Histamine intoxications result when histamine-metabolizing enzymes are compromised or
overwhelmed by dietary histamine in the human body. This can occur either due to …

Aeromonas hydrophila is a pathogenic and spoilage bacterium, frequently found in aquatic
products, demonstrated to cause foodborne illness and food spoilage. Cell-free supernatant …

A rapid and simple method for the determination of 6 biogenic amines (BAs) in food was
established on HPLC-MS/MS without derivatization. Samples were extracted with 5 …

A method for the determination of 8 biogenic amines in aquatic products and their derived
products was established by HPLC-MS/MS without derivatization. The samples were …

The flavor profile of fermented fish products is influenced by the complex interplay of
microbial and enzymatic actions on the raw materials. This review summarizes the various …

Morganella psychrotolerans is a psychrotolerant histamine producer capable of
accumulating large amounts of histamine at low temperatures. Oregano essential oil (OEO) …

The performance and microbial community characteristics of a full-scale horizontal flow
constructed wetland (HFCW), comprising sequential cells of different depths (1.5 m to 0.8 m) …

In this study, we aimed to investigate the sanitizing effects of peracetic acid (PAA), and the
underlying mechanism of its antimicrobial action against Morganella psychrotolerans. The …

Among biogenic amines, histamine is most frequently involved in foodborne intoxication. To
evaluate histamine formation in tuna, several storage conditions were reproduced. An LC …

Yellowfin tuna is one of the commercially important fish varieties, and inappropriate storing
may deteriorate its safety and quality. This study aimed to investigate the microbial …