Biogenic Amine Contents in Selected Egyptian Fermented Foods as Determined by Ion-Exchange Chromatography

• Type: Article in International Scientific Journal
• Date: 2011

Authors

Rabie, MA (Author) Other; Elsaidy, S (Author) Other; el Badawy, AA (Author) Other; Siliha, H (Author) Other; F. Xavier Malcata (Author) Other

Journal

Title: Journal of Food Protection

Vol. 74

Pages: 681-685

ISSN: 0362-028X

Publisher: International Association for Food Protection

Indexing

ISI Web of Knowledge - 16 Citations

Scopus - 22 Citations

Other information

Authenticus ID: P-002-SP2

DOI: 10.4315/0362-028x.jfp-10-257

Abstract (EN): 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.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 5