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238. Sours, H.E., Smith, D.G. (1980). Outbreaks of foodborne disease in the United States, 1972 1978. Journal of Infectious Diseases, 142, 122 125. 239. Scoging, A. (1998). Scombrotoxic (histamine) sh poisoning in the United Kingdom: 1987 to 1996. Communicable Disease and Public Health, 1, 204 205. 240. Shalaby, A.R. (1996). Signi cance of biogenic amines to food safety and human health. Food Research International, 29, 675 690. 241. Fletcher, G.C., Summers, G., van Veghel, P.W.C. (1998). Levels of histamine and histamine-producing bacteria in smoked sh from New Zealand markets. Journal of Food Protection, 61 (8), 1064 1070. 242. Sumner, J., Ross, T., Ababouch, L. (2004). Application of risk assessment in the sh industry. No. 442, FAO Fisheries Technical Paper, Rome, FAO. 2004. p. 78. 243. Oliveira, C.P., Gloria, M.B.A., Barbour, J.F., Scanlan, R.A. (1995). Nitrate, nitrite and volatile nitrosoamines in whey-containing food products. Journal of Agriculture and Food Chemistry, 43, 967 969. 244. Lehane, L., Olley, J. (2000). Review Histamine sh poisoning revisited. International Journal of Food Microbiology, 58, 1 37. 245. Eliassen, K.A., Reistad, R., Risoen, U., Ronning, H.F. (2002). Dietary polyamine. Food Chemistry, 78, 273 280. 246. Reilly, A. (2006). Managing Microbiological Risk in the Fish Processing Chain. Presentation at the FAO-EUROFISH Workshop on Seafood Safety, 13 15 December 2006, Copenhagen. 247. FDA (2001). Fish and Fishery Products Hazards and Controls Guide, 3rd edn, Of ce of Seafood, Washington, DC, p. 326. 248. Rogers, P., Staruszkiewicz, W. (1997). Gas chromatographic method for putrescine and cadaverine in canned tuna and mahimahi and uorometric methods for histamine (minor modi cation of AOAC Of cial Method 977.13): collaborative study. Journal of AOAC International, 80 (3), 591 602. 249. Fisher, R., Nolke, G., Schillberg, S., Twyman, R.M. (2004). Improvement of grapevine using current biotechnology, in O.A. de Sequeira, J.C. Sequeira (eds), 1st IS on Grapevine, Acta Horticulturae, 652, 3833 3890. 250. Deak, T. (2004). Progress and prospects in the ecology of wine yeasts, in Food Micro, the 19th International ICFMH Symposium, Portoroz, Slovenia, pp. 245. 251. Henick Kling, T. (1992). Malolactic fermentation, in Wine Microbiology and Biotechnology (ed. G. Fleet), Harwood Academic Publishers, Chur, pp. 289 326. 252. Canal Llauberes, R.M. (1992). Enzymes in winemaking, in Wine Microbiology and Biotechnology (ed. G. Fleet), Harwood Academic Publishers, Chur, pp. 477 506. 253. Cantarelli, C. (1989). Factors affecting the behaviour of yeast in wine fermentation, in Biotechnology Application in Beverage Production (eds C. Cantarelli, C. Lanzarini), Elsevier Applied Science, New York, pp. 127 151. 254. Plahuta, P., Raspor, P. (2007). Comparison of hazards: current vs. GMO wine. Food Control, 18 (5), 492 502.
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N-NITROSAMINES, INCLUDING N-NITROSOAMINOACIDS AND POTENTIAL FURTHER NONVOLATILES
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Department of Chemistry, Division of Food Chemistry and Toxicology, University of Kaiserslautern, Erwin-Schroedinger-Str. 52, Kaiserslautern 67663, Germany
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Today s knowledge about the human exposure to carcinogenic N-nitroso compounds is based on studies from more than 40 years of research. One of the rst publications that dealt with N-nitroso compounds in food was by Ender et al. (1). The authors described the occurrence of a hepatotoxic factor in herring meal produced from sodium nitrite-preserved herring that was used as feed for sheep. Although appropriate analytical methods were not available yet, the group identi ed N-nitrosodimethylamine (NDMA), obviously present at rather high concentrations in the feed, as the most probable causative agent. The treatment of food with nitrite was suspected to be the causative factor for the formation of N-nitrosamines. As a result of these ndings, a large series of analytical studies to uncover the presence of N-nitroso compounds in food was triggered. The challenging and dif cult analytical detection of N-nitroso compounds was greatly improved with the advent of the highly speci c and ultrasensitive gas chromatographic detector by Fine and Rounbehler (2), called thermal energy analyzer (TEA). It relies on thermal cleavage of the
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Process-Induced Food Toxicants: Occurrence, Formation, Mitigation, and Health Risks, Edited by Richard H. Stadler and David R. Lineback Copyright 2009 by John Wiley & Sons, Inc.
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