When fish is no longer fresh, it can easily cause food poisoning. This may appear as a skin rash, which is caused by histamine present in decaying fish.
This is a simple method enabling the visualization of histamine levels, allowing inspection by eye. |
This is a computer program to calculate histamine concentration.
Results can be displayed on a monitor, or a hard copy can be printed, and saved to a database. |
| Principle of the Histamine Checker |
| When red-fleshed fish, such as tuna and sardines, is no longer fresh, the histamine released can be a cause of food poisoning. Histamine extracted from fish is separated by electrophoresis, stained, and the amount present is measured by colour intensity. |
| Gizzerosine can be measured at the same time. |
| This device can also measure "Gizzerosine",
a potent inducer of gizzard errosion and ulceration in broiler chicks. Gizzerosine is produced by the overheating of brown fish meal and is a useful indicator of the quality of fish meal. |
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Simple and convenient method of measuring histamine
Pat. no.3390700 |
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Device with filter for electrophoresis
Pat.no.3510880 |
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