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Histamine formation by enterococci isolated from home-made goat cheeses
1Department of Food Hygiene, Faculty of Veterinary Medicine, SLU, Uppsala, Sweden.
International Journal of Food Microbiology
|October 1, 1988
Summary
Enterococci bacteria in goat cheese can produce histamine, but at low levels. This study suggests these bacteria pose no significant risk for histamine intoxication in consumers.
Area of Science:
- Food Microbiology
- Food Safety
- Bacterial Metabolism
Background:
- Enterococci are commonly found in fermented foods like goat cheese.
- Histamine production by bacteria can lead to foodborne illness (scombroid poisoning).
- The histamine-forming potential of enterococci in goat cheese requires investigation.
Purpose of the Study:
- To assess the histamine-producing capability of enterococci strains isolated from goat cheeses.
- To determine the prevalence and levels of histamine production in Streptococcus faecium and Streptococcus faecalis.
- To evaluate the potential risk of histamine intoxication from enterococci in goat cheese.
Main Methods:
- Isolation and identification of enterococci strains from goat cheeses.
- Cultivation of strains in Trypticase Soy Broth Histidine medium (TSBH) at 35°C for 24 hours.
- Quantification of histamine using fluorometry.
Main Results:
- Out of 130 Streptococcus faecium strains, 41 (31.5%) produced histamine.
- Only 2 out of 106 Streptococcus faecalis strains (1.9%) produced histamine.
- The maximum histamine level detected was 4.0 µg/ml TSBH, considered low compared to Gram-negative bacteria.
Conclusions:
- While some enterococci strains in goat cheese can produce histamine, the levels are generally low.
- Enterococci from goat cheese, under the studied conditions, are unlikely to cause histamine intoxication.
- Further research may explore factors influencing histamine production in these bacteria.