RIDASCREEN® Histamin
Product Code R1601 / R1604
Intended use:
RIDASCREEN®
RIDASCREEN® Histamin
Product Code R1601 / R1604
Intended use:
RIDASCREEN® Histamin is a competitive enzyme immunoassay for the quantitative
analysis of histamine in white and red wine, sparkling wine, milk, cheese, fresh fish, canned fish and fish meal.
General information:
Histamine is a product of the decomposition of histidine caused by the growth of certain bacteria in protein rich food like fish, cheese, meat as well as sparkling wine, wine and beer. The amount of histamine formed depends on the bacterial species, the temperature and time of exposure, and may exceed 1000 ppm (mg/kg). Fish containing high levels of histamine have been associated with poisoning commonly referred to as “scombroid poisoning”. Quality control measures have to be taken to minimize the occurrence of histamine contaminated fish. Good quality fish contains less than 10 ppm histamine. The limit value for fish and products thereof is 100 mg/kg, in some countries even 50 mg/kg. The Swiss limit value for histamine in wine is 10 mg/l.
Specifications:
|
Format:
|
Microtiter plate with 96 or 48 wells (12, R1601 or
6 strips, R1604 with 8 wells each)
|
|
Standards:
|
0 ppb, 0.5 ppb, 1.5 ppb, 5 ppb, 15 ppb, 50 ppb
|
|
Sample preparation:
|
different depending on the sample
|
|
Incubation time:
|
90 min
incubation time with shaker: 70 min
|
|
Detection limit:
|
sparkling wine, white and red wine: 250 ppb
milk: 100 ppb
cheese, fresh and canned fish: 2.5 ppm
fish meal: 100 ppm
|
|
Cross-reactions:
|
Histamine: 100 %
3-Methyl-Histamine: ca. 0,01 %
Tyramine: n.n.
L-Phenylalanine: n.n.
L-Histidine: n.n.
L-Tyrosine: n.n.
Tryptamine: n.n.
5-Hydroxy-Indole-Acetic Acid: n.n.
Serotonine: n.n.
|
Histamin is a competitive enzyme immunoassay for the quantitative
analysis of histamine in white and red wine, sparkling wine, milk, cheese, fresh fish, canned fish and fish meal.
General information:
Histamine is a product of the decomposition of histidine caused by the growth of certain bacteria in protein rich food like fish, cheese, meat as well as sparkling wine, wine and beer. The amount of histamine formed depends on the bacterial species, the temperature and time of exposure, and may exceed 1000 ppm (mg/kg). Fish containing high levels of histamine have been associated with poisoning commonly referred to as "scombroid poisoning". Quality control measures have to be taken to minimize the occurrence of histamine contaminated fish. Good quality fish contains less than 10 ppm histamine. The limit value for fish and products thereof is 100 mg/kg, in some countries even 50 mg/kg. The Swiss limit value for histamine in wine is 10 mg/l.
Specifications:
|
Format:
|
Microtiter plate with 96 or 48 wells (12, R1601 or
6 strips, R1604 with 8 wells each)
|
|
Standards:
|
0 ppb, 0.5 ppb, 1.5 ppb, 5 ppb, 15 ppb, 50 ppb
|
|
Sample preparation:
|
different depending on the sample
|
|
Incubation time:
|
90 min
incubation time with shaker: 70 min
|
|
Detection limit:
|
sparkling wine, white and red wine: 250 ppb
milk: 100 ppb
cheese, fresh and canned fish: 2.5 ppm
fish meal: 100 ppm
|
|
Cross-reactions:
|
Histamine: 100 %
3-Methyl-Histamine: ca. 0,01 %
Tyramine: n.n.
L-Phenylalanine: n.n.
L-Histidine: n.n.
L-Tyrosine: n.n.
Tryptamine: n.n.
5-Hydroxy-Indole-Acetic Acid: n.n.
Serotonine: n.n.
|
Antall stk pr. pakke:48
Antall pakker pr kartong:1
Butikk 
