Histamine is a biogenic amine, a chemical compound formed by the action of microorganisms on amino acids present in foods. High amounts of histamine in food can cause organoleptic alterations as well as trigger undesirable effects once consumed and therefore histamine concentrations should be controlled. Although it is true that there are currently no global regulations, acceptable limits for histamine concentrations in wines are around 10 ppm.
human—centred biotech
Our analysers have been developed in collaboration with professionals in the food and beverage industry to bring precision to their analysis needs. In this approach, which includes user interaction, we ensure that we deliver user-friendly systems tailored for their intended use.
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All reagents
| Ascorbic Acid | Code | mL/Kit |
|---|---|---|
| MTT/ PMS/ Ascorbate oxidase | ||
| Y15 | 12828 | 90 |
| Crustacean | Code | mL/Kit |
|---|---|---|
| ELISA | 14116 | 96 wells |
| Crustacean Rapid Test | Code | mL/Kit |
|---|---|---|
| Rapid test | 14208 | 10 tests |
| Fish | Code | mL/Kit |
|---|---|---|
| ELISA | 14118 | 96 wells |
| Fish Rapid Test | Code | mL/Kit |
|---|---|---|
| Rapid test | 14211 | 10 tests |
| Gliadin/Gluten | Code | mL/Kit |
|---|---|---|
| ELISA | 14119 | 96 wells |
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All reference materials
| Crustacean (Tropomyiosin) Spike Solution | Code | Quantity |
|---|---|---|
| 14164 | 3 mL |
| Fish Spike Solution | Code | Quantity |
|---|---|---|
| 14165 | 3 mL |
| Histamine Spike Solution | Code | Quantity |
|---|---|---|
| 12891 | 10 |
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