This book introduces a novel concept to reduce histamine in food that would benefit both food processors and food consumers. Histamine oxidizing bacteria and enzymes were utilized to degrade preformed histamine, as an emerging approach. This is the first time that an enzyme has been used to reduce histamine in food for human consumption. The histamine oxidizing enzyme was found to completely degrade histamine in tuna soup used to produce Rihaakuru, which is a nutritious and shelf-stable, cooked fish paste of the Maldives, consumed as a side dish. It is generally produced from poor quality...
This book introduces a novel concept to reduce histamine in food that would benefit both food processors and food consumers. Histamine oxidizing bacte...