Histamine-BSA Antigen

Histamine is a biogenic amine that poses a major safety concern in aquaculture and fishery products. It is formed primarily through the bacterial decarboxylation of the amino acid L-histidine in the flesh of scombroid fish (such as tuna, mackerel, and bonito) and certain non-scombroid fish (like sardines and anchovies) during improper temperature control or spoilage. Ingestion of high levels of histamine causes Scombroid Fish Poisoning (histamine poisoning), which triggers rapid allergic-like symptoms in humans, including flushing, sweating, headaches, dizziness, palpitations, gastrointestinal distress, and rashes. Because histamine is heat-stable and cannot be destroyed by cooking, canning, or freezing once formed, it serves as a critical regulatory biomarker for seafood freshness and safety.