Assessment of Toxic Histamine Contents in Processed Cheeses and the Effect of Salt and pH Levels on the Amount of Histamine
نویسندگان
1 Food Safety and Hygiene Division, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
2 Food Safety and Hygiene Division, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
3 Food Safety and Hygiene Division, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
4 Food Safety and Hygiene Division, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
doi
10.18502/jfqhc.11.4.17447چکیده
Background: Histamine is a chemical released by the body's immune system in response to allergens, which causes messages to be sent between different cells. There is a significant amount of histamine in certain foods, such as fermented foods and alcoholic beverages. Food allergy reactions occur after consuming contaminated foods with high amounts ...
