Histamine

High levels of histamine may develop in a variety of fish species as they decompose. These species include tuna, mahi-mahi, marlin, bluefish, sardines, anchovy, bonito, herring and mackerel. Ingestion of histamine may cause scombroid poisoning in humans, which may lead to a variety of symptoms, including rash, nausea, vomiting, diarrhea, hypotension, palpitations and muscle weakness. Paralysis and death have also been reported in cases of scombroid poisoning. Because of its potential for human illness, the FDA has ruled that extensive refrigeration records and/or histamine testing must be included in a Hazard Analysis Critical Control Point (HACCP) program for relevant fish species. The FDA has set an action level of 50 parts per million (ppm) for histamine in domestic and imported fish.

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Alert for Histamine — 9515
screens at 50 ppm, up to 20 samples
| MSDS | PROCEDURE |

Alert for Histamine Optional Control — 9525
25 ppm
PROCEDURE |

Reveal for Histamine — 9501
screens at 50 ppm, 25 samples
| MSDS |

Veratox for Histamine — 9505
range of 2.5-50 ppm, up to 38 samples
| MSDS | PROCEDURE |

Alert for Histamine Extraction Kit — 9520
contains 20 extraction bottles, filter syringes and sample collection tubes

Alert for Histamine Starter Kit — 9528
contains 100 µL pipettor, pipette tips, tip rack, test tube rack (13 mm), timer, well holder, digital scale and demonstration cd-rom

Veratox for Histamine Extraction Kit — 9510
contains 38 extraction bottles, filter syringes and sample collection tubes

Veratox for Histamine, Starter Kit — 9529
Contains 12-channel pipettor, 100 μL pipettor, 1000 pipette tips, tip rack, timer, 250 mL graduated cylinder, wash bottle, (2) 1 L bottles, 15 mL graduated tubes (500), demonstration video, lab station, well holder, test tube rack (13 mm), and reagent boats.