Document Details

Document Type : Article In Journal 
Document Title :
Biogenic amines in Egyptian RAS and MISH cheese
الأمينات الحيوية فلى الجبنة المصرية الرومى و القديمة
 
Subject : mycotoxins 
Document Language : English 
Abstract : A total of 80 random samples of Ras and Mish cheese (40 each) were examined for detection of biogenic amines and microbiological quality. Histamine was detected in all examined samples with average concentration of 8.28 and 6.56 mg/100g for Ras and Mish respectively. Tyramine was detected in 100% foe examined samples with average levels of 1.20 and 0.86 mg/100g for both types of cheese at the same respect. Tyramine, cadaverine and putrescine were present in all samples with mean values 7.7, 4.4 and 3.7 mg/100g for Ras cheese and 9.3, 3.32 and 4.05 mg/100g for Mish cheese samples, respectively. Non of the examined Ras cheese samples had histamine levels beyond the regulatory limits. Although all the examined mish cheese did not show any microbial findings, microbiological analysis of Ras cheese revealed that Enterobacteriaceae, enterococci and lactobacilli were detected in 16 (40%), 40 (100%) and 40 (100%) samples with mean counts of 2.3x102, and 8.9x107cfu/g, respectively. There were positive correlations between histamine content and counts of both Enterobacteriaceae and lactobacilli and also with tryamine in relation to the counts of enterococci and lactobacilli. Factors governing the formation of biogenic amines and their public health significans were discussed. 
ISSN : 1110-6298 
Journal Name : Suez Canal Veterinary Medicine Journal 
Volume : 2 
Issue Number : 1 
Publishing Year : 1326 AH
2005 AD 
Article Type : Article 
Added Date : Tuesday, December 28, 2010 

Researchers

Researcher Name (Arabic)Researcher Name (English)Researcher TypeDr GradeEmail
عمر محمد القوصىEl Kosi, Omar MohamedResearcherDoctorateelkosi@yahoo.com
احمد محمد عايشAyesh, Ahmed MohamedInvestigatorDoctorateAesh58@yahoomai.com

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