Brussels, 08/07/2015 (Agence Europe) - According to a scientific opinion by the European Food Safety Agency (EFSA) published at the beginning of July, storage times and CO2 content in packaging are the two main factors that influence the effect of temperature on histamine formation in fish, a toxin responsible for food poisoning.
In this opinion on temperature to apply to prepacked fish at retail level, scientists identified the combinations of these two factors on different storage...