?url_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=Study+of+Histamine+Forming+Bacteria+in+Commercial+fish+samples+of+Kalyan+city&rft.creator=Joshi+PA%2C+Vishal+S.+Bhoir%2C+Int+J+Cur+Sci+Res.+&rft.subject=JOURNALS&rft.description=Histamine+food+poisoning+is+found+to+be+associated+with+consumption+of+scombroid+fish+containing+unusually+high+levels+of+histamine.+Fish+belonging+to+non-scombroid+group+may+also+cause+histamine+poisoning.+In+this+study%2C+histamine+forming+bacteria+in+the+commercial+fish+samples+of+local+markets+of+Kalyan+region+were+investigated.+Among+54+isolates+24+were+found+to+be+prominent+histamine+producers.+A+simple+and+rapid+colorimetric+method+for+the+quantification+of+histamine+in+fish+was+used.+Histamine+level+in+fresh+mackerel+samples+was+found+to+be+around+20+mg%2F100+g%2C+which+was+much+above+the+defect+action+level+(5+mg%2F100+g)+given+by+FDA+indicating+potential+risk+for+histamine+poisoning.+The+study+suggest+that+practice+of+more+hygienic+and+sanitary+conditions+during+handling+and+processing+of+fish+are+required+to+minimize+the+contamination+of+such+histamine+producing+bacteria&rft.publisher=CurrentSciDirect+Publications&rft.date=2011-04-30&rft.type=Journal+(Paginated)&rft.type=PeerReviewed&rft.format=application%2Fpdf&rft.identifier=http%3A%2F%2Fcogprints.org%2F7307%2F1%2FStudy_of_Histamine_Forming_Bacteria_in_Commercial_fish_samples_of_Kalyan_city.pdf&rft.identifier=++Joshi+PA%2C+Vishal+S.+Bhoir%2C+Int+J+Cur+Sci+Res.+++(2011)+Study+of+Histamine+Forming+Bacteria+in+Commercial+fish+samples+of+Kalyan+city.++%5BJournal+(Paginated)%5D+++++&rft.relation=http%3A%2F%2Fcogprints.org%2F7307%2F