SeafoodNIC: Seafood Network Information Center

• Compendium of Fish and Fishery Product Processes, Hazards, and Controls
  Chapter 27: Scombrotoxin (Histamine) Formation
  
  
• Generic HACCP Plan for Canned Tuna
  

U.S. Food & Drug Administration
Center for Food Safety & Applied Nutrition

• Fish and Fisheries Products Hazards and Controls Guidance
  Chapter 7: Scombrotoxin (Histamine) Formation

REFERENCES

• OVERVIEW • DECOMPOSITION • SENSORY EVALUATION • MICROBIOLOGY

• ENZYMES • HANDLING, PROCESSING, STORAGE • TOXICITY • ANALYTICAL METHODS

Overview

Bartholomew, B.A., P. Berry, J. Rodhouse, R. Gilbert. 1987. Scombrotoxic fish poisoning in Britain: Features of over 250 suspected incidents from 1976 to 1986.  Epidemiol. Infect. 99:775-782.

Cavanah, D.K. and T.B. Casale.  1993.  Histamine.  In The Mast Cell in Health and Disease (M.A. Kaliner and D.D. Metcalfe, eds.).  Chapter 11.  p. 321-342.  Marcel Dekker, New York, Basel, Hong Kong. 

Chin, K.W., M.M. Garriga, and D.D. Metcalfe.  1989.  The histamine content of oriental foods.  Food Chem. Toxicol.  27(5):283-287.

Clark, R.B.  1997.  Scombroid poisoning revisited (Letter).  Ann. Emerg. Med. 29(3)426-427.

Eitenmiller, R. R., J.H. Orr, and W.W. Wallis.  1982.  Histamine formation in fish:  microbial and biochemical conditions.  In Chemistry and Biochemistry of Marine Food Products (R.E. Martin, G.J. Flick, C.E. Bebard, D.R. Ward, eds.).  p. 39-50.  Avi, Westport, CT.

Fernandez-Salguero, J. and I. M. Mackie.  1987.  Technical note: Preliminary survey of the content of histamine and other higher amines in some samples of Spanish canned fish.  Int. J. Food Sci. Tech. 22:409-412.

Fletcher, G. C., G. Summers, R. V. Winchester, and R. J. Wong.  1995.  Histamine and histidine in New Zealand marine species, particularly Kahawai (Arripis trutta). J. Aquat. Food Prod. Technol. 4(2):53-74.

Foo, L.Y.  1975.  The content of histamine and fish poisoning.  NZ Med. J. 82:381-383.

Foo, L.Y.  1977.  Scombroid poisoning – recapitulation on the role of histamine.  NZ Med. J.  85:425-427.

Food and Drug Administration (FDA). 2001. Scombrotoxin (histamine) formation,. In Fish and Fishery Products Hazards and Controls Guide: Third ed.  p. 73-102. Department of Health and Human Services, Public Health Service, Food and Drug Administration, Center for Food Safety and Applied Nutrition, Office of Seafood, Washington, DC.  June, 2001.

Geiger, E.  1944.  Histamine content of process and uncanned fish.  A tentative method of quantitative determination of spoilage.  Food Res.  9:293-297.

Geiger, E.  1955.  Role of histamine in poisoning with spoiled fish.  Science 121.  865-866.

Gloria, M. B. A., M. A. Daeschel, C. Craven, and K. S. Hilderbrand, Jr.  1999.  Histamine and other biogenic amines in albacore tuna.  J. Aquat. Food Prod. Technol. 8(4):55-69.

Haaland, H., E. Arnesen, and L. R. Njaa.  1990.  Amino acid composition of whole mackerel (Scomber scombrus) stored anaerobically at 2ƒC. Int. J. Food Sci. Tech. 25:82-87.

Hildrum, K. I., R. A. Scanlan, and L. M. Libbey.  1976.  Nitrosamines from the nitrosation of spermidine and spermine.  In International Agency for Research on Cancer (IARC Scientific Publication No. 14), (E. A., Walker, P. Bogovski, and L. Griciute, eds.).  p. 205-214.  IARC, Lyon.

Hughes and Potter. 1991. Scombroid fish poisoning: From pathogenesis to prevention.  New Eng. J. of Med. 324(11):766-768.

Institute of Medicine.  1991.  Naturally occurring fish & shellfish poisons. In Seafood Safety (F.E. Ahmed, ed.).  Chapter 4.  p. 87-110.  National Academy of Sciences, National Academy Press, Washington, DC. 

James, D. and J. Olley.  1985.  IX.  Summary and future research needs.  In Histamine in Marine Products:  Production by Bacteria, Measurement and Prediction of Formation, FAO Fisheries Technical Paper No. 252, Food and Agriculture Organization of the United Nations, Rome.  pp. 47-51. 

Jorgensen, L. V., P. Dalgaard, and H. H. Huss.  2000.  Multiple compound quality index for cold-smoked salmon (Salmo salar) developed by multivariate regression of biogenic amines and pH. J. Agric. Food Chem. 48:2448-2453.

Karolus, J. J., D. H. LeBlanc, A. J. Marsh, R. Mshar, and T. H. Furgalack.  1985.  Presence of histamine in the bluefish, Pomatomus saltatrix. J. Food Prot. 48:166-168.

Kimata, M. 1961. The histamine problem.  In Fish as Food (G. Borgstrom, ed.).  Vol. 1, p. 329-352.  Academic Press, NY. NY.

Klausen, N. K. and E. Lund.  1986.  Formation of biogenic amines in herring and mackerel. Z. Lebensm. Unters. Forsch. 182(6):459-463.

Lebiedzinska, A, H. Lamparczyk, Z. Ganowiak, K. Eller. 1991. Differences in biogenic amine patterns in fish obtained from commercial sources.  Lebensm. Unters. Forsch. 192:240-243.

Lehane, L. and J. Olley.  2000.  Review: Histamine fish poisoning revisited.  Int.  J.  Food Microbiol. 58:1-37.

Leitao, M. F. F., V. L. S. Baldini, and A. M. Sales.  1983.  Histamina em pescado e alimentos industrializados. Col. Inst. Techol. Alim. 13:123-130.

Lerke, P.A., S. B. Werner, S. L. Taylor, and L. S. Guthertz. 1978. Scombroid poisoning. Report of an outbreak.  West. J. Med. 129:381-386.

Lipp, E. K. and J. B. Rose.1997. The role of seafood in foodborne diseases in the United States of America.  Rev. Sci. Technol. 16(2):620-640.

Lopez-Sabater, E.I., J.J. Rodriquez-Jerez, M. Hernandez-Herrero, and M.T. Mora-Ventura.  1996.  Incidence of histamine-forming bacteria and histamine content in Scombroid fish species from retail markets in the Barcelona area.  Int. J. Food Microbiol.  28

Love, R.M.  1980.  Histidine.  In The Chemical Biology of Fishes, Advances 1968-1977, Vol. 2. p. 427.  Academic Press, London, New York, Toronto, Sydney, San Francisco. 

Mackie, I.M. and J. Fernandez-Salguero.  1977.  Histidine metabolism in fish.  Urocanic acid in mackerel (Scomber scombrus).  J. Sci. Food Agric. 28:935-940.

Maga, J. A.  1978.  Amines in foods. CRCCrit. Rev. Food Sci. Nutr. 10:373-403.

Mitchell, J.W. 1984.  Scombroid food poisoning from fish.  NZ Med. J. 97:127.

Mitchell, J.W.  1993.  Scombrotoxic Fish Poisoning.  A Report Prepared for the Ministry of Health, Institute of Environmental Health and Forensic Sciences Limited, Mt. Albert Science Centre, New Zealand.

Pan, B.S.  1985b.  VIII.2.  Histamine formation in canning processes.  In Histamine Formation in Marine Products:  Production by Bacteria, Measurement and Prediction of Formation, FAO Fisheries Technical Paper No. 252. p. 41-44.  Food and Agriculture Organization of the United Nations, Rome. 

Rawles, D.D., G.J. Flick, and R.E. Martin.  1996.  Biogenic amines in fish and shellfish.  Adv. Food Nutr. Res.  39:329-364.

Russell, F.E. and Z. Maretic.  1986.  Scombroid poisoning:  mini-review with case histories.  Toxicon 24(10):967-973.

Scogling, A.C.  1998.  Scombrotoxic (histamine) fish poisoning in the United Kingdom.  Commun. Dis. Public Health.  1(3):204-205.

Scombrotoxin (Histamine) formation.  2003.  In Compendium of Fish and Fishery Product Processing Methods Hazards and Controls.  Chapter 27.   University of California, Davis, California 95616-8598.  http://seafood.ucdavis.edu/haccp/compendium/Chapt27.htm

Silla Santos, M. H.  1996.  Biogenic amines: their importance in foods. Int. J. Food Microbiol. 29:213-231.

Soares, V. F. M. and M. B. A. Gloria.  1994.  Histamine levels in canned fish available in the retail market of Belo Horizonte, MG, Brazil. J. Food Comp. Anal. 7:102-109.

Specht, D.  1998.  Scombroid fish poisoning.  J. Emerg. Nursing.  24(2):118-119.

Taylor, S.L.  1983.  Monograph on histamine poisoning.  In Codex Alimentarious Commission, FAO/WHO, Rome, 19^th Session of the Codex Committee on Food Hygiene, Washington, Dc.  September 26-30, 1983.

Taylor, S. 1988. Marine toxins of microbial origin. Food Technol.  42(3):94-98.

Ten Brink, B., C. Damink, H.M.L.J. Joosten, and J.H.J. Huis in ët Veld.  1990.  Occurrence and formation of biologically active amines in food. Int. J. Food Microbiol. 11:73-84.

Veciana-Nogues, M. T., A. Marine-Font, and M. C. Vidal-Carou.  1997.  Biogenic amines as hygienic quality indicators of tuna.  Relationship with microbial counts, ATP-related compounds, volatile amines and organoleptic changes. J. Agric Food Chem. 45:2036-2041.

Wayne, D., M. Foran, and M. King. 1987. Histamine content survey in canned tuna. Infofish Marketing Digest.  2:40.

Wendakoon, C. N. and M. Sakaguchi.  1992.  Ministry of Fisheries  Dept. of Fisheries.  In Quality Assurance in the Fish Industry.  p. 305-313.  Faculty of Agriculture, Kyoto University, Kyoto 606-01, Japan.

Wu, M.-L., C.-C. Yang, G.-Y. Yang, J. Ger, and J.-F. Deng.  1997.  Scombroid fish poisoning:  an overlooked marine food poisoning.  Vet. Hum. Toxicol.  39(4):236-241. 

Decomposition

Aksnes, A.  and B. Brekken.  1988.  Tissue degradation, amino acid liberation and bacterial decomposition of bulked stored capelin. J. Sci. Food Agric. 45:53-60.

Baranowski, J. D., H. A. Frank, P. A. Brust, M. Chongsiriwatana, R. J. Premaratne.  1990.  Decomposition and histamine content in mahi-mahi (Coryphaena hippurus). J. Food Protect. 53:217-222.

Cantoni, C., M.A. Bianchi, G. Beretta, and G. Persiani.  1976.  Tuna flesh deterioration and histamine levels.  Arch. Vet. Ital.  27:60-63.  In Italian, English abstract.

Crapo, C. and B. Himelbloom.  1999.  Spoilage and histamine in whole Pacific herring (Clupea harengus pallasi) and pink salmon (Oncorhynchus gorbuscha) fillets. J. Food Safety. 19:45-55.

Farn G. & G. G. Sims. 1986. Chemical Indicators of Decomposition for Tuna.  In Seafood Quality Determination (Kramer and Liston, eds.).  p. 175-181.  Proc. Int. Sym. Elsevier Science. 

Fernandez-Salguero, J. and I. M. Mackie.  1987.  Comparative rates of spoilage of fillets and whole fish during storage of haddock (Melanogrammus aeglefinus) and herring (Clupea harengus) as determined by the formation of non-volatile and volatile amines. Int. J. Food Sci. Tech. 22:385-390.

Food and Drug Administration. 1995.  Decomposition and histamine in raw, frozen tuna & mahi-mahi; canned tuna; & related species: availability of guide. Fed. Reg. 60:(149): 39754-39756.

Frank, H. A.,D. H. Yoshinaga & W. K. Nip. 1981. Histamine formation and honeycombing during decomposition of skipjack tuna, Katsuwonus pelamis, at elevated temperatures.  Marine Fisheries Review  43(10): 9-14.

Frank, H. A., J. D. Baranowski, M. Chongiriwatana, P. A. Brust, and R. J. Premaratne.  1985.  Identification and decarboxylase activities of bacteria isolated from decomposed mahi-mahi (Coryphaena hippurus) after incubation at 0 and 32 †C. Int. J. Food Microbiol. 2:331-340.

Gilberg, A.  1978.  Proteolytic activity and the frequency of burst bellies in capelin. J. Food Technol. 13:409-416.

Karmas, E. and J. L. Mietz.  1978.  Polyamine and histamine content of tuna fish and the relationship to decomposition. Z. Lebensm.-wiss. U.-Technol. 11:333-337.

Kim, I. and L. F.  Bjeldanes. 1979. Amine content in toxic and wholesome canned tuna fish.  J. Food Sci. 44:922-923.

Kimata, M. and A. Kawai.  1953.  The production of histamine by the action of bacteria causing the spoilage of fresh fish.  I. Kyoto Daigaku Shokuryo Kagaku Kenkyusho Hokoku.  12:29-33.

Mendes, R., A. Concalves, and M. L. Nunes.  1999.  Changes in free amino acids and biogenic amines during ripening of fresh and frozen sardine. J. Food Biochem. 23:295-306.

Mietz, J. L. and E. Karmas.  1978.  Polyamine and histamine content of rockfish, salmon, lobster, and shrimp as an indicator of decomposition.  J. AOAC. 61(1):139-145.

Nagayama, T., Y. Tamura, T. Maki, K. Kan, Y. Naoi, and T. Nishima. 1985. Non-Volatile amine formation and decomposition in abusively stored fishes and shellfish.  J. Hyg. Chem. 31: 362-370.

Omura, Y., R.J. Price, and H.S. Olcott.  1978.  Histamine-forming bacteria isolated from spoiled skipjack tuna and jack mackerel. J. Food Sci.  43:1779-1781.

Simidu, W. and S. Hibiki. 1955. Studies on putrefaction of aquatic products: on the critical concentration of poisoning for histamine.  Bull. Jpn. Soc. Sci. Fish. 21:365-367.

Suzuki, S., Y. Matsui, and K. Takama.  1988.  Profiles of polyamine composition in putrefactive Pseudomonas type III/IV. Microbios Letters. 38:105-109.

Takagi, M., A. Iida, H. Murayama, and S. Soma.  1969.  On the formation of histamine loss of freshness and putrefaction of various marine products. Hokkaido Daigaku Suisan Gakubu Kenkyu Iho. 20:227-234.

Veciana-Nogues, M. T., M. C. Vidal-Carou, and A. Marine-Font.  1990.  Histamine and tyramine during storage and spoilage of anchovies, Engraulis encrasicholus: Relationships with other fish spoilage indicators.  J. Food Sci. 55:1192-1193, 1195.

Yamanaka, H. K. Shiomi, and T. Kikuchi.  1989.  Cadaverine as a potential index for decomposition of salmonid fishes. J. Food Hyg. Soc. Jap. 30(2):170-174.

Yamanaka, H. 1990. Polyamines as potential indexes for freshness of fish and squid. Food Rev. Int. 6:591-602.

Yoshinaga, D. H. and H.A. Frank.  1982.  Histamine-producing bacteria in decomposing skipjack tuna (Katsuwonas pelamis).  Appl. Environ. Microbiol. 44(2):447-452.

Microbiology

Ababouch, L., M. E. Afilal, H. Benabdeljelil, and F. F. Busta.  1991.  Quantitative changes in bacteria, amino acids and biogenic amines in sardine (Sardina pilchardus) stored at ambient temperature (25 – 28 †C) and in ice. Int. J. Food Sci. Tech. 26:297-306.

Ababouch, L., M. E. Afilal, S. Rhafiri, and F. F. Busta.  1991.  Identification of histamine-producing bacteria isolated from sardine (Sardina pilchardus) stored in ice and at ambient temperature (25 †C). Food Microbiol. 8:127-136.

Arnold, S. H., R. J. Price, and W. D. Brown.  1980.  Histamine formation by bacteria isolated from skipjack tuna, Katsuwonus pelamis. Bull. Jap. Soc. Sci. Fish. 46(8):991-995.

Barancin, C.E., J.C. Smoot, R. H. Findlay, and L.A. Actis.  1998.  Plasmid-mediated histamine biosynthesis in the bacterial fish pathogen Vibrio anguillarum.  Plasmid 39(3):235-244.

Behling, A. R. and S. L. Taylor.  1982.  Bacterial histamine production as a function of temperature and time of incubation. J. Food Sci. 47:1311-1314, 1317.

Ben-Gigirey, B., J. M. Vietites Baptista de Sousa, T. G. Villa, and J. Barros-Velazquez.  1999.  Histamine and cadaverine production by bacteria isolated from fresh and frozen albacore (Thunnus alalunga). J. Food Prot. 62(8):933-939.

Bremer, P.J. , C.M. Osborne, R.A. Kemp, P. van Veghel, G.C. Fletcher.  1998.  Thermal-death times of Hafnia alvei cells in a model suspension and in artificially contaminated hot-smoked kahawai (Arripis trutta).  J. Food Prot. 61:1047-1051.

Bremer, P. J., C.M. Osborne.  2000.  Application of the Bigelow (Z-value) model and histamine detection to determine the time and temperature required to eliminate Morganella morganii from seafood.  J. Food Prot. 63:277-280.

Eitenmiller, R.R., J.W. Wallis, J.H. Orr, and R.D. Phillips.  1981.  Production of histidine decarboxylase and histamine by Proteus morganii.  J. Food Prot.  44(11):815-820.

Fujii, T., K. Kurihara, and M. Okuzumi.  1994.  Viability and histidine carboxylase activity of halophilic histamine-forming bacteria during frozen storage.  J. Food Prot. 57-611-613.

Fujii, T., A. Hiraishi, T. Kobayashi, R. Yoguchi, and M. Okuzumi.  1997.  Identification of the psychrophilic histamine-producing marine bacteria previously referred to as the N-group bacteria.  Fish Sci.  63:807-810.

Gale, E.F.  1942.  The oxidation of amines by bacteria.  J. Biochem.   36:54.

Halasz, A., A. Barath, L. Simon-Sarkadi, and W. Holzapfel.  1994.  Biogenic amines and their production by microorganisms in food.  Food Sci. Technol. 5:42-49.

Havelka, B.  1967.  Role of Hafnia  bacteria in the rise of histamine in tuna fish meat.  Cesk. Hyg.  12:343-352.

Kawai, A. 1962. Studies on the tyramine forming bacteria present on fish. Bull. Misaki Mar. Biol. Inst., Kyoto U. 3:1-66.

Kim, S.-H., H. An, and R.J. Price.  1999.  Histamine formation and bacterial spoilage of albacore harvested off the U.S. Northwest coast.  J. of Food Sci.  64:340-343.

Kim, S.-H., B. Ben-Gigirey, J. Barros-Velazques, R.J. Price, and H. An.  2000.  Histamine and biogenic amine production by Morganella morganii isolated from temperature-abused albacore.  J. Food Prot. 63:244-251.

Kim, S.-H., K.G. Field, D.-S. Chang, C.-I. Wei, and H. An.  2001.  Identification of bacteria crucial to histamine accumulation in pacific mackerel during storage.  J. Food Prot. 64:1556-1564.

Kim, S.-H., K.G. Field, M.T. Morrissey, R. J. Price, C.-I. Wei, and H. An.  2001.  Source and identification of histamine-producing bacteria from fresh and temperature-abused albacore.  J. Food Prot. 64:1035-1044.

Kim, S.-H., R.J. Price, M.T. Morrissey, K.G. Field, C.-I. Wei, and H. An.  2001.  Occurrence of histamine-forming bacteria in albacore and histamine accumulation in muscle at ambient temperature.  J. Food Sci. 67:1515-1521.

Kimata, M., M. Akamatsu, and Y. Ishida.  1960.  Studies on the classification of the genus Proteus.  I.  On the taxonomical situation of Proteus morganii. Mem. Res. Inst. Food Sci., Kyoto Univ. 20:1-7.

Klausen, N.K. and H.H. Huss.  1987b.  Growth and histamine production by Morganella morganii under various temperature conditions.  Int. J. Food Microbiol.  5:147-156.

Koessler, K.K. and M.T. Hanke. 1919. The production of histamine from histidine by Bacillus coli communis., J. Biol. Chem. 39:539.

Leuschner, R. G. K. and W. P. Hammes.  1999.  Formation of biogenic amines in mayonnaise, herring and tuna fish salad by lactobacilli.  Int. J. Food Sci. Nut. 50:159-164.

Lopez-Sabater, E. I., J. J. Rodriguez-Jerez, M. Hernadez-Herrero, and M. T. Mora-Ventura.  1996.  Incidence of histamine-forming bacteria and histamine content in scombroid fish species from retail markets in the Barcelona area.  Int. J. Food Microbiol. 28:411-418.

Morii, H., D.C. Cann, L.Y. Taylor, and C.K. Murray.  1986.  Formation of histamine by luminous bacteria isolated from scombroid fish.  Bull, Jpn. Soc. Sci. Fish.  52:2135-2141.

Okuzumi, M., H. Yamanaka, and T. Kubozuka.  1984.  Occurrence of various histamine-forming bacteria on/in fresh fish. Bull. Jap. Soc. Sci. Fish. 50(1):161-167.

Ryser, E.T., E.H. Marth, and S.L. Taylor.  1984.  Histamine production by psychrotrophic pseudomonads isolated form tuna fish.  J. Food Prot. 47:8-80.

Taylor, S. L., L. S. Guthertz, M. Leatherwood, F. Tillman, and E. R. Lieber.  1978.  Histamine production by food-borne bacterial species. J. Food Safety. 1:173-187.

Taylor, S. L., L. S. Guthertz, M. Leatherwood, and E. R.  Lieber.  1979.  Histamine production by Klebsiella pneumoniae and an incident of scombroid fish poisoning. Appl. Environ. Microbiol. 37:274-278.

Van Spreekens, K.  1987.  Histamine production by the psychrophilic flora.  In Seafood Quality Determination (D.E. Kramer and J. Liston, eds.).  p. 309-318.

 Elsevier, Amsterdam. 

Wei, C. I., Chen, C. -M., J. A. Koburger, W. S. Otwell, and M. R. Marshall.  1990.  Bacterial growth and histamine production on vacuum packaged tuna. J. Food Sci. 55:59-63.

Wendakoon, C. N. and M. Sakaguchi.  1992.  Non-volatile amine production in mackerel muscle during growth of different bacterial species. J. Food Hyg. Soc. Jap. 3391:39-45.

Enzymes

Aiso, K., H. Toyoura, and H. Iida.  1958.  Distribution and activity of histidine decarboxylase in Morganella. Jap. J. Microbiol. 2:143-147.

Aksnes, A.  1988.  Localisation of enzymes responsible for autolysis in bulk-stored caplin. J. Sci. Food Agric. 44:263-271.

Eitenmiller, R. R., J. W. Wallis, J. H. Orr and R. D. Phillips.  1981.  Production of histidine decarboxylase by Proteus morganii.  J. Food Protect. 44:815-820.

Eittenmiller, R. and S. DeSouza. 1984. Enzymatic mechanisms for amine formation in fish.  In Seafood Toxins (E. Ragelis, ed.).  p. 431-442.  American Chemical Society. Washington, DC. 

Ferencik, M.  1970.  Formation of histamine during bacterial decarboxylation of histidine in the flesh of some marine fishes.  J. Hyg. Epidemiol. Microbiol. Immunol.  14:52-60.

Fernandez-Salguero, J. and I. M. Mackie.  1979.  Histidine metabolism in mackerel (Scomber scombrus).  Studies on histidine decarboxylase activity and histamine formation during storage of flesh and liver under sterile and non-sterile conditions. J. Food Technol. 14:131-139.

Gale, E. F.  1946.  The bacterial amino acid decarboxylases.  Adv. Enzymology and Related Subjects of Biochemistry. 6:1-32.

Rodriguez-Jerez, J. J., M. T. Mora-Ventura, E. I. Lopez-Sabater, and M. Hernandez-Herrero.  1994.  Histidine, lysine, and ornithine decarboxylase bacteria in Spanish salted semi-preserved anchovies.  J. Food Prot. 57:784-787, 791.

Subburaj, M., L. Karunasagar, and I. Karunasagar.  1984.  Incidence of histidine decarboxylating bacteria in fish and market environs.  Food Microbiol.  1:263-267.

Taylor, S. L. and E. R. Lieber.  1979.  In vivo inhibition of rat intestinal histamine-producing enzymes. Food Cosmet Toxicol. 17:237-240.

Voigt, M.N. and R.R. Eitenmiller.  1977.  Production of tyrosine and histidine decarboxylase in dairy-related bacteria.  J. Food Prot.  40:241-245.

Handling, Processing, Storage

Aytac, S. A., Z. Y. Ozbas, H. Vural.  2000.  Effects of irradiation, antimicrobial agents and modified-atmosphere packaging on histamine production by Morganella morganii in mackerel fillets. Archiv. Fur Lebensmittelhygiene. 51:28-30.

Ben-Gigirey, B., J. M. Vieites Baptista de Sousa, T. G. Villa, and J. Barros-Velazquez.  1998.  Changes in biogenic amines and microbiological analysis in albacore (Thunnus alalunga) muscle during frozen storage. J. Food Prot. 61:608-615.

Chin, K. D. H. and P. E. Kohler.  1986.  Effect of salt concentration and incubation temperature on formation of histamine, phenylethylamine, typtamine and tyramine during miso fermentation. J. Food Prot. 49:423-427.

Dawood, A. A., J. Karkalas, R. N. Roy, and C. S. Williams.  1988.  The occurrence of non-volatile amines in chilled-stored rainbow trout (Salmo irideus). Food Chem. 27:33-45.

Edmunds, W. J. and R. R. Eitenmiller.  1975.  Effect of storage time and temperature on histamine content and histidine decarboxylase activity of aquatic species. J. Food Sci. 40:515-519.

Fujii, T., K. Kurihara, and M. Okuzumi.  1994.  Viability and histidine decarboxylase activity of halophilic histamine-forming bacteria during frozen storage. J. Food Prot. 57:611-613.

Gingerich, T. M., T. Lorca, G. J. Flick, M. D. Pierson, and H. M. McNair.  1999.  Biogenic amine survey and organoleptic changes in fresh, stored, and temperature-abused bluefish (Pomatomus saltatrix). J. Food Prot. 62:1033-1037. 

Hardy, R. and J. G. M. Smith.  1976.  The storage of mackerel (Scomber scombrus).  Development of histamine and rancidity. J. Sci. Food Agric. 27:595-599.

Kim, S.-H., B. Ben-Gigirey, J. Barros-Velazquez, R. J. Price, and H. An.  2000.  Histamine and biogenic amine production by Morganella morganii isolated from temperature-abused albacore. J. Food Prot. 63(2):244-251.

Kim, S.-H., R.J. Price, M.T. Morrissey, K. G. Field, C.I. Wei, and H. An.  2002.  Histamine production by Morganella morganii in mackerel, albacore, mahi-mahi, and salmon at various storage temperatures.  J. Food Sci. 6(4):1522-1528.

Klausen, N.K. and H.H. Huss 1987. Growth and histamine formation by Morganella morganii under various temperature conditions. Int. J. Food Microbiol. 5:147-156

Leroi, F., J. J. Joffraud, F. Chevalier, and M. Cardinal.  1998.  Study of the microbial ecology of cold-smoked salmon during storage at 8 †C. Int. J. Food Microbiol. 39:111-121.

Leroi, F. and J. J. Joffraud.  2000.  Salt and smoke simultaneously affect chemical and sensory quality of cold-smoked salmon during 5 †C storage predicted using factorial design. J. Food Prot. 63:1222-1227.

Leroi, F., J. J. Joffraud, and F. Chevalier.  2000.  Effect of salt and smoke on the microbiological quality of cold-smoked salmon during storage at 5 †C as estimated by the factorial design method. J. Food Prot. 63:502-508.

Lopez-Sabater, E. I., J. J. Rodriguez-Jerez, A. X. Roig-Sagues, and M. A. T. Mora-Ventura.  1994.  Bacteriological quality of tuna fish (Thunnus thunnus) destined for canning: Effect of tuna handling on presence of histidine decarboxylase bacteria and histidine level. J. Food Prot. 57:318-323.

Mendes, R.  1999.  Changes in biogenic amines of major Portuguese bluefish species during storage at different temperatures. J. Food Biochem. 23:33-43.

Middlebrooks, B. L., P. M. Toom, W. L. Douglas, R. E. Harrison, and S. McDowell.  1988.  Effects of storage time and temperature on the microflora and amine development in Spanish mackerel (Scomberomorus maculatus). J. Food Sci. 53(4):1024-1029.

Okuzumi, M., H. Yamanaka, T. Kubozuka, H. Ozaki, and K. Matsubara.  1984b.  Changes in numbers of histamine-forming bacteria on/in common mackerel stored at various temperatures.  Bull. Jpn. Soc. Sci. Fish.  50(4):653-657.

Okuzumi, M. and I. Fukumoto. 1990.  Changes in bacterial flora and polyamines contents during storage of horse mackerel. Nippon Suisan Gakkasishi. 56(8):1307-1312.

Olley, J. and J. Baranowski.  1985.  V. Temperature effects on histamine formation.  In Histamine Formation in Marine Products:  Production by Bacteria, Measurement and Prediction of Formation, FAO Fisheries Technical Paper No. 252. p. 14-17.  Food and Agriculture Organization of the United Nations, Rome. 

Olley, J., F. Orejana, and B.S. Pan.  1985.  VII. 4.  Effect of gutting.  In Histamine Formation in Marine Products:  Production by Bacteria, Measurement and Prediction of Formation, FAO Fisheries Technical Paper No. 252. p. 37.  Food and Agriculture Organization of the United Nations, Rome. 

Petaja, E., S. Eerola, and P. Petaja.  2000.  Biogenic amines in cold-smoked fish fermented with lactic acid bacteria.  Zeit. Leben.-Unter. Forch. 210(4):280-285.

Price, R. J., E. F. Melvin, and J. W. Bell.  1991.  Postmortem changes in chilled round, bled and dressed albacore. J. Food Sci. 56:318-321.

Price, R.J., E.F. Melvin, and J. W. Bell.  1992.  Postmortem changes in blast, brine and brine-coil frozen albacore.  J. Aquat. Food Prod. Technol.  1(1):67-84.  CUIMR-G-92-014.

Price, R.J., and E.F. Melvin.  1994.  Recommendations for on board handling of albacore tuna.  CUIMR-G-94-003.

Reddy, N. R., D. J. Armstrong, E. J. Rhodehamel, and D. A. Kautter.  1992.  Shelf-life extension and safety concerns about fresh fishery products packaged under modified atmospheres: a review. J. Food Safety. 12:87-118.

Ritchie, A. H. and I. M. Mackie.  1980.  The formation of diamines and polyamines during storage of mackerel (Scomber scombrus).  In  Advances in Fish Science and Technology. (J. Connell, ed). p. 489-494.  Fishing News (Books) Ltd., Surrey, England.

Shewan, J.M.  1977.  The bacteriology of fresh and spoiling fish and the biochemical changes induced by bacterial action.  In Proceedings of Conference on the Handling, Processing, and Marketing of Tropical Fish (P. Sutcliffe and J. Disney, eds.). p. 51-66. Tropical Products Institute, London. 

Silva, C.C.G., D. J.B. Da Ponte, M.L.N. Enes Dapkevicius.  1998.  Storage temperature effect on histamine formation in big eye tuna and skipjack. J. Food Sci. 63:644-647.

Staruszkiewicz, W. et al.  2003.  Effects of onboard and dockside handling on the formation of biogenic amines in mahi-mahi, skipjack tuna, and yellowfin tuna.  J. Food Prot. (In press).

Suzuki, S., J. Noda, and K. Tamaka.  1991.  Growth and polyamine production of Alteromonas spp. in fish meat extracts under modified atmosphere. Bull. Faculty of Fisheries, Hokkaido University. 41(4):213-220.

Taylor, S. L. and M. W. Speckhard.  1984.  Inhibition of bacterial histamine production by sorbate and other antimicrobial agents. J. Food Prot. 47:508-511.

Wendakoon, C. N., M. Murata, and M. Sakaguchi.  1990.  Comparison of non-volatile amine formation between the dark and white muscles of mackerel during storage. Nippon Suisan Gakkaishi. 56(5):809-818.

Wendakoon, C.N. and M. Sakaguchi.  1992.  Effects of spices on growth and biogenic amine formation by bacteria in fish muscle.  In Quality Assurance in the Fish Industry (H.H. Huss, M. Jakobsen, and J. Liston, eds.). p. 305-313.  Elsevier, Amsterdam.

Wendakoon, C. N. and M. Sakaguchi.  1993.  Combined effect of sodium chloride and clove on growth and biogenic amine formation of Enterobacter aerogenes in mackerel muscle extract. J. Food Prot. 56(5):410-413.

Yamanaka, H. K. Shiomi, T. Kikuchi, and M. Okuzumi.  1982.  A pungent compound produced in the meat of frozen yellowfin tuna and marlin. Bull. Jap. Soc. Sci. Fish. 48(5):685-689.

Yamanaka, H., K. Shiomi, T. Kikuchi, and M. Okuzumi.  1984.  Changes in histamine contents in red meat fish during storage at different temperatures. Bull Jap. Soc. Sci. Fish. 50(4):695-701.

Yamanaka, H., K. Shimakura, K. Shiomi, and T. Kikuchi. 1986. Changes in non-volatile amine contents of the meats of sardine and saury pike during storage. Bull. Jap. Soc. Sci. Fish. 52:127-130.

Zotos, A., M. Hole, and G. Smith.  1995.  The effect of frozen storage of mackerel Scomber scombrus) on its quality when hot-smoked. J. Sci. Food Agric. 67(1):43-48.

Toxicity

Arnold, S. H. and W. D. Brown.  1978.  Histamine  toxicity from fish products. Adv. Food Res.  34:113-154.

Bjeldanes, L. F., D. E. Schutz, and M. M. Morris.  1978.  On the aetiology of scombroid poisoning: Cadaverine potentiation of histamine toxicity in the guinea pig. Food Cosmet. Toxicol. 16(2):157-159.

Boyer, J., F. Depierre, M. Tissier, & J. Jacob. 1956. Intoxications histaminiques collectives par le thon. Presse Med., 43:1003.

Brown, C.  1993.  Scombroid poisoning (Letter).  Med. J. Aust.  158(6):435-436.

Chen, K.-T., M.D. Malison.  1987.  Outbreak of scombroid fish poisoning.  Taiwan.  Am. J. Public Health.  77(10):1335-1336.

Clifford, M.N., R. Walker, J. Wright, R. Hardy, and C. K. Murray.  1989.  Studies with volunteers on the role of histamine in suspected scombrotoxicosis. J. Sci. Food Agric. 47(3):365-375.

Clifford, M.N., R. Walker, P. Ijomah, J. Wright, C. K. Murray, and R. Hardy.  1991.  Is there a role for amines other than histamines in the aetiology of scombrotoxicosis?  Food Addit. Contam. 8(5):641-652.

Clifford, M.N., R. Walker, P. Ijomah, J. Wright, C.K, Murray, R. Hard, E.P. Martlbauer, E. Usleber, and G. Terplan.  1993.  Do saxitoxin-like substances have a role in scombrotoxicosis?  Food Addit. Contam.  6:657-667.

Douglas, W. W.  1970.  Histamine and antihistamines; 5-hydroxytryptamine and antagonists. In The Pharmacological Basis of Therapeutics (L. S. Goldman and A. G. Gilman, eds.).  p. 621-662.  Fifth ed., Macmillan, New York.    

Downs, M.  1997.  Scombroid poisoning revisited.  Ann. Emerg. Med.  29(3):426-427.

Etkind, P., M.E. Wilson, K. Gallagher, and J. Cournoyer.  1987.  Bluefish-associated scombroid poisoning.  An example of the expanding spectrum of food poisoning from seafood.  J. Am. Med. Assoc. 258(23):3409-3410.

Fletcher, G.C., G. Summers, R.V. Winchester, and R.J. Wong.  1995.  Histamine and histidine in New Zealand marine fish and shellfish species, particularly kahawai (Arripis trutta).  J. Food Prot. 61(8):1064-1070.

Gessner, B. D., Y. Hokama, and S. Isto.  1996.  Scombrotoxicosis-like illness following the ingestion of smoked salmon that demonstrated low histamine levels and high toxicity on mouse bioassay. Clin. Infec. Dis. 23:1316-1318.

Granerus, G.  1968.  Effects of oral histamine, histidine, and diet on urinary excretion of histamine, methylhistamine, and 1-methyl-4-imidazoleactic acid in man. Scand. J. Clin. Lab. Invest., Suppl. 104:49-58.

Guss, D.A.  1998.  Scombroid fish poisoning:  successful treatment with cimetidine.  Undersea Hyperb. Med.  25(2):123-125.

Henderson, P.B.  1830.  Case of poisoning from the bonito (Scomber pelamis).  Edinburgh Med. J.  34:317-318.

Henry, S. H., & T. J. Sobotka. 1980. Scombroid toxicity in the beagle dog, at Soc. of Tox. Mtg.  Washington, DC, March 9-13, 1980.

Infofish Marketing Digest. 1987. Histamine poisoning.  Infofish Marketing Digest.  2:38-39.

Jung, H.P.K. and L.F. Bjeldanes.  1979.  Effects of cadaverine on histamine transport and metabolism in isolated gut sections of the guinea pig.  Food Cosmetic Toxicol.  17:629-632.

Kawabata, T., K. Ishizaka, and T. Miura.  1955.  Studies on allergy-like food poisoning associated with putrefaction of marine products.  II.  Separation of causative substance and some of its chemical characteristics.  Jpn. J. Med. Sci. Biol.8:503-519.

Lange, W.R.  1988.  Scombroid poisoning.  Am. Fam. Physician.  37:163-168.

Lehane, L. and J. Olley. 2000.  Review: Histamine fish poisoning revisited.  Int. J. of Food Microbiol. 58:1-37.

Merson, M.H., W.B. Baine, E.J. Gangarosa, and R.C. Swanson.  1974.  Scombroid fish poisoning.  Outbreak traced to commercially canned tuna fish.  J. Am. Med. Assoc.  228(10):1268-1269.

Mitchell, J.W. and G. OíBrien.  1992.  Food poisoning – and mackerel.  NZ Med. J. 105:929.

Morrow, J.D., G. R. Margolies, J. Rowland, J. L. Roberts. 1991. Evidence that histamine is the causative toxin of scombroid fish poisoning.  N. Engl. J. Med. 324:716-720.

Murray, C. K., G. Hobbs, and R. J. Gilbert.  1982.  Scombrotoxin and scombrotoxin-like poisoning from canned fish. J. Hyg. 88:215-220.

Pan, B.S.  1988.  Formation of histamine toxicity.  Undesirable factors in dried fish products.  In Fish Smoking and Drying:  The Effect of Smoking and Drying on the Nutritional Properties of Fish (J.R. Burt, ed.).  p. 66-67, Chapter 5. Elsevier Applied Science, London, New York. 

Parrot, J. L and  G. Nicot..1966. Pharmacology of histamine.  Absorption de lhistamine par lappareil digestif.  In Handbuch der Experimentellen Pharmakologic.  Vol. 18:148-161.  Springer-Verlag, NY, NY.

Sapin-Jeloustre, H. and J. Sapin-Jeloustre. 1957. Une toxi-infection alimentar peu com: líintoxication histaminque par le thon. Concours Med. 79:2705.

Savi, P. 1957. Technologie et controle veterinaire des products frais de la peche, destines a líalimentation de líhomme.  Off. Int. Epicoot.  48:238.

Shalaby, A. R.  1996.  Significance of biogenic amines to food safety and human health. Food Res. Internat. 29(7):675-690.

Shaw, Birch, Hutcheson and Staruszkiewicz, W.  1986.  Restaurant-associated scombroid fish poisoning.  Morbidity and Mortality Weekly Report, p. 264-265, (April 25).

Shewan, J. M. and J. Liston.  1955.  A review of food poisoning caused by fish and fishery products. J. Appl. Bacteriol. 18:522-534.

Sjaastad, O.  1966.  Fate of histamine and N-acetylhistamine administered into the human gut.  Acta. Pharmacol. Toxicol. 24:189-202.

Smart, D.R.  1992.  Scombroid poisoning.  A report of seven cases involving the Western Australian salmon, Arripid truttaceus.  Med. J. Aust.  157(11-12):748-751.

Staruszkiewicz, W.  1992.  Scombroid poisoning from seafood,  In Proceedings of the 17th Annual Tropical & Subtropical Fisheries Technological Conference of the Americas, p. 51-64,  Mederia, Mexico.  FL Sea Grant Ext. Prog. SGR-105.  Univ. of FL, Gainesville, FL.

Stratton, J. and S. Taylor.  1991.  Scombroid poisoning.  In Microbiology of Marine Food Products (D. Ward and C. Hackney, eds.).  p. 1333-1344.  Van Nostrand Reinhold, NY, NY.

Taylor, S.L., J.Y. Hui, and D.E. Lyons.  1984.  Toxicology of scombroid poisoning.  In Seafood Toxins (E.P. Ragelis, ed.).  p. 417-430.   American Chemical Society, Washington, DC. 

Taylor, S. L.  1986.  Histamine food poisoning: toxicology and clinical aspects. CRC Crit. Rev. Toxicol. 17(2):91-128.

Taylor, S. L., J. E. Stratton, and J. A. Nordlee.  1989.  Histamine poisoning (scombroid fish poisoning) an allergy-like intoxication. J. Clin. Toxicol. 27(4-5):225-240.

Til, H.P., H.E. Falke, M.K. Prinsen, and M.I. Willems.  1997.  Acute and subacute toxicity of tyramine, spermidine, spermine, putrescine and cadaverine in rats.  Food Chem. Toxicol.  35(3-4):337-348.

Van Gelderne, C.E.M., T.J.F. Savelkoul, L.A. van Ginkel, and W. van Dokkum.  1992.  The effects of histamine administered in fish samples to healthy volunteers.  Clin. Toxicol.  30:585-596.

Van Veen, A. and H. Latuasan. 1950.  Fish poisoning caused by histamine in Indonesia.  Documenta neerl indones Morb. Trop. 2:18-20.

Weiss, S., G.P. Robb, and L.B. Ellis.  1932.  The systemic effects of histamine in man.  Arch. Int. Med.  49:360.

Yamanaka, H., K. Shimakura, K. Shiomi, T. Kikuchi, and M. Okuzumi.  1987.  Occurrence of allergy-like food poisoning caused ìmirin-seasonedî meat of dorado (Coryphaena hippurus).  J. Food Hyg. Soc. Japan. 28:354-385.

Yamani, M.I., D.Dickertmann, and F. Untermann.  1981.  Histamine poisoning by Proteus spp. From tuna fish.  Zabl. Bakt. Hyg., I Abt. Orig. B 173:478-487.

Zimmer, Altman, Thun & Staruszkiewicz, W.  1980.  Scombroid poisoning.  Morbidity & Mortality Weekly Report.  p. 106-107, (March 7). 

Analytical Methods

Anonymous.  1999.  Rapid tests for seafood quality:  histamine detection.  Food Aust. 51(3):102.

Association of Official Analytical Chemists (AOAC).  1995.  Histamine in seafood:  biological method.  Sec. 35.1.30, method 954.04.  In Official Methods of Analysis of AOAC International (P.A. Cunniff, ed.), 16^th Edition, Association of Official Analytical Chemists (AOAC) International, Gaithersburg, MD.  pp. 14-15.

Association of Official Analytical Chemists  (AOAC).  1995.  Histamine in seafood:  chemical method.  Sec. 35.5.31, method 957.07. In:  Official Methods of Analysis of AOAC International (P.A. Cunniff, ed.), 16^th Edition, Association of Official Analytical Chemists (AOAC) International, Gaithersburg, MD.  pp. 15-16.

Association of Official Analytical Chemists (AOAC).  1995.  Histamine in seafood:  fluorometric method.  Method 35.1.32, method 977.13.  In Official Methods of Analysis of AOAC International (P.A. Cunniff, ed.),  16^th Edition, Association of Official Analytical Chemists (AOAC) International, Gaithersburg, MD.  pp. 16-17.

Association of Official Analytical Chemists (AOAC). 1999. Official Methods of Analysis, 16^th ed.  p. 111-111.  AOAC Internat.  Gaithersburg, MD.

Bateman, R.C., D.B. Eldridge, S. Wade, M.J. McCoy, E.L.E. Jester, and D.E. Mowdy.  1994.  Copper chelation assay for histamine in tuna.  J. Food Sci.  59(3):517-518.

Ben-Gigirey, B., C. Craven, and H. An.  1998b.  Histamine formation in albacore muscle analyzed by AOAC and enzymatic methods. J. Food Sci. 63:210-214.

Chu, C. H. and L. F. Bjeldanes.  1981.  Effect of diamines, polyamines and tuna fish extracts on the binding of histamine to mucin in vitro. J. Food Sci. 39:301-304.

Draisci, R., L. Giannetti, P. Boria, L. Lucentini, L. Palleschi, and S. Cavalli.  1998.  Improved ion chromatography-integrated pulsed amperometric detection method for the evaluation of biogenic amines in food or vegetable or animal origin and in fermented foods.  J. Chromatogr. A 798(1-2):109-116.

Duflos, G., C. Dervin, P. Malle, and S. Bouquelet.  1999.  Relevance of matrix effect in determination of biogenic amines in plaice (Pleuronectes platessa) and whiting (Merlangus merlangus). J. AOAC Internat. 82(5):1097-1101.

Foo, L.Y.  1996.  Scombroid poisoning.  Isolation and identification of ìsaurineî.  J. Food Sci. Food Agric.27:807-810.

Frank, H.A.  1985.  VI.1.  Use of normographs to estimate histamine formation in tuna.  In  Histamine Formation in Marine Products:  Production by Bacteria, Measurement and Prediction of Formation, FAO Fisheries Technical Paper No. 252.  p. 18-20.

Food and Agriculture Organization of the United Nations.  Rome.

Hui, J. Y. and S. L. Taylor.  1983.  High pressure liquid chromatographic determination of putrefactive amines in foods. J. AOAC. 66(4):853-857.

Hungerford, J.M., K.D. Walker, M.M. Wekell, J.E. LaRose, and H.R. Throm.  1990.  Selective determination of histamine by flow injection analysis.  Anal. Chem. 62:1971-1976.

Hungerford, J. M. and A. A. Arefyev.  1992.  Flow-injection assay of enzyme inhibition in fish using immobilized diamine oxidase. Anal. Chem. Acta. 261:351-359.

Ibe, A., K. Saito, M. Nakazato, Y. Kikuchi, K. Fujinuma, and T. Nishima.  1991.  Quantitative determination of amines in wine by liquid chromatography. J. AOAC. 74(4):695-698.

Ienistea, C.  1973.  Significance and detection of histamine in food.  In The Microbiological Safety of Food (B. C. Hobbs and J. H. B. Christian, eds.).  p. 327-343. Academic Press, London.

Klausen, N.K., and H.H. Huss.  1987a.  A rapid method for detection of histamine-producing bacteria.  Int. J. Food Microbiol.  5:137-146.

Lerke, P.A. and L. D. Bell.  1976.  A rapid fluorometric method for the determination  of histamine in canned tuna.  J. Food Sci. 41:1282-1284.

Lerke, P. A., M.N. Porcuna, and H.B. Chin.  1983.  Screening test for histamine in fish.  J. Food Sci. 48:155-157.

Lopez-Sabater, E. I., J. J. Rodriguez-Jerez, M. Hernadez-Herrero, and M. T. Mora-Ventura.  1994a.  Evaluation of histidine decarboxylase activity of bacteria isolated from sardine (Sardina pilchardus) by an enzyme method. Lett. Appl. Microbiol. 19:70-75.

Mietz, J. L. and E. Karmas.  1977.  Chemical quality index of canned tuna as determined by high-pressure liquid chromatography. J. Food Sci. 42:155-158.

Rogers, P. L. and W. Staruszkiewicz. 1997. GC method for putrescine and cadaverine in canned tuna and mahi-mahi and fluorometric method for histamine: collaborative study. J. AOAC Int. 80 (3):591-602.

Rogers, P. and Staruszkiewicz, W.  2000.  Histamine test kit comparison.  Aquat. Food Prod. Technol. 9(2): 5-17.  

Sager, O. S. and W. Horwitz. 1957. A chemical method for the determination of histamine in canned tuna fish. J. AOAC. 40:892.

Shultz, D.E., G.W. Chang, and L. F. Bjeldanes.  1976.  Rapid thin layer chromatographic method for the determination of histamine in fish products.  J. AOAC Int. 69(6):1224-1225.

Staruszkiewicz, W.  1977.   Fluorometric determination of histamine in tuna- Collaborative Study.  J. AOAC. 60:1131-1136. 

Staruszkiewicz, W., Waldron, E., & Bond, J.  1977.   Fluorometric determination of histamine in tuna.  J. AOAC. 60:1125-1130. 

Staruszkiewicz, W.F. and J. F. Bond. 1981. GLC determination of cadaverine and putrescine in foods.  J. AOAC. 64:584-591.

Staruszkiewicz, W.   2001. ELISA test kits for histamine.  In Forth World Fish Inspection & Quality Control Congress.  p. 14. October 26, 2001, Vancouver, BC, Canada.

Staruszkiewicz, W.F., Barnett, J.D., Rogers, P.L., Benner Jr., R.A., Wong,

L.L., and Cook., J.  2004.  Effects of On-Board and Dockside Handling on the Formation of Biogenic Amines in Mahimahi (Coryphaena hippurus), Skipjack Tuna (Katsuwonus

pelamis), and Yellowfin Tuna (Thunnus.  J. Food Protection, 67 (1): 134-141.

Taylor, S.L. and M.W. Speckhard.  1983.  Isolation of histamine-producing bacteria from frozen tuna.  Mar. Fish Rev. 45-(4-6):35-39.

Taylor, S.L. and S.S. Summer.  1986.  Determination of histamine, putrescine, and cadaverine.  InSeafood Quality Determination (D.E. Kramer and J. Liston, eds.).  p. 235-245.  Elsevier, Amsterdam. 

Taylor, S.L., E.R. Lieber, and M. Leatherwood.  1978.  A simplified method for histamine analysis of foods.  J. Food Sci. 43:247-250.

Trenerry, V.C., P.A. Marshall, and K. Windahl.  1998.  Method optimization:  determination of histamine in fish by capillary zone electrophoresis.  J. Cap. Electrophoresis.  5(1-2):27-32.

Wagener, W.W.D.  1984.  Biogenic amines in fresh and spoiled fish:  high performance liquid chromatography of the dansyl derivatives.  In 38^th Annual Report, Fishing Industry Research Institute.  p. 48-50.  University of Capetown, Rondebosch. 

Yen, G. and C. Hsieh.  1991.  Simultaneous analysis of biogenic amines in canned fish by HPLC.  J. Food Sci.  56(10:158-160.