Dietary exposure assessment of putrescine and cadaverine and derivation of tolerable levels in selected foods consumed in Austria

Abstract

Biogenic amines (histamine, tyramine, putrescine, cadaverine, agmatine, spermidine and spermine) are nitrogenous compounds. They occur naturally in living organisms and are involved in many biological processes. Nonetheless, high amounts in food may be hazardous to human health. The diamines putrescine and cadaverine in food can potentiate the effects of simultaneously ingested histamine. In protein-rich foods, high concentrations of these diamines are indicative for hygienic deficiencies in the food chain. Even though being formed endogenously and being essential for some physiological metabolic pathways, both diamines are known as precursors for carcinogenic nitrosamines. Putrescine also plays a certain role in tumour growth. Nevertheless, no tolerable levels in foods have been established so far. The present study suggests tolerable levels in cheese, fermented sausages, fish, sauerkraut and seasonings that are based on toxicological threshold levels, occurrence of diamines in foods and food consumption in Austria. Average daily intake of putrescine via fermented food was calculated to be 6.8 (female adults) and 8.8 (male adults) mg per person.Respective numbers for cadaverine were 9.8 and 11.6 mg per person and day. For putrescine, proposed maximum tolerable levels for sauerkraut, fish, cheese, fermented sausages and seasonings are 140, 170, 180, 360 and 510 mg/kg, respectively. Likewise, for cadaverine, in sauerkraut, fish, cheese, fermented sausages and seasonings, maximum tolerable levels are 430, 510, 540, 1,080 and 1,540 mg/kg, respectively. These limits can be met by current manufacturing practices, as ascertained from the results of our own studies and from literature. Admittedly, only few data are published on toxicological threshold levels of these diamines, which mean that these tolerable levels are associated with some uncertainty.

Biogenic Amines in Dairy Products: Origin, Incidence, and Control Means

“…Data compiled from: Nout (), Shalaby (), Koutsoumanis and others (), Rauscher‐Gabernig and others (), Rodriguez and others (), Medina and others (), EFSA (), Herrera and others (), FAO/WHO (), Naila and others (), Narang and others (), Narang and others (), Lyte (), Shah and Swiatlo ().…”

“…The presently available information is insufficient to identify concentrations of CAD, putrescine, spermine, spermidine, and the polyamines which will directly cause acute adverse health effects and/or potentiate the toxic effects of other BAs; and, therefore, tolerable levels of these BAs in food have so far not been established. However, despite the lack of information, a recent study conducted by Rauscher‐Gabernig and others () attempted to determine tolerable levels of putrescine and CAD in cheese on the basis of toxicological threshold levels, occurrence of these diamines in food, and consumption patterns in Austria. According to this study, maximum daily intakes of putrescine and CAD via cheese in Austria were estimated to be 19.2 and 23.1 mg per person, respectively.…”

Biogenic amines in rennet ripening cheeses as a health risk to consumers

“…U osób przyjmujących DFMO (alfa-difluorometyloornitynę), będącą inhibitorem dekarboksylazy ornitynowej, stwierdzono zmniejszenie angiogenezy w komórkach raka żołądka na skutek zahamowania syntezy putrescyny (17,44). Na podstawie danych dotyczących konsumpcji sera w Austrii zaproponowano dopuszczalne limity spoży-cia putrescyny i kadaweryny w ilościach, odpowiednio, 180 oraz 540 mg/kg (34).…”

Formation, Degradation, and Detoxification of Putrescine by Foodborne Bacteria: A Review

“…Some authors also discussed the proposal on maximum tolerable levels of putrescine in food. For example, Rauscher‐Gabernig and others () suggested maximum tolerable concentrations of putrescine in fish (170 mg/kg), fermented cabbage (140 mg/kg), cheeses (180 mg/kg), fermented sausages (360 mg/kg), and seasoning products (510 mg/kg) on the basis of toxicological data, the occurrence of putrescine in foodstuffs, and average human consumption of these foodstuffs.…”