Occurrence of Toxic Biogenic Amines in Various Types of Soft and Hard Cheeses and Their Control by Bacillus polymyxa D05-1

Abstract

Egyptian cheeses are considered an important part of the Egyptian diet. This study aimed to examine 60 random samples of different types of commercial cheeses in Egypt, including soft cheeses (Domiati and Tallaga) and hard cheeses (Cheddar and Ras). The samples were subjected to chemical and microbial examination. Biogenic amines (BAs) are nitrogenous compounds found in a variety of foods; their presence is undesirable and related to spoilage, and can result in toxicological effects in humans. Thus, BAs were determined by using a high-performance liquid chromatography (HPLC) analysis. Moreover, the ability of Bacillus polymyxa D05-1 to reduce levels of experimentally added biogenic amines during the manufacturing of Tallaga cheese was investigated. The obtained results revealed variations in the chemical composition between the investigated samples. Furthermore, many cheese samples contained high levels of BAs, including histamine, tyramine and putrescine. Domiati cheese had the highest levels of BAs, followed by Tallaga and Cheddar, whereas Ras cheese had the lowest levels. The existence of yeasts, molds, coliforms and the high levels of BAs in cheese samples indicate the unsanitary conditions in which they were made and stored. Furthermore, addition of B. polymyxa D05-1 during Tallaga cheese manufacturing resulted in a reduction in BA levels.

Chitosan edible coating: a potential control of toxic biogenic amines and enhancing the quality and shelf life of chilled tuna filets

“…. E ect of chitosan-bioactive coatings on biogenic amine formation Because BAs are an important tool for evaluating the sanitary condition of foods, they can be utilized as indicators of food spoilage and, at high concentrations, can have toxicological consequences on consumers (Saad et al, 2022). Biogenic amine formation depends mainly on the decarboxylase enzyme that is secreted by spoilage or pathogenic bacteria (Xia et al, 2016;Kuley et al, 2019;Burgut, 2020).…”

Investigation of Biogenic Amine Levels and Microbiological Activity as Quality Markers in Some Dairy and Fish Products in Food Markets in the Kingdom of Saudi Arabia

“…As for the other samples, the TYR concentrations ranged from 0.52 to 2.19 mg/kg. Crucially, none of the TYR levels in the samples examined exceeded the suggested limit of 100 mg/kg . It is important to note that some samples, such as Egyptian herring, exceeded the 50 ppm histamine limits set by the FDA.…”

Effect of Selected Factors Influencing Biogenic Amines Degradation by Bacillus subtilis Isolated from Food

“…Lee et al [37] also observed a 74% histamine degradation in the B. subtilis broth within 24 h, and Paenibacillus polymyxa exhibited 100% degradation of histamine. Bacillus strains that are able to degrade biogenic amines have also been isolated from other foods, such as various types of cheese [38], shuidouchi [39], or from fish sauce [40].…”