High-Speed Analysis of Amino Acids and Histamine in Fish Sauce via Automated OPA Pre-column Derivatization

Processed foods and fish containing a significant amount of histamine have resulted in several cases of allergic food poisoning. In Japan, no standard values have been set for histamine concentrations in foods. However, the FDA has specified levels of 50 mg/kg max. for foods in general, the EU has specified 100 mg/kg max. for marine products, and the Codex Alimentarius standard specifies 400 mg/kg max. for fish sauce.

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Liquid Chromatography
Nexera X2, Amino Acids, Histamine, Fish Sauce, Food and Beverages, Food safety (Residues, Contaminants), SIL-30AC
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