Histamine Food ELISA Kit


Histamine food ELISA kit is intended for detecting quantitative amounts of histamine derivatives present in food extracts. This assay has a minimum analytical sensitivity limit of 0.15 ng/ml.


Histamine is a chemical that is present in all cells of the human body and is also a natural component of many different foods. It is a compound that is involved in a number of processes such as the immune system, central nervous system and proper digestion. Due to the fact that it is able to travel through the bloodstream, histamine is able to affect the brain, gut, lungs, cardiovascular system and skin, this makes it very difficult to pinpoint and diagnose since it is able to contribute to a host of different problems.

The following histamine food ELISA kit is designed for measuring quantitative concentrations of histamine derivatives found in food extracts. The procedure uses acylation reagent where histamine has been quantitatively derivatized into N-acylhistamine. Histamine is essentially a product of decomposition of histidine that is the result of growth of certain bacteria that are present in seafood. Fish that contain high levels of histamine are found to be linked to a number of examples of poisoning (also referred to as scombroid poisoning).


All reagents supplied need to be stored at 2 °C – 8 °C, unopened reagents will retain reactivity until expiration date. Do not use reagents beyond this date.

  • Reaction Plate 1 x 96 wells.
  • Wash buffer Concentrate.
  • Substrate Tetramethylbenzidine (TMB).
  • Stop Solution 0.25 M H2SO4.
  • Histamine Microtiter Strips 1 x 96 wells 12 strips, 8 wells each, break apart, pre-coated.
  • Standard A-F: Concentration 0, 0.5, 1.5, 5, 15, 50 ng/ml.
  • Control 1+2.
  • Histamine Antiserum (Goat).
  • Acylation Buffer.
  • Acylation Reagent.
  • Enzyme Conjugate: Anti-goat IgG conjugated with peroxidase.


The minimum detection sensitivity level of histamine related derivatives using current histamine food ELISA kit was 0.15 ng/ml. The standard range for this assay is 0.5 – 50.0 ng/ml.


– Histamine (Food): ELISA
– Analytical Sensitivity: Limit of detection, LOD (0.18ng/ml), Limit of quantification, LOQ (0.38ng/ml).
– Specificity (Cross Reactivity): Histamine (100%), 3-Methyl-Histamine (0.1%), Tyramine (0.01%), L-Phenylalanine, L-Histidine, L-Tyrosine, Tryptamine, 5-Hydroxy-Indole-Acetic Acid, Serotonin (< 0.001%).
– Intra-Assay Precision: 11.5 – 13.4%
– Inter-Assay Precision: 11.2 – 19.3%
– Recovery: Red Wine (109%), White Wine (101%), Champagne (99%), Cheese (99%), Milk (98%), Sausage (95%), Canned Tuna (95%), Fish meal (92%), Mackerel (92%), Fresh Tuna (91%).


  1. Synthesis of novel haptens and development of an enzyme-linked immunosorbent assay for quantification of histamine in foods. J Agric Food Chem. (2014) 62 (51): 12299-308. Luo L., et al.
  2. Measurement of histamine in seafood by HPLC, CE, and ELISA: comparison of three techniques. Vet Res Commun. (2005) 29 Suppl 2: 343-6. Muscarella M., et al.
  3. Amperometric biosensor for the determination of histamine in fish samples. FoodChem. (2013) 141 (4): 4066-72. Pérez S., et al.
  4. High-throughput histamine analysis approach in an official control laboratory: analytical methods and four years fish products results. FoodChem. (2014) 153: 437-43. Piersanti A., et al.


  • Full Name: Histamine Food ELISA Kit
  • Sample Type: Food Extracts
  • Sensitivity: 0.15 ng/ml



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