Evaluation of Some Methods of Histamine Determination to be used in HACCP System Implementation of Sardine Canning Process.

摘要

ABSTRACT Histamine is the most important chemical hazards in fish and fishery products, where it is the main cause of histamine poisoning. The HACCP approach offers the advantage of in process control of histamine formation. This avoids the need for large scale terminal analysis of finished products which is time consuming and beyond the capabilities of many small canneries. In HACCP system, most monitoring procedures for critical control points should be done rapidly because the relation to on.