The presence of biogenic amines in foods is of prima rv importance because of the impact that these compounds can have on the health of consumers when they are found in high quantities Potentially, cheeses can be affected by the presence of biogenic amines since they are famed following the microbial decarboxylation of amino acids that accumulate during ripening. The aim of this work was to undertake a screening of the biogenic omines present in Parmigiano Reggiano cheese, a cheese characterized by a long ripening period, during which a great number ofprecursas amino acids are formed. Very low contents of biogenic amines were found in all the samples analyzed. In any cose the biogenic amine amounts were much lower than the values considered potentially hazardous fa the health of consumers. The biogenic amine present in a more significant amount was Histomine. The content of biogenic amines was also law in cheese aged fa along time and it was not possible to establish a correlation between the presence of these substances and the ripening time.
