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Rocz Panstw Zakl Hig. 1992;43(2):193-9.

[Determination of histamine content in canned fish products determined by the colorimetry method of Hardy and Smith].

[Article in Polish]

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Zakładu Badania Zywności i Przedmiotów Uzytku Państwowego Zakładu Higieny.


The content of histamine in 79 samples of imported canned fish products (sardines, mackerel) was determined. Histamine was assayed by colorimetric method of Hardy and Smith. In 18% of tested products (sardines) levels of histamine were exceeded 20 mg/100 of product. Usefulness of this method in routine quantitative determination of histamine content in canned fish products was documented.

[Indexed for MEDLINE]

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