A SIMPLIFIED METHOD FOR HISTAMINE ANALYSIS OF FOODS

STEVE L. TAYLOR, ELLEN R. LIEBER, MATTHEW LEATHERWOOD

Research output: Contribution to journalArticle

78 Scopus citations

Abstract

The described analytical method for histamine determination in foods requires sample homogenization in methanol, heating, centrifuging or filtering, several extractions, and fluorometric detection of histamine with o‐phthalaldehyde. The method eliminates potential interference by other amines through a selective extraction step. Samples of 20 foods, including seafood products (fresh, frozen and canned), comminuted meats, cheeses and sauerkraut (canned), were analyzed for histamine content. Canned sauerkraut and tuna fish had the highest average histamine content among tested foods. This method can be used to detect histamine in food samples that contain as little as 0.02 mg histamine/100g of food.

Original languageEnglish (US)
Pages (from-to)247-250
Number of pages4
JournalJournal of food science
Volume43
Issue number1
DOIs
StatePublished - Jan 1978

ASJC Scopus subject areas

  • Food Science

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