Bioshell Calcium Oxide-Containing Liquids as a Sanitizer for the Reduction of Histamine Production in Raw Japanese Pilchard, Japanese Horse Mackerel, and Chub Mackerel.
bactericidal activity
bioshell calcium oxides
disinfectant
food poisoning
histamine
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
21 Jul 2020
21 Jul 2020
Historique:
received:
04
06
2020
revised:
14
07
2020
accepted:
17
07
2020
entrez:
26
7
2020
pubmed:
28
7
2020
medline:
28
7
2020
Statut:
epublish
Résumé
Recently, there has been an increase in the number of food poisoning cases associated with histamine in food, mainly in relation to histamine in fish. Here, we investigated methods to decrease histamine levels in Japanese pilchard, Japanese horse mackerel, and chub Mackerel, stored at 10 °C using various concentrations of heated scallop bioshell calcium oxide (BiSCaO) suspension, dispersion (BiSCaO + Na
Identifiants
pubmed: 32708249
pii: foods9070964
doi: 10.3390/foods9070964
pmc: PMC7404465
pii:
doi:
Types de publication
Journal Article
Langues
eng
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