Table 1
Histamine contents in long-ripening meat products
| Tested | Positive | ||||
|---|---|---|---|---|---|
| Air-dried salami | 6 | 2 | 3.99; 7.01 | na | 33.3 |
| Black Forest ham | 4 | 1 | 30.98 | na | 25.0 |
| Dry ham (Jamón, Serrano, Dulano) | 11 | 9 | 30.08–346.64 | 131.88 ± 118.65 | 81.8 |
| Kindziukas | 13 | 11 | 21.02–110.54 | 41.78 ± 27.76 | 84.6 |
| Polish ripening ham | 3 | 0 | na | na | na |
| Provençal ham | 5 | 2 | 74.00; 165.01 | na | 40.0 |
| Ripening bacon | 4 | 0 | na | na | na |
| Ripening gammon | 2 | 2 | 14.40; 71.50 | nd | 100.0 |
| Ripening Parma ham | 15 | 12 | 11.00–292.61 | 97.07 ± 82.83 | 80.0 |
| Ripening porkloin | 3 | 0 | na | na | na |
| Salami (Milano, Toscano) | 7 | 4 | 18.61–121.5 | 33.04 ± 48.52 | 57.1 |
| Slightly dried pork loin | 1 | 1 | 210,00 | na | 100.0 |
| Traditional salami | 23 | 4 | 3.47–30.06 | 14.63 ± 12.67 | 17.4 |
| Total | 97 | 48 | 3.47–346.64 | 76.64 ± 81.88 | 49.5 |