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 (amended by Regulation (EC) No 1019/2013).
The test method is according to the Journal of AOAC International Vol. 82, No. 5 (1999), pages 1097-1101.
- Suitable sample matrices
- Fish and fishery products
- Minimum sample amount
- 100 g
- Typical turnaround time
- 2 weeks after receiving the samples
- Quality system
- Accredited test method
- Device types
- Method expert
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Niko Markkinen
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