HISTAMINE

SEAFOOD SAFETY

Biogenic amines (BAs), such as histamine, can exist in a variety of protein rich diets like seafood, fresh and canned fish. Humans or pets may potentially consume a meal where biogenic amines are present at the elevated levels which can cause a series of health issues. 

Our company offers both ELISA and the novel Symmetric lateral flow kits, developed and manufactured in Europe with the most stringent limits outlined and validated by landers Research Institute for Agriculture, Fisheries and Food (ILVO). Our Symmetric Histamine test is extremely accurate, precise, reliable and stable product with an excellent sensitivity and specificity.

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ELISA | RAPID TEST ________

HISTAMINE

Histamine is a heterocyclic primary amine and is the by-product of the decarboxylation of the amino acid L-histidine by the enzyme histidine decarboxylase. The latter is produced by certain bacteria that can be found in seafood. 

The most common fish species that tend to accommodate Histamine belongs to the scombroid family of fish (tuna, mahi mahi, marlin, bluefish, sardines, anchovy, bonito, herring, and mackerel). After the fish are harvested the bacterial growth results in increasing histidine decarboxylase amounts which in turn induces Histamine production. 

High levels of Histamine may cause scombroid poisoning in humans which consists of various symptoms, such as rash, nausea, vomiting, diarrhea, hypotension, heart palpitations, and muscle weakness. Most controlling government agencies worldwide have regulations regarding the amount of Histamine allowable in fish and fish products. 

Histamine levels in fish of good quality are usually below 10 ppm. Histamine values between 50 and 200 ppm are acceptable depending on the fish species and the country. The accurate and rapid determination of Histamine presence in commodities is quite important.