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 described in the Journal of AOAC International, Vol. 82, No. 5 (1999), pages 1097-1101.

Suitable sample matrices
Fish and fishery products
Required sample quantity
100 g
Typical turnaround time
2 weeks after receiving the samples
Available quality systems
Accredited test method
Device types

Pricing and online order

Price per sample (Excl. VAT):
76 €

We also charge a 97 € service fee per order.

Large batches of samples are eligible for discounts.

Samples are entered during checkout.

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