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Histamine in cheeses – a potential danger?
1
Zakład Etyki i Deontologii Medycznej, Wydział Zdrowia Publicznego w Bytomiu,
Śląski Uniwersytet Medyczny w Katowicach
2
Katedra i Zakład Podstawowych Nauk Medycznych, Wydział Zdrowia Publicznego w Bytomiu,
Śląski Uniwersytet Medyczny w Katowicach
3
Katedra i Zakład Fizjologii, Wydział Lekarski z Oddziałem Lekarsko-Dentystycznym w Zabrzu,
Śląski Uniwersytet Medyczny w Katowicach
4
Zakład Żywienia Człowieka, Katedra Dietetyki, Wydział Zdrowia Publicznego, Śląski Uniwersytet Medyczny w Katowicach
Corresponding author
Katarzyna Chojnacka
Zakład Etyki i Deontologii Medycznej, Wydział Zdrowia Publicznego, Śląski Uniwersytet Medyczny w Katowicach, ul. Piekarska 18, 41-902 Bytom
Zakład Etyki i Deontologii Medycznej, Wydział Zdrowia Publicznego, Śląski Uniwersytet Medyczny w Katowicach, ul. Piekarska 18, 41-902 Bytom
Ann. Acad. Med. Siles. 2016;70:298-303
KEYWORDS
TOPICS
ABSTRACT
Cheeses are complex products with high content of fat, protein and other inorganic compounds. It is a food product, which may differ because of their origin, the manufacturing conditions, the microbiological flora and enzymatic activity. All these parameters can affect the efficiency analysis, which in turn may constitute an impediment to the determination of the cheese histamine concentration. The main factors influencing the formation of biogenic amines, including histamine, are: bacteria presence (LAB), starter cultures, the availability of free amino acids, a cheese puberty, a proteolytic activity, pH, temperature and the concentration of NaCl. The comparison of the relationship between the negative effects and the content of amines in food showed no dependency. It can be assumed that the histamine content higher than 100 mg/kg in food products is not recommended. Thanks to strict technological regimes – during food production – the frequency of a histamine food poisoning (resulting from bacterial contamination) is sporadic.
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