Histamine Analysis in Fish: Ensure Safety with Laboratory Testing with ELISA

Histamine analysis in Fish, Canned Fish, Frozen Fish (Elisa Method)

What is Histamine? Importance in Fish and Fish Products

Histamine is among the biogenic amines formed as a result of microbial degradation of proteins. Histamine levels can rise rapidly, especially in rapidly spoiling fish such as tuna, mackerel and sardines. Histamine poisoning, commonly known as Scombrotoxin or Scombroid Poisoning, carries risks that directly affect consumer health.

Health Effects of Histamine

• Risk of Food Poisoning: High amounts of histamine can cause symptoms such as nausea, vomiting, headache and high blood pressure.
• Allergic Reactions: High levels of histamine may cause allergic reactions in sensitive individuals.
• Legal Limits: Many countries have set limits for the amount of histamine in foods, and there are legal limits in the European Union and Turkey. Exceeding these limits indicates that the food is unsafe.

Why Determination of Histamine in Fish and Fish Products?

The main reasons for the determination of histamine in fish and fish products are as follows:

1. Consumer Health Protection: High histamine levels pose a serious risk to consumer health. These analyzes ensure that healthy products are placed on the market.
2. Compliance with Legal Regulations: Authorities such as the European Union and the Turkish Food Codex have set certain limits for histamine in fish products. Staying below these limits is essential for legal compliance.
3. Product Quality and Reliability: Histamine determination enables manufacturers to offer high quality and safe products and increases brand trust.
4. Ease of Food Export: High histamine levels can lead to non-acceptance in the international market. The analysis contributes to the smooth operation of export processes.

Histamine Analysis Process with ELISA Method

ELISA is a sensitive and reliable method commonly used for the determination of histamine in fish and fish products. This assay is based on an antigen-antibody reaction and allows the detection of even low amounts of histamine.

General Steps of the ELISA Method

1. Sample Preparation: The fish or fish product sample is homogenized and extracted with a specific solvent to prepare the solution to be tested.
2. Antigen-Antibody Reaction: The prepared sample is applied to ELISA plates containing histamine antibodies. If histamine is present in the sample, an antigen-antibody complex is formed.
3. Enzyme Binding and Color Formation: Histamine initiates a colored reaction through the enzyme on the plate. This color intensity indicates the amount of histamine in the sample.
4. Spectrophotometric Measurement: In the final step, the histamine concentration is determined by measuring the color change with a spectrophotometer.

Nano-lab Laboratories Group continues to provide services within the scope of Histamine Analysis in Fish . We also provide services on Ammonia Determination in Chicken Meat Products.

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