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)|
|Number of pages||1|
|Journal||Journal of food science|
|Publication status||Published - May 1978|
ASJC Scopus subject areas
- Food Science