Survival of amine-forming bacteria during the ice storage of fish and shrimp

By R. Lakshmanan, R. J. Shakila, G. Jeyasekaran. 2002

110 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Food Science, Molecular Biology

View Paper: https://www.semanticscholar.org/paper/5fbcc5a616b42471a37ce566a95b6409d77e3220

Citations in the corpus

• EFSA Panel on Biological Hazards (BIOHAZ); Scientific Opinion on Scientific Opinion on risk based control of biogenic amine formation in fermented foods (2011, unknown): “…at high rates even during storage below 5ºC, Photobacterium phosphoreum and Morganella psychrotolerans (a psychrotolerant variant of M. morganii) being the most relevant bacteria (Lakshmanan et al., 2002; Emborg et al., 2005; Emborg et al., 2006; Daalgaard et al., 2006; Rezaei et al., 2007).”