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
Niko Markkinen

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First sample (VAT 0):
128 €
Additional samples (VAT 0):
98 €per sample
If you have a large number of samples, contact us for a possible discount.

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Questions? We're happy to help.

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