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Changes in bacterial counts of (A) Raoultella ornithinolytica, (B) total volatile base nitrogen (TVBN), and (C) histamine content in minced mahi-mahi meat inoculated with Raoultella ornithinolytica at 5.0 log CFU/g, stored frozen at −20°C for 2 months, and then thawed and stored at 25°C. Each value represents the mean of three determinations ± standard deviation.
