10. References

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Ababouch, L. et al., 1991a. Identification of histamine-producing bacteria isolated from sardine (Sardina pilchardus) stored in ice and at ambient temperature (25°C). Food Microbiology, 8(2): 127-36

______, 1991b. Quantitative changes in bacteria, amino-acids and biogenic amines in sardine (Sardina pilchardus) stored at ambient temperature (25-28°C) and in ice. Int.J.Food Sci.Tech., 26(3):297-306

Abdalla, M.T., 1989. Microbiology and biochemistry of fessiekh fermentation. A thesis submitted in partial fulfilment of requirements for the degree of M.Sc. in Food Microbiology. Faculty of Agriculture, University of Khartoum

Adams, M.R., 1986. Fermented flesh foods [sausages, fish products]. In Progress in industrial microbiology. London and New York, Elsevier, 23: 159-98

Amano, K., 1962. The influence of fermentation on the nutritive value of fish with special reference to fermented fish products of Southeast Asia. In Fish in nutrition. E. Heen and R. Kreuzer (eds). London, Fishing News (Books) Ltd., pp. 180-200

Arnold, S.H. and W.D. Brown, 1978. Histamine (?) toxicity from fish products. In Advances in food research, 24:113-54

Azeza, N.I., 1986. The problem of choice and safer methods of reducing post-harvest losses in Lake Chad processed fish. Proceedings of the FAO expert consultation on fish technology in Africa, Lusaka, Zambia, 21-25 January 1985. FAO Fish.Rep., (329) Suppl.:340-8

Bal, V.V. and S.R. Dominova, 1967. Changes of fish fat during curing. II. Interaction of fish lipids and protein decomposition products. Isv.Vyssh Uched.Zaved Pishch.Tekhnol., (2):36

Beatty, D.M.F., 1969. Results of a fish market survey in Zambia in 1964-65. Chilanga, Zambia, Ministry of Rural Development, Department of Wildlife, Fisheries and National Parks

Beddows, C.G., 1985. Fermented fish and fish products. In Microbiology of fermented foods. Vol.2., B.J.B. Wood (ed). London and New York, Elsevier

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Christensen, C.M. and H.H. Kaufmann, 1974. Micro-flora. In Storage of cereal grains and their products. C.M. Christensen (ed.). Monograph Series Am.Assoc.Cereal Chem., 5 rev. edition, pp. 158-92

Disney, J.D., 1974. Fish handling and preservation in Uganda. London, Tropical Products Institute (unpublished)

EEC, 1990. Proposal for a council regulation laying down the health conditions for the production and the placing on the market of fishery products. Official Journal, EEC, C84, (33):58-70

Eyeson, K.K. et al., 1975. Composition of foods commonly used in Ghana. Accra, Ghana, Food Research Institute (CSIR)

Eyo, A.A., 1991. Studies on the preparation of fermented fish products from Alestes nurse. In Proceedings of FAO expert consultation on fish technology in Africa, Accra, Ghana, 2125 October 1991 (in press)

FAO, 1971. Fermented fish products. Prepared by I.M. Mackie, R. Hardy and G. Hobbs. FAO Fish.Rep., (100):54

Frank, H.A., 1985. Histamine-forming bacteria in tuna and other marine fish. In Histamine in marine products: production by bacteria, measurement and prediction of formation. B.S. Pan and D. James (eds). FAO Fish.Tech.Pap., (252):2-3

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Hara, M. and B.J. Mkoko, 1990. Case for improving marketing of fish in Malawi. In Proceedings of the symposium on post-harvest fish technology, Cairo, Egypt, 2122 October 1990. F. Teutscher (ed.). CIFA Tech.Pap., (19):35-9

Hiltz, D.F. et al., 1976. Deteriorative changes during frozen storage in fillets and minced flesh of silver hake (Merluccius bilinearis) processed from round fish held in ice and refrigerated seawater. J.Fish.Res.Board Can., 33:256

Huss, H.H. and E. Rye-Petersen, 1980. The stability of Clostridium botulinum type E toxin in salty and/or acid environment. J.Fd Technol., 15(6):619-27

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ICMSF, 1980. Microbial ecology of foods, Vol.2: Food Commodities. New York and London, Academic Press

Ito, K. and S. Sato, 1963. Chemical studies on fish solubles 1. Vitamin contents and amino-acid composition of commercial fish solubles. J.Fac.Fish.Anim.Husb., Hiroshima University, 5:185

Jones, N.R., 1966. Fish flavours. In Chemistry and physiology of flavours. H.W. Schultz, E.A. Day and L.M. Libbey (eds). Connecticut, USA, Avi Publishing Co., p. 267

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

Knochel, S. and H.H. Huss, 1984. Ripening and spoilage of sugar-salted herring with and without nitrate. I. Microbiological and related chemical changes. J.Fd Technol., 19(2):203-13

Krieg, N.R. and J.G. Holt (eds), 1984. Bergey's Manual of Systematic Bacteriology. Vol.1. Baltimore, Williams and Wilkins Co.

Lovern, J.L., 1962. The lipids of fish and changes occurring in them during processing and storage. In Fish in nutrition. E. Heen and R. Kreuzer (eds). London, Fishing News (Books) Ltd.

Mills, A., 1979. Handling and processing fish on Lake Chad. 55 p. (Unpublished project report, Project NIR/741/001 "Improvement of Fish Processing and Transport on Lake Chad.)

Nerquaye-Tetteh, G., K.K. Eyeson and Tette-Marmon, 1978. Studies on "Bomone" - A Ghanaian fermented fish product. Accra, Ghana, Food Research Institute (CSIR)

Okonkwo, P.O. and C. Nwokolo, 1977. Aflatoxin B.: Procedures to reduce levels in tropical foods. Nutrition Reports International, 17(3):587-95

Parry, T.J. and R.K. Pawsey, 1973. Principles of microbiology for students of food technology. London, Hutchinson Educational, 153 p.

Reay, G.A. and J.M. Shewan, 1949. The spoilage of fish and its preservation by chilling. Adv.Fd.Res., 2:343-89

Saisithi, P., 1967. Studies on the origin and development of the typical flavour and aroma of Thai fish sauce. Ph.D. thesis. University of Washington, Department of Food Technology

Shewan, J.M., 1970. Bacteriological standards for fish and fishery products. Chem.and Ind., 193 p.

Simidu, W. and S. Hibiki, 1955. Studies on putrefaction of aquatic products. 23. On the critical concentration of poisoning for histamine. Bull.Jap.Soc.Sci.Fish., 21:365-71

Taylor, S.L., 1983. Monograph on histamine poisoning. Paper presented at the Codex Committee on Food Hygiene. 19th Session. Washington D.C., 26-30 September 1983

______, 1986. Histamine food poisoning: toxicology and clinical aspects. CRC Critical Reviews in Toxicology, 17(2):91 - 117

Taylor, S.L. et al., 1978. Histamine production by food-borne bacterial species. J.Food Safety, 1:173-8

Tomiyasu, Y. and W.B. Zenitani, 1957. Spoilage of fish and its preservation by chemical agents. Adv.Fd.Res., 7:41-82

Townsend, J.F. et al., 1971. Fungal flora of South Vietnamese fish and rice. J.Trop.Med.Hyg., 74(4):98100

Vernon, E., 1967. Food poisoning in England and Wales 1966. Mon.Bull.Min.of Health, 26:235

Villar, M. et al., 1985. Isolation and characterization of Pediococcus halophilus from salted anchovies (Engraulis anchoita). Appl.Environ.Microbiol., 49(3):664-6

Watanabe, K., 1982. Fish handling and processing in tropical Africa. In Proceedings of the FAO expert consultation on fish technology in Africa, Casablanca, Morocco, 7-11 June 1982. FAO Fish.Rep., (268) Suppl.: 1-5

Watanabe, K. and E.M. Mensah, 1976. Retail prices and market quality of unsalted grilled and salted dried tilapia from Lake Volta, Ghana. Bull.Jap.Soc.Sci.Fish., 42(1):109-21

Watts, J.C.D., 1965. Some observations on the preservation of fish in Sierra Leone. Bulletin de MPANT XXVII Sci. of No.1

Youssif, O.M., 1988. Wet salted freshwater fish (fessiekh) production in the Sudan. In Proceedings of the FAO expert consultation on fish technology in Africa, Abidjan, Côte d'Ivoire, 2528 April 1988. FAO Fish.Rep., (400): 176-81

Zakhia, N. and J.L. Cuq, 1991. Aperçu sur la qualité du tilapia séché et commercialisé au Mali. In Proceedings of the FAO expert consultation on fish technology in Africa, Accra, Ghana, 2225 October 1991 (in press)

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