BS EN ISO 19343:2017

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Microbiology of the food chain. Detection and quantification of histamine in fish and fishery products. HPLC method

Published By	Publication Date	Number of Pages
BSI	2017	26

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Categories: 07.100.30 - Food microbiology, BSI

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Description

This document specifies a high performance liquid chromatography (HPLC) method to analyse histamine in fish and fishery products (fish sauces, fish maturated by enzyme in brine, etc.) intended for human consumption.

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PDF Pages	PDF Title
2	National foreword
6	Foreword
7	Introduction
9	1 Scope 2 Normative references 3 Terms and definitions 4 Principle 5 Reagents and materials
10	6 Apparatus
11	7 Procedure 7.1 Sample preparation 7.2 Extraction 7.3 Derivatization 7.4 Purification
12	7.5 LC condition 7.6 Range of standard sample 8 Calculation 8.1 Calibration line (curve)
13	8.2 Histamine quantification 9 Precision 9.1 Interlaboratory study 9.2 Repeatability limit 9.3 Reproducibility limit
15	Annex A (informative) Recommendations for HPLC separation
17	Annex B (informative) Performance characteristics of the method
22	Bibliography

Additional information

Status	Confirmed
Pages	26
Publication Date	2017-08-14
ISBN	978 0 580 85197 1
Standard Number	BS EN ISO 19343:2017
Title	Microbiology of the food chain. Detection and quantification of histamine in fish and fishery products. HPLC method
Identical National Standard Of	EN ISO 19343:2017, ISO 19343:2017
Descriptors	Histamine, Food testing, Food products, Microbiological analysis, Pisces, Bacteria, Microbiology, Fisheries, Animal feed, Fish (meat), Biological analysis and testing, Fish products, Histidine
Publisher	BSI
Committee	AW/9
ICS Codes	07.100.30 - Food microbiology

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BS EN ISO 19343:2017

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