Inhibitory Effects of High-Hydrostatic-Pressure Processing on Growth and Histamine Formation of Histamine-Forming Bacteria in Yellowfin Tuna Meat during Storage

SIMPLE SUMMARY: High-hydrostatic-pressure treatment effectively inhibited the growth and histamine formation of histamine-forming bacteria species in tuna meat during storage at low temperatures. Our findings can be used to enhance food safety and decrease the risk of histamine poisoning associated...

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Detalles Bibliográficos
Autores principales: Huang, Chih-Hsiung, Hsieh, Ching-Yu, Lee, Yi-Chen, Ou, Tsung-Yin, Chang, Tien-Hsiang, Lee, Shih-Hsiung, Tseng, Chih-Hua, Tsai, Yung-Hsiang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9139082/
https://www.ncbi.nlm.nih.gov/pubmed/35625430
http://dx.doi.org/10.3390/biology11050702

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9139082/
https://www.ncbi.nlm.nih.gov/pubmed/35625430
http://dx.doi.org/10.3390/biology11050702

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