摘要：Bioamine development in milk contaminated with E. coli was investigated. Measurable quantities of histamine and thiramine were developed in raw milk after 24 hours at temperatures from 21 °C to 30 °C when total microbial population amounted to 10^9/mL. Histamine development induced by E. coli in pasteurized milk was provoked at 10^8/mL level. This E. coli level was not reached in milk after preservation of milk for 48 hours at temperatures 7°, 21° and 30 °C. Bioamines were established by the thin layer chromatography method.
