RIDASCREEN® Histamine (enzymatic) is used for the quantitative determination of histamine in fresh fish, canned fish, fish meal, wine and cheese.
Histamine is a product of the decomposition of histidine caused by the growth of certain bacteria in protein rich food like fish, cheese and wine. The amount of histamine formed depends on the bacterial species, the temperature, and the time of exposure and may exceed in fish 1000 mg / kg. Fish of good quality contains less than 10 mg / kg histamine. The limit value for fish and products thereof is between 50 and 200 mg / kg depending on the fish species and the country. Similar high concentrations can be found in cheese, while histamine in wine usually does not exceed 15 mg / l.
- The test kit is certified by the AOAC Performance Tested Methods ProgramSM (AOAC-RI 031901).
- Only 3 pipetting steps.
- Automatable (e.g. ChemWell®).
- No toxic chemicals.
- Spiking solution for validation is contained in the kit.
|Test format||Microtiterplate with 96 wells (12 strips with 8 removable wells each)|
|Sample preparation||Specific sample preparation depends on the matrix. Fish samples should be homogenized immediately and then analyzed to avoid an increase in histamine concentration. Avoid an increase of histamine levels by frequent thawing / freezing. For the sample preparation, plastic vials should be used (histamine will adsorb on glass). The fish sample is extracted in boiling water and afterwards centrifuged.|
|Incubation time||15 min,|
|LOD (Detection limit)||0.54 - 3.75 mg / kg (ppm) Histamine|
depending on matrix
|LOQ (Limit of quantification)|
1.4 – 10 mg / kg (ppm) Histamine
There are no side reactions to L-histidine, L-tryptophan, serotonin, L-tyrosine, tyramine, L-lysine, trimethylamine, putrescine and cadaverine. A small side activity was observed for cadaverine, putrescin, spermidine and spermine; it is not known whether this is due to a contamination with histamine, a disturbance or a true side reaction. However, the signal is so small that it has only a minor impact on the test result since small traces of such biogenic amines will always be accompanied by high concentrations of histamine.
Fresh fish, canned fish, fresh fish incl. ascorbicacid, fish meal, wine, cheese, milk, micscellaneous samples (e.g. pet food, brewer’s yeast).
|Available application notes|
|Evaluation||Microtiter plate spectrophotometer (450 nm)|
|External link I||Validation of the R-Biopharm AG RIDASCREEN® Histamine (Enzymatic) Kit|