Histamine contents of salted seafood products in Taiwan and isolation of halotolerant histamine-forming bacteria

► Salted seafood products showed satisfactory bacterial quality. ► Histamine content in most of samples was below 5.0 mg/100 g USFDA guideline. ► Bacillus megaterium isolated from salted fish was a halotolerant histamine-former. ► B. megaterium produced >300 ppm histamine at 10% NaCl TSBH medium.