https://doi.org/10.4081/ijfs.2011.881

HISTAMINE PRESENCE IN SARDINIAN CHEESES: A RISK ASSESSMENT CONTRIBUTION

Vol. 1 No. 1zero (2011)
Submitted: 4 January 2013
Accepted: 4 January 2013
Published: 8 January 2011
histamine, cheese ELISA, NIT
Abstract Views: 946
PDF: 1408
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Authors

P. Mele
lucia.zoppi@pagepress.org
Istituto Zooprofilattico Sperimentale della Sardegna, Italy.
G. Pinna
F.lli Pinna Industria Casearia s.p.a. Thiesi (SS), Italy.
B. Soro
Istituto Zooprofilattico Sperimentale della Sardegna., Italy.
B. Vodret
Istituto Zooprofilattico Sperimentale della Sardegna., Italy.
M.R. Mancuso
Istituto Zooprofilattico Sperimentale della Sardegna., Italy.
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).

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How to Cite

1.
Mele P, Pinna G, Soro B, Vodret B, Mancuso M. HISTAMINE PRESENCE IN SARDINIAN CHEESES: A RISK ASSESSMENT CONTRIBUTION. Ital J Food Safety [Internet]. 2011 Jan. 8 [cited 2024 Nov. 26];1(1zero):265-6. Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2011.1S.265

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