HISTAMINE IN SAUERKRAUT

Stephen L Taylor, MATTHEW LEATHERWOOD, ELLEN R. LIEBER

Research output: Contribution to journalArticle

40 Citations (Scopus)

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 - 1978
Externally publishedYes

Fingerprint

sauerkraut
histamine
Histamine
Foodborne Diseases
product development
foodborne illness
Disease Outbreaks
toxicity
sampling

ASJC Scopus subject areas

  • Food Science

Cite this

HISTAMINE IN SAUERKRAUT. / Taylor, Stephen L; LEATHERWOOD, MATTHEW; LIEBER, ELLEN R.

In: Journal of Food Science, Vol. 43, No. 3, 1978, p. 1030.

Research output: Contribution to journalArticle

Taylor, SL, LEATHERWOOD, MATTHEW & LIEBER, ELLENR 1978, 'HISTAMINE IN SAUERKRAUT', Journal of Food Science, vol. 43, no. 3, pp. 1030. https://doi.org/10.1111/j.1365-2621.1978.tb02481.x
Taylor, Stephen L ; LEATHERWOOD, MATTHEW ; LIEBER, ELLEN R. / HISTAMINE IN SAUERKRAUT. In: Journal of Food Science. 1978 ; Vol. 43, No. 3. pp. 1030.
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