Tags

Type your tag names separated by a space and hit enter

Monitoring of biogenic amines in cheeses manufactured at small-scale farms and in fermented dairy products in the Czech Republic.
Food Chem. 2013 Nov 01; 141(1):548-51.FC

Abstract

The aim of the study was the monitoring of six biogenic amines (histamine, tyramine, phenylethylamine, tryptamine, putrescine, and cadaverine) and two polyamines (spermidine and spermine) in 112 samples of dairy products purchased in the Czech Republic, namely in 55 cheeses made in small-scale farms and in 57 fermented dairy products. The products were tested at the end of their shelf-life period. Neither tryptamine nor phenylethylamine was detected in the monitored samples; histamine was found only in four cheese samples containing up to 25mg/kg. The contents of spermine and spermidine were low and did not exceed the values of 35 mg/kg. Significant amounts of tyramine, putrescine, and cadaverine occurred especially in cheeses produced from ewe's milk or in long-term ripened cheeses. In about 10% of the tested cheeses, the total concentration of all the monitored biogenic amines and polyamines exceeded the level of 200mg/kg, which can be considered toxicologically significant. In fermented dairy products, the tested biogenic amines occurred in relatively low amounts (generally up to 30 mg/kg) that are regarded safe for the consumer's health.

Authors+Show Affiliations

Department of Environmental Protection Engineering, Faculty of Technology, Tomas Bata University in Zlín, nám. T.G. Masaryka 275, 76272 Zlín, Czech Republic. bunkova@ft.utb.czNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

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

Language

eng

PubMed ID

23768392

Citation

Buňková, Leona, et al. "Monitoring of Biogenic Amines in Cheeses Manufactured at Small-scale Farms and in Fermented Dairy Products in the Czech Republic." Food Chemistry, vol. 141, no. 1, 2013, pp. 548-51.
Buňková L, Adamcová G, Hudcová K, et al. Monitoring of biogenic amines in cheeses manufactured at small-scale farms and in fermented dairy products in the Czech Republic. Food Chem. 2013;141(1):548-51.
Buňková, L., Adamcová, G., Hudcová, K., Velichová, H., Pachlová, V., Lorencová, E., & Buňka, F. (2013). Monitoring of biogenic amines in cheeses manufactured at small-scale farms and in fermented dairy products in the Czech Republic. Food Chemistry, 141(1), 548-51. https://doi.org/10.1016/j.foodchem.2013.03.036
Buňková L, et al. Monitoring of Biogenic Amines in Cheeses Manufactured at Small-scale Farms and in Fermented Dairy Products in the Czech Republic. Food Chem. 2013 Nov 1;141(1):548-51. PubMed PMID: 23768392.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Monitoring of biogenic amines in cheeses manufactured at small-scale farms and in fermented dairy products in the Czech Republic. AU - Buňková,Leona, AU - Adamcová,Gabriela, AU - Hudcová,Kateřina, AU - Velichová,Helena, AU - Pachlová,Vendula, AU - Lorencová,Eva, AU - Buňka,František, Y1 - 2013/03/20/ PY - 2012/11/05/received PY - 2013/01/28/revised PY - 2013/03/11/accepted PY - 2013/6/18/entrez PY - 2013/6/19/pubmed PY - 2014/1/1/medline SP - 548 EP - 51 JF - Food chemistry JO - Food Chem VL - 141 IS - 1 N2 - The aim of the study was the monitoring of six biogenic amines (histamine, tyramine, phenylethylamine, tryptamine, putrescine, and cadaverine) and two polyamines (spermidine and spermine) in 112 samples of dairy products purchased in the Czech Republic, namely in 55 cheeses made in small-scale farms and in 57 fermented dairy products. The products were tested at the end of their shelf-life period. Neither tryptamine nor phenylethylamine was detected in the monitored samples; histamine was found only in four cheese samples containing up to 25mg/kg. The contents of spermine and spermidine were low and did not exceed the values of 35 mg/kg. Significant amounts of tyramine, putrescine, and cadaverine occurred especially in cheeses produced from ewe's milk or in long-term ripened cheeses. In about 10% of the tested cheeses, the total concentration of all the monitored biogenic amines and polyamines exceeded the level of 200mg/kg, which can be considered toxicologically significant. In fermented dairy products, the tested biogenic amines occurred in relatively low amounts (generally up to 30 mg/kg) that are regarded safe for the consumer's health. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/23768392/Monitoring_of_biogenic_amines_in_cheeses_manufactured_at_small_scale_farms_and_in_fermented_dairy_products_in_the_Czech_Republic_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(13)00339-7 DB - PRIME DP - Unbound Medicine ER -