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Isolation and Identification of Histamine-forming bacteria in frozen Skipjack tuna (Katsuwonus pelamis)

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Figure 1: Histamine content (ELIZA method) and the mean values of histamine-forming bacterial count in frozen skipjack; n=45
Table 1: Histamine-forming bacteria isolated from frozen skipjack; n=33
Figure 2: Histamine content (ELIZA method) and the mean values of histamine-forming enterobacteriaceae count in frozen skipjack; n=45
Table 3: Bacterial isolates, histamine-forming bacterial count, and histamine-forming enterobacteriaceae count in 19 samples with histamine concentration of more than 50 ppm

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