1-Standard Histamine

1-Standard Histamine is an ELISA test for the quantitative determination of Histamine in fresh fish, canned fish, frozen fish, and fish meal. The test provides a cost-effective, and reliable solution to the analyst, including only the standard 1 (zero standard) in the kit.

GENERAL INFORMATION:Histamine (HA) is a heterocyclic primary amine and is the by-product of the decarboxylation of the amino 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 Scombridae 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 regulations 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. Accurate and rapid determination of HA presence in commodities is of paramount importance.

KIT CHARACTERISTICS:
-Competitive Quantitative ELISA test with single-break strip plate with 48 wells (6 strips)
-Only one standard needed
-Limit of detection (LOD): 2 ppm of Histamine
-Wide range of quantification: 2.5-200 ppm of Histamine
-High specificity and sensitivity
-All reagents are in ready to use format
-Shelf Life: 12 months | Storage 2-8 °C