Back to Search Start Over

HISTAMINE PRESENCE IN SARDINIAN CHEESES: A RISK ASSESSMENT CONTRIBUTION

Authors :
Maria Rosalba Mancuso
P. Mele
Barbara Soro
G. Pinna
Bruna Vodret
Source :
Italian Journal of Food Safety, Vol 1, Iss 1zero, Pp 265-266 (2011)
Publication Year :
2011
Publisher :
PAGEPress Publications, 2011.

Abstract

The levels of histamine in Sardinian cheeses (Pecorino Sardo dolce, Pecorino Sardo maturo, Pecorino Romano, Fiore Sardo e Casizolu del Montiferru) were determined. The histamine values detected were lower respect to levels reported in the literature (500-1000 ppm).

Subjects

Subjects :
lcsh:Food processing and manufacture
chemistry.chemical_compound
lcsh:TP368-456
chemistry
NIT
Food science
histamine
Histamine
cheese ELISA
Food Science

Details

ISSN :
22397132
Volume :
1
Database :
OpenAIRE
Journal :
Italian Journal of Food Safety
Accession number :
edsair.doi.dedup.....86c8f6f93533870bceda17c3fa9baf86
Full Text :
https://doi.org/10.4081/ijfs.2011.1s.265
Full Text Access
View/download PDF

Tools

Authors Abstract Subjects Details