Abstract
The behavior of histamine in fish sauce making was investigated using fresh and spoiled fish with or without histidine added during fermentation. The histamine content in the 2% histidine added fresh fish mixture did not change significantly even after a lapse of 4 months incubation. However, when histidine was added to spoiled fish, the histamine content rose to a high level but decreased continuously with incubation time. This decrease may suggest the presence of histamine-decomposing bacteria in the samples. Eight of the 10 commercial fish sauces analyzed contained histamine levels below the "decomposition level" of 50 mg/kg set by the FDA. The increase in histamine at the initial stage and the decrease in histidine might suggest that histidine was converted to histamine by a microorganism possessing the enzyme histidine decarboxylase.
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