Quantitative Analysis of Biogenic Amines in Different Cheese Varieties Obtained from the Korean Domestic and Retail Markets

Abstract

To evaluate the safety and risk assessment of cheese consumption in the Republic of Korea, sixty cheese samples purchased from the farmstead and retails markets (imported) were analyzed for their biogenic amine (BA) contents. The BA profiles and quantities of eight amines (tryptamine, 2-phenylethylamine, putrescine, cadaverine, histamine, tyramine, spermidine, and spermine) were determined using high-performance liquid chromatography (HPLC). Spermine was the only amine detectable in all the samples. The BAs of fresh cheeses from both farmstead and retail markets were mostly undetectable, and comparatively at lower levels (<125 mg/kg) than ripened samples. Putrescine was undetectable in all the domestic ripened cheeses. The sum of BA levels in the imported ripened cheeses of Pecorino Romano (1889.75 mg/kg) and Grana Padano (1237.80 mg/kg) exceeds >1000 mg/kg, of which histamine accounts nearly 86 and 77% of the total levels, respectively. The tolerable limits of the potential toxic amines, histamine and tyramine surpassed in four and three imported ripened samples, respectively. Furthermore, the presence of potentiators (putrescine and cadaverine) together in samples even with a lower level of toxic amines alarms the risk in consumption. Therefore, adoption of strict hygienic practices during the entire chain of cheese production, along with obligatory monitoring and regulation of BA in cheeses seems to be mandatory to ensure the safety of the consumers.

Complete Replacement of Nitrite With a Lactobacillus fermentum on the Quality and Safety of Chinese Fermented Sausages

“…The European Union has established certain regulations on histamine with the maximum levels of 100 mg/kg ( Sun et al, 2016 ). According to a previous report, the established maximum limits were 800 mg/kg for tyramine ( Ercan et al, 2019 ) and 30 mg/kg for phenethylamine, respectively ( Kandasamy et al, 2021 ). Seven kinds of biogenic amines including tyramine, putrescine, cadaverine, spermidine, tryptamine, phenylethylamine, and spermine were detected in the control ( Table 2 ).…”

Characteristics and proteolysis of a Spanish blue cheese made with raw or pasteurised milk

“…Moreover, the decarboxylation of some amino acids in cheese leads to the formation of biogenic amines (BA), nonvolatile amines with important physiological effects in humans (Gaya et al 2005). Many factors contribute to the presence and accumulation of BA, such as availability of free amino acids, pH, raw, salt-in-moisture level, temperature, redox potential bacterial density and, primarily, the presence of microorganisms (Schirone et al 2012;Pleva et al 2014;Kandasamy et al 2021). Under normal conditions, exogenous BA ingested with food are rapidly detoxified by the action of amine oxidases.…”

Detection of Potential Microbial Contaminants and Their Toxins in Fermented Dairy Products: a Comprehensive Review

“…Many analytical methods were used to assess biogenic amines such as ion-exchange chromatography with colorimetric detection, GC-MS, HPLC-MS/MS, and HPLC-DAD (Rabie et al 2011;Kandasamy et al 2021;Loizzo et al 2013) and capillary electrophoresis coupled with contactless conductivity detection (Adımcılar et al 2018). Hazardous levels (> 100 mg/kg) of biogenic amines including histamine and tyramine were reported in Mesh and blue cheese in Egypt using ion-exchange chromatography-colorimetric detector, based on protein separation according to their surface charge.…”

“…Their levels generally were in the order of milligrams per kilogram; however, they may reach 2 g/kg (Linares et al 2011). It was reported that the maximum limits of biogenic amines in foods for human consumption as histamine, tyramine, phenylethylamine, and total BAs is around 50-100, 100-800, 30, and 200-1000 mg/kg, respectively (Ec 2003;Kandasamy et al 2021).…”