Evaluation of seafood safety health hazards for traditional fish products: preventive measures and monitoring issues

Geleneksel balık ürünleri genelde tuzlama, kurutma ve tütsüleme gibi muhafazaya dayalı eski işleme yöntemleriyle üretilirler. Bu ürünler, hem ülkeler arasında ve hem de aynı ülke içinde işleme teknolojisinde kullanılan farklı katkılar, farklı oranlarda tuz veya sirke uygulanışı ve farklı sıcaklıklarda olgunlaştırma gibi uygulamalar nedeniyle geniş bir varyasyona sahiptirler. Aynı zamanda, bu tür ürünlerin işleme tekniklerinde gıda güvenliği ve yeni nesil tüketici taleplerindeki değişiklikler gibi nedenlerle modifikasyonlar da bilinmektedir. Bu ürünler eski muhafaza/işleme teknikleri ile üretilmesine rağmen günümüzde spesifik tat ve aromaları nedeniyle tüm dünyada hala çok kabul görmektedirler. Çeşitli farklıklara sahip pek çok geleneksel balık ürünleri her birinin spesifik karakterleri nedeniyle gıda güvenliği riski bakımından hem avantaj ve hem de dezavantajlara sahiptirler. Bu özellikler onların su ürünlerini tehdit eden tehlikelerin tanımlanması ve etkili koruma ve/veya izleme yöntemlerinin oluşturulmasını zorlaştırır. Bu makalede, en yaygın su ürünleri tehlikeleri beş farklı işleme yöntemi altında incelenip değerlendirilmiştir. Önleyici tedbirler, spesifik ürünler bazında Tehlike Analizi Kritik Kontrol Noktaları (HACCP) sisteminin uygulanması ile etkili izleme, ve bu alandaki literatür ve yasalar altında ele alınarak tartışılmıştır. Su ürünleri gıda emniyeti ile ilgili tehlikeler, ‘diğer katkı ve paketleme materyalleri dahil ham maddenin kabulü ve işlem öncesi depolanması’ ile ‘işleme ve depolama’ başlıkları altında iki aşamada incelenmiştir. Kabul aşamasında belirli gıda tehlikelerini önlemek kolay olmasına karşın, bazı tehlikelerin hammaddenin hasat edilmesinden tüketime kadar izlenmesi gerekmektedir. Geleneksel balık ürünlerini tehdit eden en yaygın su ürünleri tehlikeleri, histamin, parazitler, Listeria monocytogenes ve Clostridium botulinum olarak belirlenmiştir. Bu tehlikeler her bir işleme yöntemi başlığı altında tartışılmıştır. Bu makalenin amacı doğrultusunda, su ürünleri gıda emniyetini tehdit eden başlıca tehlikelerle ilgili önleme yöntemleri incelenmiş ve bu konu ile ilgili geleceğe yönelik önerilen çalışmalara her bir geleneksel balık ürünü başlığı altında yer verilmiştir.

Anahtar Kelimeler:

parazitler, geleneksel tarım, Listeria monocytogenes, gıda güvenirliği, sağlığa zararlılar, deniz ürünleri, histamin, Clostridium botulinum

Geleneksel balık ürünlerinde su ürünleri gıda güvenliği tehditlerinin değerlendirilmesi: önleyici tedbirler ve izleme prosedürü

Traditional fish products (TFPs) are usually produced by applying old preserving methods such as salting, fermenting, drying and smoking. These products also greatly varies amongst the countries as well as within the same country by using many different applications such as differences in additives, percentage of salt or vinegar and maturing temperatures. Moreover, modifications in these techniques are also known due to food safety issues and changes in customer preference of new generation. Although such processing/preserving methods have been known as old techniques for many years, they have still wide acceptance around the world because of their specific taste and aroma. Due to their specific characteristics for varying many types, they have both advantages and disadvantages relating to seafood health risks that makes them difficult to identify, establish effective preventive and/or monitoring procedures. In this paper, the most common seafood health hazards were evaluated under five main traditional fish processing methods. The preventive measures were discussed along with effective monitoring in Hazard Analysis Critical Control Points (HACCP) system application for specific products by reviewing current literature and regulations under this subject. Seafood safety hazards were evaluated under two sections as ‘raw material receiving and storage stage before processing including other ingredients and packaging materials’, and ‘processing and storage stage’. Although it is easy to prevent certain health hazards at the receiving stage, some of them have to be monitored from harvesting along with processing until consumption. The most common seafood health hazards, which threathens TFPs, were mainly found as histamine, parasites, Listeria monocytogenes and Clostridium botulinum, and they were discussed under each process type. In the scope of this study, preventive measures and further studies related to major health hazards are suggested under each specific TFPs.

Keywords:

parasites, traditional farming, Listeria monocytogenes, food safety, health hazards, seafoods, histamine, Clostridium botulinum,

PDF

___

Ahn, H.J., Kim, J.H., Jo, C., Yook, H.S., Lee, H.J. and Byun, M.W. 2003. N-nitrosamine reduction in salted and fermented anchovy sauce by ionizing irradiation. Food Control, 14: 553–557.
Al Bulushi, I., Poole, S., Deeth, H.C. and Dykes, G.A. 2009. Biogenic Amines in Fish: Roles in Intoxication, Spoilage, and Nitrosamine Formation—A Review. Critical Reviews in Food Science and Nutrition. 49 (4): 369-377.
Audicana, M.T. and Kennedy, M.W. 2008. Anisakis simplex: from Obscure Infectious Worm to Inducer of Immune Hypersensitivity. Clinical Microbiology Reviews, 21(2): 360-379.
Botta, J.R. 1995. Evaluation of Seafood Freshness Quality. VCH Publishers. New York, 180 pp.
Chang, S.C., Kung, H.F., Chen, H.C., Lin, C.S. and Tsai, Y.H. 2008. Determination of histamine and bacterial isolation in swordfish fillets (Xiphias gladius) implicated in a food borne poisoning. Food Control, 19: 16–21.
Codex Alimentarious, 2009. http://www.codexalimentarius .net / web/index_en.jspCorrigendum to Regulation (EC, 2004) No 853/2004 of the European Parliament and of the Council of 29 April 2004. Laying down specific hygiene rules for food of animal origin. Section VIII. L226/67.
Council Regulation (EC) No 1005/2008 of 29 September 2008 establishing a Community system to prevent, deter and eliminate illegal, unreported and unregulated fishing, amending Regulations (EEC) No 2847/93, (EC) No 1936/2001 and (EC) No 601/2004 and repealing Regulations (EC) No 1093/94 and (EC) No 1447/1999. http://eur-lex.europa.eu/LexUriServ /Lex UriServ.do?uri=OJ :L: 2008:286:0001:0032 :EN:PDF
Dalgaard, P., Emborg, J., Kjølby, A., Sørensen, N.D. and Ballin, N.Z. 2008. Histamine and biogenic aminesformation and importance in seafood. T. Børresen (Ed.), Improving seafood products for the consumer, Woodhead Publishing Ltd., Cambridge: 292–324.
Doe, P.E. 2002. Fish drying. Lactic acid bacteria in fish preservation. In: H.A. Bremner (Ed), Safety and quality issues in fish processing. Woodhead Publishing Ltd. CRC pres, New York: 350-359.
Domanska, K. and Kowalski, B. 2002. Effect of different storage conditions on N-nitrosamine content in Polish edible offals processed meat products. Bulletin of the Veterinary Institute in Pulawy, 46: 317–324.
Domanska-Blicharz, K., Rachubik, J. and Kowalski, B. 2005. Occurrence of volatile N-nitrosamines in Polish tinned foods. Bulletin of the Veterinary Institute in Pulawy, 49: 319–322.
Dufes, F., Corre, C., Leroi, F., Dousset, X. and Boyaval, P., 1999. Inhibition of L. monocytogenes by in situ produced and semipurified bacteriocins on Carnobacterium spp. On vacuum-packed, refrigerated cold-smoked salmon. Journal of Food Protection, 62: 1394-1403.
EC, 2004. Corrigendum to Regulation (EC) No 853/2004 of the European Parliament and of the Council of 29 April 2004. Laying down specific hygiene rules for food of animal origin. Section VIII. L226/67.
EC, 2005. Commission Regulation (EC) No 2073/2005No. 2073/2005. of 15 November 2005 on microbiological criteria for foodstuffs. (Text with EEA relevance). (OJ L 338, 22.12.2005.
EC, 2007. Commission Regulation (EC) No 1441/2007 of 5 December 2007. Amending Regulation (EC) No 2073/2005 on microbiological criteria for foodstuffs. L 322/12-29.
EC, 2008. Regulation No 1005/2008 is available at: http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri =OJ:L:2008:286:0001:0032:EN:PDF.
EC, 2010. Summary record of the meeting of working group 3 (markets and trade policy) of the advisory committee on fisheries and aquaculture, 12 June 2008. http://ec.europa.eu/fisheries/dialog/acfa120608_en.pdf
Emborg, J., Laursen, B.G. and Dalgaard, P. 2005. Significant histamine formation in tuna (Thunnus albacares) at 2°C - effect of vacuum- and modified atmosphere-packaging on psychrotolerant bacteria. International J. of Food Microbiology, 101: 263-279.
Erkan, N. 2004. Dumanlama Teknolojisi. In: C. Varlık (Ed.), Su ürünleri İşleme Teknolojisi. İstanbul Üniversitesi, Yayın No. 4465, Su ürünleri Fak. No: 7, İstanbul: 233–274.
Essuman, K.M. 1992. A study on processing, marketing and consumption fermented fish in Africa, FAO, Italy. http://wwwfaoorg/docrep/T0685E/T0685E00HTM.
EU, 1993. Commission Directive (93/11/EEC). Concerning the release of the N-nitrosamines and N-nitrosable substances from elastomer or rubber teats and soothers. Official Journal of European Commities. No L 93/37.
Federal Register. 1995. Decomposition and histamine--raw, frozen tuna and mahi-mahi; canned tuna; and related Species, 60 (149): 39754-30956, CPG 540.525.
FDA, 2001. Fish and Fisheries Products Hazards and Controls Guidance. 3rd Edition. Food and Drug Administration, Center for Food Safety and Applied Nutrition, Washington, DC, USA http://www.fda.gov/Food/GuidanceComplianceRegulat oryInformation/GuidanceDocuments/Seafood/Fishand FisheriesProductsHazardsandControlsGuide/default.ht m
Frank, H.A. 1985. Histamine-forming bacteria in tuna and other marine fish. Pan B.S and James D (Eds), Histamine in marine products: production by bacteria, measurement and prediction of formation, FAO Fish Technical Paper, Rome, 252: 2-3.
Gökoğlu, N. 2003. Changes in biogenic amines during maturation of sardine Sardina pilchardus marinade. Fisheries Science, 69: 823–829.
Gyürék, L.L., Li, H., Belosevic, M. and Finch, G.R. 1999. Ozone inactivation kinetics of Cryptosporidium in phosphate buffer. Journal of Environmental Engineering, 125: 913-924.
Hall, G.M. 2002. Lactic acid bacteria in fish preservation. In: H.A. Bremner (Ed.), Safety and quality issues in fish processing, Woodhead Publishing Ltd. CRC pres, New York: 330-349.
Hansen, T. 2008. International regulatory requirements for smoked fish: Europe and Codex Alimentarius. In: D.E. Kramer and L. Brown (Eds.), International Smoked Seafood Conference Proceedings, Sea Grant, Alaska: 35-37.
Hara-Kudo, Y., Nishina, T., Nakagawa, H., Konuma, H., Hasegawa, J. and Kumagai, S. 2001. Improved Method for Detection of Vibrio parahaemolyticus in Seafood. Appl. and Environmental Microbiology, 67(12): 5819- 5823.
Himelbloom, B.H. 2008. Staphylococcus aureus concerns in smoked fish. In: D.E. Kramer and L. Brown (Eds.), International Smoked Seafood Conference Proceedings, Sea Grant, Alaska: 9-13.
Himelbloom, B.H., Crapo, C., Shetty, S.T. and Vorholt, C. 2008. Pellicle formation and inactivation of Listeria and Staphylococcus species in hot-smoking of salmon. In: D.E. Kramer and L. Brown (Eds.), International Smoked Seafood Conference Proceedings, Sea Grant, Alaska: 27-33.
Horner, W.F.A. 1997. Preservation of fish by curing (drying, salting and smoking). In: G.M. Hall (Ed.). Fish Processing Technology. Second Edition. Blackie Academic and Professional, London: 32-73.
Huss, H.H. 1988. Fresh fish-quality and quality changes. FAO, Rome, Italy. FAO Fisheries Series. No. 29. Rome, 132 pp.
Huss, H.H., Ababouch, L., Gram, L., 2003. Assessment and Management of Seafood Safety and Quality, FAO Fisheries Technical Paper 444, Rome, 230 pp.
IARC. 1978. Some N-nitroso compounds. Anonymous (Ed), IARC monographs on the evaluation of the carcinogenic risk of chemicals to humans. Lyon.
Janchke, M. 2008. A Review: Processing parameters needed to control pathogens in cold smoked fish. In: D.E. Kramer and L. Brown (Eds.), International Smoked Seafood Conference Proceedings, Sea Grant, Alaska: 15-21.
Kanki, M., Yoda, T. Ishibashi, M. and Tsukamoto, T. 2004. Photobacterium phosphoreum caused a histamine fish poisoning incident. International Journal of Food Microbiology, 92: 79-87.
Karaçam, H., Kutlu, S. and Köse, S. 2002. Effect of salt concentrations and temperature on the quality and shelf-life of brined anchovies. International Journal of Food Science and Technology, 37: 19-28.
Karl, H., Roepstorff, A., Huss, H.H. and Bloemsma, B. 1995. Survival of Anisakis larval in marinated herring fillets. International Journal of Food Science and Technology, 29: 661-670.
Karl, H. 2008. Nematode larvae in fish on the German market 20 years of consumer related research, Archiv für Lebensmittelhygiene, 59: 107-116.
Karnop, G, 1988, Verderb von Salzsardellen durch histaminbildende Pediokokken (Spoilage of salted sardine products by histamine forming pediococci), Inf fur die Fischwirtschaft, 1: 28-31.
Kim, M.K., Mah, J.H. and Hwang, H.J. 2009. Biogenic amine formation and bacterial contribution in fish, squid and shellfish, Food Chemistry, 116: 87-95.
Kirschbaum, J., Rebscher, K. and Brückner, H. 2000. Liquid chromatographic determination of biogenic amines in fermented foods after derivatization with 3,5-dinitrobenzoyl chloride. J Chromatogr A, 881: 517–30.
Köse, S. 1993. Investigation into toxins and pathogens in fish meal production, PhD Thesis Loughborough: Loughborough Uni Tech UK.
Köse, S. 2009. Geleneksel yöntemlerle işlenen su ürünlerinde gıda emniyeti ve kontrolü. 15. Ulusal Su Ürünleri Sempozyumu, 1–4 Temmuz, Rize. (Oral presentation).
Köse, S., Ay, S. and Uzuncan, Y. 1997. Trabzon yöresinde taze olarak tüketime sunulan balıkların kalitesi üzerine bir çalışma. Akdeniz Balıkçılık Kongresi (Mediterranean Fisheries Congress), İzmir, Turkey: 721-726. (In Turkish).
Köse, S., Koral, S., Yaşar, A., Yaylı, N., Tufan, B., Üzen, F., Genç, S. and Boran, M. 2007a. Investigating some quality parameters of salted and fermented fish products of EU and Turkish origin in relation to food safety. Recent Advances in Food Analysis (RAFA conference). 7-9 November, Prague, Chez Republic. (Poster presentation).
Köse, S., Koral, S., Yaşar, A., Yaylı, N., Tufan, B., Uzen, F., Genç, S. and Boran, M. 2007b. Comparison of seven commercial test kits and HPLC analytical methods for application to salted and fermented fish products. Recent Advances in Food Analysis (RAFA conference). 7-9 November, Prague, Chez Republic. (Poster presentation).
Köse, S., Üzen, F., Tufan, B., Koral S., Genç S. and Yaşar, A. 2008a. Investigating some quality parameters of several traditional fish products in relation to food safety, Pacific Fisheries Technologists Conference, February 3-6, San Francisco. (Oral Presentation).
Köse, S., Kaklıkkaya, N., Koral, S., Tufan, B., Buruk, K., Özoğul, F. and Aydın, F. 2008b. Investigating Suitability of Commercial Histamine Test Kits for Application to Traditional Fish Products. 59th Pacific Fisheries Technologists Conference, February 3-6, San Francisco. (Oral Presentation).
Köse, S., Koral, S. Pompe, M., Kocar, D., Tufan, B., Yaylı, N., Boran, M. and Scavnicar, A. 2009a. Geleneksel Yöntemlerle İşlenmiş Balık Ürünlerinde Biyojenik Aminlerin Tespiti. Kromatografi 2009. 26-29 September, Trabzon. (Poster presentation).
Köse, S., Koral, S., Tufan, B., Yaylı, N., Yaşar, A., Pompe, M., Scavnicar, A. 2009b. Geleneksel Su Ürünlerinde Nitrosamin Miktarlarının Araştırlması. Kromatografi 2009. 26-29 September, 2009. Oral Presentation.
Köse, S., Koral, S., Kaklıkkaya, N., Buruk, C.K., Tufan, B., Aydın, F. and Karaibrahimoglu, Y. 2009c. Investigating suitability of commercial histamine test kits for monitoring histamine in traditional fish products. IFT Conference 2009. Aquatic Food Products Division. 5-10 June, 2009. Anaheim, CA, Amerika. Oral Presentation.
Köse, S., Gökoğlu, N., Mol Tokay, S., Baygar, T., Özer, N.P. and Çolakoğlu, F.A. 2010. Türkiye’deki su ürünleri işleme sektörünün durumu, sorunları ve çözüm önerileri. Türkiye Ziraat Mühendisleri Odası VII. Teknik Kongresi. 821-852.
Kuda, T., Okamato, K. and Yano, T. 2002. Population of halophilic bacteria in salted fish products made in the Loochoo Islands, Okinawa and the Noto Peninsula, Ishikawa, Japan, Fisheries Science, 68: 1265–1273.
Lai, P.K. and Roy, J. 2004. Antimicrobial and Chemopreventive Properties of Herbs and Spices. Current Medicinal Chemistry, 11: 1451-1460.
Lin, Y. T., Labbe, R.G. and Shetty, K. 2004. Inhibition of Listeria monocytogenes in Fish and Meat Systems by Use of Oregano and Cranberry Phytochemical Synergies. Applied and Environmental Microbiology, 70 (9): 5672–5678.
Lehane, L. and Olley, J. 2000. Histamine (Scombroid) Fish Poisoning. A review in a risk-assessment framework. National Office of Animal and Plant Health Canberra 1999. Revised 2000. Agricultural, Fisheries and Forestry of Australia.
Losikoff, M. 2008. Clostridium botulinum concerns. In: D.E. Kramer and L. Brown (Eds.), International Smoked Seafood Conference Proceedings, Sea Grant, Alaska, USA: 5-7.
Mah, J.H., Han, H.K., Oh, Y.J., Kim, M.G. and Hwang, H.J. 2002. Biogenic amines in Jeotkals, Korean salted and fermented fish products. Food Chemistry, 79: 239– 243.
Mah, J.H. and Hwang, H.J. 2009a. Effects of food additives on biogenic amine formation in Myeolchi-jeot, a salted and fermented anchovy (Engraulis japonicus). Food Chemistry, 114: 168–173.
Mah, J.H. and Hwang, H.J. 2009b. Inhibition of biogenic amine formation in a salted and fermented anchovy by Staphylococcus xylosus as a protective culture. Food Control, 20(9): 796-801.
Mah, J.H., Kim, Y.J. and Hwang, H.J. 2009. Inhibitory effects of garlic and other spices on biogenic amine production in Myeolchi-jeot, Korean salted and fermented anchovy product. Food Control, 20: 449– 454.
Meyers, H., Inami, G., Rosenberg, J., Vugia, D., Yuan, J., Mohle-Boetani, J. 2007. Foodborne Botulism from Home-Prepared Fermented Tofu - California, 2006, MMWR: Morbidity and Mortality Weekly Report, 56(5): 96-97.
Mitacek, E., Brunnemann, K., Suttajit, M., Martin, N., Limsila, T., Ohshima, H. and Caplan, L. 1999. Exposure to N-nitroso compounds in a population of high liver cancer regions in Thailand: volatile nitrosamine (VNA) levels in Thai foods. Food and Chemical Toxicology, 37:297–305.
Mol, S. and Özden, Ö. 2004. Tuzlama. In: C. Varlık (Ed.), Su ürünleri İşleme Teknolojisi. İstanbul Üniversitesi, Yayın No. 4465, Su ürünleri Fak. No: 7, İstanbul: 182- 202.
Murrell, K.D. 2002. Fishborne zoonotic parasites: epidemiology, detection and elimination. Lactic acid bacteria in fish preservation. In: H.A. Bremner (Ed), Safety and quality issues in fish processing. Woodhead Publishing Ltd. CRC pres, New York: 114-141.
Nakamura, H., Hatanaka, M., Ochi, K., Nagao, M., Ogasawara, J., Hase, A., Kitase, T., Haruki, K. and Nishikawa, Y. 2004. Listeria monocytogenes isolated from cold-smoked fish products in Osaka City, Japan. International Journal of Food Microbiology, 94(3): 323-328.
Nilsson, L., Gram, L. and Huss, H.H. 1999. Growth Control of Listeria monocytogenes on Cold-Smoked Salmon Using a Competitive Lactic Acid Bacteria Flora. Journal of Food Protection, 62(4): 336-342.
Nilsson, L. and Gram, L. 2002. Improving the control of pathogens in fish products. Lactic acid bacteria in fish preservation. In: H.A. Bremner (Ed.), Safety and quality issues in fish processing, Woodhead Publishing Ltd. CRC Pres, New York: 54-84.
OECD, 2008. Multilingual Dictionary of Fish and Fish Products. 5th Edition. Wiley-Blackwel. OECD Puplications. France.
Olgunoğlu, İ.A. 2007. Sensory, chemical and microbiological changes of marinated anchovy (Engraulis engrasicholus, L. 1758). PhD Thesis. Adana: Çukurova University, Dept. Fisheries. 111 pp.
Orlandi, P.A., Chu, D-M.T., Bier, J.W. and Jackson, G.J. 2002. Parasites and the Food Suply. Food Technology, 16(4): 72-81.
Ortega, Y.R. 2006. Foodborne Parasites. Springer Science and Business Media, Inc., New York, 289 pp.
Østergaard, A., Embarek, P.K.B., Wedell-Neergaard, C., Huss, H.H. and Gram, L. 1998. Characterization of anti-listerial lactic acid bacteria isolated from Thai fermented fish products. Food Microbiology, 15: 223– 233.
Owens, J.H., Miltner, R.J. Rice, E.W. Johnson, C.H. Dahling, D.R. Schaefer III, F.W. and Shukairy, H.M. 2000. Pilot scale ozone inactivation of Cryptosporidium and other microorganisms in natural water. Ozone Science and Engineering, 22: 501-517.
Özden, Ö. 2004. Kurutma Teknolojisi. In: C. Varlık (Ed.), Su ürünleri İşleme Teknolojisi. İstanbul Üniversitesi, Yayın No. 4465, Su ürünleri Fak. No: 7, İstanbul: 129- 179. (In Turkish).
Özden, Ö. and Varlık, C. 2004. Marinat Teknolojisi. In: C. Varlık (Ed.), Su ürünleri İşleme Teknolojisi. İstanbul Üniversitesi, Yayın No. 4465, Su ürünleri Fak. No: 7, İstanbul: 203-232. (In Turkish).
Peeters, J.E., Mazás, E.A. Masschelein, W.J. de Maturana I.V.M. and Debacker, E. 1989. Effect of disinfection of drinking water with ozone or chlorine dioxide on survival of Cryptosporidium parvum oocysts. Applied and Environmental Microbiology, 55: 1519-1522.
Petäjä, E., Eerola, S. and Petäjä, P. 2000. Biogenic amines in cold-smoked fish fermented with lactic acid bacteria. European Food Research and Technology, 210: 280–285.
Rabie, M., Simon-Sarkadi, R.L., Siliha, H., El-seedy, S. and El Badawy, A.A. 2009. Changes in free amino acids and biogenic amines of Egyptian salted-fermented fish (Feseekh) during ripening and storage. Food Chemistry, 115(2): 635-638.
Rauscher-Gabernig, E., Grossgut, R., Bauer, F. and Paulsen, P. 2009. Assessment of alimentary histamine exposure of consumers in Austria and development of tolerable levels in typical foods. Food Control, 20: 423–429.
Rim, H.J. 1998. Field investigations on epidemiology and control of fish-borne parasites in Korea. International Journal of Food Science and Technology, 33: 157-168.
Rywotycki, R. 2007. The effct of baking of various kinds of raw meat from different animal species and meat with functional additives on nitrosamine contamination level. Food Chemistry, 101 (2): 540-548.
Saisithi, P. 1994. Traditional Fermented fish: fish sauce production. In: A.M Martin (Ed.), Fisheries Processing Biological applications, Chapman and Hall, London: 111-131.
Shalaby, A.R. 1996. Significance of biogenic amines to food safety and human health. Food Research International, 29(7): 675-690.
Slifko, T.R., Smith, H.V. and Rose, J.B. 2000a. Emerging parasite zoonoses associated with water and food. International Journal of Parasitology, 12-13: 1379- 1393.
Slifko, T.R., Raghubeer, E. and Rose, J.B. 2000b. Effect of high hydrostatic pressure on Cryptosporidium parvum infectivity. Journal of Food Protection, 63: 1262-1267.
Sikorski, S., Haard, N., Motohiro, T. and Panikorski, P.S. 1998. Quality. In: P.E. Doe (Ed.), Fish Drying and Smoking: Production and Quality. Technomic Publishing Company, Inc., Basel: 89-116.
Stołyhwo, A. and Sikorski, Z.E. 2005. Polycyclic aromatic hydrocarbons in smoked fish – a critical review. Food Chemistry, 91: 303–311.
Tapingkae, W., Tanasupawat, S., Parkin, K.L., Benjakul, S. and Visessanguan, W. 2009a. Purification and properties of a haloneutrophilic thermostable histamine dehydrogenase from Natrinema gari BCC 24369, 60th Pacific Fisheries Technologists Annual Meeting Feb 22-25, Portland, Oregon, (Oral presentation).
Tapingkae, W., Tanasupawat, S., Parkin, K.L., Benjakul, S. and Visessanguan, W. 2009b. Degradation of Histamine in Fish Sauce by Free and immobilized whole cell of Natrinema gari BCC 24369, 60th Pacific Fisheries Technologists Annual Meeting Feb 22-25, Portland, Oregon. (Oral presentation).
Taylor, S.L. 1986. Histamine poisoning: toxicology and clinical aspects. CRC Critical Reviews in Toxicology, 17 (2): 91–128.
Tsai, Y.H., Kung, H.F., Lin, Q.L., Hwang, J.H., Cheng S.H. and Wei, C.I. 2005. Occurrence of histamine and histamine-forming bacteria in kimchi products in Taiwan, Food Chemistry, 90: 635–641.
Tsai, Y.T., Lin, C.Y., Chien, L.T., Lee, T.M., Wei, C.I. and Hwang D.F. 2006. Histamine contents of fermented fish products in Taiwan and isolation of histamineforming bacteria. Food Chemistry, 98 (1): 64-70.
Tsai, Y.H., Kung, H.F., Chen, H.C., Chang, S.C., Hsu, H.H. and Wei, C.I. 2007. Determination of histamine and histamine-forming bacteria in dried milkfish (Chanos chanos) implicated in a food-borne poisoning. Food Chemistry, 205: 1289-1296.
URL-1. 2010. http://www.consilium.europa.eu/ueDocs/cms _Data/docs/pressData/en/agricult/103161.pdf (Accessed on 25th of January, 2010).
Üzen, F. 2008. Orta ve Doğu Karadeniz bölgesinde üretilen tuzlanmış balıkların bakteriyel tehlikeler bakımından incelenmesi. Msc Thesis. Trabzon: KTÜ, Fen Bilimleri Enstitüsü. (In Turkish).
Vaz-Velho, M., Silva, M., Pessoa, J. and Gibbs, P. 2006. Inactivation by ozone of Listeria innocua on salmontrout during cold-smoke processing. Food Control, 17: 609–616.
Veciana-Nogués, M.T., Mariné-Font, A. and Vidal-Carou, M.C. 1997. Changes in biogenic amines during the storage of Mediterranean anchovies immersed in oil. Journal of Food Chemisty, 45: 1385–1389.
Wiedmann, M. and Gall, K. 2008. Listeria monocytogenes: A challange fort he smoked seafood industry. In: D, E. Kramer and L. Brown (Eds.), International Smoked Seafood Conference Proceedings. Sea Grant, Alaska: 1-3.
Yean, Y.S., Pruthiarenun, R., Doe, P., Motohiro, T. and Gopakumar, K. 1998. Dried and Smoked Fish Products. Chapter 3. In: P.E. Doe (Ed.), Fish Drying and Smoking: Production and Quality, Technomic Publishing Company, Inc., Basel: 47-88.
Yurchenko, S. and Molder, U. 2006. Volatile NNitrosamines in various fish products. Food Chemisty, 96: 325–333.
Zaitsev, V., Kizevetter, I., Lagunov, L., Makarova, T., Minder, L. and Podsevalow, V. 2004. Fish Curing and Processing. Afterword by Adam Starchild. University Press of the Pacific Honolulu, Translated from the Russian by A. De Merindol., Hawaii, 737 pp.
Zaika, L.L. 2007. Spices and herbs: their antimicrobial activity and its determination. Journal of Food Quality, 9(2): 97-118.
Zou, X., Lu, S. and Liu, B. 1994. Volatile N-nitrosamines and their precursors in Chinese salted fish - a possible etological factor for NPC in China. International Journal of Cancer, 59: 155–158.