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

Abstract

IntroductionIn 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 MethodsSamples 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).ResultsThe 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.ConclusionTo 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.

The Determination of Some Microbiological and Chemical Features in Herby Cheese

“…Antila et al [46] found the amount of histamine in Emmental cheeses matured for 3 and 6 months to be 12.20 mg/100 g and 17.50 mg/100 g, respectively. According to Madejska et al [47], the highest amount of histamine, of 730.47 ± 20.01 mg/kg, was found in in Gorgonzola Piccante cheese stored for 42 days at room temperature. The amount of histamine was less than what was reported previously by Madejska et al [47] in Gorgonzola Piccante cheese and was in agreement with those reported previously by Andiç et al [22] for herby cheese.…”

“…According to Madejska et al [47], the highest amount of histamine, of 730.47 ± 20.01 mg/kg, was found in in Gorgonzola Piccante cheese stored for 42 days at room temperature. The amount of histamine was less than what was reported previously by Madejska et al [47] in Gorgonzola Piccante cheese and was in agreement with those reported previously by Andiç et al [22] for herby cheese. The formation of histamine throughout the ripening period in herby cheese was studied by Sagun et al [48], who reported that the concentration of histamine was 21.90 mg/kg on the first day of ripening, which then gradually increased and reached 46.20 mg/kg on the 90th day.…”

The Occurrence and Dietary Exposure Assessment of Mycotoxins, Biogenic Amines, and Heavy Metals in Mould-Ripened Blue Cheeses

“…Madejska et al (2018) reported potential safety issues during the storage of white mould and blue-veined cheeses purchased in Poland [37]. In the case of white mould cheese, an increase of His content from 150 to 400 mg kg −1 was found after long term storage in a conventional refrigerator at +4 • C. The level of His in Gorgonzola Piccante reached 730 ± 20 mg kg −1 after storage for forty-two days at +22 • C. The authors of that study noted rather high levels of His (162.63 ± 23.57 mg kg −1 ) in raw Gorgonzola Piccante control samples, implying improper storage conditions during the processing or ripening of the tested cheese sample.…”

Toxins in Fermented Foods: Prevalence and Preventions—A Mini Review

“…can produce BA in FF such as sausages, wine, natto , miso , and douchi [46]. The source, factors affecting the formation, toxicological properties, detection, and prevention of BA, and BA content in foods have been reported previously [46,47,48,49].…”