Histamine in Food
This assay is intended for the determination of histamine content in blood. Histamine is a key factor in allergic response. It is also a useful tool to verify the freshness of fish. by the consumption of spoiled or bacterially contaminated fish may provoke intoxication called histamine fish poisoning (HFP). Testing food for histamine levels helps to prevent undesirable events caused by high histamine content, and it enables to check correctness of the manufacturing process. The assay is certified by AOAC Research Institute.
| Name | EIA Histamarine |
| Ref. | IM2369 |
| Method | ELISA |
| Tests | 12x8 |
| Enzyme | Alkaline phosphatase |
| Detection | Absorbance at 405 nm |
| Sensitivity | 0.05 mM |
| Incubation conditions | 2x30 min/RT |
| Calibrator range | 0;1-50 mM |
| Sample volume (μL) | 50 |
| Sample form | extracts of solid samples (food) |
| Analyte info |  |
| Instructions for Use | |
| MSDS | |
| Reagents supplied separately | Stop Solution, Ref. C03592 |