Food histamine testing for quality confirmation at the time of acceptance and consideration of distribution conditions.
Quantifying the histamine levels in raw fish meat, its processed products, and fermented foods. For product testing to prevent food poisoning, etc.
Histamine is an active amine produced from the amino acid histidine. Freshness-degraded red fish and fish sauce, in particular, can contain high concentrations of histamine, which can cause a type of food poisoning resembling an allergy known as histamine poisoning. Our company offers food histamine testing to report the histamine concentration in fish meat and its processed products. 【Features of the Test】 ◆ Quantification of "histamine concentration" in the sample Histamine poisoning has been reported to occur when an adult consumes between 22 to 320 mg of histamine. Additionally, the CODEX committee has established that the average histamine concentration in a sample should be below 100 mg/kg as a spoilage standard. Our company quantifies the histamine concentration in food using an enzymatic method. ◆ Use of measurement kits certified by the international certification organization AOAC-RI AOAC-RI is an international organization for the evaluation of analytical methods. Since our company uses measurement kits certified by AOAC-RI PTM, they can also be utilized by customers considering export to overseas markets. *For more details, please request a catalog or view the PDF data from the download section.
- Company：ビジョンバイオ
- Price：10,000 yen-100,000 yen
