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Biogenic amine contents in selected Egyptian fermented foods as determined by ion-exchange chromatography.
J Food Prot 2011; 74(4):681-5JF

Abstract

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 (111 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.

Authors+Show Affiliations

Department of Food Science, Zagazig University, Zagazig, E-44519 Egypt.

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

21477488

Citation

Rabie, Mohamed A., et al. "Biogenic Amine Contents in Selected Egyptian Fermented Foods as Determined By Ion-exchange Chromatography." Journal of Food Protection, vol. 74, no. 4, 2011, pp. 681-5.
Rabie MA, Elsaidy S, el-Badawy AA, et al. Biogenic amine contents in selected Egyptian fermented foods as determined by ion-exchange chromatography. J Food Prot. 2011;74(4):681-5.
Rabie, M. A., Elsaidy, S., el-Badawy, A. A., Siliha, H., & Malcata, F. X. (2011). Biogenic amine contents in selected Egyptian fermented foods as determined by ion-exchange chromatography. Journal of Food Protection, 74(4), pp. 681-5. doi:10.4315/0362-028X.JFP-10-257.
Rabie MA, et al. Biogenic Amine Contents in Selected Egyptian Fermented Foods as Determined By Ion-exchange Chromatography. J Food Prot. 2011;74(4):681-5. PubMed PMID: 21477488.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Biogenic amine contents in selected Egyptian fermented foods as determined by ion-exchange chromatography. AU - Rabie,Mohamed A, AU - Elsaidy,Soher, AU - el-Badawy,Ahmed-Adel, AU - Siliha,Hassan, AU - Malcata,F Xavier, PY - 2011/4/12/entrez PY - 2011/4/12/pubmed PY - 2011/6/4/medline SP - 681 EP - 5 JF - Journal of food protection JO - J. Food Prot. VL - 74 IS - 4 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 (111 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. SN - 1944-9097 UR - https://www.unboundmedicine.com/medline/citation/21477488/Biogenic_amine_contents_in_selected_Egyptian_fermented_foods_as_determined_by_ion_exchange_chromatography_ L2 - http://jfoodprotection.org/doi/10.4315/0362-028X.JFP-10-257?url_ver=Z39.88-2003&rfr_id=ori:rid:crossref.org&rfr_dat=cr_pub=pubmed DB - PRIME DP - Unbound Medicine ER -