The Harm Caused by Histamine-Contaminated Food

The chemical structure of HistamineFig. 1 The chemical structure of Histamine

Histamine is an organic nitrogen-containing compound and one of the body's self-active substances. It is synthesized in the body by histidine under the action of decarboxylase. Histamine can be released when tissues are damaged or when inflammation and allergic reactions occur. Histamine has a strong vasodilator effect, and can increase the permeability of the capillary and venule walls. Plasma leaks into the tissues, causing local tissue edema. Eating food contaminated with histamine may cause a series of symptoms of poisoning. The incubation period of histamine poisoning is generally 0.5-1 hour, the shortest can be 5 minutes, and the longest can reach 4 hours. The main symptoms after poisoning are flushing, dizziness, headache, palpitation, pulse speed, chest tightness, and respiratory distress. Some patients have conjunctival hyperemia, dilated pupils, blurred vision, swelling of the face, lip edema, mouth and tongue, and extremities. Numbness, nausea, vomiting, diarrhea, measles, body flushing, blood pressure drops.

The Necessity of Monitoring the Contamination of Histamine in Food by ELISA

The Necessity of Monitoring the Contamination of Histamine in Food by ELISA

Histamine is widely found in animals and plants, especially the green-skinned red-meat fish in the marine fish, such as salmon, mackerel, and tuna. Histidine itself is not toxic, but when the fish is not fresh or spoiled, the bacteria that contaminate the fish, such as Achromobacter histamineum, produce decarboxylase to decarboxylate histidine to produce histamine. Stale crabs also contain higher levels of histamine. This is because histamine in its body is broken down to produce histamine. After people eat such foods, food poisoning caused by histamine allergy occurs. Histamine has become a measure of the freshness of food. In order to detect whether the histamine content in food exceeds the standard, we can use a convenient, fast and low-cost ELISA as a detection method.


Indirect competitive ELISA

The Advantages of ELISA Testing

  • Can specifically detect histamine content in food
  • Can judge the freshness of food by detecting histamine content
  • Can prevent allergic poisoning events by detecting histamine content

ELISA Procedure for Histamine Testing

The microplates were coated with 100 μL/well of HA-OVA in CBS at 4℃ overnight.
After washing three times with PBST (0.05% Tween), then blocked with 200 μL/well of 2% BSA in PBS at 37℃ for 2 h.
After washing, 50 μL HA standards and 50 μL of the diluted antibody in PBS were added and incubated at 37℃ for 40 min.
After washing, 100 μL/well of goat anti-mouse HRP (diluted 1:5000) dissolved in PBS containing 1% BSA at 37℃ for 40 min.
After washing again, 100 μL/well of 3,3’,5,5’-tetramethylbenzidine (TMB) was added, incubated at 37℃ for 10 min.
Terminated by the addition of 50 μL/well 2M H2SO4, the absorbance was measured at 450 nm by a microplate reader.

Creative Diagnostics has been committed to hazardous substances testing by ELISA. We provide reliable ELISA kit for the detection of histamine. Supported by rich professional knowledge, we provide high-quality customized ELISA kits services, professional ELISA testing services, and believable ELISA development services related to histamine. If you wish a lot of careful data, please contact us.


  1. Lieberman, P. The basics of histamine biology. Ann Allergy Asthma Immunol. 2011, 106(2 Suppl): S2-5.
  2. Xu, L.; et al. Development of ELISA and chemiluminescence enzyme immunoassay for quantification of histamine in drug products and food samples. Anal Bioanal Chem. 2020, 412(19): 4739-4747.
Online Inquiry