spoilage, lipid oxidation and sensory attributes of chicken fillet during refrigerated storage

BACKGROUND: Chicken meat is susceptible to microbial and chemical contamination and using antimicrobial agents helps to prolong its shelf-life. OBJECTIVES: This study focuses on the effect of chitosan-based coating and Trachyspermum ammi essential oil on qualitative properties of refrigerated chicken fillet meat. MATERIAL and METHODS: chicken fillets treated with chitosan solution (2 %wv-1) and...

متن کامل

Lactic Acid Bacteria Selection for Biopreservation as a Part of Hurdle Technology Approach Applied on Seafood

As fragile food commodities, microbial, and organoleptic qualities of fishery and seafood can quickly deteriorate. In this context, microbial quality and security improvement during the whole food processing chain (from catch to plate), using hurdle technology, a combination of mild preserving technologies such as biopreservation, modified atmosphere packaging, and superchilling, are of great i...

متن کامل

Impact of Lactic Acid on Formation of Biogenic Amines in Common Carp

ABSTRACT        Background and Objective: Raw fish is a highly perishable product that deteriorates due to chemical changes and microbial growth. Biogenic amines (BAs) are generated in course of bacterial spoilage in fish that may lead to BA toxicity, particularly in adverse storage conditions. The purpose of this study was to prevent the BAs toxicity caused b...

متن کامل

ذخیره در منابع من


  با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید

عنوان ژورنال:

دوره   شماره 

صفحات  -

تاریخ انتشار 2005