Biogenic Amines as Serious Residues in Some Meat Products Marketed in Qalyubia, Egypt.

Abstract

Biogenic amines are undesirable components resulting from the proteolysis and decarboxylation of FAAs by undesirable microorganisms contaminating the foods making them of great concern in food hygiene and public health. Practical applications were conducted to evaluate the levels of the certain four biogenic amines (histamine, tyramine, putrescine, and cadaverine) using HPLC; in different meat products by collecting ninety frozen samples of beef burgers, kofta, and sausage (30 of each) from various supermarkets in Qalyubia Governorate. The achieved results obtained that the average values of histamine, tyramine, putrescine and cadaverine, (mg/Kg) were 11.05 ± 0.62, 5.81 ± 0.45, 3.95 ± 0.29 and 2.43 ± 0.18 for beef burgers; 14.49 ± 0.87, 9.36 ± 0.73, 6.21 ± 0.37 and 3.91 ± 0.26 for kofta; and 19.71 ± 1.10, 12.97 ± 0.89, 7.88 ± 0.51 and 7.47 ± 0.50, respectively for sausage samples. According to the permissible limits recommended by EOS (2010), only 10% of beef burgers, 13.33% of kofta, and 20% of sausage samples were unaccepted based on their HIS and TYR levels, while only one (1.11%) sample of the examined sausage was unaccepted and exceeding the permissible limits of cadaverine.

Evaluation of four ornamental plant extracts as insecticidal, antimicrobial, and antioxidant against the West Nile vector, Culex pipiens (Diptera: Culicidae) and metabolomics screening for potential therapeutics

“…Female mosquitoes got periodic blood feeds from a hamster rat while the adults' colony was given a 10% sugar solution. Larvae and pupae, which are two stages of development, were always available for the tests and kept in the same laboratory [40].…”