<abstract xmlns="http://www.w3.org/1999/xhtml">

<sec id="j_jvetres-2018-0009_s_005">
<h3>Introduction</h3>
<p>In recent years, there has been a great interest in biogenic amines such histamine, as they are associated with the quality and safety of some kinds of fermented foods. The aim of this study was to evaluate the effect of temperature and storage time on the content of histamine in cheeses.</p></sec>
<sec id="j_jvetres-2018-0009_s_006">
<h3>Material and Methods</h3>
<p>Samples of mould and hard cheeses were examined with RP-HPLC with an organic-aqueous mobile phase containing acidic buffer and chaotropic salt. The samples were stored either at 22 ± 2°C for 42 days (mould and hard cheeses) or at 4 ± 2°C for 112 days (mould cheeses) and 133 days (hard cheeses).</p></sec>
<sec id="j_jvetres-2018-0009_s_007">
<h3>Results</h3>
<p>The mean total histamine content in cheeses stored at 22°C was higher than the content in those stored at 4°C, with the highest concentrations found in Gorgonzola Piccante cheese (730.47 mg/kg). Histamine concentration in some types of cheeses exceeded the toxic threshold dose, indicating that after long or inadequately cool storage they may not be safe for consumers.</p></sec>
<sec id="j_jvetres-2018-0009_s_008">
<h3>Conclusion</h3>
<p>To protect cheeses from contamination with histamine-producing bacteria and to safeguard consumers from poisoning, factors conducive to this amine’s formation should be minimised during cheese processing. Suitable temperature and time during storage of cheeses are recommended to avoid the intoxication. Monitoring of this toxin in food is necessary to ensure safety of consumers.</p></sec>
</abstract>

Introduction
In recent years, there has been a great interest in biogenic amines such histamine, as they are associated with the quality and safety of some kinds of fermented foods. The aim of this study was to evaluate the effect of temperature and storage time on the content of histamine in cheeses.

Material and Methods
Samples of mould and hard cheeses were examined with RP-HPLC with an organic-aqueous mobile phase containing acidic buffer and chaotropic salt. The samples were stored either at 22 ± 2°C for 42 days (mould and hard cheeses) or at 4 ± 2°C for 112 days (mould cheeses) and 133 days (hard cheeses).

Results
The mean total histamine content in cheeses stored at 22°C was higher than the content in those stored at 4°C, with the highest concentrations found in Gorgonzola Piccante cheese (730.47 mg/kg). Histamine concentration in some types of cheeses exceeded the toxic threshold dose, indicating that after long or inadequately cool storage they may not be safe for consumers.

Conclusion
To protect cheeses from contamination with histamine-producing bacteria and to safeguard consumers from poisoning, factors conducive to this amine’s formation should be minimised during cheese processing. Suitable temperature and time during storage of cheeses are recommended to avoid the intoxication. Monitoring of this toxin in food is necessary to ensure safety of consumers.

Histamine content in rennet ripening cheeses during storage at different temperatures and times

Journal of Veterinary Research

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Introduction
In recent years, there has been a great interest in biogenic amines such histamine, as they are associated with the quality and safety of some...

Histamine content in rennet ripening cheeses during storage at different temperatures and times

Publié en ligne: 30 mars 2018

Pages: 65 - 69

Reçu: 31 oct. 2017

Accepté: 26 févr. 2018

DOI: https://doi.org/10.2478/jvetres-2018-0009

Mots clés
histamine, cheeses, HPLC-DAD, storage conditions, health risk

© 2018 A. Madejska et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Fig. 1

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Histamine content in rennet ripening cheeses during storage at different temperatures and times

Publié en ligne: 30 mars 2018

Pages: 65 - 69

Reçu: 31 oct. 2017

Accepté: 26 févr. 2018

DOI: https://doi.org/10.2478/jvetres-2018-0009

Mots cléshistamine, cheeses, HPLC-DAD, storage conditions, health risk

© 2018 A. Madejska et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Fig. 1

Fig. 2

Fig. 3

Fig. 4

Mots clés
histamine, cheeses, HPLC-DAD, storage conditions, health risk