Occurring of histamine in food
1999
Czerniejewska-Surma, B. | Kolakowska, A. | Baranowska, K. (Akademia Rolnicza, Szczecin (Poland). Zaklad Towaroznawstwa i Oceny Jakosci)
Histamine was estimated in various types of food products, both native and imported ones, available in Poland, with possible histamine presence. 150 samples of various types of cheeses, tomato products, sauerkraut, pickled cucumbers, alcoholic beverages, meat and meat products were tested. Samples were tested right after products were purchased and after their storage at 4 and 20 deg C. The histamine content was estimated colorimetrically. Estimate histamine content in the tested food products was lower than the level accepted for food equal to 20 mg/100 g. The histamine content in cheeses was increasing with storage at 4 and 20 deg C. Five-day-storage of meat and meat products at 4 deg C increase histamine content by 45 percent. Histamine content in pickled vegetables was higher when vacuum packed than packed in open containers
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