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Immunoassay method for detection of histamine in foods

Simon-Sarkadi, L. and Gelencsér, É. and Vida, A. (2003) Immunoassay method for detection of histamine in foods. Acta Alimentaria, 32 (1). pp. 89-93. ISSN 0139-3006

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Abstract

A novel screening immunoassay for histamine was used for detection of histamine in different foodstuffs. The detection limit of this assay was 20 µg kg-1. The concentration of histamine varied between 182-982 µg kg-1 in sauerkraut, cheese and fish samples and 26-18433 µg 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.

Item Type: Article
Subjects: Q Science / természettudomány > QD Chemistry / kémia > QD01 Analytical chemistry / analitikai kémia
Depositing User: xKatalin xBarta
Date Deposited: 15 Feb 2017 14:50
Last Modified: 15 Feb 2017 14:50
URI: http://real.mtak.hu/id/eprint/49116

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