Rapid Prognosis
B6096: 96 tests
B6096: 48 tests

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ELISA method of 48 or 96 wells, quantifying Histamine in fish, in 20 minutes. 100% Distilled Water Extraction.

GENERAL INFORMATION: Histamine (HA) is a heterocyclic primary amine and is the by-product of the decarboxylation of the ami-no acid L-histidine by the enzyme histidine decarboxylase. The latter is produced by certain bacteria that can be found in sea food. The most common fish species that tend to accommodate HA belong 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 HA production. High levels of HA 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 regula-tions regarding the amount of HA allowable in fish and fish products. HA levels in fish of good quality are usually below 10 ppm. HA values between 50 and 200 ppm are acceptable depending on the fish species and the country. Therefore, the accurate and rapid determination of HA presence in commodities is quite important.

-Sandwich Quantitative ELISA test with single-break strip plate with 48 wells (6 strips) or 96 wells (12 strips)
-Limit of detection (LOD): 2 ppm of Histamine
- Wide range of quantification: 2.5-200 ppm of Histamine
- High specificity and sensitivity
- No acylation process needed
- Adjusted to the global legislation limits for Histamine
- Low procedure time: 20 min
- All reagents are in ready to use format
- Shelf Life: 12 months
- Storage 2-8 °C