Italian Journal of Food Safety (Jan 2011)

HISTAMINE PRESENCE IN SARDINIAN CHEESES: A RISK ASSESSMENT CONTRIBUTION

  • P. Mele,
  • G. Pinna,
  • B. Soro,
  • B. Vodret,
  • M.R. Mancuso

DOI
https://doi.org/10.4081/ijfs.2011.1S.265
Journal volume & issue
Vol. 1, no. 1zero
pp. 265 – 266

Abstract

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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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