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)
||1g fish meal; 10g fresh fish, sausage, cheese; 10 µl milk; 20 µl wine
|Samples/kit||40 samples in duplicate|
|Range||depends on type of sample|
|Species reactivity||Reacts with all species|
Shipping info :
(for 1 kit)
|54.00€ , 5 days|
|Product information||Key steps||References||Technical support||Reviews|
Sensitive Histamine ELISA kit - Food & Beverage samples - HistaSure™
|Description||Enzyme immunoassay (ELISA) for the quantitative determination of histamine levels in food and beverage samples.
|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|
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 use , Material safety datasheet|
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.
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|
- Köse et al. Commercial test kits and the determination of histamine in traditional (ethnic) fish products-evaluation against an EU accepted HPLC method. Volume 125, Issue 4, 15 April 2011