(Chung Ang University) Histamine is a dangerous compound that occurs in spoiled food, such as mackerel, left at room temperature for too long. Unfortunately, existing histamine detection methods are inconvenient and expensive. To tackle this issue, a team of scientists from Chung-Ang University, Korea, has developed a novel histamine quantification strategy based on fluorescent carbon nanoparticles and histamine-binding peptides. Their approach is simple and inexpensive and allows one to efficiently assess food safety.
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