author keywords: bacteria; barrier; fish; histamine; histidine decarboxylase; pH

MeSH headings : Animals; Bacteria / drug effects; Bacteria / growth & development; Bacteria / metabolism; Food Contamination / analysis; Food Handling / methods; Foodborne Diseases / microbiology; Histamine / metabolism; Marine Toxins / metabolism; Marine Toxins / poisoning; Muscles / metabolism; Perciformes / microbiology; Phosphates / pharmacology; Seafood / analysis; Seafood / microbiology; Tuna / microbiology

TL;DR: It is revealed that phosphate treatment of mahi-mahi and tuna fish muscle resulted in significantly lower histamine production over 4 d of storage at 10 °C, which may serve as a secondary barrier in addition to FDA recommended time and temperature controls for reducing public health concerns of scombrotoxin fish poisoning. (via Semantic Scholar)