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A study conducted by researchers at Sichuan Agricultural University in Ya'an, China, explores the formation of histamine (HIS) in traditional Sichuan-style sausage. The researchers isolated a strain of Enterobacter hormaechei, called RH3, which exhibited high levels of HIS production. They found that RH3 retained its ability to produce HIS in extreme environments and demonstrated excellent salt tolerance. However, RH3 was confirmed to be a pathogenic strain and not suitable for food-grade use. The study provides insights into the mechanism of HIS formation in microorganisms and offers potential directions for controlling HIS levels in meat products. [Extracted from the article]