Histamine Levels in 3 Types of Iranian Cheese by Ion-Exchange Chromatography

Ali EHSANI; Razzagh MAHMOUDI; Mina KHODAYARII; Payman ZARE

Authors

Ali EHSANI Department of Food Hygiene, Faculty of Veterinary Medicine, Urmia University, Urmia
Razzagh MAHMOUDI Department of Food Hygiene & Aquatics, Faculty of veterinary medicine, University of Tabriz, Tabriz
Mina KHODAYARII Department of Food Hygiene, Faculty of Veterinary Medicine, Urmia University, Urmia
Payman ZARE Department of Pathobiology, Faculty of Veterinary Medicine, University of Tabriz, Tabriz

Keywords:

Biogenic amine, cheese, histamine, ion-exchange chromatography

Abstract

Three types of Iranian cheese including Feta, Lighvan and Kope were investigated on the basis of histamine content as a biogenic amine. The separation and determination of this compound were performed by ion-exchange chromatography. Results indicated significant differences in histamine contents among the three types of cheeses, with the highest mean content of 42.6 mg/100g for Kope cheese, and the lowest mean level of 4.99 mg/100g in Feta cheese. In microbiological studies, Kope cheese samples had the highest total yeast (24 %) and bacterial contents (36 %). None of the isolates were found to be of major pathogenic importance.

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Author Biography

Razzagh MAHMOUDI, Department of Food Hygiene & Aquatics, Faculty of veterinary medicine, University of Tabriz, Tabriz

Department of Food Hygiene & Aquatics, Faculty of veterinary medicine, University of Tabriz

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