Histamine Testing in Food

Histamine in Food

Histamine is the endogenous ligand that binds and activates histamine receptors. It can be naturally found in a great number of plants, animals and bacteria. Some foods are particularly high in histamine and may cause, in people sensitive to that, “Histamine poisoning” also called “scombrotoxin fish poisoning” when eating spoiled fish. Our HistaStrip^™ Test Kit is a convenient dipstick technology for the rapid visual detection of histamine in a variety of sample types. The test strips can detect unsafe levels of histamine in only 4 minutes without the use of organic solvents or heating steps.

Toxins in Food Safety Related Content

Toxins in Food Safety Related Content

Analysis of Aflatoxins in Milk by HPLC Using Kobra Cell and Fluorescence Detection

Effective chromatographic separation and quantitation of aflatoxin M1 using a PerkinElmerAltus HPLC system with an A-10 FL detector and immunoaffinity SPE sample cleanup. The results exhibit exceptional linearity over the tested concentration range.

Analysis of Aflatoxin M1 in Raw Milk by HPLC with Fluorescence Detection

Effective separation and quantitation of B1, B2, G1, G2 and M1 aflatoxins using SPE sample cleanup and using a PerkinElmer Altus HPLC system with an A-10 FL detector and a Kobra cell for online post-column derivatization.The results exhibited exceptional linearity for each aflatoxin overthe tested concentration range

Analysis of Aflatoxins by UHPLC

Aflatoxin B1 is considered to be the most genotoxic of the mycotoxins, and, when ingested by cows, is converted to aflatoxin M1 which has been shown to cause liver cancer in certain animals.

Analysis of Mycotoxins in Multi-Grain and Corn Cereals

Mycotoxins produced by fungi as toxic secondary metabolites, leave grains, maize and cereals particularly vulnerable. With this in mind, and considering that an estimated 25% of all crops show some signs of mycotoxin contamination, many countries have established regulatory guidelines for maximum mycotoxin limits in not only feed and grain, but also in processed food products.

Determination of Mycotoxins in Cereals by LC/MS/MS with Online SPE

Mycotoxins are toxic secondary metabolites produced by fungi, and are capable of causing disease and death in both humans and animals. Sample preparation is a critical step in the successful analysis of mycotoxins in food matrices. The "dilute and shoot" approach is a quick and easy way to introduce the sample into the LC/MS/MS analysis. However, due to the complexity of food matrices, this approach will often result in irreproducible matrix effects. To overcome these problems and improve sensitivity, this application note details the use of online solid phase extraction (SPE), coupled to an LC/MS/MS system for sample enrichment.

Toxins in Food Safety Related Technologies

Tweets by PerkinElmer

Ask a Food Expert

Where to Buy