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Croatian journal of food science and technology, Vol. 2. No. 1., 2010.

Review article

Histamine fish poisoning

M. Nosić orcid id orcid.org/0000-0002-1428-2235 ; Put Biliga 83, 23000 Zadar, Croatia

Full text: croatian pdf 101 Kb

page 26-31

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Abstract

Histamine fish poisoning is a chemical intoxication associated with intake of fishes with high histamine content. Histamine is developed in fish tissue post mortem due to bacterial decarboxilation of free amino-acid histidine. This paper deals with causes of histamine development in fish meat and with histamine influence on human health. Prevention of histamine fish poisoning would also be discussed. The case histories of histamine food poisoning in our country and in the world would be described. Histamine levels used in Regulation would be presented.

Keywords

histamine; free histidine; symptoms of histamine fish poisoning; prevention of histamine development; Regulation

Hrčak ID:

59551

URI

https://hrcak.srce.hr/59551

Publication date:

16.7.2010.

Article data in other languages: croatian

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