Session 4: Room 274 | ||
Sunday AMHistamine and toxigenic amines in foods | ||
| Sponsor: | Seafood Technology Division | |
| Cosponsor(s): | Toxicology & Safety Evaluation Division | |
| Moderator(s): | H. An, Auburn Univ. R. A. Clemens, California State Polytechnic Univ., Pomona | |
| Time: | 9:00 AM | |
| 9:00 AM | Introductory Remarks | |
| 9:05 AM | 4-1 | Chemical aspects of histamine formation in foods R. R. EITENMILLER |
| 9:35 AM | 4-2 | Allergenicity and toxicity of amines in foods R. U. SORENSEN |
| 10:05 AM | 4-3 | Microbial contribution of histamine and biogenic amines formation in seafoods C. I. WEI, H. An |
| 10:35 AM | 4-4 | Molecular techniques to detect histamine- and biogenic amine-forming bacteria J. BARROS VELáZQUEZ |
| 11:05 AM | 4-5 | Regulatory issues related with histamine and biogenic amines W. F. STARUSZKIEWICZ |
| 11:35 AM | 4-6 | Industry practice of HACCP to prevent histamine in tuna and other seafoods R. L. COLLETTE |