Sausage: histamine content (4.33 mg/100 g)
Sausage contains about 4.33 mg of histamine per 100 g, which is moderate for histamine.
4.33 mg/100 g
Reported range below detection to 134.30 mg per 100 g. Some samples had none detectable; the floor is a threshold, not a measurement.Concentrations vary with ripeness, storage and processing, so a single figure would be misleading.
By portion
| Portion | Grams | Histamine |
|---|---|---|
| 1 serving | 100 g | 4.33 mg |
Source
“Sausage — mean 13.5 mg/kg (n=10); Silva and Gloria (2002)”
“Sausage, dry-fermented, Brianza — mean 44.1 mg/kg (n=6); Caccioppoli (2002)”
“Sausage, dry-fermented, Friolano — mean 42.4 mg/kg (n=6); Caccioppoli (2002)”
“Sausage, dry-fermented, Hamburgues — mean 5.37, range nd–16.1 mg/kg (n=18); Caccioppoli (2002)”
“Sausage, dry-fermented, Hamburgues — mean 336.0, range nd–1343.0 mg/kg (n=6); Braga (2023)”
“Sausage, dry-fermented, Hamburgues mini — mean nd mg/kg (n=6); Braga (2023)”
“Sausage, dry-fermented, Italiano — mean 13.8 mg/kg (n=6); Caccioppoli et al. (2006)”
“Sausage, dry-fermented, Italiano — mean 33.4, range 0.9–121.0 mg/kg (n=36); Caccioppoli (2002)”
“Sausage, dry-fermented, Italiano — mean 138.0, range nd–500.0 mg/kg (n=10); Roselino et al. (2020)”
“Sausage, dry-fermented, Italiano — mean 90.7, range 24.5–170.0 mg/kg (n=6); Santos et al. (2015)”
“Sausage, dry-fermented, Italiano — mean 146.0 mg/kg (n=3); Pena (2006)”
“Sausage, dry-fermented, Italiano — mean 102.0, range 58.7–143.0 mg/kg (n=30); Caccioppoli (2002)”
“Sausage, dry-fermented, Italiano — mean 44.1, range nd–186.0 mg/kg (n=9); Braga (2023)”
“Sausage, dry-fermented, Italiano gourmet — mean 515.0, range nd–1301.0 mg/kg (n=9); Braga (2023)”
“Sausage, dry-fermented, Italiano gourmet — mean 598.0, range 270.0–799.0 mg/kg (n=6); Braga (2023)”
“Sausage, dry-fermented, Milano — mean 36.1, range nd–195.0 mg/kg (n=37); Braga (2023)”
“Sausage, dry-fermented, Milano — mean 183.0 mg/kg (n=3); Braga (2023)”
“Sausage, dry-fermented, Milano — mean 37.2 mg/kg (n=3); Braga (2023)”
“Sausage, dry-fermented, Salaminho — mean 1.17, range 0.1–3.3 mg/kg (n=18); Caccioppoli (2002)”
“Sausage, dry-fermented, Salaminho — mean 15.4, range nd–130.0 mg/kg (n=41); Braga (2023)”
“Sausage, dry-fermented, Salaminho — mean nd mg/kg (n=6); Braga (2023)”
“Sausage, dry-fermented, Serrano — mean 20.8, range 1.16–41.4 mg/kg (n=4); Braga (2023)”
Food composition data, not medical advice. Reported tolerance thresholds vary widely between individuals, so a value being high here does not mean you will react to it.