Nanomaterials based optical and electrochemical sensing of histamine: Progress and perspectives

Publication date: Available online 21 January 2019Source: Food Research InternationalAuthor(s): Sangeeta Yadav, Sheethal S. Nair, V.V.R. Sai, Jitendra SatijaAbstractHistamine is known to be a principal causative agent associated with marine food poisoning outbreaks worldwide, which is typically formed in the contaminated food by decarboxylation of histidine by bacterial histidine decarboxylase. Upon quantification of histamine in different food products, one can comment on the quality of the food and use it as an indicator of the good manufacturing practices and the state of preservation. The United States Food and Drug Administration (FDA) has established 50 ppm (50 mg/kg) of histamine as the chemical index for fish spoilage. Consumption of foods containing histamine higher than the permissible limit can cause serious health issues. Several methods have been developed for the determination of histamine in a variety of food products. The conventional methods for histamine detection such as thin layer chromatography, capillary zone electrophoresis, gas chromatography, colorimetry, fluorimetry, ion mobility spectrometry, high-performance liquid chromatography, and enzyme-linked immunosorbent assay (ELISA), are being used for sensitive and selective detection of histamine. However, there are a number of disadvantages associated with the conventional techniques, such as multi-step sample processing and requirement of expensive sophisticated instruments, which restrict their a...
Source: Food Research International - Category: Food Science Source Type: research