scholarly journals Histamine contents in raw long-ripening meat products commercially available in Poland

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Mirosław Michalski ◽  
Marzena Pawul-Gruba ◽  
Anna Madejska
Keyword(s):  
Biogenic Amines ◽  
High Performance ◽  
Limit Of Detection ◽  
Meat Products ◽  
Positive Sample ◽  
Future Research ◽  
Histamine Concentration ◽  
Fish Products ◽  
High Concentrations ◽  
The Eu

Abstract Introduction Many consumers seek long-ripening meat products. The availability of these highly distinctive cured pork varieties is continuously expanding and their safety should be subject to monitoring. One of potentially harmful substances in these products is histamine. The presence of this toxic amine is reported in many countries, even in high concentrations. However, the EU has not regulated the permissible histamine content in meat, in a situation at odds with that of regulated fish and fish products. This study established the usefulness of biogenic amine testing in long-ripening pork and furnished indicative concentrations potential useful as a background for future research in preparation for EU regulative intervention. Material and Methods A total of 97 samples of long-ripening meat products untreated by heat were bought from various shops in the Puławy and Lublin regions of Poland and tested for the presence of histamine using high-performance liquid chromatography with diode array. Results The histamine concentration ranged from below limit of detection to 346.64 mg/kg, where 3.47 mg/kg was the lowest in a positive sample. Histamine was detected in 48 samples (49.5%). The maximum amount of histamine was identified in dry ham and the minimum in traditional salami. Conclusion The results of this study suggest that testing meat products for biogenic amines should be a very good indicator of the food safety of long-ripening meats. In half of the tested products, levels of biogenic amines potentially toxic to consumers were determined.

scholarly journals Analysis of Biogenic Amines Using Immunoassays, HPLC, and a Newly Developed IC-MS/MS Technique in Fish Products—A Comparative Study

Molecules ◽  
2021 ◽  
Vol 26 (20) ◽  
pp. 6156
Author(s):  
Drago Kočar ◽  
Sevim Köse ◽  
Serkan Koral ◽  
Bekir Tufan ◽  
Andrej Ščavničar ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
High Performance Liquid Chromatography ◽  
Biogenic Amines ◽  
Comparative Evaluation ◽  
High Performance ◽  
Quantitative Methods ◽  
Fast Track ◽  
Fish Products ◽  
Quantitative Immunoassay ◽  
Hplc Technique

In this study, comparative analyses were carried out with ion chromatography mass-spectrometry (IC-MS/MS) which has no derivatization step, high-performance liquid chromatography (HPLC) technique, as well as two quantitative and two semi-quantitative immunoassays. The results demonstrated that HPLC and quantitative immunoassay methods were well-correlated with IC-MS/MS in determining histamine in various types of fish products. The best correlation was observed with the HistaSure ELISA Fast Track kit (R2 = 0.9903). More than half of the values (68%) obtained by two methods were also statistically similar. The results of semi-quantitative test kits also supported histamine values estimated by quantitative methods, with some exceptions. The best results were found for HistaSure Lateral Flow in supporting the quantitative techniques. Therefore, these methods are found suitable for monitoring histamine in fish products in terms of food safety. Good correlations were also observed HPLC and IC-MS/MS in determining cadaverine, putrescine, and tyramine with the highest value observed for tyramine as R2 = 0.9785. However, no correlation was observed for other biogenic amines, and the majority of the results were significantly different from each other for these amines (p < 0.05). The differences may be caused by the drawbacks reported previously for HPLC. However, further studies are required to confirm the possible effects. This study provides a comparative evaluation of several methods in terms of their suitability in determining biogenic amines in fish products for both monitoring and regulatory purposes.

Biogenic amines (BAs) in meat products, regulatory policies and detection methods

2021 ◽  
Vol 17 ◽  
Author(s):  
Abhinay Shashank ◽  
Arun Kumar Gupta ◽  
Shubhendra Singh ◽  
Rajeev Ranjan
Keyword(s):  
Biogenic Amines ◽  
High Performance ◽  
Meat Products ◽  
Oral Intake ◽  
Optical Biosensor ◽  
Raw Material ◽  
Detection Methods ◽  
Fermented Foods ◽  
Safety Level ◽  
Regulatory Policies

Background: Biogenic amines (BAs) can be defined as low molecular weight organic nitrogen compounds formed by amino acid decarboxylation or by amination and transamination of aldehydes and ketones. Histamine, tryptamine, tyramine, putrescine, phenylethylamine, and cadaverines are some of the BAs reported in fermented foods which are synthesized by decarboxylation of histidine, tryptophan, tyrosine, ornithine, phenylalanine and lysine, respectively. In meat and meat products they are associated with spoilage. Excessive oral intake of these compounds can result in several toxic effects on human health such as hypertension, cardiac palpitations, headache, nausea, diarrhea,and flushing. Objective: Therefore, BAs must be controlled within the safety level to ensure the safety of fermented meat products. The ratio and quantity of biogenic amines present can be used as an indicator of the hygienic state of raw material as well as manufacturing practices. Conclusion: The detection and quantification of biogenic amines are commonly performed by chromatographic approaches such as, gas chromatography (GC), high-performance liquid chromatography (HPLC) and capillary electrophoresis (CE). It can also be done by non-chromatographic approaches like optical biosensor, disposable screen-printed electrode biosensors with enzymes, transmission electron microscopy (TEM) and FTIR. There is an enormous scope for making these analytical techniques more rapid and simple. Thus, the purpose of this review is to deliver concise information about the BAs, their significance, regulatory aspects and the methods available to quantify the BAs in meat and meat products.

scholarly journals Monitoring of Aflatoxin B1 in Dry Aged Meats using a modified HPLC-FLD method

2021 ◽  
Vol 26 (4) ◽  
pp. 2885-2891
Author(s):  
HATICE AHU KAHRAMAN ◽  
HIDAYET TUTUN
Keyword(s):  
Aflatoxin B1 ◽  
High Performance ◽  
Limit Of Detection ◽  
Meat Products ◽  
Performance Parameters ◽  
Limit Of Quantification ◽  
Time Saving ◽  
Modified Method ◽  
Meat Samples

The presence of aflatoxins residues in meat and meat products occurs through ingestion of feeds contaminated with Aflatoxin B1 (AFB1) or during the processing of the meat products. Little research has been conducted concerning the detection of AFB1 on meat. The aim of this study was to modify the method for AFB1 determination by high performance liquid chromatography with fluorescence detection in dry aged meats. The aged meat samples used for determination of AFB1 were obtained from a commercial dry aged meat plants and produced for 28 days in a meat plant chiller. All meat samples were analyzed according to the modified method. The samples were cleaned to remove impurities by using a immunoaffinity column. Photochemical reactor was used for the recording and evaluation of the chromatograms. The analytical performance parameters showed that the method was specific for AFB1 detection in the meat samples. Recovery rate, reproducibility (RSDr%) and repeatability (RSDR%) were found to be 85.889%, 3.822% and 6.601%, respectively. Limit of detection and limit of quantification were 0.15 ng/mL and 0.501 ng/mL, respectively. AFB1 was not detected in the meat samples. Our results indicated that the method modified for monitoring AFB1 level in the meats was simple, time-saving and reliable.

Biogenic Amines in Natural Ciders

2006 ◽  
Vol 69 (12) ◽  
pp. 3006-3012 ◽  
Author(s):  
G. GARAI ◽  
M. T. DUEÑAS ◽  
A. IRASTORZA ◽  
P. J. MARTÍN-ÁLVAREZ ◽  
M. V. MORENO-ARRIBAS
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Biogenic Amines ◽  
High Performance ◽  
Meat Products ◽  
Physiological Role ◽  
Principal Component ◽  
Effective Control ◽  
Precolumn Derivatization ◽  
Commercial Sources

Biogenic amines play an important physiological role in mammals, and high amounts of some exogenous amines in human diet may contribute to a wide variety of toxic effects. These amines are commonly found in many foodstuffs, particularly in fermented products such as cheese, meat products, beer, wine, and ciders. Here, the level of biogenic amines in some natural ciders was examined. Twenty-four samples of cider purchased from commercial sources were analyzed by reverse-phase high-performance liquid chromatography and fluorescence detection after precolumn derivatization with o-phthaldialdehyde. Amine levels were variable, ranging from not detected to 23 mg/liter. The average level of total biogenic amines in ciders was 5.94 ± 8.42 mg/liter. Putrescine, histamine, and tyramine were the prevailing amines being present in 50.0, 37.5, and 33.3% of the ciders studied; very small amounts of ethylamine and phenylethylamine were observed in only one sample. Other cider parameters were analyzed to determine whether they affect the biogenic amine content in ciders, and the results were evaluated by applying cluster analysis and principal component analysis. Ciders that showed lower glycerol contents and higher amounts of 1,3-propanediol had much higher levels of histamine, tyramine, and putrescine, suggesting a high activity of lactic acid bacteria during cider making and thus the need for effective control of lactic acid bacteria.

A review on biogenic amines in food and feed: toxicological aspects, impact on health and control measures

2019 ◽  
Vol 59 (4) ◽  
pp. 608 ◽  
Author(s):  
V. Feddern ◽  
H. Mazzuco ◽  
F. N. Fonseca ◽  
G. J. M. M. de Lima
Keyword(s):  
Biogenic Amines ◽  
Meat Products ◽  
Control Measures ◽  
Poultry Meat ◽  
Toxicological Effects ◽  
Individual Health Status ◽  
Food And Feed ◽  
High Concentrations ◽  
And Control ◽  
Meat And Eggs

Biogenic amines (BAs) represent a considerable toxicological risk in some food and feed products. They are formed under unhygienic conditions during storage and processing; therefore, an increase in the concentrations of those metabolites is related to putrefaction. Because BAs are thermostable, they remain in food and feed that have undergone heat treatment. There are several toxicological effects, especially caused by histamine, when high concentrations of BAs are ingested by humans, depending on the food itself and also on individual susceptibility and individual health status. The present paper reviews the main BAs in meat products, their use as spoilage indicators, the risk on human health and also the contamination of by-product meals. Furthermore, we highlight the state of art regarding impact of BAs on poultry, meat and eggs.

scholarly journals Sorbates and benzoates in meat and meat products: Importance, application and determination

2021 ◽  
Vol 854 (1) ◽  
pp. 012005
Author(s):  
A Bajcic ◽  
R B Petronijevic ◽  
M Sefer ◽  
D Trbovic ◽  
V Djordjevic ◽  
...  
Keyword(s):  
High Performance ◽  
Free Acid ◽  
Daily Intake ◽  
Meat Products ◽  
Maximum Level ◽  
Diode Array ◽  
Benzoic Acids ◽  
Array Detectors ◽  
The Republic ◽  
The Eu

Abstract Recent views on the use of preservatives sorbic and benzoic acids and their salts in meat products are presented from the point of accordance with current legislation in the Republic of Serbia and the EU, food safety and public health risks, and mainstreams in the methodology for their determination. These preservatives are permitted to be added individually or in combination, the maximum level is applicable to the sum and the levels are expressed as the free acid. Currently set values of the recommended daily intake of sorbate and benzoate are 25 mg/kg and 5 mg/kg, respectively. These values vary and depend on regulations in different countries. Considering control of the use of these additives, the most common methods for their determination are chromatographic methods based on high performance, or high pressure, liquid chromatography with diode array detectors.

scholarly journals Characterisation of Biogenic Amines in Fish Collected from Sarawak Using Gas Chromatography

2017 ◽  
Vol 6 (2) ◽  
pp. 21-27 ◽  
Author(s):  
Muhammad Abdurrahman Munir ◽  
Zaini Assim ◽  
Fasihuddin Ahmad
Keyword(s):  
Gas Chromatography ◽  
Biogenic Amines ◽  
Limit Of Detection ◽  
Histamine Concentration ◽  
Salted Fish ◽  
Fish Samples ◽  
Sardinella Gibbosa ◽  
Flame Ionisation Detector ◽  
Ionisation Detector

Determination of five biogenic amines (heptylamine, histamine, tyramine, cadaverine and spermidine) in fish was optimised and validated using gas chromatography – flame ionisation detector (GC-FID) followed by confirmation using mass spectrometry (MS). The biogenic amines were derivatised using BSA (N, O-bis (trimethylsilyl) acetamide) + TMCS (trimethylchlorosilane) as a derivatisation agent. The linear working range was between 0.9995 – 0.9999. The limit of detection (LODs) were in the range of 1.20 – 2.90 μg/mL. The efficiency of recovery for every biogenic amines, which ranged between 98.41 – 116.39%, indicated that analytical procedure can be used to extract biogenic amines in fish. Using GC-FID, the concentration of five biogenic amines were simultaneously determined in fresh and salted fish samples such as mackerel (Scomberomorus guttatus), sardine (Sardinella gibbosa), whiptail (Himantura walga), gourami (Trichogaster pectoralis) and toli shad (Tenualosa toli). Histamine is found in fresh mackerel (S. guttatus) and sardine (S. gibbosa) at concentration of 5.96 and 2.69 mg/kg, respectively. Salted sardine (S. gibbosa) has histamine concentration of 8.95 mg/kg. All histamine concentrations detected were below 50 mg/kg (FDA regulation) which is below the permissible threshold associated with scombroid poisoning. Cadaverine was detected in fresh sardine (S. gibbosa), whiptail stingray (H. walga) and salted gourami (T. pectoralis) with concentration of 4.96, 146.39 and 18.80 mg/kg, respectively. None of them has biogenic amines, and histamine within FDA regulation levels (below 50 mg/kg).

scholarly journals Lab on a Chip for the Colorimetric Determination of Nitrite in Processed Meat Products in the Jordanian Market

Micromachines ◽  
2019 ◽  
Vol 10 (1) ◽  
pp. 36 ◽  
Author(s):  
Mohammad F. Khanfar ◽  
Nour J. Abu Eisheh ◽  
Loiy Al-Ghussain ◽  
Ala’aldeen T. Al-Halhouli
Keyword(s):  
Limit Of Detection ◽  
Detection System ◽  
Meat Products ◽  
Processed Meat ◽  
Colorimetric Determination ◽  
Statistical Parameters ◽  
Photometric Detection ◽  
Limit Of Quantitation ◽  
High Concentrations

Nitrite and Nitrate have been used extensively as additives in various meat products to enhance flavor, color, and to preserve the meat from the bacterial growth. High concentrations of nitrite can threat human health since several studies in the literature claim that nitrite is associated with cancer incidences, leukemia, and brain tumors. Therefore, it is vital to measure the nitrite concentrations in processed meat products. In this study, an in-lab miniaturized photometric detection system is fabricated to inspect the nitrite concentration in processed meat products in Jordan. The analytical performance of nitrite detection is evaluated based on three key statistical parameters; linearity, limit of detection, and limit of quantitation. Respectively, for the fabricated system, the three values are found to be equal to 0.995, 1.24 × 10−2 ppm, and 4.12 × 10−2 ppm. Adherence to Beer’s law is found over the investigated range from 2.63 ppm to 96.0 ppm. The developed system is utilized for photometric detection of nitrite in processed meat products available in the Jordanian market like pastrami, salami, and corned beef. In all of the analyzed samples, the nitrite content is found to be lower than 150 ppm, which represents the maximum allowable nitrite limit.

scholarly journals Contents of Polyamines and Biogenic Amines in Canned Pet (Dogs and Cats) Food on the Austrian Market

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2365
Author(s):  
Peter Paulsen ◽  
Susanne Bauer ◽  
Friedrich Bauer ◽  
Zuzana Dicakova
Keyword(s):  
Relative Risk ◽  
Confidence Interval ◽  
Biogenic Amines ◽  
Biogenic Amine ◽  
Food Production ◽  
High Performance ◽  
Limit Of Detection ◽  
Significant Risk ◽  
Pet Food ◽  
Wet Weight

Biogenic amines accumulate in proteinaceous raw materials used for pet food production. In canned, sterilized food, amine levels of the ingredients are preserved and may both be indicative of hygiene deficiencies in the ingredients as well as for potential adverse effects to the animals feeding on it. We determined the contents of biogenic amines and polyamines (dansyl derivatives, high performance liquid chromatography) in a variety of canned food for dogs (n = 72) and cats (n = 114) on the Austrian market and compared the results with common quality indices. Contents of putrescine, cadaverine, and tyramine were below the limit of detection in >70% of samples (maximum values: 21.5, 98.4 and 32.5 mg/kg wet weight, respectively). Median contents of histamine, spermidine, and spermine were 14.5, 12.7, and 29.4 mg/kg, and maximum values were 61.6, 28.2, and 53.6 mg/kg wet weight, respectively. The sum of (putrescine + cadaverine + histamine + tyramine) was >50 mg/kg in 22.6% of samples. The biogenic amine index exceeded “1” in 26.7% of samples. Whilst cat food contained significantly higher amounts of tyramine, dog food contained significantly higher amounts of histamine and spermine. In canned cat food, the ingredient “fish” was identified as a statistically significant risk factor for a biogenic amine index > 1 (relative risk = 3.0 (95% confidence interval: 1.8–5.5)) and for (putrescine + cadaverine + histamine + tyramine) exceeding 50 mg/kg (relative risk = 2.4 (95% confidence interval: 1.2–4.6)), due to higher contents of cadaverine in food samples containing fish. While all samples met the limits suggested in pet food production, we could demonstrate that the inclusion of fish in the formulation bears a significant risk for higher cadaverine contents.

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