100 assays per kit
Prices exclude VAT
This product has been discontinued
|Content:||100 assays per kit|
|Storage Temperature:|| Short term stability: 2-8oC, |
Long term stability: See individual component labels
|Stability:||> 2 years under recommended storage conditions|
|Linear Range:||0.5 to 12 μg of histamine per assay|
|Limit of Detection:|| ~ 0.09 μg of histamine per test or |
~ 0.75 mg/Kg (ppm) of histamine in a fish sample
|Limit of Quantification:|| ~ 0.5 mg of histamine per test or |
~ 4.2 mg/Kg (ppm) of histamine in a fish sample
|Reproducibility (%):||~ 3%|
|Reaction Time (min):||~ 20 min|
|Application examples:||Fish samples in various forms (e.g. fresh, canned, frozen, etc).|
This product has been discontinued.
The Histamine Assay Kit for the detection of histamine in food including fish samples in various forms.
High levels of histamine may develop in a variety of foods as they decompose, this is an issue that particulary affects fish.
Megazyme's Histamine Assay Kit provides a simple robust method with a fast reaction time of ~ 20 mins.
View all of our assay kits.
- Very competitive price (cost per test)
- All reagents stable for > 2 years
- Specific for histamine
- Suitable for use with raw fish samples
- Simple format. Well suited to automation
- Standard included
- Mega-Calc™ software tool is available from our website for hassle-free raw data processing
Exploratory study on histamine content and histidine decarboxylase genes of gram-positive bacteria in Hákarl.
Belleggia, L., Milanović, V., Cesaro, C., Cardinali, F., Garofalo, C., Aquilanti, L. & Osimani, A. (2021). Journal of Aquatic Food Product Technology, 30(7), 907-913.
Hákarl is a fermented fish traditionally produced in Iceland. In the present study, no scientific research has so far discussed the implication of histamine in this food. The first quantification of histamine in ready-to-eat samples of hákarl has been performed. The presence of the hdcA gene of Gram-positive bacteria, directly detected in the food matrix via qPCR, was also assessed. Histamine content was between 8.3 ± 0.8 and 13.2 ± 0.3 mg/Kg, with an overall mean of 10.6 ± 2.0 mg/Kg. Interestingly, the copy number of the hdcA gene carried by Gram-positive bacteria harbored by hákarl was below the detection limit in all the samples. Therefore, although the involvement of such a bacterial group cannot be excluded, the results suggest that the low histamine levels detected in the samples can presumably be associated with the decarboxylase activity of Gram-negative bacteria. The present study represents a step forward in understanding the microbiology of hákarl, although further investigations dealing with the monitoring of both histamine levels and microbiota dynamics during the production process are needed.Hide Abstract