A SIMPLIFIED METHOD FOR HISTAMINE ANALYSIS OF FOODS

STEVE L. TAYLOR, ELLEN R. LIEBER, MATTHEW LEATHERWOOD

Research output: Contribution to journalArticle

76 Citations (Scopus)

Abstract

The described analytical method for histamine determination in foods requires sample homogenization in methanol, heating, centrifuging or filtering, several extractions, and fluorometric detection of histamine with o‐phthalaldehyde. The method eliminates potential interference by other amines through a selective extraction step. Samples of 20 foods, including seafood products (fresh, frozen and canned), comminuted meats, cheeses and sauerkraut (canned), were analyzed for histamine content. Canned sauerkraut and tuna fish had the highest average histamine content among tested foods. This method can be used to detect histamine in food samples that contain as little as 0.02 mg histamine/100g of food.

Original languageEnglish (US)
Pages (from-to)247-250
Number of pages4
JournalJournal of food science
Volume43
Issue number1
DOIs
StatePublished - Jan 1978

Fingerprint

Food Analysis
food analysis
histamine
Histamine
Food
sauerkraut
canned meat
methodology
Tuna
Seafood
Cheese
tuna
seafoods
homogenization
amines
sampling
Heating
Meat
Amines
analytical methods

ASJC Scopus subject areas

  • Food Science

Cite this

A SIMPLIFIED METHOD FOR HISTAMINE ANALYSIS OF FOODS. / TAYLOR, STEVE L.; LIEBER, ELLEN R.; LEATHERWOOD, MATTHEW.

In: Journal of food science, Vol. 43, No. 1, 01.1978, p. 247-250.

Research output: Contribution to journalArticle

TAYLOR, STEVE L. ; LIEBER, ELLEN R. ; LEATHERWOOD, MATTHEW. / A SIMPLIFIED METHOD FOR HISTAMINE ANALYSIS OF FOODS. In: Journal of food science. 1978 ; Vol. 43, No. 1. pp. 247-250.
@article{1e9137b2ba7944df87563e0a232a7cf2,
title = "A SIMPLIFIED METHOD FOR HISTAMINE ANALYSIS OF FOODS",
abstract = "The described analytical method for histamine determination in foods requires sample homogenization in methanol, heating, centrifuging or filtering, several extractions, and fluorometric detection of histamine with o‐phthalaldehyde. The method eliminates potential interference by other amines through a selective extraction step. Samples of 20 foods, including seafood products (fresh, frozen and canned), comminuted meats, cheeses and sauerkraut (canned), were analyzed for histamine content. Canned sauerkraut and tuna fish had the highest average histamine content among tested foods. This method can be used to detect histamine in food samples that contain as little as 0.02 mg histamine/100g of food.",
author = "TAYLOR, {STEVE L.} and LIEBER, {ELLEN R.} and MATTHEW LEATHERWOOD",
year = "1978",
month = "1",
doi = "10.1111/j.1365-2621.1978.tb09783.x",
language = "English (US)",
volume = "43",
pages = "247--250",
journal = "Journal of Food Science",
issn = "0022-1147",
publisher = "Wiley-Blackwell",
number = "1",

}

TY - JOUR

T1 - A SIMPLIFIED METHOD FOR HISTAMINE ANALYSIS OF FOODS

AU - TAYLOR, STEVE L.

AU - LIEBER, ELLEN R.

AU - LEATHERWOOD, MATTHEW

PY - 1978/1

Y1 - 1978/1

N2 - The described analytical method for histamine determination in foods requires sample homogenization in methanol, heating, centrifuging or filtering, several extractions, and fluorometric detection of histamine with o‐phthalaldehyde. The method eliminates potential interference by other amines through a selective extraction step. Samples of 20 foods, including seafood products (fresh, frozen and canned), comminuted meats, cheeses and sauerkraut (canned), were analyzed for histamine content. Canned sauerkraut and tuna fish had the highest average histamine content among tested foods. This method can be used to detect histamine in food samples that contain as little as 0.02 mg histamine/100g of food.

AB - The described analytical method for histamine determination in foods requires sample homogenization in methanol, heating, centrifuging or filtering, several extractions, and fluorometric detection of histamine with o‐phthalaldehyde. The method eliminates potential interference by other amines through a selective extraction step. Samples of 20 foods, including seafood products (fresh, frozen and canned), comminuted meats, cheeses and sauerkraut (canned), were analyzed for histamine content. Canned sauerkraut and tuna fish had the highest average histamine content among tested foods. This method can be used to detect histamine in food samples that contain as little as 0.02 mg histamine/100g of food.

UR - http://www.scopus.com/inward/record.url?scp=84987284910&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84987284910&partnerID=8YFLogxK

U2 - 10.1111/j.1365-2621.1978.tb09783.x

DO - 10.1111/j.1365-2621.1978.tb09783.x

M3 - Article

AN - SCOPUS:84987284910

VL - 43

SP - 247

EP - 250

JO - Journal of Food Science

JF - Journal of Food Science

SN - 0022-1147

IS - 1

ER -