TY - JOUR
T1 - Biogenic Amine Contents in Selected Egyptian Fermented Foods as Determined by Ion-Exchange Chromatography
AU - Malcata, Francisco Xavier
PY - 2011/1/1
Y1 - 2011/1/1
N2 - Biogenic amines in foods may pose a public health problem. Therefore, histamine, tyramine, putrescine, cadaverine, spermine, and spermidine concentrations were measured in selected food items commonly consumed in Egypt. Foods examined were dairy products (blue cheese and Mesh cheese), meats (fermented and smoked cooked sausage), and fish (smoked and salted fermented fish [Feseekh], salted sardines, and anchovies). Egyptian fermented sausage had the highest concentration of total biogenic amines (2,482 mg/kg), followed by Mesh cheese (2,118 mg/kg) and blue cheese (2,084 mg/kg). The lowest concentration was found in smoked cooked sausage (Ill mg/kg). Histamine was found at a high level (521 mg/kg) in Feseekh, and tyramine was highest (2,010 mg/kg) in blue cheese. These results indicate that some traditional Egyptian foods may pose a health risk due to the concentration of biogenic amines, especially histamine.
AB - Biogenic amines in foods may pose a public health problem. Therefore, histamine, tyramine, putrescine, cadaverine, spermine, and spermidine concentrations were measured in selected food items commonly consumed in Egypt. Foods examined were dairy products (blue cheese and Mesh cheese), meats (fermented and smoked cooked sausage), and fish (smoked and salted fermented fish [Feseekh], salted sardines, and anchovies). Egyptian fermented sausage had the highest concentration of total biogenic amines (2,482 mg/kg), followed by Mesh cheese (2,118 mg/kg) and blue cheese (2,084 mg/kg). The lowest concentration was found in smoked cooked sausage (Ill mg/kg). Histamine was found at a high level (521 mg/kg) in Feseekh, and tyramine was highest (2,010 mg/kg) in blue cheese. These results indicate that some traditional Egyptian foods may pose a health risk due to the concentration of biogenic amines, especially histamine.
KW - SAUSAGES
KW - MASS-SPECTROMETRY
KW - HISTAMINE LEVEL
KW - HEALTH
KW - CHEESE
KW - AMPEROMETRIC BIOSENSOR
KW - ELECTROPHORESIS
KW - DERIVATIZATION
KW - DIETARY POLYAMINES
KW - PRODUCTS
U2 - 10.4315/0362-028X.JFP-10-257
DO - 10.4315/0362-028X.JFP-10-257
M3 - Article
SN - 0362-028X
VL - 74
SP - 681
EP - 685
JO - Journal Of Food Protection
JF - Journal Of Food Protection
IS - 4
ER -