Histamine in fish and fishery products
Histamine is a biogenic amine formed by the decarboxylation of histidine by microbial activity, which causes allergy-like symptoms upon consumption.
Preserved fishery products have been identified as a potential source of histamine-related food poisoning, and thus the maximum content of histamine in fish and fishery products (e.g. fish sauce) has been defined in Regulation (EC) No 2073/2005.
If the sampling plan calls for the analysis of multiple samples, please contact us.
- Suitable sample matrices
- Fish and fishery products
- Required sample quantity
- 100 g
- Typical turnaround time
- 2 weeks after receiving the samples
- Detection limit
- 2 mg/kg
- Available quality systems
- Accredited test method
- Device types
- Method expert
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