Histamine Contents of Some Commercial Vegetable Pickles

Authors

  • K. Ekici Department of Food Hygiene and Technology, Veterinary College, Yuzunco Yil University, 65080, Van, Türkiye
  • H. Coskun Food Engineering Department, Agricultural College, Yuzunco Yil University, 65080, Van, Turkey

DOI:

https://doi.org/10.3923/pjn.2004.197.198

Keywords:

Histamine, pickles, food poisoning

Abstract

Histamine contents of some pickles were aimed to determine in this survey, and 50 samples of vegetable pickles (of 28 as mixed, 6 as hot pepper and 7 as cucumber pickles) were collected from market in Van city. Histamine determination was done by fluorometric method. It was found that the levels of histamine for all pickles were changed between 16.54 and 74.91 mg kg-1 (average 30.73 mg kg-1). The maximum value (74.91 mg kg-1) was obtained from a sample of hot pepper pickles. All values are below the level of 1000 mg kg-1, which is the minimal level for clinical symptoms of toxicity.

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Published

15.04.2004

Issue

Vol. 3 No. 3 (2004)

Section

Research Article

License

Copyright (c) 2004 Asian Network for Scientific Information

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.

How to Cite

1.
Ekici K, Coskun H. Histamine Contents of Some Commercial Vegetable Pickles. Pak. J. Nutr. [Internet]. 2004 Apr. 15 [cited 2025 Jul. 1];3(3):197-8. Available from: https://pjnonline.org/pjn/article/view/171

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