FALL M ; DIOP A ; KANE A ; NISHIMWE K ; SARR S. O ; DIOP C.,
NDIAYE B ; DIOP Y. M ; DIOUF A. (2001): Teneur en histamine dans les
différentes présentations de poissons consommés au Sénégal. Société des Experts
chimistes de France, p. 43- 49.
FDA, 2001. Environmental Chemical Contaminants and Pesticides. In: Fish and
Fishery Products Hazards and Controls Guidance. 3rded., Food and Drug
Administration, Center for Food Safety and Applied Nutrition, Office of Seafood,
Washington DC, Chap. 9, pp. 105-124.
FROMENTIN, J. M. AND J. E. POWERS. (2005): Atlantic Bluefin tuna:
population dynamics, ecology, fisheries and management. Fish and fisheries 6:281306.
GLEESON, C. et N. GRAY. (1997): The coliform index and waterborne disease. E
& FN Spoon, p. 194.
HALASZ A; BARATH A; SIMON-SARKADI L; HOLZAPFEL W. (1994):
biogenic amines and their product by micro-organisms in food. Trends in food Science
and Technology, 5 (2):p. 43-49.
HANCOCK, L.E et MS GILMORE. (2000): Pathogenicity of enterococci. Dans:
Fischetti, VA, RP Novick, JJ Ferretti, DA Portnoy et JI Rood, édit., Gram positive
pathogens. American Society for Microbiology, p. 251-258.
Ifrmer, 2013: Le thon rouge Atlentique. (Fiche techique).
IJOMOH P., CLIFFORD M., WALKER R., WRIGHT J., HARDY
R., MURRAY C., 1991: The importance of endogenous histamine relative to
dietary histamine in the etiology of scombratoxicosis. Food Addit Contam., 8, 531542.
JOFFIN C. et JOFFIN J.N. (2010): Microbiologie alimentaire. 6
éme éd. Centre
régional de documentation pédagogique d’aquitaine, p. 226, 227.
KAUSHIK, S.J. (1999) : Besoin nutritionnels, formules types, tables de rationnement
et données diverses, in : Guillaume, J., Kaushik, S., Bergot, P., Métailler, R., (Eds),
nutrition et alimentation des poissons et des crustacés ? INRA Editions paris, France,
p. 457.
KIMATA M; KAWAI A. (1951): the freshness of fish and the amount of histamine
presented in the meat. –Bull. Res. Inst, food Sci. Kyoto Univ., 5, 21-28 et 6, 23-29. -
1952. –the freshness of cat fish and the amount of histamine presented in the meat. –
Ibid., 10, p. 83-88.
LARPENT J.P. (2000) : Introduction à la nouvelle classification bactérienne. Ed.
TEC&DOC, P.166-173.
MAZUR P. (1966): Physical and chemical basis of injury in single celled
microorganism subjected to freezing and thawing, in « cryobiology» (H. T. Meryman,
ed.) p. 213-315. Académie Press, London and New-York.
OLIVIERI, V.P. (1982): Bacterial indicators of pollution. Dans: Pipes, WO, edit.,
Bacterial indicators of pollution, CRC Press, p. 21-41. Edberg, SC, EW Rice, RJ
Karlin et MJ Allen. (2000) Escherichia coli: the best biological drinking water
NDIAYE B ; DIOP Y. M ; DIOUF A. (2001): Teneur en histamine dans les
différentes présentations de poissons consommés au Sénégal. Société des Experts
chimistes de France, p. 43- 49.
FDA, 2001. Environmental Chemical Contaminants and Pesticides. In: Fish and
Fishery Products Hazards and Controls Guidance. 3rded., Food and Drug
Administration, Center for Food Safety and Applied Nutrition, Office of Seafood,
Washington DC, Chap. 9, pp. 105-124.
FROMENTIN, J. M. AND J. E. POWERS. (2005): Atlantic Bluefin tuna:
population dynamics, ecology, fisheries and management. Fish and fisheries 6:281306.
GLEESON, C. et N. GRAY. (1997): The coliform index and waterborne disease. E
& FN Spoon, p. 194.
HALASZ A; BARATH A; SIMON-SARKADI L; HOLZAPFEL W. (1994):
biogenic amines and their product by micro-organisms in food. Trends in food Science
and Technology, 5 (2):p. 43-49.
HANCOCK, L.E et MS GILMORE. (2000): Pathogenicity of enterococci. Dans:
Fischetti, VA, RP Novick, JJ Ferretti, DA Portnoy et JI Rood, édit., Gram positive
pathogens. American Society for Microbiology, p. 251-258.
Ifrmer, 2013: Le thon rouge Atlentique. (Fiche techique).
IJOMOH P., CLIFFORD M., WALKER R., WRIGHT J., HARDY
R., MURRAY C., 1991: The importance of endogenous histamine relative to
dietary histamine in the etiology of scombratoxicosis. Food Addit Contam., 8, 531542.
JOFFIN C. et JOFFIN J.N. (2010): Microbiologie alimentaire. 6
éme éd. Centre
régional de documentation pédagogique d’aquitaine, p. 226, 227.
KAUSHIK, S.J. (1999) : Besoin nutritionnels, formules types, tables de rationnement
et données diverses, in : Guillaume, J., Kaushik, S., Bergot, P., Métailler, R., (Eds),
nutrition et alimentation des poissons et des crustacés ? INRA Editions paris, France,
p. 457.
KIMATA M; KAWAI A. (1951): the freshness of fish and the amount of histamine
presented in the meat. –Bull. Res. Inst, food Sci. Kyoto Univ., 5, 21-28 et 6, 23-29. -
1952. –the freshness of cat fish and the amount of histamine presented in the meat. –
Ibid., 10, p. 83-88.
LARPENT J.P. (2000) : Introduction à la nouvelle classification bactérienne. Ed.
TEC&DOC, P.166-173.
MAZUR P. (1966): Physical and chemical basis of injury in single celled
microorganism subjected to freezing and thawing, in « cryobiology» (H. T. Meryman,
ed.) p. 213-315. Académie Press, London and New-York.
OLIVIERI, V.P. (1982): Bacterial indicators of pollution. Dans: Pipes, WO, edit.,
Bacterial indicators of pollution, CRC Press, p. 21-41. Edberg, SC, EW Rice, RJ
Karlin et MJ Allen. (2000) Escherichia coli: the best biological drinking water