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A note on histamine levels in Turkish style fermented sausages |
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| Authors: | Ek?c? Kamil Sekerog?lu Ramazan Sancak Yakup C Noyan Tevfik |
| Affiliation: | 1. Laboratory of Insect Pathology and Microbial Control, Institute of Biological Control, Faculty of Agriculture, Graduate School, Kyushu University, Japan;2. Laboratory of Insect Genome Science, Faculty of Agriculture, Graduate School, Kyushu University, Japan;3. Laboratory of Molecular Gene Technology, Faculty of Agriculture, Graduate School, Kyushu University, Japan;4. Laboratory of Applied Molecular Entomology, Faculty of Agriculture, Hokkaido University, Japan |
| Abstract: | The histamine contents of Turkish style fermented sausages were determined on 46 samples of five different brands obtained from retail stores in Van in Turkey. Histamine was found in all samples in the range 19.64-87.47 mg/kg (mean 32.13 mg/kg). Histamine levels in the brands differed significantly (P<0.01). The results suggest that the histamine levels in the sausages were not hazardous in terms of public health although they may be a potential risk to sensitive individuals. |
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