{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,9]],"date-time":"2026-06-09T07:09:34Z","timestamp":1780988974828,"version":"3.54.1"},"reference-count":46,"publisher":"Elsevier BV","issue":"3","license":[{"start":{"date-parts":[[2010,5,1]],"date-time":"2010-05-01T00:00:00Z","timestamp":1272672000000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2010,5,1]],"date-time":"2010-05-01T00:00:00Z","timestamp":1272672000000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["International Journal of Food Microbiology"],"published-print":{"date-parts":[[2010,5]]},"DOI":"10.1016\/j.ijfoodmicro.2010.03.017","type":"journal-article","created":{"date-parts":[[2010,3,23]],"date-time":"2010-03-23T06:34:36Z","timestamp":1269326076000},"page":"161-167","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":43,"title":["Development of molecular-based methods for determination of high histamine producing bacteria in fish"],"prefix":"10.1016","volume":"139","author":[{"given":"Kristin","family":"Bj\u00f6rnsd\u00f3ttir-Butler","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Gregory E.","family":"Bolton","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lee-Ann","family":"Jaykus","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Patricia D.","family":"McClellan-Green","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"David P.","family":"Green","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"key":"10.1016\/j.ijfoodmicro.2010.03.017_bib1","doi-asserted-by":"crossref","first-page":"79","DOI":"10.1016\/S0167-7012(99)00099-8","article-title":"Comparison of differential plating media and two chromatography techniques for the detection of histamine production in bacteria","volume":"39","author":"Actis","year":"1999","journal-title":"Journal of Microbiological Methods"},{"key":"10.1016\/j.ijfoodmicro.2010.03.017_bib2","doi-asserted-by":"crossref","first-page":"178","DOI":"10.1007\/s00217-001-0425-6","article-title":"Detection of histamine-producing bacteria using polymerase chain reaction techniques and DNA probes","volume":"214","author":"Alves","year":"2002","journal-title":"European Food Research and Technology"},{"key":"10.1016\/j.ijfoodmicro.2010.03.017_bib3","doi-asserted-by":"crossref","first-page":"349","DOI":"10.1111\/j.1745-4514.1985.tb00357.x","article-title":"Growth of Klebsiell pneumoniae UH-2 and properties of its histidine decarboxylase system in resting cells","volume":"9","author":"Baranowski","year":"1985","journal-title":"Journal of Food Biochemistry"},{"key":"10.1016\/j.ijfoodmicro.2010.03.017_bib4","doi-asserted-by":"crossref","first-page":"1987","DOI":"10.4315\/0362-028X-72.9.1987","article-title":"Detection of Gram-negative histamine-producing bacteria in fish: a comparative study","volume":"72","author":"Bjornsdottir","year":"2009","journal-title":"Journal of Food Protection"},{"key":"10.1016\/j.ijfoodmicro.2010.03.017_bib5","doi-asserted-by":"crossref","first-page":"1671","DOI":"10.1016\/S0021-9258(18)93498-8","article-title":"Arginine decarboxylase from Escherichia coli. I. Purification and specificity for substrates and coenzyme","volume":"243","author":"Blethen","year":"1968","journal-title":"Journal of Biological Chemistry"},{"key":"10.1016\/j.ijfoodmicro.2010.03.017_bib6","series-title":"The Enzymes","doi-asserted-by":"crossref","first-page":"217","DOI":"10.1016\/S1874-6047(08)60042-6","article-title":"Amino Acid Decarboxylases","author":"Boeker","year":"1972"},{"key":"10.1016\/j.ijfoodmicro.2010.03.017_bib7","doi-asserted-by":"crossref","first-page":"347","DOI":"10.4315\/0362-028X-63.3.347","article-title":"Development and evaluation of a 24-hour method for the detection and quantification of Listeria monocytogenes in meat products","volume":"63","author":"Carroll","year":"2000","journal-title":"Journal of Food Protection"},{"key":"10.1016\/j.ijfoodmicro.2010.03.017_bib8","doi-asserted-by":"crossref","first-page":"808","DOI":"10.4315\/0362-028X-52.11.808","article-title":"Comparison of four agar media for detection of histamine-producing bacteria in tuna","volume":"52","author":"Chen","year":"1989","journal-title":"Journal of Food Protection"},{"key":"10.1016\/j.ijfoodmicro.2010.03.017_bib9","doi-asserted-by":"crossref","first-page":"79","DOI":"10.1016\/j.chroma.2003.11.033","article-title":"Validation and comparison of analytical methods for the determination of histamine in tuna fish samples","volume":"1032","author":"Cinquina","year":"2004","journal-title":"Journal of Chromatography A"},{"key":"10.1016\/j.ijfoodmicro.2010.03.017_bib10","doi-asserted-by":"crossref","first-page":"363","DOI":"10.1099\/00222615-35-6-363","article-title":"Histidine decarboxylase from bacteria that colonize the human respiratory tract","volume":"35","author":"Cundell","year":"1991","journal-title":"Journal of Medical Microbiology"},{"key":"10.1016\/j.ijfoodmicro.2010.03.017_bib11","doi-asserted-by":"crossref","first-page":"1521","DOI":"10.1128\/AEM.69.3.1521-1526.2003","article-title":"Seasonal abundance of total and pathogenic Vibrio parahaemolyticus in Alabama oysters","volume":"69","author":"DePaola","year":"2003","journal-title":"Applied and Environmental Microbiology"},{"key":"10.1016\/j.ijfoodmicro.2010.03.017_bib12","doi-asserted-by":"crossref","first-page":"5822","DOI":"10.1128\/JB.185.19.5822-5830.2003","article-title":"Complete sequence of virulence plasmid pJM1 from the marine fish pathogen Vibrio anguillarum strain 775","volume":"185","author":"Di Lorenzo","year":"2003","journal-title":"Journal of Bacteriology"},{"key":"10.1016\/j.ijfoodmicro.2010.03.017_bib13","doi-asserted-by":"crossref","first-page":"2473","DOI":"10.1099\/ijs.0.64357-0","article-title":"Morganella psychrotolerans sp nov., a histamine-producing bacterium isolated from various seafoods","volume":"56","author":"Emborg","year":"2006","journal-title":"International Journal of Systematic and Evolutionary Microbiology"},{"key":"10.1016\/j.ijfoodmicro.2010.03.017_bib14","doi-asserted-by":"crossref","first-page":"263","DOI":"10.1016\/j.ijfoodmicro.2004.12.001","article-title":"Significant histamine formation in tuna (Thunnus albacares) at 2\u00b0C \u2013 effect of vacuum \u2013 and modified atmosphere-packaging on psychrotolerant bacteria","volume":"101","author":"Emborg","year":"2005","journal-title":"International Journal of Food Microbiology"},{"key":"10.1016\/j.ijfoodmicro.2010.03.017_bib15","series-title":"Bacteriological Analytical Manual [Online].","year":"2001"},{"key":"10.1016\/j.ijfoodmicro.2010.03.017_bib16","unstructured":"2001b. Scombrotoxin (histamine) formation (a chemical hazard) from fish and fisheries product hazar and controls guidance, SGR121, vol. 326, 3 ed."},{"key":"10.1016\/j.ijfoodmicro.2010.03.017_bib17","author":"FDA"},{"key":"10.1016\/j.ijfoodmicro.2010.03.017_bib18","doi-asserted-by":"crossref","first-page":"1064","DOI":"10.4315\/0362-028X-61.8.1064","article-title":"Levels of histamine and histamine-producing bacteria in smoked fish from New Zealand markets","volume":"61","author":"Fletcher","year":"1998","journal-title":"Journal of Food Protection"},{"key":"10.1016\/j.ijfoodmicro.2010.03.017_bib19","doi-asserted-by":"crossref","first-page":"721","DOI":"10.1128\/AEM.67.2.721-724.2001","article-title":"Evaluation of two direct plating methods using nonradioactive probes for enumeration, of Vibrio parahaemolyticus in oysters","volume":"67","author":"Gooch","year":"2001","journal-title":"Applied and Environmental Microbiology"},{"key":"10.1016\/j.ijfoodmicro.2010.03.017_bib20","doi-asserted-by":"crossref","first-page":"82","DOI":"10.1111\/j.1365-2621.1990.tb01062.x","article-title":"Amino-acid composition of whole mackerel (Scomber scombrus) stored anaerobically at 20\u00b0C and at 2\u00b0C","volume":"25","author":"Haaland","year":"1990","journal-title":"International Journal of Food Science and Technology"},{"key":"10.1016\/j.ijfoodmicro.2010.03.017_bib21","doi-asserted-by":"crossref","DOI":"10.1002\/food.19710150115","article-title":"Bacterial production and destruction of histamine in foods, and food poisoning caused by histamine","volume":"15","author":"Ienistea","year":"1971","journal-title":"Die Nahrung"},{"key":"10.1016\/j.ijfoodmicro.2010.03.017_bib22","doi-asserted-by":"crossref","first-page":"233","DOI":"10.1016\/S1081-1206(10)63523-5","article-title":"Intolerance to dietary biogenic amines: a review","volume":"91","author":"Jansen","year":"2003","journal-title":"Annals of Allergy Asthma & Immunology"},{"key":"10.1016\/j.ijfoodmicro.2010.03.017_bib23","doi-asserted-by":"crossref","first-page":"3462","DOI":"10.1128\/AEM.68.7.3462-3466.2002","article-title":"Klebsiella pneumoniae produces no histamine: Raoultella planticola and Raoultella ornithinolytica strains are histamine producers","volume":"68","author":"Kanki","year":"2002","journal-title":"Applied and Environmental Microbiology"},{"key":"10.1016\/j.ijfoodmicro.2010.03.017_bib24","doi-asserted-by":"crossref","first-page":"453","DOI":"10.1111\/j.1365-2621.2003.tb05693.x","article-title":"Molecular detection of a histamine former, Morganella morganii, in albacore, mackerel, sardine, and a processing plant","volume":"68","author":"Kim","year":"2003","journal-title":"Journal of Food Science"},{"key":"10.1016\/j.ijfoodmicro.2010.03.017_bib25","doi-asserted-by":"crossref","first-page":"1385","DOI":"10.4315\/0362-028X-66.8.1385","article-title":"Detection of Morganella morganii, a prolific histamine former, by the polymerase chain reaction assay with 16S rDNA-targeted primers","volume":"66","author":"Kim","year":"2003","journal-title":"Journal of Food Protection"},{"key":"10.1016\/j.ijfoodmicro.2010.03.017_bib26","first-page":"451","article-title":"Identification of the main bacteria contributing to histamine formation in seafood to ensure product safety","volume":"12","author":"Kim","year":"2003","journal-title":"Food Science and Biotechnology"},{"key":"10.1016\/j.ijfoodmicro.2010.03.017_bib27","doi-asserted-by":"crossref","first-page":"1556","DOI":"10.4315\/0362-028X-64.10.1556","article-title":"Identification of bacteria crucial to histamine accumulation in Pacific mackerel during storage","volume":"64","author":"Kim","year":"2001","journal-title":"Journal of Food Protection"},{"key":"10.1016\/j.ijfoodmicro.2010.03.017_bib28","first-page":"1049","article-title":"Histamine accumulation in seafoods and its control to prevent outbreaks of scombroid poisoning","volume":"13","author":"Kim","year":"2004","journal-title":"Journal of Aquatic Food Product Technology"},{"key":"10.1016\/j.ijfoodmicro.2010.03.017_bib29","doi-asserted-by":"crossref","first-page":"697","DOI":"10.1080\/10408390701639041","article-title":"Updated molecular knowledge about histamine biosynthesis by bacteria","volume":"48","author":"Landete","year":"2008","journal-title":"Critical Reviews in Food Science and Nutrition"},{"key":"10.1016\/j.ijfoodmicro.2010.03.017_bib30","doi-asserted-by":"crossref","first-page":"316","DOI":"10.1111\/j.1365-2672.1995.tb05032.x","article-title":"Development of a detection system for histidine decarboxylating lactic acid bacteria based on DNA probes, PCR and activity test","volume":"78","author":"Le Jeune","year":"1995","journal-title":"Journal of Applied Bacteriology"},{"key":"10.1016\/j.ijfoodmicro.2010.03.017_bib31","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/S0168-1605(00)00296-8","article-title":"Histamine fish poisoning revisited","volume":"58","author":"Lehane","year":"2000","journal-title":"International Journal of Food Microbiology"},{"key":"10.1016\/j.ijfoodmicro.2010.03.017_bib32","doi-asserted-by":"crossref","first-page":"167","DOI":"10.4315\/0362-028X-59.2.167","article-title":"Sensory quality and histamine formation during controlled decomposition of tuna (Thunnus thynnus)","volume":"59","author":"Lopez-Sabater","year":"1996","journal-title":"Journal of Food Protection"},{"key":"10.1016\/j.ijfoodmicro.2010.03.017_bib33","doi-asserted-by":"crossref","first-page":"411","DOI":"10.1016\/0168-1605(94)00007-7","article-title":"Incidence of histamine-forming bacteria and histamine content in scombroid fish species from retail markets in the Barcelona area","volume":"28","author":"Lopez-Sabater","year":"1996","journal-title":"International Journal of Food Microbiology"},{"key":"10.1016\/j.ijfoodmicro.2010.03.017_bib34","doi-asserted-by":"crossref","first-page":"1185","DOI":"10.1093\/ajcn\/85.5.1185","article-title":"Histamine and histamine intolerance","volume":"85","author":"Maintz","year":"2007","journal-title":"American Journal of Clinical Nutrition"},{"key":"10.1016\/j.ijfoodmicro.2010.03.017_bib35","doi-asserted-by":"crossref","first-page":"546","DOI":"10.4315\/0362-028X-65.3.546","article-title":"Modification of Niven's medium for the enumeration of histamine-forming bacteria and discussion of the parameters associated with its use","volume":"65","author":"Mavromatis","year":"2002","journal-title":"Journal of Food Protection"},{"key":"10.1016\/j.ijfoodmicro.2010.03.017_bib36","doi-asserted-by":"crossref","first-page":"481","DOI":"10.1128\/iai.49.3.481-486.1985","article-title":"Detection of the thermostable direct hemolysin gene and related DNA sequences in Vibrio parahaemolyticus and other Vibrio species by the DNA colony hybridization test","volume":"49","author":"Nishibuchi","year":"1985","journal-title":"Infection and Immunity"},{"key":"10.1016\/j.ijfoodmicro.2010.03.017_bib37","doi-asserted-by":"crossref","first-page":"321","DOI":"10.1128\/aem.41.1.321-322.1981","article-title":"Differential plating medium for quantitative detection of histamine-producing bacteria","volume":"41","author":"Niven","year":"1981","journal-title":"Applied and Environmental Microbiology"},{"key":"10.1016\/j.ijfoodmicro.2010.03.017_bib38","doi-asserted-by":"crossref","first-page":"385","DOI":"10.1007\/s00217-006-0429-3","article-title":"The ability of biogenic amines and ammonia production by single bacterial cultures","volume":"225","author":"Ozogul","year":"2007","journal-title":"European Food Research and Technology"},{"key":"10.1016\/j.ijfoodmicro.2010.03.017_bib39","doi-asserted-by":"crossref","first-page":"357","DOI":"10.1146\/annurev.bi.53.070184.002041","article-title":"Pyruvoyl enzymes","volume":"53","author":"Recsei","year":"1984","journal-title":"Annual review of biochemistry"},{"key":"10.1016\/j.ijfoodmicro.2010.03.017_bib40","doi-asserted-by":"crossref","first-page":"669","DOI":"10.1128\/cdli.3.6.669-677.1996","article-title":"Development of a rapid and specific colony-lift immunoassay for detection and enumeration of Campylobacter jejuni, C. coli, and C. lari","volume":"3","author":"Rice","year":"1996","journal-title":"Clinical and Diagnostic Laboratory Immunology"},{"key":"10.1016\/j.ijfoodmicro.2010.03.017_bib41","doi-asserted-by":"crossref","first-page":"367","DOI":"10.1016\/j.femsle.2005.02.012","article-title":"Improved multiplex-PCR method for the simultaneous detection of food bacteria producing biogenic amines","volume":"244","author":"Rivas","year":"2005","journal-title":"Fems Microbiology Letters"},{"key":"10.1016\/j.ijfoodmicro.2010.03.017_bib42","doi-asserted-by":"crossref","first-page":"2509","DOI":"10.4315\/0362-028X-69.10.2509","article-title":"PCR detection of foodborne bacteria producing the biogenic amines histamine, tyramine, putrescine, and cadaverine","volume":"69","author":"Rivas","year":"2006","journal-title":"Journal of Food Protection"},{"key":"10.1016\/j.ijfoodmicro.2010.03.017_bib43","doi-asserted-by":"crossref","first-page":"255","DOI":"10.1016\/S0308-8146(01)00173-X","article-title":"A comparison of the TLC-densitometry and HPLC method for the determination of biogenic amines in fish and fishery products","volume":"75","author":"Shakila","year":"2001","journal-title":"Food Chemistry"},{"key":"10.1016\/j.ijfoodmicro.2010.03.017_bib44","doi-asserted-by":"crossref","first-page":"2568","DOI":"10.1128\/AEM.69.5.2568-2579.2003","article-title":"Cloning and sequencing of the histidine decarboxylase genes of gram-negative, histamine producing bacteria and their application in detection and identification of these organisms in fish","volume":"69","author":"Takahashi","year":"2003","journal-title":"Applied and Environmental Microbiology"},{"key":"10.1016\/j.ijfoodmicro.2010.03.017_bib45","doi-asserted-by":"crossref","first-page":"73","DOI":"10.1016\/0168-1605(90)90040-C","article-title":"Occurrence and formation of biologically active amines in foods","volume":"11","author":"ten Brink","year":"1990","journal-title":"International Journal of Food Microbiology"},{"key":"10.1016\/j.ijfoodmicro.2010.03.017_bib46","doi-asserted-by":"crossref","first-page":"447","DOI":"10.1128\/aem.44.2.447-452.1982","article-title":"Histamine-producing bacteria in decomposing skipjack tuna (Katsuwonus-Pelamis)","volume":"44","author":"Yoshinaga","year":"1982","journal-title":"Applied and Environmental Microbiology"}],"container-title":["International Journal of Food Microbiology"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0168160510001571?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0168160510001571?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2025,9,29]],"date-time":"2025-09-29T11:35:08Z","timestamp":1759145708000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0168160510001571"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2010,5]]},"references-count":46,"journal-issue":{"issue":"3","published-print":{"date-parts":[[2010,5]]}},"alternative-id":["S0168160510001571"],"URL":"https:\/\/doi.org\/10.1016\/j.ijfoodmicro.2010.03.017","relation":{},"ISSN":["0168-1605"],"issn-type":[{"value":"0168-1605","type":"print"}],"subject":[],"published":{"date-parts":[[2010,5]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Development of molecular-based methods for determination of high histamine producing bacteria in fish","name":"articletitle","label":"Article Title"},{"value":"International Journal of Food Microbiology","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.ijfoodmicro.2010.03.017","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"Copyright \u00a9 2010 Elsevier B.V. All rights reserved.","name":"copyright","label":"Copyright"}]}}