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Table 5 BA concentrations detected in cheese samples
| Cheese | Histamine (mg/kg) | Tyramine (mg/kg) | Putrescine (mg/kg) | Cadaverine (mg/kg) | Total BA (mg/kg) |
|---|---|---|---|---|---|
| Irish Artisanal Cheese A | 22.9 | 140.4 | 122.0 | 5.0 | 290.3 |
| Reblochon | 8.4 | 45.1 | 28.2 | 22.3 | 104.1 |
| Irish Artisanal Cheese B | 34.4 | 190.6 | 157.2 | 74.4 | 456.6 |
| Manchego | n.d. | 17.9 | n.d. | 4.0 | 21.9 |
| Morbier | 85.1 | 171.3 | 212.7 | 267.4 | 736.5 |
| Tête de Moine | 51.6 | 44.6 | n.d. | 35.7 | 131.9 |
| Pecorino Sardo | 23.4 | 40.4 | 66.9 | 3.5 | 134.2 |
| Ossau-Iraty | 20.8 | 323.4 | 40.1 | 9.4 | 393.8 |
| Comté | n.d. | 4.5 | n.d. | 9.3 | 13.8 |
| Gorgonzola | 29.2 | n.d. | 3.9 | 1.2 | 34.2 |
