Histamine Testing

A wide range of tests are available to detect and quantify presence of residues and contaminants in your products.

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Histamine

Histamine

When present at high levels histamine can cause nausea, vomiting, cramps, burning sensation in mouth, itching, uticaria, facial swelling and intense headache.

Histamine is a biogenic amine that is produced post mortem in fish muscle but can also result from the fermentation processes involved in production of foods such as cheese, yoghurt, alcoholic beverages, sauerkraut and meat and meat products.

The EU has set a maximum level of histamine in bivalve shellfish and fishery products (see Food Safety (Fishery Products and Live Shellfish) Hygiene Regulations 1998) of 200ppm (lower where the level is the mean result of a number of samples).

Using ELISA technology we are able to provide a quantitative test of histamine in food - standard quantitation ranges vary depending upon the sample type, please enquiry for details.

This test is provided on a 2 day turnaround as standard. 

Please note samples must be transported to us in their commercial storage conditions (eg refrigerated or frozen if applicable) since for example any histamine present in a fresh fish sample will increase if the sample is delivered to us at ambient temperature.
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