Immunoassay method for detection of histamine in foods

Abstract

A novel screening immunoassay for histamine was used for detection of histamine in different foodstuffs. The detection limit of this assay was 20 Pg kg -1 . The concentration of histamine varied between 182-982 Pg kg -1 in sauerkraut, cheese and fish samples and 26-18433 Pg l -1 in milk, sparkling wine and wines.The applied competitive enzyme immunoassay (ELISA) seemed a reliable technique for simple and rapid determination of histamine in food.

Analytical methodologies for the determination of biogenic amines in wines: an overview of the recent trends

“…The detection is usually performed by diode array detection in the ultraviolet-visible region (DAD), fluorescence (FLD) and mass spectrometry (MS) [22][23][24][25][26][27][28][29][30] . Additionally, Sensors, Enzymatic and Immunoassays procedures as well as commercial test kits are already available, for the rapid detection of histamine and tyramine in wines [31] .…”

“…Table 1 summarizes the chromatographic methods used to quantify BAs in wine, in the last decade. Typically the wine samples are analyzed directly or after a simple treatment with Polyvinylpolypyrolidone (PVPP) to remove some phenolic compounds [17][18][19][20][21][22][23][24][25][26][27][28][29][30][31][32] . Nowadays, most methodologies usually involve sample preparation prior to analysis, not only to remove some compounds that may interfere with the analysis but also to concentrate the analytes.…”

Recent Advances in the Determination of Biogenic Amines in Food Samples by (U)HPLC

“…Today, the limits of detection attained by CE may be comparable to those given by HPLC. Apart from separation methods, simpler approaches have been focused on a generic biogenic amine index (BAI) as an indicator of food freshness. , Other straightforward assays can be found in the literature, typically relying on colorimetric, enzymatic, and immuno-based reactions implemented as flow injection analysis (FIA) and biosensor devices. , …”

“…Focusing our interest in food analysis, amines occur naturally in protein-rich matrices such as fish, meat, vegetables, and fruits from the mentioned degradation of the corresponding amino acids. In particular, BAs are especially abundant in products subjected to the action of microorganisms, such as fermented foodstuffs including dairy products, beer, and wine. − Furthermore, spoiled foods and products manufactured under poor hygienic conditions commonly display high concentrations of some BAs, especially histamine, tyramine, putrescine, and cadaverine . Hence, these compounds result in excellent indicators of alteration and putrefaction processes undergone by foodstuffs.…”

Derivatization strategies for the determination of biogenic amines in wines by chromatographic and electrophoretic techniques

“…Enzymatic procedures and immunoassays have also been exploited for implementing rapid tests of histamine or tyramine. Nowadays, commercial kits are already available for routine control of winemaking processes [31]. Apart from the quantification of individual amines, a generic biogenic amine index (BAI) has been proposed as an indicator of food freshness or spoilage [32].…”