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Technical note: Preliminary survey of the content of histamine and other higher amines in some samples of Spanish canned fish

1987; Wiley; Volume: 22; Issue: 4 Linguagem: Inglês

10.1111/j.1365-2621.1987.tb00504.x

1365-2621

J. Fernández‐Salguero, I.M. Mackie,

Pharmaceutical and Antibiotic Environmental Impacts

International Journal of Food Science & TechnologyVolume 22, Issue 4 p. 409-412 Technical note: Preliminary survey of the content of histamine and other higher amines in some samples of Spanish canned fish J. FERNÁNDEZ-SALGUERO, J. FERNÁNDEZ-SALGUERO Ministry of Agriculture, Fisheries and Food, Torry Research Station, 135 Abbey Road, Aberdeen AB9 8DG, U.K. Dep. Technología y Bioquímica de los Alimentos, Facultad de Veterinaria, Córdoba 14005, Spain.Search for more papers by this authorI. M. MACKIE, Corresponding Author I. M. MACKIE Ministry of Agriculture, Fisheries and Food, Torry Research Station, 135 Abbey Road, Aberdeen AB9 8DG, U.K.†To whom correspondence should be addressed.Search for more papers by this author J. FERNÁNDEZ-SALGUERO, J. FERNÁNDEZ-SALGUERO Ministry of Agriculture, Fisheries and Food, Torry Research Station, 135 Abbey Road, Aberdeen AB9 8DG, U.K. Dep. Technología y Bioquímica de los Alimentos, Facultad de Veterinaria, Córdoba 14005, Spain.Search for more papers by this authorI. M. MACKIE, Corresponding Author I. M. MACKIE Ministry of Agriculture, Fisheries and Food, Torry Research Station, 135 Abbey Road, Aberdeen AB9 8DG, U.K.†To whom correspondence should be addressed.Search for more papers by this author First published: August 1987 https://doi.org/10.1111/j.1365-2621.1987.tb00504.xCitations: 18 AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinkedInRedditWechat References Andrews, R.P. & Baldar, N.A. (1983). Automated ion-exhange chromatography of polyamines in urine and cell extracts using a single Na+/K+ buffer system. Science Tools, 30(1), 8–11. CASGoogle Scholar Arnold, S.H. & Brown, W.D. (1978). Histamine toxicity from fish products. Advances in Food Research, 24, 113–154. 10.1016/S0065-2628(08)60157-3 CASPubMedGoogle Scholar Merson, M.H., Baine, W.B., Gangarosa, E.-J. & Swanson, R.C. (1974). Scombroid fish poisoning. Outbreak traced to commercially canned tuna fish. Journal of the American Medical Association, 228, 1268–1269. PubMedWeb of Science®Google Scholar Murray, C.K., Hobbs, G. & Gilbert, R.J. (1982). Scombrotoxin and scombrotoxin-like poisoning from canned fish. Journal of Hygiene (Cambridge), 88, 215–220. 10.1017/S002217240007008X CASPubMedWeb of Science®Google Scholar Pan, B.S. (1985). Histamine in canned products. In: Histamine in Marine Products: Production by Bacteria, Measurement and Prediction of Formation (edited by B.S. Pan and D. James). FAO Fisheries Technical Paper No. 252. Pp. 40–44. Rome : FAO. Web of Science®Google Scholar Ritchie, A.H. & Mackie, I.M. (1980). The formation of diamines and polyamines during the storage of mackerel (Scomber scombrus). In: Advances in Fish Science and Technology (edited by J.J. Connell). pp. 489–494. Farnham , U.K. : Fishing News (Books) Ltd. Google Scholar Sinell, H.J. (1975). Biogene amine als Tisikofaktoren in der Fischhygiene. Archiv für Lebensmit-telhygiene, 29, 206–210. Google Scholar Warne, D. (1985). Application of hazard analysis critical point concept. In: Histamine in Marine Products: Production by Bacteria. Measurement and Prediction of Formation (edited by B.S. Pan and D. James). FAO Fisheries Technical Paper No. 252. Pp. 45–46. Rome : FAO. Google Scholar Citing Literature Volume22, Issue4August 1987Pages 409-412 ReferencesRelatedInformation