Microbiological profile and prevalence of histamine-producing bacteria in fresh sardines stored at different temperatures
This study describes for the first time the <i>hdc</i> gene in bacteria that form histamine in Moroccan sardines. The results also confirm that respect for the cold chain integrity is a crucial factor in histamine management. This information should help stakeholders in the implementation of sound strategies for managing the hazards associated with seafood and their products.
Authors
- Rajaa Amiyare
- Saïd Dahani (ORCID: https://orcid.org/0000-0002-4146-4392)
- Nourredine Bouchriti (ORCID: https://orcid.org/0000-0001-5645-4413)
- Oleya El Hariri (ORCID: https://orcid.org/0000-0002-2598-6916)
- Rachid Khatouf (ORCID: https://orcid.org/0000-0003-4881-2123)
Institutions
- Université Ibn-Tofail (MA)
- Institut Agronomique et Vétérinaire Hassan II (MA)
Publication Details
- Journal
- Veterinary World
- Published
- 2024-10-01
- DOI
- https://doi.org/10.14202/vetworld.2024.2376-2384
- Primary Topic
- Polyamine Metabolism and Applications
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- Institut Agronomique et Vétérinaire Hassan II