Histamine in cheeses – a potential danger?

Apply

Histamine in cheeses – a potential danger?

Journal Title: Annales Academiae Medicae Silesiensis - Year 2016, Vol 70, Issue

Abstract

Cheeses are complex products with high content of fat, protein and other inorganic compounds. It is a food product, which may differ because of their origin, the manufacturing conditions, the microbiological flora and enzymatic activity. All these parameters can affect the efficiency analysis, which in turn may constitute an impediment to the determination of the cheese histamine concentration. The main factors influencing the formation of biogenic amines, including histamine, are: bacteria presence (LAB), starter cultures, the availability of free amino acids, a cheese puberty, a proteolytic activity, pH, temperature and the concentration of NaCl. The comparison of the relationship between the negative effects and the content of amines in food showed no dependency. It can be assumed that the histamine content higher than 100 mg/kg in food products is not recommended. Thanks to strict technological regimes – during food production – the frequency of a histamine food poisoning (resulting from bacterial contamination) is sporadic.

Authors and Affiliations

Katarzyna Chojnacka, Karolina Jasikowska, Barbara Rybus-Kalinowska, Jerzy Jochem, Elżbieta Grochowska-Niedworok

Keywords

cheese histamine food poisoning

Polimorfizmy rs2058539 oraz rs10953505 genu wisfatyny, jej stężenie w surowicy krwi a występowanie nadwagi i otyłości u pacjentów zgłaszających się do poradni podstawowej opieki zdrowotnej

WSTĘP: Wisfatyna jest stosunkowo niedawno odkrytą adipocytokiną, wykazującą m.in. efekt insulinomimetyczny. Udział badanych polimorfizmów genu kodującego wisfatynę oraz poziom jej stężenia w surowicy krwi w rozwoju nadwa...

EP ID EP360814
DOI 10.18794/aams/63686
Views 84
Downloads 0