QuantiQuik™ Histamine Quick Test Strips

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What samples have you tested?
Fish samples: Ahi tuna, Mahi Mahi, Albacore, Mackerel, Anchovy, Salmon, Tilapia. Red wine, white wine, and milk.

How sensitive are the Histamine strips?
The lower detection limit of the strips for seafood, red wine, and milk samples is 20 ppm.

My sample turns the strip very dark purple, how can I determine the Histamine concentration?
Very dark purple indicates that the diluted sample concentration is greater than 200 ppm. To obtain a more accurate concentration, the sample should be diluted and retested. Multiply the concentration of the corresponding color by the dilution factor to determine the histamine concentration.

I don’t have access to a homogenizer. How can I effectively homogenize my fish samples?
Fish samples can be mashed with a tooth pick and then vigorously shaken for 2 minutes in the extraction buffer.

How can I measure levels of histamine in milk samples?
Milk samples require a 2x Dilution. Carefully add 200 uL of Extraction Buffer to a Sample tube. Then, add 200 uL of milk. Replace the cap, securely close the vial, and invert the vial a couple of times to mix the diluted sample. Proceed with step 1 of the test procedure on the product protocol. Dilution Factor=2

Can I measure histamine in white wine samples?
Histamine can be measured in white wine samples, but please note that only levels greater than 20 ppm can be detected and white wine rarely has levels of histamine this high. White wine samples should be diluted 2x in Extraction buffer. See question 5 for instructions.

Can I store unused reagents for future use?
Yes, unused reagents can be stored according to the assay protocol. The strips should be kept in a dry, preferably cool location protected from light. For long term storage (> 30 days), we recommend keeping the Extraction Buffer at 4C or below.


For more detailed product information and questions, please feel free to send an inquiry to info@hoelzel.de

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