Figure 1. Regression line of histamine with mesophilic bacteria correlation

From

Changes in Bacterial Counts and Biogenic Amines during the Ripening of Salted Anchovy (Engraulis encrasicholus)

Souheil Ben Mohamed, Rogério Mendes, Rihab Ben Slama, Patricia Oliveira, Helena Alves Silva, Amina Bakhrouf

Journal of Food and Nutrition Research. 2016, 4(5), 318-326 doi:10.12691/jfnr-4-5-8