Fig. 1. Histamine level in fishery products and processed marine products. Data are presented as the mean±standard deviation (n=3). ^*p <0.05 and ^**p<0.01 compared to uncooked food. The statistical significance of any difference between data was assessed by analysis of variance (ANOVA), followed by Dunnett's or Tukey's test. p-values <0.05 were considered to be statistically significant.