Scombroid poisoning, also called histamine fish poisoning, is an allergy-like form of food
poisoning that continues to be a major problem in seafood safety. The exact role of …

Recent trends in food security are promoting an increasing search for trace compounds that
can affect human health. Biogenic amines, the so-called natural amines with physiological …

The shelf life of red mullet and goldband goatfish during ice storage were studied in terms of
sensory, microbiological and chemical changes. The sensory acceptability limit was 8days …

There are three main reasons that lead to the need of controlling the amount of biogenic
amines in must and wine: the economic concern, the presence of intoxications, and the …

Changes in 10 biogenic amines throughout tuna storage at 0, 8, and 20° C were studied.
ATP-related compounds, volatile amines, microbial counts, and organoleptic assessment …

Biogenic amines and polyamines were measured in unripened cheese and 4 types of
ripened cheese. The study included cheeses produced from both pasteurized and raw milks …

A capillary electrophoresis (CE) and a high-performance liquid chromatography (HPLC)
method to analyze biogenic amines in food were compared. An automated precolumn …

This paper describes the assembling and optimization of an electrochemical biosensor for
the determination of biogenic amines (putrescine, cadaverine, histamine, tyramine …

The effect of icing with the rosemary extract on the quality and safety of sardines (Sardinella
aurita) was assessed through the chemical, sensory and microbiological methods. The …

A gas chromatographic (GC) method, which reduced the time for determination of histamine
in fish and fish products to less than 20 min, was demonstrated. Contrary to traditional GC …