Risk Assessment of Histamine in Chilled, Frozen, Canned and Semi-Preserved Fish in Morocco; Implementation of Risk Ranger and Recommendations to Risk Managers

A risk assessment of histamine was conducted for different categories of fishery products in the market. Risk estimates were assessed using the Risk Ranger tool. The estimated risks associated with the consumption of canned, semi-preserved and frozen fish are lower than those associated with fresh f...

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Detalles Bibliográficos
Autores principales: El Hariri, Oleya, Bouchriti, Nourredine, Bengueddour, Rachid
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6210130/
https://www.ncbi.nlm.nih.gov/pubmed/30257518
http://dx.doi.org/10.3390/foods7100157

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6210130/
https://www.ncbi.nlm.nih.gov/pubmed/30257518
http://dx.doi.org/10.3390/foods7100157

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