PMID: 2126443Dec 1, 1990Paper

Histamine formation by enterococci in goat cheese

International Journal of Food Microbiology
W ThamM L Danielsson-Tham

Abstract

Cheeses were made of heat-treated goat milk inoculated with large numbers of a histamine-producing strain of Streptococcus faecium or a non-histamine-producing strain of S. faecalis. Every second week during ripening (91 days) the cheeses were sampled for histamine analyses and bacteriological analyses. The numbers of enterococci remained high throughout the whole period of investigation and the maximum amount of histamine detected was 8.2 micrograms/g in one of the cheeses. The enterococci seem to have no relevance from a histamine intoxication point of view in cheeses of this kind.

References

Jul 1, 1986·The Journal of Antimicrobial Chemotherapy·H Y Chen
Oct 1, 1988·International Journal of Food Microbiology·W Tham
Jan 1, 1983·Zeitschrift Für Lebensmittel-Untersuchung Und -Forschung·U PechanekH Woidich
Mar 2, 1999·Chemotherapy·W WitteI Klare
Apr 1, 1982·Journal of Food Protection·Steve L TaylorJames F Howell

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Citations

Apr 1, 1995·Zeitschrift Für Lebensmittel-Untersuchung Und -Forschung·L Simon-Sarkadi, W H Holzapfel
Jun 19, 2002·FEMS Microbiology Reviews·Giorgio Giraffa
May 3, 2000·Journal of Applied Microbiology·M D GeorgalakiE Tsakalidou
Aug 13, 2005·Systematic and Applied Microbiology·Hikmate AbriouelAntonio Gálvez
Nov 6, 2002·Journal of Dairy Science·S Novella-RodríguezM C Vidal-Carou
Sep 26, 2006·Journal of Food Protection·Isabel M P L V O Ferreira, Olívia Pinho
May 13, 2008·Journal of Food Protection·Lori L McGowan-SpicerCharlene R Jackson
Sep 18, 2002·Journal of Food Protection·N Innocente, P D'Agostin
Jan 29, 2021·Comprehensive Reviews in Food Science and Food Safety·Marta MonienteLaura Botello-Morte

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