Przeglądaj PIWet - PIB według tematu "histamine"

Wyświetlanie pozycji 1-3 z 3

    • Histamine content in selected production stages of fish products 

      Madejska, Anna; Pawul-Gruba, Marzena; Osek, Jacek (National Veterinary Research Institute in Pulawy; Poland, 2022)
      Introduction: Histamine intoxication, known as scombroid fish poisoning, is caused by the consumption of foods with high levels of histamine. This biogenic amine is formed as a result of histidine decarboxylation by bacterial ...

    • Histamine contents in raw long-ripening meat products commercially available in Poland 

      Michalski, Mirosław; Pawul-Gruba, Marzena; Madejska, Anna (National Veterinary Research Institute in Pulawy, 2021)
      Many consumers seek long-ripening meat products. The availability of these highly distinctive cured pork varieties is continuously expanding and their safety should be subject to monitoring. One of potentially harmful ...

    • Identification of histamine in fish and fish products in Poland during 2014–2018 

      Pawul-Gruba, Marzena; Osek, Jacek (National Veterinary Research Institute in Pulawy, 2021)
      Histamine is one of the most important and toxic biogenic amines which may be present in food and may cause food poisoning in humans when contained at a high level. It is produced during bacterial decarboxylation of histidine ...