HISTAMINE IN SAUERKRAUT

STEVE L. TAYLOR, MATTHEW LEATHERWOOD, ELLEN R. LIEBER

Research output: Contribution to journalArticle

42 Scopus citations

Abstract

A survey of 50 samples of sauerkraut obtained at the retail level revealed an average histamine content of 5.06 mg/100g. The histamine content ranged from 0.91 mg/100g to 13.0 mg/100g. Such histamine levels are considerably lower than the level of 100 mg/100g which has been associated with outbreaks of food poisoning. Based on this survey, commercially available sauerkraut should be considered a low risk product for the development of symptoms of histamine toxicity.

Original languageEnglish (US)
Pages (from-to)1030
Number of pages1
JournalJournal of food science
Volume43
Issue number3
DOIs
StatePublished - May 1978
Externally publishedYes

ASJC Scopus subject areas

  • Food Science

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