Poisoning due to ingestion of foods with elevated levels of biogenic amines (histamine, putrescine, cadaverine, and tyramine) is well documented. Histamine fish poisoning largely is due to growth of naturally occurring bacteria associated with scombroid fish species. A rapid and reliable method is needed to screen for the presence of histamine-forming bacteria in fish. This study included a com...

Different modified atmosphere conditions with various CO2 concentrations on microbial load (psychrophile, mesophile aerobic and anaerobic bacteria) and physico-chemical properties of barramundi (Lates  calcarifer Bloch) fillets stored at 8°C were compared to determine the best packaging conditions. The gas conditions evaluated were 100% CO2 (M1), 75% CO2/25% N2 (M2), 50% CO2/50% N2 (M3), 25% CO...