1. Which foods contain histamine?
– Fermented foods: Wine, especially red wine, beer, fermented soy products such as miso, soy sauce, and tempeh (also called compressed tempeh, originating from the island of Java, Indonesia), kimchi, and pickled cabbage.
– Preserved foods: processed or preserved meat and fish such as canned tuna, smoked salmon, sausage, ham, and smoked meat.
– Dairy products: cheese, especially aged cheeses such as parmesan, cheddar, and gouda.
– Seafood: fresh fish such as tuna, mackerel, herring, and skipjack. Histamine is often formed when fish is stored improperly.
– Fruit: some fruits can trigger or naturally contain histamine such as bananas, strawberries, raspberries, figs, and avocado.
– Vegetables: tomatoes, eggplants, spinach, and green cabbage
– Nuts and beans: peanuts, cashew nuts, and processed nuts.
2. Histamine limits in food
Histamine limits in food, especially for products that can have high histamine content such as fish and fermented foods, are regulated by many health and food safety authorities around the world. This limit aims to protect consumers from adverse reactions caused by consuming too much histamine, leading to poisoning or allergies.
Below are some histamine limits in food set by certain organizations and countries:
2.1. European Union (EU)
– According to EU regulations, the maximum permitted histamine content in fish and fish products is 200 mg/kg for high-risk fish, such as mackerel, tuna.
– For fermented fish products (such as fish sauce), the permitted histamine content may be higher, but must be below 400 mg/kg.
2.2. US Food and Drug Administration (FDA)
The FDA specifies that the histamine level in fish and fish products should not exceed 50 mg/kg. However, in some cases a higher level may be permitted, but should not exceed 500 mg/kg, because this is the level that can cause food poisoning (scombroid poisoning).
2.3. Codex Alimentarius (International Food Standards)
Codex sets a general limit for histamine content in fish at 200 mg/kg. However, countries may adjust this level based on their specific conditions.
3. Effects of histamine
– Below 50 mg/kg: Usually does not cause reactions in healthy people.
– 50-200 mg/kg: May cause mild symptoms such as itching, rash, or headache in sensitive people.
– Above 200 mg/kg: May cause stronger reactions, including histamine poisoning (scombroid poisoning), with symptoms such as nausea, diarrhea, rapid heartbeat, and low blood pressure.
Controlling and monitoring histamine content in food, especially in seafood and fermented products, is very important to ensure food safety for consumers. We specialize in providing test kit solutions for testing histamine in food; please contact us for advice on the histamine testing method that suits your needs!