Publications by authors named "Lynn L Wong"
Article Synopsis
- Consumer illnesses caused by scombroid poisoning continue to arise from eating fish like tuna and mahimahi that have decayed bacteria, leading to high levels of biogenic amines, particularly histamine.
- * Research shows that histamine can indicate the risk of scombroid toxicity in fish, while other amines like cadaverine may also play a role.
- * The study found that temperature and incubation time significantly affect histamine production, with rapid increases noted at higher temperatures, while histidine decarboxylase activity in frozen fish can further elevate histamine levels upon thawing.
