Document Detail

Production of vasoactive amines during the ripening of Pecorino Carmasciano cheese.
MedLine Citation:
PMID:  20480231     Owner:  NLM     Status:  In-Process    
The aim of this study was to evaluate the production of the vasoactive amines, histamine and tyramine, and of other biogenic amines (putrescine, cadaverine, spermidine, and spermine) during the ripening of pecorino Carmasciano cheese, a traditional Italian cheese produced with raw sheep milk. Vasoactive amines, which may pose health risks for consumers, showed relatively low levels near the end of Carmasciano ripening (136.41 mg/kg tyramine and 65.5 mg/kg histamine). The other biogenic amines were also detected and showed increasing levels with time. Results demonstrated that the concentrations of the vasoactive amines were always below the limits established for other foods. However, the data concerning raw materials and the increasing trend of certain biogenic amines highlight the need to control indigenous bacterial populations responsible for amine production, including the implementation of Good Manufacturing Practices and adequate training of staff.
R Mercogliano; A De Felice; C Chirollo; M L Cortesi
Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Veterinary research communications     Volume:  34 Suppl 1     ISSN:  1573-7446     ISO Abbreviation:  Vet. Res. Commun.     Publication Date:  2010 Jun 
Date Detail:
Created Date:  2010-06-21     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  8100520     Medline TA:  Vet Res Commun     Country:  Netherlands    
Other Details:
Languages:  eng     Pagination:  S175-8     Citation Subset:  IM    
Dipartimento di Scienze Zootecniche e Ispezione degli Alimenti, Università degli Studi di Napoli Federico II, Napoli, Italy.
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