Table 3.
Recoveries of histamine from spiked food samples by ic-ELISA (n = 3).
| Sample | Spiked (mg /kg or mg/L) | Intra-Assay a | Inter-Assay b | ||||
|---|---|---|---|---|---|---|---|
| Measured (mg /kg or mg/L) | Recovery (%) | CV (%) | Measured (mg /kg or mg/L) | Recovery (%) | CV (%) | ||
| Saury | 0 | 2.31 | — | 13.0 | 2.40 | — | 12.5 |
| 2.0 | 4.05 | 87.5 | 15.0 | 4.32 | 96.0 | 14.0 | |
| 5.0 | 6.72 | 88.4 | 10.4 | 7.27 | 97.4 | 11.1 | |
| 10.0 | 11.25 | 89.5 | 11.6 | 10.81 | 84.1 | 13.0 | |
| Red Wine | 0 | 0.91 | — | 11.1 | 1.13 | — | 10.7 |
| 2.0 | 2.80 | 95.0 | 10.7 | 2.95 | 92.5 | 10.3 | |
| 5.0 | 6.44 | 106.8 | 7.8 | 6.36 | 105.2 | 7.9 | |
| 10.0 | 10.58 | 96.8 | 10.5 | 11.22 | 101.2 | 11.6 | |
| Soy Sauce | 0 | 1.22 | — | 12.6 | 1.30 | — | 11.8 |
| 2.0 | 3.08 | 93.0 | 10.5 | 3.28 | 99.0 | 10.5 | |
| 5.0 | 6.35 | 102.6 | 13.2 | 6.24 | 98.8 | 12.1 | |
| 10.0 | 10.1 | 88.8 | 12.1 | 9.82 | 85.2 | 13.2 | |
| Yoghurt | 0 | ND c | — | — | ND c | — | — |
| 2.0 | 1.92 | 96.0 | 10.2 | 2.16 | 108.5 | 12.6 | |
| 5.0 | 5.24 | 104.8 | 11.4 | 4.96 | 99.2 | 10.8 | |
| 10.0 | 9.76 | 97.6 | 13.6 | 10.24 | 102.4 | 11.8 | |
a intra-assay variation was determined by three replicates on a single day. b inter-assay variation was determined by three replicates on three consecutive days. c ND, not detected. Data were below the LOD of the assay in corresponding sample.