Histamine

Histamine intolerance is relatively unknown, yet it affects approximately one percent of the population, primarily women. Individuals with this condition are unable to properly break down histamine, leading to an excess that results in various symptoms such as headaches, skin rashes, diarrhea, and vomiting.

What to Avoid with Histamine Intolerance

Those suffering from histamine intolerance must avoid histamine-rich foods, especially those that are brewed or fermented. Common culprits include wine, cheese, beer, sauerkraut, vinegar, and soy sauce. Additionally, other foods can be difficult to digest for those affected, including eggs, meat products, yeast, mushrooms, tomatoes, and citrus fruits.

Histamine as an Indicator of Spoiled Fish

Beyond its allergenic potential, histamine also serves as an indicator of spoiled fish. High histamine levels in fish can lead to scombroid fish poisoning. High-quality, fresh fish contains less than 10 ppm of histamine. However, when exposed to elevated temperatures, the growth of naturally occurring microorganisms accelerates in protein-rich foods, resulting in increased conversion of histidine to histamine. Depending on bacterial species, temperature, and exposure duration, histamine levels can exceed 1,000 ppm.

Regulatory Limits for Histamine in Foods

Due to potential health risks associated with consuming foods high in histamine, several countries have established regulatory limits. For fish and fish products, the limit is typically around 100 mg/kg in many countries, while some set it even lower at 50 mg/kg. In Switzerland, the previously established limit of 10 mg/l for wine has now been abolished.

Key Benefits of Monitoring Histamine Levels in Food

• Consumer Safety: Protects individuals with histamine intolerance from health risks by ensuring accurate detection of histamine in food products through reliable test kits.
• Regulatory Compliance: Helps manufacturers adhere to international regulations on histamine levels in food, ensuring consumer safety while utilizing our advanced testing solutions.
• Quality Assurance: Maintains the integrity of food products by accurately identifying histamine levels, particularly in sensitive items like fish, ensuring safe consumption.
• Prevention of Food Spoilage: Reduces the risk of selling spoiled products by monitoring histamine formation in temperature-sensitive foods with our easy-to-use test kits.
• Advanced Detection Methods: Utilizes sensitive detection techniques such as ELISA in our test kits for precise measurement of histamine levels, even in complex food matrices.

Conclusion

Monitoring histamine levels in food is crucial for protecting consumer health, ensuring regulatory compliance, and maintaining product quality. By employing our advanced test kits, manufacturers can accurately identify and quantify histamine contamination, minimizing health risks and guaranteeing the safety of their products. This proactive approach fosters effective allergen management, upholds food safety standards, and builds consumer trust in safe, high-quality foods.