Biogenic amines content in processed and grated cheeses

Biogenic amines in retail processed cheeses and in packaged grated cheeses have been analysed for Histamine,Tyramine, Putrescine and Cadaverine conten t. The results show a considerable variability for all the amines. In proce ssed cheeses putrescine was almost constantly present, only one sample bein g free from biogenic amines. In any case the concentration of every single amine was lower than the accepted levels. In grated cheeses, only histamine was detected in significant amounts and in one sample the concentration ex ceeded 10 mg/100 g, generally assumed to be the threshold value for toxic e ffects.