Purpose: The aim of this study was to evaluate the effects of temperature and storage time on the formation of histamine, in hard and soft cheeses, during their storage at refrigeration and room temperatures.
Methods: Quantification of the histamine was performed by HPLC-DAD; the LOQ=3.52 mg/kg. Content of histamine was determined in four types of mould cheeses (Lazur Blue, Brie, Camembert, Gorgonzola) and two types of hard cheeses. The samples were uniformly divided into two groups and stored in a refrigerator at 4 ± 2°C and at room temperature (22 ± 2°C). The assessment of samples stored at room temperature was stopped after 42 days.
Results: In soft cheeses, histamine was detected at the highest concentration (730.47 mg/k) in Gorgonzola cheese at 42 days of storage at room temperature . The proposed concentration limit of 400 mg/kg histamine in cheeses (Rauscher-Gabernig, E.) was exceeded, only, in Gorgonzola at 28 and 42 days of storage at 22 ± 2°C and in Camembert at 112 days storage at 4°C. In hard cheeses, histamine was detected at the highest concentration (35.84 mg/kg) in Mlekdamer cheese (Swiss type) after 35 days storage at room temperature .
Significance: Consumption of hard cheeses is safe for consumers, even after their expiration dates. It makes sense to define acceptable limits for concentrations of histamine in cheese rennet ripening.