Biogenic Amine Content, Histamine-Forming Bacteria, and Adulteration of Pork in Tuna Sausage Products

Twenty-five tuna sausage products were purchased from retail markets in Taiwan. The rates of occurrence of biogenic amines, histamine-forming bacteria, and adulteration by pork and poultry were determined. The average content of various biogenic amines in all tested samples was less than 2.0 mg/100...

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Bibliographic Details
Published in:Journal of food protection 2012-10, Vol.75 (10), p.1814-1822
Main Authors: KUNG, Hsien-Feng, TSAI, Yung-Hsiang, CHANG, Shih-Chih, HONG, Tang-Yao
Format: Article
Language:English
Subjects:
Aerogenes
Aluminum
Amines
Animals
Bacteria
Biogenic Amines - analysis
Biogenic Amines - biosynthesis
Biological and medical sciences
Consumer Product Safety
Consumers
Enterobacter aerogenes
Fish
Fish Products - analysis
Fish Products - microbiology
Food contamination & poisoning
Food Contamination - analysis
Food industries
Food Microbiology
Food safety
Fundamental and applied biological sciences. Psychology
Gram-Negative Bacteria - isolation & purification
Gram-Negative Bacteria - metabolism
Histamine
Histamine - analysis
Histamine - metabolism
Humans
Labeling
Makaira nigricans
Marine
Meat
Meat and meat product industries
Meat products
Meat Products - analysis
Meat Products - microbiology
Poisoning
Pork
Poultry
Poultry Products - analysis
Poultry Products - microbiology
Raoultella ornithinolytica
Staphylococcus
Taiwan
Thunnus alalunga
Thunnus albacares
Thunnus thynnus
Tuna
Tuna - microbiology
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Summary:Twenty-five tuna sausage products were purchased from retail markets in Taiwan. The rates of occurrence of biogenic amines, histamine-forming bacteria, and adulteration by pork and poultry were determined. The average content of various biogenic amines in all tested samples was less than 2.0 mg/100 g (
ISSN:0362-028X
1944-9097
DOI:10.4315/0362-028x.jfp-12-061