| 中文名 | 组胺 |
| 英文名 | Histamine |
| 国别 | 欧盟 |
| 食品中文名称 | 经过发酵的鱼露制品 |
| 食品英文名称 | Fish sauce produced by fermentation of fishery products |
| 食品分类号 | 1.27a |
| 残留限量 | 400（n=c=1） (1)(2) mg/kg |
| 有效性 |  |
| 来源 | Commission Regulation (EU) No 1019/2013 of 23 october 2013 |
| 实施日期 | 2013-11-13 |
| 备注 | (1) [n：指一批产品采样个数，c：指该批样品中检测值超过m或在m和M之间的检样数。] n = number of units comprising the sample; c = number of sample units giving values between m and M. (2) For points 1.1-1.25, 1.27a and 1.28 m = M. (3) [使用最新修订的标准] The most recent edition of the standard shall be used. (17) [组胺鱼类包括:鲭科鱼、鲱科鱼、鳀科、鲯鳅科、蓝鱼科(bluefish)、鲹科] Particularly fish species of the families: Scombridae, Clupeidae, Engraulidae, Coryfenidae, Pomatomidae, Scombresosidae. (19) [参考文献] References: 1. Malle P., Valle M., Bouquelet S. Assay of biogenic amines involved in fish decomposition. J. AoAC Internat. 1996, 79, 43-49. 2. Duflos G., Dervin C., Malle P., Bouquelet S. Relevance of matrix effect in determination of biogenic amines in plaice (Pleuronectes platessa) and whiting (Merlangus merlangus. J. AoAC Internat. 1999, 82, 1097-1101. 适用范围：市场上流通的保质期内的食品Products placed on the market during their shelf-life |