The development of a monoclonal antibody-based ELISA for the determination of histamine in food: application to fishery products and comparison with the HPLC assay

Biogenic amine content of red Spanish wines: comparison of a direct ELISA and an HPLC method for the determination of histamine in wines

“…To date, other ELISA-based methods have been applied with success for histamine determination in foods such as fish products (Serrar, Brebant, Bruneau-Gérard, & Denoyel, 1995) and cheeses (Aygü n et al, 1999). To our knowledge, this is the first study that describes the results of using an ELISA method to quantify histamine in wines.…”

A simple and rapid method for histamine analysis in fish and fishery products by TLC determination

“…Different determination methods have been reported for the analysis of histamine, including thin-layer chromatography (LapaGuimarães & Pickova, 2004;Lieber & Taylor, 1978;Shakila, Vasundhara, & Kumudavally, 2001), gas chromatography (Hwang, Wang, & Choong, 2003), colorimetric assay (Hardy & Smith, 1976;Kawabata, Uchida, & Akano, 1960), fluorometric assay (AOAC, 2002), enzymaticassay (Lopez-Sabater, Rodriguez-Jerez, Roig-Sagues, & Mora-Ventura, 1994), immunological assay (Serrar, Brebant, Bruneau, & Denoyel, 1995) and high-performance liquid chromatography (Jensen & Marley, 1995;Jeyashakila, Vasundhara, & Kumudavally, 2001;Sato et al, 1995;Yen & Hsieh, 1991). Concerning the determination of histamine, it is a very serious problem to separate histamine completely from a very large amount of interference compounds such as histidine or carnosine.…”

A simple and rapid method for colorimetric determination of histamine in fish flesh

“…Mopper and Sciacchitano (1994) reported on the use of capillary zone electrophoresis for determination of histamine in fish with UV detection at 210 nm. Other techniques used for determination of histamine in fish include the use of oxygen sensor-based assay using purified amine oxidase (Ohashi et al, 1994), a solid phase assay based on the coupling of DAO to a peroxidase/dye system (Hall, Eldridge, Saunders, Fairclough, & Bateman, 1995), monoclonal antibody-based ELISA (Serrar, Brebant, Bruneau, & Denoyel, 1995), DAO-based amperometric biosensor for total histamine, putrescine and cadaverine (Male, Bouverette, Loung, & Gibbs, 1996), and the use of an electrochemical biosensor for biogenic amine contents of foods (Draisci et al, 1998). Frebort, Skoupa, and Pec (2000) developed an amine oxidase-based flow biosensor for the assessment of fish freshness involving spectrophotometric detection of enzymatically produced hydrogen peroxide by a peroxidase/guaiacol system.…”