Biogenic amines and microbiological profile of egyptian cheeses

Abstract

Cheeses are among those high-protein-containing foodstuffs in which enzymatic and microbial activities cause the formation of biogenic amines (BAs) from amino acids decarboxylation. Most of the methods for amine determination in these products involve acid extraction followed by a liquid-liquid purification step to selectively separate amines and amino acids. This study aimed to describe the development of biogenic amines in Egyptian cheeses during ripening and storage regimes. Biogenic amines content in Mish, Ras and Blue cheeses were 270-1300, 340-980 and 210-700 mg/kg, respectively. The dominant biogenic amines were different. This work confirms that the main biological feature influencing amines formation is the extent of growth of microorganisms, like Enterococci, characterized by decarboxylase activity. It is important to note that the presence of biogenic amines due to the activities of these microorganisms is maintained within safe levels. In Egypt, reports dealing with the Egyptian cheeses (Mish, Ras and Blue) are scanty. So, the present work was carried out to fill the gap in our knowledge on its microbiological and biochemical features, focusing on hygiene and consumer health aspects.

Determination of Biogenic amines in hard cheeses by High performance liquid chromatography

“…Mean value of acidity % in Cheddar cheese samples was lower than Ras cheese samples may be due to storage at refrigerator temperature (4-10 0 C) and good manufacturing conditions. Lower result was obtained by El-Mossalami (2003), but higher result was obtained by Khaled (2014). Biogenic amines estimation is very important due to their high incidence in different cheese types, especially ripened cheeses, and due to their hazard effect on human health.…”

“…Mean value of tryptamine in the examined Ras cheese samples was higher than Cheddar cheese samples. Lower levels were acquired by Awad (2018), but higher results were obtained by Khaled (2014). Ingestion of high-level PEA has been related to some symptoms like headache, vertigo and discomfort.…”

Analytical strategies for the determination of biogenic amines in dairy products

“…UAE is used to improve extraction efficiency and reduce analysis times, thanks to the effects it produces such as vibration, cavitation, and agitation generated by ultrasonic waves that induce the effective components to enter the solvent (Khaled, 2014; Redruello et al., 2013; Švarc‐Gajic & Stojanovic, 2011).…”