engleski

The occurrence of biogenic amines in selected food of animal origin from the Croatian retail market

This study aims to characterise the presence of eight biogenic amines (BAs) tryptamine (TRY), phenylethylamine (PHE), putrescine (PUT), cadaverine (CAD), histamine (HIS), tyramine (TYR), spermidine (SPD) and spermine (SPM) in cheese, fish and fishery products and meat and meat products. A selective and robust method for the determination BAs in a total of 90 samples using high performance liquid chromatography (HPLC) with diode array detection (DAD) was applied in accordance with performance criteria outlined in European legislation. Among groups of food and within each group there is variability in amounts of BAs detected. In the analyzed samples the most represented amines were TYR, HIS, CAD, and PUT. Based on the highest content of the most toxic BA (HIS and TYR) the food safety relevance of the considered food categories can be ranked in the following decreasing order cheese (HIS up to 106.4 mg/kg ; TYR up to 206.6 mg/kg), fish and fishery products (HIS up to 98.8 mg/kg ; TYR up to 47.9 mg/kg) and meat and meat products (HIS up to 20.0 mg/kg ; TYR up to 117.5 mg/kg). Total content of BAs was statistically significantly higher (p<0.05) in fermented samples of all food groups. Further research still has to be done regarding monitoring of BAs concentrations in selected food of animal origin during the production process and along the food chain to minimize the contents of BAs.

Biogenic amines ; Food of animal origin ; Food safety

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