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- Yadav, Sangeeta, et al. Show all 4 Authors
- Food research international 2019 v.119 pp. 99-109
- Food and Drug Administration; Raman spectroscopy; capillary zone electrophoresis; colorimetry; decarboxylation; electrochemistry; enzyme-linked immunosorbent assay; fish; fluorescence; fluorometry; food contamination; foodborne illness; foods; gas chromatography; good manufacturing practices; high performance liquid chromatography; histamine; histidine; histidine decarboxylase; nanomaterials; poisoning; spoilage; surface plasmon resonance; thin layer chromatography
- ... Histamine is known to be a principal causative agent associated with marine food poisoning outbreaks worldwide, which is typically formed in the contaminated food by decarboxylation of histidine by bacterial histidine decarboxylase. Upon quantification of histamine in different food products, one can comment on the quality of the food and use it as an indicator of the good manufacturing practices ...