HISTAMINE PRESENCE IN SARDINIAN CHEESES: A RISK ASSESSMENT CONTRIBUTION


Submitted: 4 January 2013
Accepted: 4 January 2013
Published: 8 January 2011
Abstract Views: 918
PDF: 1391
Publisher's note
All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.

Authors

  • P. Mele 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).

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 Mar. 29];1(1zero):265-6. Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2011.1S.265

Downloads

Download data is not yet available.

Citations