About this document
Histamine Guidelines for Seafood Industry by Van Nguyen is a document available to read on EtoBox.
This guideline outlines the legislative requirements for managing histamine levels in seafood, particularly for species susceptible to histamine formation. It emphasizes the importance of temperature control during handling and processing to prevent histamine poisoning, and details regulatory requirements from New Zealand and the EU. The document also provides monitoring and sampling protocols for histamine testing to ensure compliance with safety standards.
- Author
- Van Nguyen
- Language
- EN