Publications by authors named "Thi Diu Pham"
Article Synopsis
- Traditional fish sauce can have high levels of histamine, potentially exceeding safety limits set by regulatory bodies.
- A study identified a bacterial strain, Virgibacillus campisalis TT8.5, which can thrive in harsh conditions typical of fish sauce fermentation and effectively degrade histamine by 45.1% in 7 days.
- This strain shows promise for reducing histamine levels in fish sauce without compromising its quality, potentially making traditional fish sauce safer for consumption.
