Cell Biology Assays
Histamine Quick Test Strips (BA0199)
- SKU:
- BA0199
- Product Type:
- Assay
- Sample Type:
- Seafood, Wine, Milk
- Research Area:
- Food Safety & Analysis
Description
Histamine Quick Test Strips (BA0199) (BA0199)
The Histamine Quick Test Strips (SKU: BA0199) provide a fast, instrument-free screen for histamine in seafood, wine and other food samples. Histamine is a biogenic amine naturally present in many foods and body cells, but it is also a contaminant most often found in fish of the Scombridae family, such as tuna and mackerel, when they are improperly handled or stored, and consumption of high levels can cause an allergy-like food poisoning known as scombroid poisoning. These strips are based on histamine dehydrogenase-catalysed oxidation of histamine, in which the electron mediator formed reduces a formazan (MTT) reagent to give a colour proportional to the histamine concentration. Results are read by comparing the developed reaction pad against a reference chart and multiplying by the dilution factor. The assay uses 500 mg of fish or 250 µL of sample and can be completed in under fifteen minutes without expensive laboratory equipment. It is intended as an initial screen for the presence of histamine.
| Product Name: | Histamine Quick Test Strips (BA0199) |
| SKU: | BA0199 |
| Detection Method: | Visual (colorimetric test strip). Based on histamine dehydrogenase-catalysed oxidation of histamine, in which the electron mediator formed reduces a formazan (MTT) reagent. The intensity of the product colour is directly proportional to the histamine concentration in the sample and is read by comparison against a reference chart. |
| Detection Range: | Semi-quantitative measurement between 0 and 200 ppm (undiluted) histamine; lower detection limit approximately 20 ppm for seafood, red wine and milk samples |
| Sample Type: | Seafood, wine, juice, milk and dairy products, and other samples |
| Species Reactivity: | All |
| Assay Time: | Approximately 15 minutes |
| Kit Size: | 10 tests |
| Equipment Required: | Benchtop |
| Storage: | Store at room temperature. Keep strips dry and out of direct sunlight. For long-term storage (>30 days), keep the Extraction Buffer at 4°C or below. |
| Shelf Life: | 6 months upon receipt |
| Shipping: | Room Temperature |
These test strips estimate histamine semi-quantitatively using histamine dehydrogenase-catalysed oxidation of histamine, in which the electron mediator formed reduces a formazan (MTT) reagent. After sample preparation, a strip is dipped into the sample tube, colour is allowed to develop for five minutes and the reaction pad is compared against the provided histamine chart. The reading is multiplied by the dilution factor (e.g. 2) to obtain the histamine concentration in the original sample. The kit is intended as an initial screen; negative results do not guarantee the absence of histamine.
- Fast and sensitive. Uses 500 mg of fish or 250 µL of sample; semi-quantitative measurement between 0 and 200 ppm (undiluted) histamine.
- Convenient. No expensive laboratory equipment required.
- Sample treatment and assay can be performed in under 15 minutes.
- Rapid, direct determination of histamine concentrations in fish, wine, juice, milk, dairy products and other samples.
Note: The below protocol is a sample protocol. Protocols are specific to each batch/lot. For the correct instructions please follow the protocol included in your kit.
| Step | Procedure |
| 1 | Seafood sample preparation: weigh 500 mg of fish into a Sample tube, add 500 µL of Extraction Buffer and homogenise. Then centrifuge the Sample tube for 5-10 minutes at full speed (dilution factor = 2). |
| 2 | Red wine sample preparation: add 400 µL of wine to a tube containing 40 mg PVPP powder, shake for 5 minutes and centrifuge for 5-10 minutes at full speed. Transfer 200 µL of Extraction Buffer to a Sample tube, then add 200 µL of the wine supernatant, cap and invert to mix (dilution factor = 2). |
| 3 | Dip one of the test strips into the Sample tube, fully submerging the reaction pad. Leave submerged for 5 seconds, then remove and shake to remove any drops or debris. |
| 4 | Let the colour develop on the strip for 5 minutes. |
| 5 | Compare the colour of the reaction pad with the provided Histamine Chart on the test strip bag and multiply the concentration by the dilution used (i.e. 2) to determine the histamine concentration in the sample. |
Read the histamine concentration by comparing the developed reaction pad against the provided Histamine Chart, then multiply the chart value by the dilution factor used (e.g. 2) to obtain the histamine concentration in the sample.
| Component | Quantity | Storage |
| Test Strips | 10 | Room Temperature |
| Extraction Buffer | 8 mL | Room Temperature (4°C or below for long-term storage) |
| Sample Tubes | 10 | Room Temperature |
| Instruction Manual | 1 | Room Temperature |
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