[Evaluation of the Capacity to Produce Histamine by Histamine-Producing Bacteria during Storage at 10â].

Chiba, Yusuke; Fujiwara, Akane; Yoshino, Noritaka; Ohsaka, Misa; Sato, Mika; Takase, Saeko; Doi, Rie; Ohtsuka, Kayoko; Shimada, Shinichi; Ishii, Rie

[Evaluation of the Capacity to Produce Histamine by Histamine-Producing Bacteria during Storage at 10â].

Chiba, Yusuke; Fujiwara, Akane; Yoshino, Noritaka; Ohsaka, Misa; Sato, Mika; Takase, Saeko; Doi, Rie; Ohtsuka, Kayoko; Shimada, Shinichi; Ishii, Rie.

Affiliation

Chiba Y; Saitama Institute of Public Health.
Fujiwara A; Saitama Institute of Public Health.
Yoshino N; Saitama Institute of Public Health.
Ohsaka M; Saitama Institute of Public Health.
Sato M; Saitama Institute of Public Health.
Takase S; Saitama Institute of Public Health.
Doi R; Saitama Institute of Public Health.
Ohtsuka K; Saitama Institute of Public Health.
Shimada S; Saitama Institute of Public Health.
Ishii R; Saitama Institute of Public Health.

Shokuhin Eiseigaku Zasshi ; 63(4): 129-135, 2022.

Article de Ja | MEDLINE | ID: mdl-36047088

Sujet(s)
Mots clés

food poisoning; histamine-producing bacteria; low temperature; storage

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Texte intégral: 1 Collection: 01-internacional Base de données: MEDLINE Sujet principal: Histamine / Maladies d'origine alimentaire Limites: Humans Langue: Ja Journal: Shokuhin Eiseigaku Zasshi Année: 2022 Type de document: Article Pays de publication: Japon

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