Oyster mushroom

Although oyster mushrooms are not explicitly listed on the official SIGHI list, the same rules apply to them as to most cultivated mushrooms, which generally represent foods with a mild risk. In an absolutely fresh state, oyster mushrooms naturally have a low content of biogenic amines and are usually well-tolerated by individuals with histamine intolerance. However, a major issue and a source of adverse symptoms in more sensitive individuals is the rapid microbial breakdown of proteins during improper or even slightly prolonged storage, during which histamine levels in mushrooms rise very quickly. For this reason, it is essential to ensure absolute freshness and avoid consuming oyster mushrooms in dried, canned, pickled, or fermented forms, where the content of histamine and other biogenic amines always significantly increases as a result of processing.