ISO INTERNATIONAL STANDARD 19343 First edition 2017-06 Microbiology of the food chain Detection and quantification of histamine in fish and fishery products - HPLC method Microbiologie de la chaine alimentaire -Détection et quantification de I'histamine dans le poisson et les produits de la peche - Methode CLHP Reference number ISO19343:2017(E) [so International Organization for Standardization @ IS0 2017 =ZHEJIANG INST OF STANDARDIZATION C1 5956617 vided by IHS underI Not for Resale, 2017/9/11 05:52:29 ted without license from IHS IS0 19343:2017(E) COPYRIGHTPROTECTEDDOCUMENT IS0 2017, Published in Switzerland All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized otherwise in any form written permission. Permission can be requested from either ISO at the address below or ISO's member body in the country of the requester. ISO copyrightoffice Ch. de Blandonnet 8 . CP 401 CH-1214 Vernier, Geneva, Switzerland Tel. +41 22 749 01 11 Fax +41 22 749 09 47 copyright@iso.org www.iso.org PrganizationforStandardization ensee-ZHEJIANG INST.OF STANDARDIzARoISQa7 - All rights reserved Not for Resale, 2017/9/11 05:52:29 etworking permitted without license from IHS IS0 19343:2017(E) Contents Page Foreword ..iv Introduction. ..V 1 Scope. ..1 2 Normative references 3 Terms and definitions 4 Principle ..1 5 Reagents and materials 6 Apparatus ..2 7 Procedure .3 7.1 Sample preparation ..3 7.2 Extraction. 3 7.3 Derivatization. .3 7.4 Purification .3 7.5 LCcondition 4 7.6 Range of standard sample ..4 Calculation .4 8.1 Calibration line (curve) .4 8.2 Histamine quantification ..5 9 Precision .5 9.1 Interlaboratory study .5 9.2 Repeatability limit. 9.3 Reproducibility limit .5 Annex A (informative) Recommendations for HPLC separation ..7 Annex B (informative) Performance characteristics of the method .9 Bibliography .14 iii see=ZHEJIANG INSTOFSTANDARDIZATIONC15956617 vided by IHS under lic withoutlicense from IHS Not for Resale, 2017/9/11 05:52:29