| biogenic amine content, histamine-forming bacteria, and adulteration of pork in tuna sausage products. | twenty-five tuna sausage products were purchased from retail markets in taiwan. the rates of occurrence of biogenic amines, histamine-forming bacteria, and adulteration by pork and poultry were determined. the average content of various biogenic amines in all tested samples was less than 2.0 mg/100 g (<0.05 to 1.85 mg/100 g). thirteen histamine-producing bacterial strains isolated from tested samples produced 12.1 to 1,261 ppm of histamine in trypticase soy broth supplemented with 1.0% l-histidi ... | 2012 | 23043830 |