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Food Biotechnology Volume 9, 1995 - Issue 1-2
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Original Articles

A rapid dipstick test for histamine in tuna

M. Hall Department of Medical Technology, Univ of Southern Mississippi, Hattiesburg, MS, 39406–5134
,
D. B. Eldridge Department of Chemistry and Biochemistry, Univ of Southern Mississippi, Hattiesburg, MS, 39406–5043
,
R. D. Saunders Department of Chemistry and Biochemistry, Univ of Southern Mississippi, Hattiesburg, MS, 39406–5043
,
D. L. Fairclough Department of Biostatistics, Dana Farber Cancer Institute, Boston, MA, 02115
&
R. C. Bateman Jr Department of Chemistry and Biochemistry, Univ of Southern Mississippi, Hattiesburg, MS, 39406–5043
Pages 39-57 | Published online: 09 Dec 2009

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Read on this site (3)

Nóra Adányi, Inna Székács, István Szendrő & András Székács. (2014) Determination of histamine content in vegetable juices by using direct and competitive immunosensors. Food and Agricultural Immunology 25:1, pages 20-33.
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R. Jeya Shakila, K. Vijayalakshmi & G. Jeyasekaran. (2003) Changes in Amine Forming Bacteria and Histamine in Yellowfin Tuna (Thunnus albacares) Through the Smoking Process. Journal of Aquatic Food Product Technology 12:3, pages 43-56.
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P. L. Rogers & W. F. Staruszkiewicz. (2000) Histamine Test Kit Comparison. Journal of Aquatic Food Product Technology 9:2, pages 5-17.
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Articles from other publishers (17)

Isabel Sanz-Vicente, Irina Rivero, Lucía Marcuello, María Pilar Montano, Susana de Marcos & Javier Galbán. (2023) Portable colorimetric enzymatic disposable biosensor for histamine and simultaneous histamine/tyramine determination using a smartphone. Analytical and Bioanalytical Chemistry 415:9, pages 1777-1786.
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Isabel Sanz-Vicente, Ángel López-Molinero, Susana de Marcos, Jesús Navarro, Pablo Cebrián, Chantal Arruego, Victor Visiedo & Javier Galbán. (2020) Smartphone-interrogated test supports for the enzymatic determination of putrescine and cadaverine in food. Analytical and Bioanalytical Chemistry 412:18, pages 4261-4271.
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Minghui Yang, Jianglin Zhang & Xiang Chen. (2015) Competitive electrochemical immunosensor for the detection of histamine based on horseradish peroxidase initiated deposition of insulating film. Journal of Electroanalytical Chemistry 736, pages 88-92.
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Oscar R. Miranda, Xiaoning Li, Limary Garcia-Gonzalez, Zheng-Jiang Zhu, Bo Yan, Uwe H. F. Bunz & Vincent M. Rotello. (2011) Colorimetric Bacteria Sensing Using a Supramolecular Enzyme–Nanoparticle Biosensor. Journal of the American Chemical Society 133:25, pages 9650-9653.
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Mark-Steven Steiner, Robert J. Meier, Axel Duerkop & Otto S. Wolfbeis. (2010) Chromogenic Sensing of Biogenic Amines Using a Chameleon Probe and the Red−Green−Blue Readout of Digital Camera Images. Analytical Chemistry 82:20, pages 8402-8405.
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Rogério Mendes. 2009. Fishery Products. Fishery Products 42 67 .
Tsuneo Sato, Tatsuo Horiuchi & Ikuko Nishimura. (2005) Simple and rapid determination of histamine in food using a new histamine dehydrogenase from Rhizobium sp.. Analytical Biochemistry 346:2, pages 320-326.
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S.B. Patange, M.K. Mukundan & K. Ashok Kumar. (2005) A simple and rapid method for colorimetric determination of histamine in fish flesh. Food Control 16:5, pages 465-472.
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R. Jeya Shakila, Geevarethinam Jeyasekaran, S. Aunto Princy Vyla & R. Saravana Kumar. (2005) Effect of Delayed Processing on Changes in Histamine and Other Quality Characteristics of 3 Commercially Canned Fishes. Journal of Food Science 70:1, pages M24-M29.
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R. Krska, E. Welzig & S. Baumgartner. 2004. Proteins in Food Processing. Proteins in Food Processing 292 322 .
Bao-Shyung Hwang, Jih-Terng Wang & Youk-Meng Choong. (2003) A rapid gas chromatographic method for the determination of histamine in fish and fish products. Food Chemistry 82:2, pages 329-334.
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Jana Lange, Kathleen Thomas & Christine Wittmann. (2002) Comparison of a capillary electrophoresis method with high-performance liquid chromatography for the determination of biogenic amines in various food samples. Journal of Chromatography B 779:2, pages 229-239.
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M.A. Mazorra‐Manzano, R. Pacheco‐Aguilar, E.I. Díaz‐Rojas & M.E. Lugo‐Sánchez. (2006) Postmortem Changes in Black Skipjack Muscle During Storage in Ice. Journal of Food Science 65:5, pages 774-779.
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R. Pacheco‐Aguilar, M.E. Lugo‐Sánchez & M.R. Robles‐Burgueño. (2008) Postmortem Biochemical and Functional Characteristic of Monterey Sardine Muscle Stored at 0 °C. Journal of Food Science 65:1, pages 40-47.
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R. Pacheco-Aguilar, M.E. Lugo-Sánchez, R.E. Villegas-Ozuna & R. Robles-Burgueño. (1998) Histamine Quantification in Monterey Sardine Muscle and Canned Products from Northwestern Mexico. Journal of Food Composition and Analysis 11:2, pages 188-195.
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BEGOÑA BEN-GIGIREY, CORMAC CRAVEN & HAEJUNG AN. (2008) Histamine Formation in Albacore Muscle Analyzed by AOAC and Enzymatic Methods. Journal of Food Science 63:2, pages 210-214.
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Dafne D. Rawles, George J. Flick & Roy E. Martin. 1996. 329 365 .

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