The development of a monoclonal antibody-based ELISA for the determination of histamine in food: application to fishery products and comparison with the HPLC assay

Monoclonal antibodies (Mabs) to histamine were prepared by immunising mice with histamine-protein conjugates. Four Mabs were obtained which both exhibited high affinity for histamine after chemical derivatisation, and showed no cross-reaction with five other biogenic amines (cadaverine, putrescine, spermine, spermidine, tyramine) or with structurally related compounds such as histidine or serotonine. Using these antibodies, a competitive inhibition ELISA (CIELISA) was developed, available in the range 10–100 ng/ml. The assay has been used to quantify the histamine content of fish extracts previously treated for histamine derivatisation using 1,4-benzoquinone. Values for histamine content were obtained within 5 h. Results obtained either by CIELISA or by the currently used HPLC method were closely related.