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  • 1 Department of Biochemistry and Food Technology, Budapest University of Technology and Economics H-1502 Budapest, P.O. Box 91. Hungary
  • 2 Department of Biology, Central Food Research Institute H-1022 Budapest, Herman Ottó út 15. Hungary
  • 3 Department of Biochemistry and Food Technology, Budapest University of Technology and Economics H-1502 Budapest, P.O. Box 91. Hungary
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A novel screening immunoassay for histamine was used for detection of histamine in different foodstuffs. The detection limit of this assay was 20 µg kg-1. The concentration of histamine varied between 182-982 µg kg-1 in sauerkraut, cheese and fish samples and 26-18433 µg l-1 in milk, sparkling wine and wines. The applied competitive enzyme immunoassay (ELISA) seemed a reliable technique for simple and rapid determination of histamine in food.

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