Load capacity: Determine the amp size of the circuit breaker you need to install based on the total circuit load. Remember that the safety rating for circuit breakers is 80 percent of the maximum load. Tip: Most appliances have the amp rating listed on them.
Histamine in fish and other foods is produced by the decarboxylation of the amino acid histidine and fish species that have high levels of free histidine in their tissues are most likely to develop toxic histamine levels.combrotoxin is most often associated with scombroid fish, especially tuna, skipjack, bonito and mackerel, but other non-scombroid fish, such as sardines, herring, pilchards, marlin and mahi-mahi have been involved in outbreaks of illness. There are also reports that scombrotoxin could occur in salmon species.
Histamine-rich Foods/Substances. Histamine levels will vary based on the maturation process and the degree of freshness. The longer food is stored or left to mature, the greater its histamine content and the more problematic it can be for individuals with food sensitivities and intolerance. Fresh meat contains no or very little histamine. However, when meat is processed further, the maturation process results in the accumulation of biogenic amines. The same is true for fish. Fresh fish contains no or very little histamine. However, fish spoils very easily and this leads to a rapid accumulation of histamine due to bacteria. Further processing, which includes salting, smoke-drying, marinating and preservation, may increase the histamine content.