Immunoassay method for detection of histamine in foods

L. Simon-Sarkadi, É Gelencsér, A. Vida

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8 Citations (Scopus)


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 1-1 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.

Original languageEnglish
Pages (from-to)89-93
Number of pages5
JournalActa Alimentaria
Issue number1
Publication statusPublished - Mar 1 2003



  • Food
  • Histamine

ASJC Scopus subject areas

  • Food Science

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