Shrimp Paste Histamine Information

Shrimp paste, predominantly composed of fermented shrimps and salt, is widely utilized in many Asian cuisines. Its impact on histamine levels mainly depends upon the fermentation process, storage, and the kind of shrimps used during its preparation. While no concrete research is specifically present on shrimp paste’s histamine content, it's crucial to consider general guidelines regarding fermented seafood. Fermented fish products typically have high histamine levels due to the process of fermentation resulting from bacteria activity [1](https://doi.org/10.3389/fmicb.2012.00359). However, the histamine content can vary significantly depending upon multiple aspects, such as fermentation length, temperature, and quality of raw materials [2](https://www.mdpi.com/2306-5710/5/4/84). As per the information available, shrimp paste is processed and stored for a substantial period before use, similar to the description of other fermented fishery products, it's reasonable to presume that it might contain higher levels of histamine too. There have been incidences reported of histamine poisoning due to consumption of shrimp-based products[3](http://ejfa.me/index.php/journal/article/view/1811). The fermentation process involves various bacteria, such as Proteus, Morganella, Photobacterium, which contribute to histamine production [4](https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6836114/). Therefore, this also suggests a likelihood of elevated histamine levels in shrimp paste. However, if the shrimp paste is adequately processed and manufactured under controlled conditions, the histamine production can be considerably minimized thus reducing the risks posed by them. Additionally, cooking methods play a pivotal role in histamine levels in your meals, as some cooking or preparation methods can reduce the histamine content. This product has not been researched well enough to publish any definitive and specific information regarding its impact on histamine levels, our team is working hard on this. Data will be available soon.