Histamine is a biogenic amine that is naturally present in the human body. It comes mainly from the breakdown (decarboxylation) of the amino acid histidine. It is involved in normal functions of the human body related to local immune reactions, gastric acid secretion and the process of neuromodulation. Histamine is involved in the inflammatory reactions of the human body and if consumed in high levels, it can cause symptoms, similar to those of an allergic reaction.

Histamine poisoning is a food poisoning, which was initially associated with the consumption of fish, which mainly belong to the Scombridae family (mackerel, tuna, pollock, bonito). These fish, like other fish belonging to other families (sardine, herring, anchovy, gopher, swordfish), naturally contain high concentrations of the amino acid histidine. After catches, consumption of ripening cheeses is the most common food category associated with histamine poisoning. However, there are other food categories that contain high concentrations of histamine, such as fermented foods (delicate meats, pickles, red wine), but also the consumption of soy sauce and miso.

At Modern Analytics we are engaged in histamine analysis and have established efficient and reliable methods for the analysis of all relevant food groups.