| Literature DB >> 22062015 |
Kamil Ekıcı1, Ramazan Sekeroǧlu, Yakup C Sancak, Tevfik Noyan.
Abstract
The histamine contents of Turkish style fermented sausages were determined on 46 samples of five different brands obtained from retail stores in Van in Turkey. Histamine was found in all samples in the range 19.64-87.47 mg/kg (mean 32.13 mg/kg). Histamine levels in the brands differed significantly (P<0.01). The results suggest that the histamine levels in the sausages were not hazardous in terms of public health although they may be a potential risk to sensitive individuals.Entities:
Year: 2004 PMID： 22062015 DOI： 10.1016/j.meatsci.2004.02.013
Source DB: PubMed Journal: Meat Sci ISSN： 0309-1740 Impact factor: 5.209