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  • Title: [Determination of histamine content in canned fish products determined by the colorimetry method of Hardy and Smith].
    Author: Windyga B, Grochowska A, Sciezyńska H, Górecka K, Fonberg-Broczek M.
    Journal: Rocz Panstw Zakl Hig; 1992; 43(2):193-9. PubMed ID: 1470866.
    Abstract:
    The content of histamine in 79 samples of imported canned fish products (sardines, mackerel) was determined. Histamine was assayed by colorimetric method of Hardy and Smith. In 18% of tested products (sardines) levels of histamine were exceeded 20 mg/100 of product. Usefulness of this method in routine quantitative determination of histamine content in canned fish products was documented.
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