HISTAMINE PRESENCE IN SARDINIAN CHEESES: A RISK ASSESSMENT CONTRIBUTION

  • 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.

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).

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Published
2011-01-08
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Section
Short Communications
Keywords:
histamine, cheese ELISA, NIT
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How to Cite
Mele, P., Pinna, G., Soro, B., Vodret, B., & Mancuso, M. (2011). HISTAMINE PRESENCE IN SARDINIAN CHEESES: A RISK ASSESSMENT CONTRIBUTION. Italian Journal of Food Safety, 1(1zero), 265-266. https://doi.org/10.4081/ijfs.2011.881