Scientific Opinion on risk based control of biogenic amine formation in fermented foods

Abstract

A qualitative risk assessment of biogenic amines (BA) in fermented foods was conducted, using data from the scientific literature, as well as from European Union‐related surveys, reports and consumption data. Histamine and tyramine are considered as the most toxic and food safety relevant, and fermented foods are of particular BA concern due to associated intensive microbial activity and potential for BA formation. Based on mean content in foods and consumer exposure data, fermented food categories were ranked in respect to histamine and tyramine, but presently available information was insufficient to conduct quantitative risk assessment of BA, individually and in combination(s). Regarding BA risk mitigation options, particularly relevant are hygienic measures to minimize the occurrence of BA‐producing microorganisms in raw material, additional microbial controls and use of BA‐nonproducing starter cultures. Based on limited published information, no adverse health effects were observed after exposure to following BA levels in food (per person per meal): a) 50 mg histamine for healthy individuals, but below detectable limits for those with histamine intolerance; b) 600 mg tyramine for healthy individuals not taking monoamino oxidase inhibitor (MAOI) drugs, but 50 mg for those taking third generation MAOI drugs or 6 mg for those taking classical MAOI drugs; and c) for putrescine and cadaverine, the information was insufficient in that respect. Presently, only high‐performance liquid chromatography (HPLC)‐based methods enable simultaneous and high sensitivity quantification of all BA in foods, hence are best suited for monitoring and control purposes. Monitoring of BA concentrations in fermented foods during the production process and along the food chain would be beneficial for controls and further knowledge. Further research on BA in fermented foods is needed; particularly on toxicity and associated concentrations, production process‐based control measures, further process hygiene and/or food safety criteria development, and validation of analysis methods.

The range of protein hydrolysis and biogenic amines content in selected acid- and rennet-curd cheeses

“…Standarová et al (2010) described that Olomouc tvorogs also contained, among other amines, the highest level of cadaverine, up to 2413 mg kg −1 . According to European Food Safety Authority (2011), fresh cheeses can contain from 10.7 to 45 mg kg −1 of cadaverine and the hard cheeses from 47.8 to 83.5 mg kg −1 ; but in some kinds of hard cheeses, the amine level can reach as much as 3170 mg kg −1 . Research of Sawilska-Rautenstrauch et al (2010) showed that cadaverine content in camembert is lower than 2.6 mg kg −1 .…”

“…Much higher level of this amine was stated by Standarová et al (2010) in Olomouc cheeses (1058 mg kg −1 ) and by Fiechter et al (2013) in harzer cheese (516 mg kg −1 ). European Food Safety Authority (2011) reported that this amine content can reach, in fresh cheeses 48 mg kg −1 , in hard cheeses 65.5 mg kg −1 , and in acid-curd cheeses 55.3 mg kg −1 ; although much higher amounts were observed in some cheeses—in cheddar 910 mg kg −1 and 140 mg kg −1 in camembert.…”

“…The highest amount of putrescine was observed in harzer cheese, and then in emmental and the last was cheddar (Table 3). The subsequent amounts of putrescine in cheeses are presented in papers: Olomouc tvorogs—767 mg kg −1 , harzer cheese—802 mg kg −1 , fresh cheeses from 5.5 to 41.3 mg kg −1 , hard cheeses from 26.6 to 65.5 mg kg −1 , acid-curd cheeses—335 mg kg −1 , camembert 3.3 mg kg −1 , and gouda up to 112.9 mg kg −1 (Sawilska-Rautenstrauch et al 2010; Standarová et al 2010; European Food Safety Authority 2011; Fiechter et al 2013). …”

“…They can evoke cardiovascular, digestive, and breathing systems diseases, show pro-cancerogenic activity, and sometimes favour very specific diseases, such as schizophrenic depression, Reyes’ syndrome, and Parkinson’s disease. (Karovičová and Kohajdová 2005, European Food Safety Authority 2011, Benkerroum 2016). There were consumption thresholds proposed for fish and other foodstuff: for histamine 50–200 mg kg −1 of foodstuff.…”

“…There were consumption thresholds proposed for fish and other foodstuff: for histamine 50–200 mg kg −1 of foodstuff. Hence, in one meal, the threshold for histamine cannot exceed 50 mg, for tyramine 600 mg; however, for other bioamines, the limits are not established (European Food Safety Authority 2011). …”