| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541903 | Food Chemistry | 2012 | 8 Pages |
Abstract
⺠Tuna dumpling contaminated with Enterobacter aerogenes formed high levels histamine. ⺠The optimal temperature for bacterial growth and histamine formation was 37 °C. ⺠Bacterial growth and histamine production was controlled by storage below 4 °C. ⺠Histamine was rapidly accumulated in the thawed tuna dumpling stored at 25 °C.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Yi-Chen Lee, Hsien-Feng Kung, Chung-Saint Lin, Chiu-Chu Hwang, Chia-Min Lin, Yung-Hsiang Tsai,