GB/T 5009.208-2008
AbolishedDetermination of biogenic amine in foods
食品中生物胺含量的测定
Application Summary AI generated
This standard specifies the method for determining the content of biogenic amines, such as histamine and tyramine, in various food products. It is applied in food safety testing laboratories and quality control settings to monitor spoilage and fermentation processes in foods like fish, cheese, wine, and fermented meats. The method helps ensure compliance with safety limits to prevent adverse health effects from high biogenic amine levels.
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Transparency note: The application summary and key sentences on this page were automatically generated by AI from the standard's original text. This content has not been human-verified and should not be used for compliance or regulatory purposes. Always refer to the official standard document from the issuing authority.