Histamine Contents of Some Commercial Vegetable Pickles

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.

Corresponding Author:
K. Ekici
Department of Food Hygiene and Technology, Veterinary College, Yüzüncü Yil University, 65080, Van, Turkey
E-mail: kekici@yyu.edu.tr