Journal
INTERNATIONAL DAIRY JOURNAL
Volume 19, Issue 12, Pages 759-762Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.idairyj.2009.05.010
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Funding
- European Social Fund
- Ministry of Education, Spain
- European Union
- European Communities [FP7-211441 BAFOOD]
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Histamine is the most active biogenic amine and the one most commonly involved in food-borne intoxications. In this work, the effect of the post-ripening processing (cutting, slicing and grating) of different types of cheese on their histamine and histamine-producing bacteria contents was analysed. The average histamine content detected in Emmental cheeses was 220.8 mg kg(-1); the highest concentrations (up to 734.1 mg kg(-1)) were recorded in grated samples. Significantly more histamine-producing bacteria were detected by real-time quantitative PCR (RT-qPCR) in the post-ripening-processed samples than in entire cheeses in all the cheese types analysed. A good association was obtained between the number of histamine-producing bacteria determined by RT-qPCR and histamine concentrations as determined by HPLC. Results for the analysis of entire Emmental cheeses and their post-ripening processed products suggested that processing had an important influence on the presence of histamine in cheese. (C) 2009 Elsevier Ltd. All rights reserved.
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