title: [Determining the level of histamine in canned fish by the fluorometric method using the Spekol-10 apparatus with FK device for fluorescence spectrometry].
abstract: The content of histamine in canned fish products was determined by fluorometric method recommended by AOAC with final determination of fluorescence on spectrophotometer Spekol 10 with FKC equipment of wave excitation for maximum of emission: lambda = 365 nm, filter GVK--48). The method makes possible quick, reproducible, and sensitive determination (limit of detection: 1 mg/100 g of product) of histamine in canned fish products, on simple equipment available in every laboratory of count Sanitary Stations.
authors.affiliation: Z Zakładu Badania Zywności i Przedmiotów Uzytku Państwowego Zakładu Higieny w Warszawie.
authors.forename: M
authors.initials: M
authors.lastname: Fonberg-Broczek
authors.forename: D
authors.initials: D
authors.lastname: Sawilska-Rautenstrauch
authors.forename: B
authors.initials: B
authors.lastname: Windyga
mesh_terms: D000818:Animals; D005399:Fishes; D005506:Food Contamination / Q000032:analysis*; D005519:Food Preservation; D006632:Histamine / Q000032:analysis / Q000633:toxicity*; D011044:Poland; D013050:Spectrometry, Fluorescence / Q000295:instrumentation / Q000379:methods; D013053:Spectrophotometry / Q000295:instrumentation
chemical_list: D006632:Histamine
vernacular_title: Oznaczenie histaminy w konserwach rybnych metoda fluorymetryczna, przy uzyciu aparatu Spekol-10 z przystawka FK do pomiarów fluorescencji.