Histamine assays for seafood analysis

Histamine is a product of decomposition of histidine caused by the growth of certain bacteria in seafood. Fish containing high levels of histamine has been associated with many examples of poisoning commonly referred to as “scombroid poisoning,” a major health problem for consumers. LDN´s trademark HistaSure™ stands for a group of assays based on ELISA  technology for the quantitative and/or semi-quantitative determination of Histamine in seafood – especially for all different kinds of fish samples.

The corresponding sample preparation protocols are based on simple extractions with water and follow the AOAC Official Method 937.07. On a regular base LDN participates at external quality assessment schemes such as  FAPAS – and to date always with success.

All assays only need a minimal amount of lab experience and equipment

HistaSure™ ELISA High-Sensitive
Quantitative ELISA; high-sensitive and suitable for any kind of food sample

HistaSure™ ELISA Fast Track
AOAC Approved: Fast quantitative or semi-quantitative ELISA; suitable for any kind of fish sample and screening procedures

Histamine quality controls

In addition LDN offers also histamine controls for testing of fish samples. These controls are available in 3 different concentration levels: 0 ppm (FC C-0051), 50 ppm (FC C-0052) and 100 ppm (FC C-0053).

Training

In contrast to many other available methods for the screening of Histamine in fish, the handling of the HistaSure™ assays is quite easy to learn and can be run by each quality control personnel. Nonetheless LDN offers training on these products and all other LDN test kits in its own laboratories or on-site. Please contact us to arrange a testified training.

Histamine in food

Histamine is a naturally occurring biogenic amine which is found to various degrees in many foods. The Histamine concentrations depend on the maturation progress, the degree of freshness and the way food is processed.

Foods with high histamine concentrations include:
Alcoholic beverages (beer, champagne and wine), cheeses (especially aged or fermented cheese), dried fruits, fish and fish products, smoked meats, sauerkraut, processed meats such as sausage and salami, salad dressing, ketchup, and many more.
In healthy persons, Histamine in food is rapidly metabolized by the enzyme diamine oxidase (DAO). But in cases where the DAO activity is reduced excess Histamine may generate effects which are quite similar to allergic reactions such as flushing, head-ache, rhinitis, pruritus, vertigo. The HistaSure™ ELISA High-Sensitive (FC E-3100) is a quantitative assay for the measurement of Histamine levels in any kind of foods.