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Histamine is the first cause of food toxi-infections linked to the consumption of fish and the Institut National de Veille Sanitaire has recorded a high increase in the number of poisonings since 2003 and particularly between 2006 and 2007. In this context, the HISTINHIB project proposes an enzymatic approach to controlling histamine formation in tuna and presents numerous advantages in comparison to the present bacterial approach.

This project was labellised by the AQUIMER Pole of Competitiveness on 4 February 2008.


16 rue du Commandant Charcot
62200 Boulogne-sur-Mer F

Tel : 00 333 21 10 78 98

Fax : +33 3 21 30 33 22



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