NDLI: High content of biogenic amines in Pecorino cheeses.

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High content of biogenic amines in Pecorino cheeses.

Content Provider	World Health Organization (WHO)-Global Index Medicus
Author	Schirone, Maria Tofalo, Rosanna Fasoli, Giuseppe Perpetuini, Giorgia Corsetti, Aldo Manetta, Anna Chiara Ciarrocchi, Aurora Suzzi, Giovanna
Spatial Coverage	Italy
Description	Country affiliation: Italy Author Affiliation: Schirone M ( Dipartimento di Scienze degli Alimenti, Università degli Studi di Teramo, Via C.R. Lerici 1, 64023 Mosciano Sant'Angelo, Teramo, Italy.)
Abstract	Pecorino refers to Italian cheeses made exclusively from raw or pasteurized ewes' milk, characterized by a high content of fat matter and it is mainly produced in the Middle and South of Italy by traditional procedures. The autochthonous microbiota plays an important role in the organoleptic traits of Pecorino cheese and it can influence biogenic amines (BA) content. The aim of this study was to characterize from microbiological and chemical point of view 12 randomly purchased commercial cheeses produced in Abruzzo region. Moreover, the BA content and the bacteria showing a decarboxylating activity were detected. For this purpose, a real-time quantitative PCR (qPCR) was applied to evaluate histamine and tyramine-producers. The samples were well differentiated for microbial groups composition, such as aerobic mesophilic bacteria, Enterobacteriaceae, coagulase-negative staphylococci, yeasts, enterococci, mesophilic and thermophilic lactobacilli. Pathogens such as Salmonella spp., Listeria monocytogenes and Escherichia coli O157:H7 were absent in all samples. In most samples the content of BA resulted to be high, with prevalence of histamine and tyramine. In particular, total BA content reached 5861 mg/kg in Pecorino di Fossa cheese. The qPCR method resulted to be very useful to understand the role of autochthonous Pecorino cheese microbiota on BA accumulation in many different products. In fact, since the ability of microorganisms to decarboxylate aminoacids is highly variable being in most cases strain-specific, the detection of bacteria possessing this activity is important to estimate the risk of BA cheese content.
File Format	HTM / HTML
ISSN	07400020
Issue Number	1
Volume Number	34
e-ISSN	10959998
Journal	Food Microbiology
Language	English
Publisher	Elsevier
Publisher Date	2013-05-01
Publisher Place	Great Britain (UK)
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Discipline Microbiology Discipline Nutritional Sciences Bacteria Isolation & Purification Biogenic Amines Analysis Cheese Polymerase Chain Reaction Methods Yeasts Animals Genetics Metabolism Cattle Microbiology Consumer Product Safety Italy Milk Chemistry Evaluation Studies Journal Article Research Support, Non-u.s. Gov't
Content Type	Text
Resource Type	Article
Subject	Microbiology Food Science

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