Focus on histamine production during cheese manufacture and processing: A review.
Abstrak
Histamine (HIS) intoxication is a poisoning caused by histamine in food. Cheese is one of the most common dairy products associated with histamine levels which vary depending on the processing methods. The final content of histamine in cheese is influenced by intrinsic and extrinsic factors, their interactions, and contamination stemming from food processing. The application of control measures may be useful to inhibit/reduce production during cheese manufacture and processing but have a limited effect. To reduce histamine intoxication outbreaks from cheese consumption the introduction of quality control programs and appropriate risk mitigation options should be applied along the dairy chain from an overall perspective of food safety based on individual susceptibility and consumer sensitivity. As key food safety, this topic should be considered in future regulations in dairy products because the lack of a clear law on HIS limits in cheese may result in a significant potential deviation from the EU food safety strategy.
Topik & Kata Kunci
Penulis (2)
M. C. Ferrante
R. Mercogliano
Akses Cepat
PDF tidak tersedia langsung
Cek di sumber asli →- Tahun Terbit
- 2023
- Bahasa
- en
- Total Sitasi
- 21×
- Sumber Database
- Semantic Scholar
- DOI
- 10.1016/j.foodchem.2023.136046
- Akses
- Open Access ✓