Biogenic Amine Content in “Pecorino Del Parco Di Migliarino - San Rossore”

Forzale, F.; Giorgi, Mario; Pedonese, Francesca; Nuvoloni, Roberta; D’Ascenzi, Carlo; Rindi, Salvo

doi:10.4081/ijfs.2011.1s.149

Cited by 5 publications

(8 citation statements)

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“…Despite the high levels of BA, HI, the BA mainly responsible of intoxication cases, was detected in very limited amounts in RC samples or not detected at all in all the other samples. These data are in agreement with those reported for other Italian ewes' milk cheeses (Forzale et al, 2011a;Lanciotti et al, 2007;Mascaro et al, 2010;Schirone et al, 2011;Torracca et al, 2015), although higher levels have been found in ewes' milk cheeses both in Italy (Martuscelli et al, 2005) and in other countries (Fernández-García, Tomillo, & Núñez, 1999;Pinho, Ferreira, Mendes, Oliveira, & Ferreira, 2001).…”

Section: Discussionsupporting

confidence: 92%

“…The ripening process also influences BA levels in cheeses, since the proteolysis that takes place during this period increases the availability of amino acids, which can then undergo decarboxylation mediated by microbial enzymes (Novella-Rodríguez et al, 2003). Many studies on the evolution of the BA profile during the ripening of cheese have shown that BA content increases during this period (Fernández et al, 2007;Forzale et al, 2011a;Galgano et al, 2001;Komprda et al, 2008;Lanciotti et al, 2007;Martuscelli et al, 2005;Novella-Rodríguez et al, 2003;Novella-Rodríguez, Veciana-Nogués, Trujillo-Mesa, & Vidal-Carou, 2002;Pinho et al, 2004).…”

Section: Introductionmentioning

confidence: 99%

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Effect of milk pasteurisation and of ripening in a cave on biogenic amine content and sensory properties of a pecorino cheese

Torracca

Pedonese

López

et al. 2016

International Dairy Journal

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Section: Discussionsupporting

confidence: 92%

Section: Introductionmentioning

confidence: 99%

Effect of milk pasteurisation and of ripening in a cave on biogenic amine content and sensory properties of a pecorino cheese

Torracca

Pedonese

López

et al. 2016

International Dairy Journal

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“…The presence of relevant amounts of BA in cheeses has been recently documented for a few types of Pecorino cheeses (Martuscelli et al, 2005 ; Lanciotti et al, 2007 ; Del Signore and Di Giacomo, 2008 ; Mascaro et al, 2010 ; Mercogliano et al, 2010 ; Bavazzano et al, 2011 ; Forzale et al, 2011 ; Schirone et al, 2011 ). In these studies the quantitative and qualitative accumulation of such compounds was extremely variable (Table 4 ).…”

Section: Biogenic Amines In Pecorino Cheesesmentioning

confidence: 89%

Biogenic Amines in Italian Pecorino Cheese

Schirone¹,

Tofalo²,

Visciano³

et al. 2012

Front. Microbio.

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The quality of distinctive artisanal cheeses is closely associated with the territory of production and its traditions. Pedoclimatic characteristics, genetic autochthonous variations, and anthropic components create an environment so specific that it would be extremely difficult to reproduce elsewhere. Pecorino cheese is included in this sector of the market and is widely diffused in Italy (∼62.000t of production in 2010). Pecorino is a common name given to indicate Italian cheeses made exclusively from pure 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 from raw or pasteurized milk. The microbiota plays a major role in the development of the organoleptic characteristics of the cheese but it can also be responsible for the accumulation of undesirable substances, such as biogenic amines (BA). Bacterial amino acid decarboxylase activity and BA content have to be investigated within the complex microbial community of raw milk cheese for different cheese technologies. The results emphasize the necessity of controlling the indigenous bacterial population responsible for high production of BA and the use of competitive adjunct cultures could be suggested. Several factors can contribute to the qualitative and quantitative profiles of BA’s in Pecorino cheese such as environmental hygienic conditions, pH, salt concentration, water activity, fat content, pasteurization of milk, decarboxylase microorganisms, starter cultures, temperature and time of ripening, storage, part of the cheese (core, edge), and the presence of cofactor (pyridoxal phosphate, availability of aminases and deaminases). In fact physico-chemical parameters seem to favor biogenic amine-positive microbiota; both of these environmental factors can easily be modulated, in order to control growth of undesirable microorganisms. Generally, the total content of BA’s in Pecorino cheeses can range from about 100–2400 mg/kg, with a prevalence of toxicologically important BA’s, tyramine and histamine. The presence of BA is becoming increasingly important to consumers and cheese-maker alike, due to the potential threats of toxicity to humans and consequent trade implications.

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“…Despite the good hygienic quality of milk and the use of selected starter culture, BAs may still be formed, and sometimes at relatively high levels, in dairy products, especially in cheeses relying on the natural microbiota for fermentation and/or ripening (Forzale and others ; Schirone and others ). In addition, BAs may be formed from sources other than starter cultures or bacterial contaminants, such as yeasts and molds used as a secondary microbiota, or may be naturally present in milk, such as spermine, spermidine, putrescine, and PEA (Gloria and others ).…”

Section: Biosynthesis Pathways Of Basmentioning

confidence: 99%

Biogenic Amines in Dairy Products: Origin, Incidence, and Control Means

Benkerroum

2016

Comp Rev Food Sci Food Safe

205

175

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Biogenic amines (BAs) are toxic compounds produced by a number of microorganisms (bacteria, yeasts, and molds) as a result of the metabolism of some amino acid, usually decarboxylation reactions. BA-producing microorganisms are not necessarily pathogenic, such as lactic acid bacteria, which are, on the contrary, among the most beneficial microbiota to human beings and some of which even have probiotic properties. However, the incidence of BAs in dairy products and their possible implication in serious dairy-borne intoxications has long been overlooked. Consequently, the implementation of control measures to limit such an incidence has not been considered among the priorities of the food safety authorities. Nonetheless, there is a growing concern with regard to the presence of BAs in dairy products, because their toxicological status as toxins that may have serious acute and/or chronic adverse health effects is becoming increasingly evident and well-documented. The main BAs associated with dairy products are reviewed herein from the perspective of their incidence in these food products, and to draw the attention of readers to the shortage in data to perform pertinent risk assessment, which is considered to be a key action to provide efficient control means and to help decision makers issue appropriate legislative and regulatory measures.

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Biogenic Amine Content in “Pecorino Del Parco Di Migliarino - San Rossore”

Cited by 5 publications

References 0 publications

Effect of milk pasteurisation and of ripening in a cave on biogenic amine content and sensory properties of a pecorino cheese

Effect of milk pasteurisation and of ripening in a cave on biogenic amine content and sensory properties of a pecorino cheese

Biogenic Amines in Italian Pecorino Cheese

Biogenic Amines in Dairy Products: Origin, Incidence, and Control Means

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