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Histamine formation by enterococci in goat cheese.

W Tham1, G Karp, M L Danielsson-Tham

  • 1Department of Food Hygiene, Faculty of Veterinary Medicine, SLU, Uppsala, Sweden.

International Journal of Food Microbiology
|December 1, 1990
PubMed
Summary

This study investigated histamine production in goat milk cheeses using Streptococcus faecium and Streptococcus faecalis. Enterococci did not appear to be relevant to histamine intoxication in these specific cheeses.

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Area of Science:

  • Food Microbiology
  • Food Chemistry
  • Dairy Science

Background:

  • Histamine in cheese can cause foodborne illness.
  • Enterococci are common bacteria found in cheese production.

Purpose of the Study:

  • To determine the relevance of enterococci in histamine production in goat milk cheese.
  • To assess histamine levels during cheese ripening.

Main Methods:

  • Goat milk cheeses were inoculated with histamine-producing or non-histamine-producing enterococci strains.
  • Histamine and bacterial analyses were performed bi-weekly over 91 days of ripening.

Main Results:

  • Enterococci counts remained high throughout the ripening period.
  • The maximum histamine level detected was 8.2 µg/g in one cheese sample.

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Conclusions:

  • Enterococci strains used in this study do not appear to be a significant factor in histamine intoxication risk for this type of cheese.
  • Further research may be needed to understand histamine formation in similar dairy products.