[Histamine and tyramine levels in selected food products].

Histamine and tyramine contents were determined in parallel in fish and fish products ripening and processed cheese, yeast, wine, cabbage and sauerkraut, and tomato paste. Histamine was assayed by the colorimetric method of Hardy and Smith, and by TLC. Tyramine was determined by TLC. Levels of histamine and tyramine were found to be low in all products tested. For histamine and tyramine, respectively, they amounted: in raw fish to 0.0-8.0 and 0.0-2.6 mg/100 g, in fish products to 0.0-16.0 and 0.0-10.0 mg/100 g, and in cheeses to 0.0-0.8 and 1.3-20.0 mg/100 g. In the remaining food products (tomato paste, yeast, wine, cabbage and sauerkraut), histamine content was between 0.0-16.6 mg/100 g (highest in tomato paste), and tyramine content fluctuated between 0.0-8.0 mg/100 g (highest in sauerkraut).