Fermented foods can cause human illness because of the unhealthy effect of biogenic amines (BAs) that accumulate by decarboxylation of free amino acids. Salami-type fermented sausages can contain BAs, but it is still unclear which bacteria and which environmental factors contribute to BA production. Therefore, 62 sausages purchased on the Swiss market were investigated on their decarboxylating bacterial strains and the content of the BAs cadaverine, histamine, putrescine and tyramine. Based on the size and number of employees of the meat plants, sausages were distinct into two groups: artisanally- and industrially-produced ones. All four BAs had higher concentrations in industrially-produced sausages compared to artisanally-produced ones. Tyramine was the major amine detected in 46 of 62 sausages, with a maximum amount of 785.22 mg/kg and enterococci, as well as coagulase-negative staphylococci, mainly the meat starter culture S. xylosus, could be identified as the main tyramine producers. Putrescine was found in 20 of 62 samples, with a maximum amount of 707.77 mg/kg. These two BAs showed a significant correlation (P = 0.0407) for their concentrations. Cadaverine and putrescine were detected in nine or eight samples respectively, and both were found in significantly higher levels (P = 0.019) and (P = 0.036) in industrial sausages. Based on the quantitative tyramine content, five groups of fermented sausages were identified. Group 1 included products with a very high tyramine level (> 700 mg/kg), group 2 with a high level (400 – 700 mg/kg), group 3 with a moderate level (200 – 400 mg/kg), group 4 with a low level (< 200 mg/kg) and group 5 with a tyramine level below the detection limit (0.05 mg/kg). Samples with a tyramine level higher than 200 mg/kg could be considered as products of less quality because consumption of such samples could be unhealthy for sensitive individual consumers.
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