[Method for determination of histamine in food by LC-MS/MS].

In Japan, a criterion value of histamine residue in food is not clearly defined and there is no official test method. We examined histamine in fish and fish products according to the food sanitation test guideline (fluorescence derivatization of histamine with dansyl chloride and quantification by LC-FL: the LC-FL method). Positive samples were confirmed by determining dansylated histamine using our developed LC-MS/MS procedure (the LC-MS/MS method) when histamine was detected.