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A Modification of Lerke Enzymic Test for Histamine Quantification

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Abstract:

A modification of Lerke enzymic method for histamine determination has been realized. We have observed a modification of the optimum wavelength depending on incubation time at constant temperature of 37°C. A wavelength of 580 nm is recommended, with a incubation time of 15 min. At these conditions the linearity was observed among 1 and 25 ppm (μg/g) of histamine. This technique is a reliable method of screening in food samples and bacterial strains, with low sample preparations requirements, a short incubation time and a low cost.

Keywords: ENZYMIC TEST; HISTAMINE; MICROBIOLOGY

Document Type: Research Article

Affiliations: 1: Higiene e Inspección de los Alimentos, Facultad de Veterinaria, Universidad Autónoma de Barcelona, 08193, Bellaterra (Barcelona), Spain 2: Ispezione degli Alimenti, Dipartimento di Patologia Animale, Facoltà di Medicina Veterinaria, Via Nizza, 52, 10126, Torino, Italy

Publication date: November 1, 1994

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