Biologically active amines in cheese and fish arising from metabolic activities of food-borne microorganisms have been implicated as the causative agents in many food poisoning outbreaks. An awareness of amine levels in foods today is therefore important in relation to food spoilage and safety. In recent years there has been increased consumer awareness about food composition and safety and a corresponding increase in regulatory action. The food industry requires reliable and cost effective analytical methods for process and quality control to meet the needs of the consumer. Therefore, this study focussed on comparing conventional analytical methods involving HPLC and fluorimetry, for histamine analysis in food. Irish cheeses and canned tuna samples were selected for analysis of histamine content by a standard fluorometric technique. The cheeses, Cheddar, Cooleney, Edam, Emmental and Brie were analysed over a three-week period and observations of any changes in histamine levels were made. All samples were stored at 4°C until analysis to replicate the retail outlet storage conditions. The histamine levels found in cheese in this study were low in comparison to levels in reported literature, ranging from 0.2 to 4.3 mg/lOOg and were non hazardous for consumption. Canned tuna was analysed by the same technique. Results from this study showed that the tuna contained high levels of histamine, 20 mg/lOOg that increased to hazardous levels upon putrefaction after a 96 hour period. A HPLC method of detection was established based on the derivitisation of histamine with dansyl chloride and UV detection with the aim of detecting histamine quantitatively in food samples and to facilitate correlation studies with the fluorometric method of detection. A novel method, based on an amine oxidase system coupled to an ammonia sensing calixarene, was investigated as an alternative and improved method of histamine detection.