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Abstract
Biogenic amines are low molecular weight organic bases that possess biological activity. They can be formed and degraded as a result of normal metabolic activity in animals, plants and microorganisms. They are usually produced by the decarboxylation of amino acids. After fish, cheese is the next most commonly implicated food item associated with histamine poisoning. The first report case occurred in 1967 in the Netherlands and involved Gouda cheese then several cases have been reported. In Egypt, Damiatta cheese i.e. fresh and pickled is considered to be the main national soft type cheese produced in Egypt. It was reported that heat treatment had little effect on the content of biogenic amines in foods. Therefore, processed cheese may contain biogenic amines. Unfortunately, there is no limits concern the allowed level of biogenic amines in Damiatta cheese mentioned in the Egyptian Standard Specification and the FAO/WHO Codex. For the above - mentioned reasons, the present study was.