Microbiological Evaluation and Quantitative Analysis of Histamine Content in Some Egyptian Cheese Using High-Performance Liquid Chromatography (HPLC) | ||||
| Suez Canal Veterinary Medical Journal. SCVMJ | ||||
| Article 8, Volume 30, Issue 1, June 2025, Page 107-117 PDF (880.05 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/scvmj.2025.366421.1194 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Ahmed Saad1; Kamelia Abd Ellatif2; Shaimaa Mohamed Tony3; Alaa Abd Algwad  4
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| 1Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Suez Canal University, Egypt | ||||
| 2Free Veterinarian | ||||
| 3Animal health research institute (AHRI), Agriculture research center (ARC), Food Hygiene Department, Egypt | ||||
| 4lecturer at food hygiene and control, Faculty of Veterinary medicine, Suez Canal University | ||||
| Abstract | ||||
| The histamine levels in Mish and Egyptian Ras (Rumy) cheese were estimated in 100 samples, 50 of each Mish and Rumy cheese from Ismailia City, Egypt, by HPLC. The findings revealed the histamine content in the Mish samples varied from 1.8 to 21.05 mg/kg, with a mean of 7.99 ± 1.107 mg/kg, while in Rumy samples, it ranged from 21.72 to 53.86 mg/kg, with a mean of 29.12 ± 1.769 mg/kg. Consequently, the estimated daily intake of histamine (EDI) from Mish would fall within the range of 0.021-0.242 mg/day, while for Rumy, it would be between 0.25 and 0.62 mg/day. Though all examined samples contained histamine but were below the permissible limits stated by the Egyptian standard, 2008 (200 mg/kg), only 20% of Rumy samples exceeded the BIOHAZ, 2011 allowable limits (50 mg/day) and contained ≤53.86 mg/kg. The examined Mish and Rumy samples contained Enterobacteriaceae, coliforms, lactobacilli, and total yeasts and molds at the rates of 18%, 17%, 100%, and 94% and 38%, 12%, 100%, and 100%, with means of 15.5×10±86.9×104 86.9×103, 28.3×10±68.9×103 68.9×102, 63.3×10±80.4×10,6 5 and 91.2×10±14.6×102 14.6×10 2and (17.8×10±55.8×105 55.8×104, 93.3×10±12.8×103 12.8×103, 73.7×10±75.1×10,6 5 and 68.6×10±10.1×103 10.1×103), respectively. In conclusion, although the estimated levels have no obvious adverse effect, it doesn’t eliminate the potential for histamine poisoning. Commitment to good hygiene practices in milk selection and manufacturing environments can effectively control the presence of microorganisms responsible for biogenic amines production. | ||||
| Keywords | ||||
| biogenic amines; cheese; histamine; HPLC | ||||
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