Novel quantitative method to assess the safety of food
Spoiled food, especially fish, can have high levels of histamine, which can be dangerous to humans; thus, it is important to devise methods for the detection of such harmful chemicals in food Credit: Unsplash Consumers of purchased foods have no way of ascertaining the quality and safety of the food that existing distribution systems deliver to their plates. Unfortunately, inappropriate refrigeration can sometimes lead to food spoilage, which is often difficult to detect. Such is the case for mackerel fish, which readily develop harmful levels of a substance called histamine when left at room temperature for too long. Histamine is