Table 5.

Method developer results for spiked matrixes

Matrix	Naturally contaminated histamine, mg/kg	Spiking, mg/kg	Total histamine. mg/kg	BioSystems Y15 Histamine results
				Mean (n = 5), mg/kg	Sr	RSDr, %	Recovery, %	Bias, mg/kg
Raw tuna	1.2	0	1.2	1.2
		10	11.2	10.3	0.09	7.81	92	–0.8
		50	51.2	48.9	0.33	3.16	96	–2.3
		100	101.2	97.0	1.94	3.96	96	–4.2
		150	151.2	147.5	2.74	2.83	98	–3.7
		200	201.2	192.1	6.93	5.04	95	–9.1
Water-canned tuna	2.1	0	2.1	2.1
		10	12.1	12.9	0.10	4.78	107	0.8
		50	52.1	54.4	0.39	3.00	105	2.4
		100	102.1	102.4	1.11	2.04	100	0.3
		150	152.1	150.5	0.99	0.97	99	–1.6
		200	202.1	203.1	1.84	1.22	101	1.0
Oil-canned tuna	4.2	0	4.2	4.2
		10	14.2	14.2	0.04	0.90	100	0.0
		50	54.2	55.6	0.18	1.26	103	1.4
		100	104.2	105.2	0.81	1.46	101	1.0
		150	154.2	154.0	1.13	1.07	100	–0.1
		200	204.2	203.5	1.39	0.90	100	–0.7
Raw sardines	5.1	0	5.1	5.1
		10	15.1	15.2	0.25	4.95	101	0.1
		50	55.1	55.3	0.27	1.76	100	0.2
		100	105.1	102.6	1.43	2.59	98	–2.5
		150	155.1	151.2	1.83	1.78	98	–3.9
		200	205.1	206.1	1.38	0.91	101	1.0
Oil-canned sardines	5.0	0	5.0	5.0
		10	15.0	14.8	0.19	3.83	99	–0.2
		50	55.0	54.0	0.28	1.89	98	–1.0
		100	105.0	98.7	0.54	1.00	94	–6.3
		150	155.0	146.6	1.37	1.39	95	–8.4
		200	205.0	200.7	1.99	1.36	98	–4.4
Semi-preserved anchovy fillets	3.3	0	3.3	3.3
		10	13.3	13.1	0.14	4.26	98	–0.2
		50	53.3	54.7	0.45	3.44	103	1.4
		100	103.3	101.5	0.80	1.46	98	–1.8
		150	153.3	147.5	4.08	4.02	96	–5.8
		200	203.3	197.7	4.97	3.37	97	–5.6
Raw salmon	5.1	0	5.1	5.1
		10	15.1	15.2	0.20	3.95	101	0.1
		50	55.1	55.3	0.32	2.10	100	0.2
		100	105.1	102.6	0.83	1.50	98	–2.5
		150	155.1	151.2	0.91	0.89	98	–3.9
		200	205.1	206.1	1.48	0.98	101	1.0