RIDASCREEN® Histamin is a competitive enzyme immunoassay for the quantitative analysis of histamine in white and red wine, sparkling wine, milk, cheese, fresh fish, canned fish and fish meal.
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 time of exposure and may exceed 1000 mg / kg (ppm). Fish containing high levels of histamine have been associated with poisoning commonly referred to as “scombroid poisoning”. Quality control measures have to be taken to minimize the occurrence of histamine contaminated fish. Good quality fish contains less than 10 ppm histamine. The limit value for fish and products thereof is 100 mg / kg, in some countries even 50 mg / kg or 10 mg / kg (Swiss).
|Test format||Microtiter plate with 96 wells (12 strips with 8 removable wells each)|
|Sample preparation||Specific sample preparation depends on the matrix.|
|Incubation time||90 min,|
|LOD (Detection limit)||- Sparkling wine, white and red wine: 250 ppb|
- Milk: 100 ppb
- Cheese, fresh and canned fish: 2.5 ppm
- Fish meal: 100 ppm
White and red wine, sparkling wine, milk, cheese, fresh fish, canned fish and fish meal.
|Evaluation||Microtiter plate spectrophotometer (450 nm)|