Presented at the 33rd Annual Meeting of the Pacific Fisheries Technologists, Sacramento, CA, March 21–24, 1982.
Ames Test for Mutagenicity on Pacific Whiting Treated with Hydrogen Peroxide
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 48, Issue 2, pages 492–495, March 1983
How to Cite
STOUT, V. and CARTER, G. (1983), Ames Test for Mutagenicity on Pacific Whiting Treated with Hydrogen Peroxide. Journal of Food Science, 48: 492–495. doi: 10.1111/j.1365-2621.1983.tb10774.x
The authors acknowledge the advice throughout this research and the critical review of the manuscript by Ruth Miller. She also determined the peroxide and parasite levels in the samples. J.A. Dassow, G.A. Pelroy, P.W. Sieverling, Jr., and Drs. G.H. Stout and J.C. Wekell assisted with editing.
Mention of firm names or trade products does not constitute endorsement by the National Marine Fisheries Service, NOAA.
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 9/28/82; revised 12/3/82; accepted 12/21/82.
Raw Pacific whiting (Merluccius productus) treated with hydrogen peroxide or potassium bromate was tested for mutagenicity by the Ames Salmonella/microsome assay with strains TA 98 and TA 100 without and with S-9 activation. To examine the effects of long-term exposure, cooked whiting treated with hydrogen peroxide and stored up to 6 months at -26°C was also tested. In contrast to the raw-treated fish, the cooked sample contained 78% catalasereactive peroxide up to 6 months later. For testing, acidic, neutral and basic fractions were obtained by modifying the procedure of Felton et al. (Mutat. Res., 1981) to reduce emulsion formation. No extract from either potassium bromate or hydrogen peroxide treatment produced mutagens.