Art

J-GLOBAL ID：200902167611804834   Reference number：01A0123683

赤身魚およびその加工品からのヒスタミン生成菌の検出

Author (4)： KANKI MASASHI (大阪府公衆衛研) ,  YOSHIDA AYAKO (大阪府公衆衛研) ,  TSUKAMOTO TEIZO (大阪府公衆衛研) ,  SHIBATA TADAYOSHI (大阪府公衆衛研)
Material： 日本食品微生物学会雑誌  (Japanese Journal of Food Microbiology)
Volume： 17  Issue： 3  Page： 195-199  Publication year： Sep. 30, 2000 
JST Material Number： L1969A  ISSN： 1340-8267  CODEN： SHBIEA  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： JAPANESE (JA)

Thesaurus term： Food Contamination ,...
Semi thesaurus term： Klebsiella ,...

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JST classification (2)： Animal aquatic foods  (FJ13020C) ,  Food hygiene in general  (FJ01051H)

Substance index (1)： Histamine

Reference (23)：

• ABABOUCH, L. Identification of histamine-producing bacteria isolated from sardine (Sardina pilchardus) stored in ice and at ambient temperature (25°C). Food Microbiol. 1991, 8, 127-136
• BARTHOLOMEW, B. A. Scombrotoxic fish poisoning in Britain : Features of over 250 suspected incidents from 1976 to 1986. Epidemiol. Infect. 1987, 99, 775-782
• BREMER, P. J. Thermal death times of Hafnia alvei cells in a model suspension and in artificially contaminated hot-smoked kahawai (Arripis trutta). J. Food Prot. 1998, 61, 1047-1051
• CHEN, C.-M. Comparison of four agar media for detection of histamine-producing bacteria in tuna. J. Food Prot. 1989, 52, 808-813
• EITENMILLER, R. R. Production of histidine decarboxylase and histamine by Proteus morganii. J. Food Prot. 1981, 44, 815-820

Terms in the title (4)： 赤身魚 ,  加工品 ,  ヒスタミン ,  菌