ThisassaymeasuresHistaminequantitativelyineachkindoffishandfishproductssuchasfreshfish(tuna,anchovy,mackerel,herring,salmon;),cannedfish,saltedfish,fishinoil,andfishmeal(clickhereforanoverview).

Qualitycontrolmeasuresdesignedtominimizetheoccurrenceofscombrotoxicfishrequirethedeterminationofhistaminelevelsintherangeofapproximately10to200ppm.Goodqualityfishcontainlessthan10ppmhistamine,alevelof30ppmindicatessignificantdeterioration,and50ppmisconsideredtobeevidenceofdefinitedecomposition.Thedefectactionlevel(DAL),thelevelatwhichregulatoryactionsaretakenforhistamine,is50ppm(P.L.Rogers,W.F.Staruszkiewicz,JournalofAquaticFoodProductTechnology,Vol.9(2)2000p.5-17

InacomparativestudywheredifferentcommercialHistaminetestkitshadbeencomparedtheHistaSure™ELISAHigh-SensitiveshowedthebestcorrelationtotheHPLC-methodandtheauthorsconcludedthatthiskit“isfoundtobeareliablemethodfortestinghistamineinTFPs(trADItionalfoodproducts)eitherforregulatoryorHACCPapplicationsinmonitoringsuchhazard”[SevimKöseetal.,Commercialtestkitsandthedeterminationofhistamineintraditional(ethnic)fishproducts-evaluationagainstanEUacceptedHPLCmethod;FoodChemistryVolume125,Issue4,15April2011,Pages1490–1497;pleaseclickheretoviewthecompletepublication].

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