抄録
Histamine is produced when histidine in food is broken down by decarboxylase produced by bacteria. Since cases of histamineinduced food poisoning involving many patients in school canteens and restaurants have been reported, an analytical method for histamine that can analyze multiple samples is required. In this study, we evaluated the performance of an improved histamine quantitative assay kit using microplates and confirmed its quantitative range, accuracy, laboratory reproducibility and ruggedness. As a result of the evaluation, the improved method is applicable to histamine testing of processed fish and fish products and is a useful test method that allows multiple samples to be tested quickly and easily.
