Lately, more and more blogs, posts, and ads claim that bone broth "contains a lot of histamine due to long cooking." Meat broth is often presented as a supposedly safer alternative. Although that may sound logical, it is not scientifically correct.
In fact: this claim is widely copied online without any scientific basis. It is a classic example of internet myths that persist because no one checks if they are true.
Therefore in this blog: the facts, the science, and why long cooking does not cause histamine problems — but old meat does.
What is histamine and how does it form?
Histamine is a biogenic amine that forms when the amino acid histidine is converted by bacteria via an enzyme: histidine decarboxylase.
➡️ That means: no bacteria, no histamine.
➡️ Histamine does not form from cooking, and certainly not from long cooking.
The bacteria that produce histamine grow on:
- Old or poorly refrigerated meat or fish
- Meat that has been at room temperature for a long time
- Poorly processed products
Once formed, histamine remains present, even after cooking — it is heat-resistant. But cooking itself does not create histamine.
What does cooking do to histamine then?
Research shows:
- Cooking lowers or stabilizes the histamine level.
- Grilling or frying sometimes increases histamine concentrations, mainly due to water evaporation.
- When making broth (even 24–48 hours), histamine remains stable if you use fresh ingredients.
Long cooking does not increase histamine. If you work with fresh bones, long simmering is not a problem at all.
Where does histamine come from then?
Very simply: from bacterial growth before cooking.
If you use meat or bones that:
- not cooled immediately
- left too long in the refrigerator
- already pre-packaged or marinated… then bacteria get the chance to form histamine.
And that histamine remains, even if you cook for hours afterward. So the problem lies in the quality and freshness of the ingredients, not the cooking time.
Why meat broth actually carries more risk
Some brands suggest that meat broth is "safer" than bone broth. But that is not true.
💡 Meat is more susceptible to bacterial growth than bones.
💡 Certainly ground or marinated meat often already contains elevated histamine levels.
Bones, especially when kept frozen, contain much less moisture and muscle tissue where bacteria can be active. So if you use fresh or directly frozen bones and work hygienically, bone broth is safe and low in histamine.
Why you find so much incorrect information online
The claim “bone broth contains a lot of histamine due to long cooking” is repeatedly copied, often without any source reference. Many blogs cite each other, sometimes literally, without checking the facts. The result? One false story becomes “truth” across hundreds of websites.
Meanwhile, some companies use these myths to promote their own products (meat broth, powder, supplements…) as “histamine-friendly,” while that is not scientifically accurate.
What does science really say?
A few examples:
- "Histamine is produced during microbial spoilage by decarboxylation of histidine and is not destroyed by cooking." – US FDA, Fish and Fishery Products Hazards and Controls Guidance, 4th Edition
- “Histamine content is more influenced by microbial activity in raw materials than by thermal processing.” – EFSA Journal, 2011
- “Boiling reduces or maintains histamine levels; only pre-existing contamination affects final content.” – Doeun et al., Food Control, 2013
This and other studies are clear: the freshness of the ingredient determines the histamine, not the cooking time.
How do you avoid histamine in broth?
Simple:
-
Always work with fresh bones
Buy them fresh or frozen, and process quickly. -
Never leave meat or bones at room temperature
Not even for a few hours. Bacteria multiply quickly. -
Store your broth safely
Cool within 2 hours after cooking, or freeze immediately. -
Avoid leftover meat with questionable smell or color
They can already contain histamine, even before cooking.
What do we do at HANT?
At HANT, we use only fresh, halal-slaughtered beef bones that are immediately frozen upon receipt. Our bone broth is slowly simmered for 32 hours under controlled conditions.
After preparation, the broth is heated in an industrial autoclave – a device that works with steam under pressure, similar to a sterilization process in the medical field. Although an autoclave does not break down histamine (because histamine is heat-resistant), it significantly increases food safety and shelf life. No bacteria that could produce histamine after packaging can survive.
And for those who want certainty: we have had our products tested by an accredited laboratory. The results show no elevated histamine levels in our broth.
👉 View the analysis report here