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Lactobacillus parabuchneri produces histamine in refrigerated cheese at a temperature‐dependent rate
Author(s) -
Diaz Maria,
Rio Beatriz,
SanchezLlana Esther,
Ladero Victor,
Redruello Begoña,
Fernández María,
Martin Maria Cruz,
Alvarez Miguel A.
Publication year - 2018
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13826
Subject(s) - histamine , food science , chemistry , refrigeration , microorganism , biology , bacteria , pharmacology , physics , genetics , thermodynamics
Summary High histamine concentrations in food can cause histamine poisoning. In spite of the cold chain, cheeses with high concentrations of histamine are on the market. In this work, we studied whether Lactobacillus parabuchneri, the microorganism mainly responsible for histamine accumulation in cheese, is able to grow and produce histamine at the usual temperature range of refrigerators. Further, we analysed whether refrigeration is really effective to prevent the accumulation of histamine in different types of cheeses supplemented with histidine and contaminated with L. parabuchneri . Our results showed L. parabuchneri to be able to grow and produce histamine at refrigeration temperatures. Moreover, L. parabuchneri produced toxic histamine concentrations in refrigerated cheeses from only 14 days. The results obtained in this work show that in the presence of L. parabuchneri , refrigeration delays but does not prevent the accumulation of toxic histamine levels in cheese.