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 language | English (US) |
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Pages (from-to) | 1030 |
Number of pages | 1 |
Journal | Journal of food science |
Volume | 43 |
Issue number | 3 |
DOIs | |
State | Published - May 1978 |
Externally published | Yes |
ASJC Scopus subject areas
- Food Science