참고문헌
- Mun, S.L., Lee, J.E., 2019. Promoting seafood consumption in the school meal program. Korea, pp. 1-72.
- Ministry of Education, 2018. School meal conduct report. Korea, pp. 1-8.
- Hwang, Y.J., Guk, S.Y., A Study on improving the school food services system. Korea Rural Economic Institute. 55, 82-139 (2011).
- Halasz, A., Barath, A., Simon-Sarkadi, L., Holzapfel, W., Biogenic amines and their production by microrganisms in food. Trends Food Sci. Technol., 5, 42-49 (1994). https://doi.org/10.1016/0924-2244(94)90070-1
- Rawles, D.D., Flick, G.J., Martin, R.E., Biogenic amines in fish and shelfish. Adv. Food Nutr. Res., 39, 329-365 (1996). https://doi.org/10.1016/S1043-4526(08)60076-5
- Karovicova, J., Kohajdova, Z., Biogenic amines in Food. Chem. Pap., 59(1), 70-79 (2005).
- Bardocz, A., Polyamines in food and their consequences for food quality and human health. Trends Food Sci. Technol., 6, 341-346 (1995). https://doi.org/10.1016/S0924-2244(00)89169-4
- Ljerka, P., Biogenic amines in fish, fish products and shellfish: a review. Food Addit Contam., 28(11), 1547-1560 (2011). https://doi.org/10.1080/19440049.2011.600728
- Shon, M.Y., Park, G.J., Shin, J.H., Sung, N.J., Correlation of N - nitrosamine formation and mutagenicity in fermented anchovy under simulated gastric digestion. J. Korean Soc Food Sci Nutr., 33, 1560-1565 (2004). https://doi.org/10.3746/jkfn.2004.33.9.1560
- Lim, E.S., Lee E.W., Quality characteristics of Cheonggukjang by mixed culture of biogenic amine producing- and degrading-bacteria. Korean J. Food Preserv., 26, 521-531 (2019). https://doi.org/10.11002/kjfp.2019.26.5.521
- Park, G.S., 2011. Study on standard for biogenic amines in frozen and salted fish. KFDS. pp. 7-17.
- Hu, Y., Huang, Z., Li, J., Yang, H., Concentration of biogenic amines in fish, squid and octopus and their changes during storage. Food Chem., 135, 2604-2611 (2012). https://doi.org/10.1016/j.foodchem.2012.06.121
- Kang, Y.M., Park, S.Y., Lee, S.G., Lee, J.S., Heu, M.S., Kim, J.S., Chemical characterization of commercial dark-fleshed fishes (mackerel scomber japonicus, Japanese Spanish mackerel scomberomorus ni-phonius, pacific herring clupea pallasii) as a raw material for seafood products. Korean J Fish Aquat Sci., 50(2), 130-138 (2017). https://doi.org/10.5657/KFAS.2017.0130
- Ministry of Food and Drug Safety, 2019. Food Code. Korea, pp. 56.
- Ministry of Food and Drug Safety, 2017. Hazardous substance analysis guide for total dietary survey. Korea, pp. 154-182.
- ICH., 2015. International council for harmonization of technical requirements for pharmaceuticals for human use, validation of analytical procedures: Test and methodology Q2(R1). pp. 1-17.
- Gang, G.J., Ministry of Food and Drug Safety., 2018. Standardization guidelines for food intake calculation and pollution monitoring. Korea, pp. 1-72.
- Ministry of Food and Drug Safety., 2019. Standard guidelines for calculation of food intake. Korea, pp. 1-92.
- AOAC., 2013. Guidelines for single laboratory validation (slv) of chemical methods for dietary supplements and botanicals. Rockville, Maryland. pp. 1-32.
- SANTE/EU., 2017. Method Validation and quality control procedures for pesticide residue analysis in food and feed. EU. pp. 1-42.
- Kim, J.S., Heu, M.S., Kang, S.I., Kim, M.J., Kim, Y.J., Lee, H.J., Yoon, I.S., 2015. Study on the advanced standard control of animal seafoods. Gyeongsang National University, pp. 232.
- Wendakoon, C.N., Sakaguchi, M., Non-volatile amine production in mackerel muscle during growth of different bacterial species, J Food Hyg Soc J ap., 33, 39-45 (1992). https://doi.org/10.3358/shokueishi.33.39
- Chung, S.P., Scombroid Fish Poisoning and Histamine Food Poisoning. J Korean Soc. Clin. Toxicol., 17, 1-6 (2019). https://doi.org/10.22537/JKSCT.2019.17.1.1
- Colombo, F.M., Cattaneo, P., Confalonieri, E., Bernardi, C., Histamine food poisonings: A systematic review and metaanalysis. Crit. Rev. Food Sci. Nutr., 58, 1131-51 (2018). https://doi.org/10.1080/10408398.2016.1242476
- Mah, J.H., Kim, Y.J., No, H.K., Hwang, H.J., Determination of biogenic amines in kimchi, korean traditional fermented vegetable products. Food Sci. Biotechnol., 6, 826-829 (2004).
- Silva, C.C.G., Ponte, D.J.B., Enes Dapkevicius, M.L.N., Storage temperature effect on histamine formation in big eye tuna and skipjack. J. Food Sci., 63, 644-735 (1998).
- Ko, S.H., Kim, S.H., Song, H.S., Effect of salt concentration and fermentation temperature on changes in quality index of salted and fermented anchovy during fermentation. J. Food Hyg. Saf., 32(1), 27-34 (2017). https://doi.org/10.13103/JFHS.2017.32.1.27