Ostrich meat
Sausages and salamis
Up to 600 mg/kg
Unsuitable
This food is often poorly tolerated with histamine intolerance.
Salami making involves fermentation, aging, and seasoning, all of which are histamine-increasing processes. Added nitrites also block the DAO enzyme, which breaks down histamine in the body.
Safer alternatives
Suitable
Pork
Fresh, unbeatenQuail meat
Use only fresh, unaged meat; tolerance can change quickly after prolonged storage.