This assay measures Histamine quantitatively in each kind of fish and fish products such as fresh fish (tuna, anchovy, mackerel, herring, salmon;), canned fish, salted fish, fish in oil, and fish meal.
Quality control measures designed to minimize the occurrence of scombrotoxic fish require the determination of histamine levels in the range of approximately 10 to 200 ppm. Good quality fish contain less than 10 ppm histamine, a level of 30 ppm indicates significant deterioration, and 50 ppm is considered to be evidence of definite decomposition. The defect action level (DAL), the level at which regulatory actions are taken for histamine, is 50 ppm (P. L. Rogers, W. F. Staruszkiewicz, Journal of Aquatic Food Product Technology, Vol. 9 (2) 2000 p. 5 - 17
In a comparative study where different commercial Histamine test kits had been compared the HistaSure™ ELISA High-Sensitive showed the best correlation to the HPLC-method and the authors concluded that this kit “is found to be a reliable method for testing histamine in TFPs (traditional food products) either for regulatory or HACCP applications in monitoring such hazard” [Sevim Köse et al., Commercial test kits and the determination of histamine in traditional (ethnic) fish products-evaluation against an EU accepted HPLC method; Food Chemistry Volume 125, Issue 4, 15 April 2011, Pages 1490–1497;