Six commercially available test kits designed to determine histamine in canned and raw fish were selected to compare the performance of each kit. The histamine concentration in seven tuna and eight mahimahi test samples as determined by each test kit was compared to the histamine concentrations as determined by the official AOAC method 977.13. All the kits tested were acceptable for use as screening tests for histamine and were able to distinguish between products that contained less than 50 ppm and those that contained more than 50 ppm.
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Rogers et al. (2000) studied this question.
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