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X Demographics
Mendeley readers
Attention Score in Context
| Title |
Histamine poisoning and control measures in fish and fishery products
|
|---|---|
| Published in |
Frontiers in Microbiology, September 2014
|
| DOI | 10.3389/fmicb.2014.00500 |
| Pubmed ID | |
| Authors |
Pierina Visciano, Maria Schirone, Rosanna Tofalo, Giovanna Suzzi |
| Abstract |
Histamine poisoning is one of the most common form of intoxication caused by the ingestion of fish and fishery products. Cooking, canning, or freezing cannot reduce the levels of histamine because this compound is heat stable. All humans are susceptible to histamine and its effects can be described as intolerance or intoxication depending on the severity of the symptoms. The amount of histamine in food, the individual sensitivity, and the detoxification activity in human organism represent the main factors affecting the toxicological response in consumers. Histamine is the only biogenic amine with regulatory limits set by European Legislation, up to a maximum of 200 mg/kg in fresh fish and 400 mg/kg in fishery products treated by enzyme maturation in brine. |
X Demographics
The data shown below were collected from the profiles of 2 X users who shared this research output. Click here to find out more about how the information was compiled.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Switzerland | 1 | 50% |
| Unknown | 1 | 50% |
Demographic breakdown
| Type | Count | As % |
|---|---|---|
| Scientists | 2 | 100% |
Mendeley readers
The data shown below were compiled from readership statistics for 214 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Malaysia | 1 | <1% |
| India | 1 | <1% |
| Unknown | 212 | 99% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Bachelor | 37 | 17% |
| Student > Master | 31 | 14% |
| Researcher | 15 | 7% |
| Student > Ph. D. Student | 11 | 5% |
| Other | 10 | 5% |
| Other | 25 | 12% |
| Unknown | 85 | 40% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 41 | 19% |
| Medicine and Dentistry | 17 | 8% |
| Biochemistry, Genetics and Molecular Biology | 13 | 6% |
| Engineering | 7 | 3% |
| Nursing and Health Professions | 7 | 3% |
| Other | 35 | 16% |
| Unknown | 94 | 44% |
Attention Score in Context
This research output has an Altmetric Attention Score of 12. This is our high-level measure of the quality and quantity of online attention that it has received. This Attention Score, as well as the ranking and number of research outputs shown below, was calculated when the research output was last mentioned on 09 November 2022.
All research outputs
#2,682,764
of 23,072,295 outputs
Outputs from Frontiers in Microbiology
#2,253
of 25,233 outputs
Outputs of similar age
#30,910
of 252,810 outputs
Outputs of similar age from Frontiers in Microbiology
#14
of 159 outputs
Altmetric has tracked 23,072,295 research outputs across all sources so far. Compared to these this one has done well and is in the 88th percentile: it's in the top 25% of all research outputs ever tracked by Altmetric.
So far Altmetric has tracked 25,233 research outputs from this source. They typically receive a little more attention than average, with a mean Attention Score of 6.4. This one has done particularly well, scoring higher than 91% of its peers.
Older research outputs will score higher simply because they've had more time to accumulate mentions. To account for age we can compare this Altmetric Attention Score to the 252,810 tracked outputs that were published within six weeks on either side of this one in any source. This one has done well, scoring higher than 87% of its contemporaries.
We're also able to compare this research output to 159 others from the same source and published within six weeks on either side of this one. This one has done particularly well, scoring higher than 91% of its contemporaries.