FW: Histamines again!!

From: Ger Meade (ger@gallagherbros.ie)
Date: Fri Oct 17 2003 - 00:03:27 PDT

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Subject: Histamines again!!

Hello, yet another query on histamines, The HPLC method is that suggested by EU regulations for determination of histamines in Fresh, frozen and salted Herring. I have been trying to find out what effect, if any, the acetic acid:brine mix used in marinades would have on this method of determining histamines? Should there not be some adjustment for pH? I would appreciate any assistance on this matter. I have been comparing kits to hplc method and am having difficulty with the results in marinades.
With Best Regards

Ger Meade
Company Biologist / Quality Control Manager
* + 353 73 31004
* + 353 73 31509
* <mailto:ger@gallagherbros.ie> ger@gallagherbros.ie

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