Product Overview :
Histamine Assay Kit can thus be used to identify dangerous levels of histamine in various fish and meat products, as well as other fermented food and sauces/beverages. With our kit, histamine can be detected in samples at concentrations as low as 10 μM, or 10 μg/ml (10 ppm).
Description :
Histamine is a biogenic amine with considerable biological relevance. As a signaling molecule histamine plays manifold roles in the body, ranging from local immune responses to neurotransmission. Histamine is also frequently encountered in food, particularly fish and fermented food products such as sauerkraut and aged cheeses. This is because some bacteria generate histamine from histidine via the enzyme histidine decarboxylase. Elevated levels of bacterial fermentation can lead to elevated histamine in raw meat and food products. Histamine levels thus can be used as an indicator of spoilage. While the body is accustomed to exposure to low levels (30-50 ppm, or mg/l) of histamine, ingestion of food containing levels higher than several hundred parts per million can lead to adverse effects. This is known as histamine poisoning.
Applications :
Estimation histamine content of various food products.
Storage :
Store kit at -20°C, protected from light. Briefly spin small vials prior to opening. Read entire protocol before performing the assay.
Histamine Assay Buffer: Store at -20°C or 4°C. Bring to room temperature (RT) before use.
Histamine Probe: Bring to room temperature and resuspend in 220 μl Histamine Assay Buffer. Store at -20°C. Bring to RT before use.
Histamine Enzyme Mix: Reconstitute with 220 µl Histamine Assay Buffer. Aliquot and store at -20°C. Use within 2 months.
Histamine Standard: Bring to room temperature before use. Store at -20°C.
Kit Components :
Histamine Assay Buffer 25 ml
Histamine Enzyme Mix 1 vial
Histamine Probe 1 vial
Histamine Standard (50 mM) 100 μl
Compatible Sample Types :
Fish Sauce
Canned or Frozen Fish or other Meat products
Milk or Yogurt
Cheese
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