HISTAMINE

SEAFOOD SAFETY

Biogenic amines (BAs) can exist in a variety of foods and food products, such as seafood.  Humans or pets may consume an occasional meal where biogenic amines are elevated (for example: Histamine), which can lead to illness.

Our company offers both ELISA testing kits and the novel Symmetric Technology, designed and manufactured in Europe, where the most stringent limits in the world are set for biogenic amines residues. Symmetric products are extremely accurate and precise producing also very high results in terms of sensitivity and stability

Shape header 2

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.