Are Canned Foods High in Histamine? Understanding the Risks

January 8, 2026 •

4 min read

According to the European Food Safety Authority, up to 90% of histamine intoxication outbreaks are caused by fish and seafood. This issue is particularly relevant to canned goods, as the canning process involves steps that can affect histamine levels. Canned fish, especially tuna and sardines, and certain canned vegetables are often cited as potential sources of high histamine.

Quick Summary

The histamine content in canned foods varies significantly, with canned fish generally posing a higher risk due to bacterial activity during processing and storage. Canned vegetables can also contain histamine, especially fermented varieties. Fresh, whole, and unprocessed foods are preferable for those with histamine intolerance. Proper handling, quick processing, and maintaining a cold chain are critical for minimizing histamine formation in canned products.

Key Points

Canned fish poses the highest risk: Scombroid fish like tuna, mackerel, and sardines are naturally high in histidine, which is converted to histamine by bacteria if not handled correctly.
Heat does not destroy histamine: The high heat of the canning process kills bacteria but does not eliminate any histamine that has already formed.
Freshness is key for low histamine content: The histamine content in canned foods is highly dependent on the freshness of the raw ingredients and the speed of processing.
Canned vegetables are generally low, but watch for fermentation: Non-fermented canned vegetables typically have low histamine levels, but fermented items like sauerkraut or pickles are histamine-rich.
Scombroid poisoning is a risk with mishandled fish: Poor temperature control before canning can lead to toxic levels of histamine, resulting in a foodborne illness known as scombroid poisoning.
Post-opening storage matters: After a can is opened, histamine can start to accumulate again if the contents are left unrefrigerated, so proper and immediate cold storage is crucial.
Ingredient variations affect histamine: Canned fish in water or salt may have lower histamine levels compared to those in oil or tomato sauce, which can have higher inherent levels or act as histamine liberators.
Individual tolerance varies: A person's reaction to dietary histamine depends on their individual threshold and their body's ability to break down histamine, often linked to the DAO enzyme.

Histamine Formation in Processed Foods

Histamine is a biogenic amine produced through the decarboxylation of the amino acid histidine by bacteria. While the human body has enzymes like diamine oxidase (DAO) to break down histamine, an excessive intake can overwhelm the body's capacity, causing symptoms that mimic an allergic reaction. In processed foods, this process can occur at several stages.

Bacteria, including common foodborne pathogens and spoilage organisms, are often the culprits behind histamine formation. The conditions surrounding the food—such as temperature, pH, and storage duration—significantly influence bacterial growth and enzyme activity.

The Canning Process and Histamine Levels

Unlike what many people assume, the high-heat sterilization involved in canning does not destroy histamine. Once formed, histamine is heat-stable and remains in the product, making the quality of the raw ingredient and the initial handling paramount. If fish is improperly handled and allowed to spoil before canning, high levels of histamine can be locked in for good.

Poor Initial Handling: If fish is not refrigerated or frozen immediately after being caught, histamine-producing bacteria (like Morganella morganii) can multiply rapidly.
Processing Delays: Delays in processing can give these bacteria more time to produce histamine before the food is sealed and heated.
Contamination: Cross-contamination from equipment can also introduce histamine-producing bacteria.

Canned Fish vs. Canned Vegetables: A Histamine Comparison

The histamine risk differs greatly between canned fish and canned vegetables due to fundamental differences in their composition and processing. Fish, especially scombroid species like tuna and mackerel, naturally contain high levels of the amino acid histidine, making them prone to histamine production.


Feature	Canned Fish (e.g., Tuna, Sardines)	Canned Vegetables (e.g., Green Beans, Corn)
Inherent Histidine	Naturally high amounts, especially in tuna, mackerel, and sardines.	Generally very low or negligible amounts of histidine.
Bacterial Growth	Susceptible to rapid bacterial proliferation if cold chain is broken.	Less susceptible to histamine-forming bacteria due to lower protein content.
Processing Risk	High risk if raw fish is mishandled before canning.	Low risk in non-fermented varieties; higher in pickled items.
Heat Stability	Pre-formed histamine survives the high-heat canning process.	Histamine content, if any, is not eliminated by heat sterilization.
Overall Histamine Profile	Often higher and more variable; levels depend heavily on freshness.	Typically very low in standard canned goods; higher in fermented items like sauerkraut.

The Case for Freshness and Storage

For those sensitive to dietary histamine, freshness is a non-negotiable factor. Fresh, unprocessed foods are the safest option because they have had minimal time for bacterial activity. For canned goods, the risk is directly linked to the initial quality of the raw material. Once a can is opened, the clock starts ticking again. Leaving canned fish at room temperature for extended periods will allow histamine to accumulate further, potentially reaching toxic levels. The same logic applies to canned vegetables that are left out after opening.

Managing Canned Foods on a Low-Histamine Diet

If you have histamine intolerance, managing your intake of canned foods requires careful consideration. Here are some key recommendations:

Prioritize Freshness: Always opt for the freshest ingredients possible and minimize storage time. For fish, this means consuming it immediately after catching or freezing it immediately.
Choose Wisely: When purchasing canned goods, opt for non-fermented varieties and consider the source. Some studies show that canned tuna packed in water or salt can have lower histamine levels than those packed in oil or tomato sauce.
Read Labels: Avoid products with preservatives, artificial colorings, and unnecessary additives, as some can act as histamine liberators.
Store Properly: Once a can is opened, transfer any leftovers to an airtight container and refrigerate immediately. Consume the contents within a day to prevent histamine buildup.
Source Authority: Research the quality control practices of manufacturers. Some companies prioritize rapid processing and strict temperature control to minimize histamine formation, especially in high-histidine fish.

Ultimately, while canned foods offer convenience and shelf-stability, the potential for elevated histamine levels makes them a calculated risk for sensitive individuals. For histamine intolerance, a fresh-first approach is the safest and most effective strategy for managing symptoms and maintaining a healthy diet.

Conclusion

In conclusion, canned foods can be high in histamine, with the risk being significantly higher for canned fish like tuna and sardines due to their inherent histidine content and susceptibility to bacterial growth during handling. The high-temperature canning process does not eliminate pre-existing histamine. While standard canned vegetables are generally low in histamine, fermented varieties like sauerkraut are rich in it. For those with histamine intolerance, prioritizing fresh, unprocessed foods is the most reliable strategy. When consuming canned items, careful sourcing, immediate refrigeration after opening, and timely consumption are essential to minimize exposure to dietary histamine.

Frequently Asked Questions

Histamine is a heat-stable compound, meaning it can withstand the high temperatures used for sterilization during canning. While the heat kills the bacteria that produce histamine, any histamine that was already formed in the raw food material remains present in the final product.

Canned fish from the Scombroid family, including tuna, mackerel, and sardines, are most likely to be high in histamine. This is because these fish have naturally high levels of the amino acid histidine, which bacteria can convert into histamine.

Canned beans and legumes can contain histamine, though levels are typically lower than in canned fish. Some reports indicate that prolonged storage can increase histamine levels in legumes. For a low-histamine diet, it is often recommended to cook legumes from scratch rather than using canned versions.

Yes. Consuming excessive levels of histamine, often from improperly handled fish, can cause scombroid poisoning. Symptoms can include flushing, headaches, and nausea, and can occur even if the canned food appears and smells normal.

For the most part, non-fermented canned vegetables like corn, peas, and green beans are considered low-risk. However, fermented or pickled canned vegetables such as sauerkraut and pickles contain high levels of histamine due to the fermentation process. Fresh vegetables are always the safest option for a low-histamine diet.

Once a can is opened, any unused portions should be immediately transferred to an airtight container and refrigerated. To minimize histamine buildup, the contents should be consumed within a day. This practice prevents the growth of any remaining bacteria that could produce histamine.

The most important factor is the freshness and proper handling of the raw ingredients before the canning process. If fish, for instance, is not kept cold immediately after harvesting, bacteria will produce histamine that will be sealed into the can and will not be destroyed by heat.