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Histamine Production in Low-Salt Cheddar Cheese
Jayne E Stratton1, Robert W Hutkins1, Steve L Taylor1
1Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska 68583-0919.
Journal of Food Protection
|May 11, 2019
Summary
Histamine production in low-salt Cheddar cheese was investigated. Low histamine levels were observed, suggesting minimal risk due to low proteolysis and storage temperatures.
Area of Science:
- Food Science
- Microbiology
- Dairy Science
Background:
- Histamine formation in cheese is a concern for food safety.
- Low-salt cheese production presents unique challenges for microbial control and ripening.
Purpose of the Study:
- To evaluate the potential for histamine production by Lactobacillus buchneri St2A in low-salt Cheddar cheese.
- To determine the influence of aging conditions on histamine levels and proteolysis.
Main Methods:
- Pasteurized milk was inoculated with varying levels of Lactobacillus buchneri St2A.
- Low-salt (0.40%) Cheddar cheese was produced and aged for 180 days at 7°C.
- Proteolysis and histamine levels were quantified in the cheese samples.
Main Results:
- Lactobacillus buchneri St2A populations increased significantly during aging.
- Proteolysis increased substantially during the ripening period.
- Histamine levels remained low (<5 mg/100 g) in inoculated low-salt Cheddar cheese.
Conclusions:
- The potential for histamine formation is minimal in low-salt Cheddar cheese under the studied conditions.
- Low proteolysis and low storage temperatures are key factors inhibiting histamine production.
- Lactobacillus buchneri St2A does not appear to be a significant histamine producer in this cheese matrix.
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