3 replies to this topic

[hygienic]

Dear All;


How can I do the test for Histamine in shellfish or fish products ? Is it a microbiological test or Chemical test? and How can i git the analysis materials ?



Regads

Hygienic

[Charles.C]

Dear Hygienic,

I suppose it's biochemical. I think it is more commonly referred as biological but I hv seen it classified as B, C or allergenic.

http://en.wikipedia...._food_poisoning

Commercially, i think it's most commonly linked with fish rather than shellfish etc.

http://www.fda.gov/F...e/ucm091910.htm

Never actually done the measurement myself but you can see a variety of "reference" procedures / other semi-quantitative methods overviewed here (2007) -

http://valid.aztionl...136&submenu=138

Looks like there are validated kits available also -

http://www.aoac.org/...tedmethods.html
(search page for histamine)

Rgds / Charles.C

[hygienic]

Dear Hygienic,

I suppose it's biochemical. I think it is more commonly referred as biological but I hv seen it classified as B, C or allergenic.

http://en.wikipedia...._food_poisoning

Commercially, i think it's most commonly linked with fish rather than shellfish etc.

http://www.fda.gov/F...e/ucm091910.htm

Never actually done the measurement myself but you can see a variety of "reference" procedures / other semi-quantitative methods overviewed here (2007) -

http://valid.aztionl...136&submenu=138

Looks like there are validated kits available also -

http://www.aoac.org/...tedmethods.html
(search page for histamine)

Rgds / Charles.C

Dear Charles;


After reading the comprehensive details by FDA which you posted here ,but I want to stop in the certain bacteria produce the said enzym , like what ? .

It is very important to check the fish products and monitor the storing temperaure always ,
and the test which i mentioned and required a good indecator if the fish spoiled or not , for that I already contacted some companies having the kits such as you refered .

many thanks for helpping and for the effort .

Regards

Hygienic

[Claudia Otoya]

I think this is a chemistry test but not microbiological, microbiological effect is secondary to the development of histamine in seafood. His determination is by HPLC, however I know a method in which a sample of 10 grams, crushed in a mortar with 20 mL of distilled water and 20 mL of TCA (acetic acid tricloroformo) to 10%, rest for 10 minutes and filter 50mL, is necesary to balance the pH ... but there is also good to AOAC 977.13, Histamine Fluorometric Method in Sea Food. The tolerance limit set by the FDA is 50 ppm. I hope helped to you a little. And sorry if my English is not very good ...

Buen dia.

Dear All;


How can I do the test for Histamine in shellfish or fish products ? Is it a microbiological test or Chemical test? and How can i git the analysis materials ?



Regads

Hygienic