Sensitive ELISA kit for histamine monitoring in food & beverages - HistaSure™

Ref: FC-E-3100

 

This high-sensitive Histamine ELISA kit is tailored for the monitoring of histamine in food and beverage samples, including fish and fish products, sausages, dairy products and wine. Simple and rapid, the test was showned by Sevim Köse et al., 2011 to display high correlation with HPLC.

(Only available for customers outside of France)

Sample type
1g fish meal; 10g fresh fish, sausage, cheese; 10 µl milk; 20 µl wine
Samples/kit 40 samples in duplicate
Sensitivity

0.15 µg/l

Range depends on type of sample
Assay time

75 min

Species reactivity Reacts with all species
Citations 1
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(for 1 kit)
54.00€ , 5 days
Product information Key steps References Technical support Reviews

Product overview

Product name

Sensitive Histamine ELISA kit - Food & Beverage samples - HistaSure™

Description Enzyme immunoassay (ELISA) for the quantitative determination of histamine levels in food and beverage samples.
Format 96-well plate
Samples 1g fish meal; 10g fresh fish, sausage, cheese; 10 µl milk; 20 µl wine
Cross specie-reactivity React with all species
Standard range depends on type of sample
Sensitivity

0.15 µg/l

Specificity

No significant cross-reactivity was observed with Histamine analogs such as 3-Methyl-Histamine, Tyramine, L-Phenylalanine, L-Histidine, L-Tyrosine, Tryptamine, 5-Hydroxy-Indole-Acetic Acid and Serotonin.

Assay time 15 min sample acetylation and 60 min ELISA
Storage Store at 2-8°C for up to 6 months.
Datasheets Instructions for useMaterial safety datasheet
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Key steps

Sample preparation

Fish meal: Suspend 1g of fish meal in 200 ml of distilled water and stir for 15 minutes. Pipette 1 ml of the suspension and centrifuge for 5 minutes at maximum speed. Take 20 µl of the supernatant and dilute with 20 ml of distilled water. Use 100 µl for acylation.

Fresh fish, sausage, cheese: Homogenize 10g of sample in 90 ml of distilled water for 1 – 2 minutes using a food mincer. Pipette 1 ml of the suspension and centrifuge for 5 minutes at maximum speed. Remove lipid layer by suction. Take 20 µl of the supernatant and dilute with 10 ml of distilled water. Use 100 µl for acylation.

Milk: Pipette 10 µl of milk into a centrifugation tube and add 50 µl of precipitator. Vortex mix, incubate for 5 minutes and add 2 ml of 0.1 N hydrochloric acid (HCl). Centrifuge for 5 minutes at 3,000 x g and remove the lipid layer by suction. Use 100 µl for acylation.

Wine: Dilute 20 µl with 10 ml of distilled water. Use 100 µl for acylation.

Sample acylation

Pipette 100 µL of standards, controls and extracts. Add 25 µL of Acylation Reagent to all wells and pipette 200 µL of Acylation Buffer into all wells. Incubate 15 minutes at room temperature.

ELISA Histamine antiserum incubation (30 min), revelation and read steps (30min).
Detailed protocol Download instructions for use
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