Histamine EIA (Quantitative Test)
The IDR qualitative histamine test kit is a simple screening system for histamine in fish, canned tuna, fishmeal and bonemeal. Histamine, 4-(2-amionoethyl)imidazole(MW=111), is a primary amine arising from the decarboxylation of the amino acid L-histidine. Therefore, histamine formed in foods is the result of the growth of bacteria that possess the enzyme histidine decarboxylase. Scombrotoxin poisonings have primarily been associated with the consumption of tuna, mahi mahi, and bluefish. The scombrotoxin formation that causes consumer illness in most closely linked to the development of histamine in these fish.
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