Presence of biogenic amines in a traditional salted Italian cheese

Innocente, Nadia; Marino, Marilena; Marchesini, Giulia; Biasutti, M.

doi:10.1111/j.1471-0307.2009.00479.x

Cited by 17 publications

(13 citation statements)

References 25 publications

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“…The choice of which segment of cheese to observe also significantly influences biogenic amine production, and this without regard to the cheese type in question (Innocente et al . ; Pachlová et al . ).…”

Section: Resultsmentioning

confidence: 99%

Biogenic amines and their producers in Akawi white cheese

Pachlová

Buňka

Buňková

et al. 2016

Int J of Dairy Tech

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The aim of this work was to study the biogenic amine content of brine-ripened cheeses after one year of storage and then to investigate possible contaminating micro-organisms with decarboxylase activity. The biogenic amine production of isolates was tested in vitro. The most frequent biogenic amines were putrescine, histamine and tyramine. The biogenic amine content detected in one cheese sample was above 120 mg/kg; this can be considered toxicologically relevant. Decarboxylase activity was found for 33 contaminating micro-organisms. Isolates belonging to Bacillus licheniformis, Debaryomyces hansenii, Staphylococcus equorum and Serratia marcescens produced significant amounts of putrescine and cadaverine.

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Section: Resultsmentioning

confidence: 99%

Biogenic amines and their producers in Akawi white cheese

Pachlová

Buňka

Buňková

et al. 2016

Int J of Dairy Tech

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“…fermentation) and/or storage. Furthermore, any additional source of aminogenic microorganisms, decarboxylase enzymes or preformed biogenic amines should be minimised, for instance assuring an optimal quality of water, brine for salting, raw materials as well as of spices and ingredients used during product manufacturing (Innocente et al, 2009.…”

Section: Raw Materialsmentioning

confidence: 99%

Scientific Opinion on risk based control of biogenic amine formation in fermented foods

Publication¹

2011

EFSA Journal

650

276

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A qualitative risk assessment of biogenic amines (BA) in fermented foods was conducted, using data from the scientific literature, as well as from European Union‐related surveys, reports and consumption data. Histamine and tyramine are considered as the most toxic and food safety relevant, and fermented foods are of particular BA concern due to associated intensive microbial activity and potential for BA formation. Based on mean content in foods and consumer exposure data, fermented food categories were ranked in respect to histamine and tyramine, but presently available information was insufficient to conduct quantitative risk assessment of BA, individually and in combination(s). Regarding BA risk mitigation options, particularly relevant are hygienic measures to minimize the occurrence of BA‐producing microorganisms in raw material, additional microbial controls and use of BA‐nonproducing starter cultures. Based on limited published information, no adverse health effects were observed after exposure to following BA levels in food (per person per meal): a) 50 mg histamine for healthy individuals, but below detectable limits for those with histamine intolerance; b) 600 mg tyramine for healthy individuals not taking monoamino oxidase inhibitor (MAOI) drugs, but 50 mg for those taking third generation MAOI drugs or 6 mg for those taking classical MAOI drugs; and c) for putrescine and cadaverine, the information was insufficient in that respect. Presently, only high‐performance liquid chromatography (HPLC)‐based methods enable simultaneous and high sensitivity quantification of all BA in foods, hence are best suited for monitoring and control purposes. Monitoring of BA concentrations in fermented foods during the production process and along the food chain would be beneficial for controls and further knowledge. Further research on BA in fermented foods is needed; particularly on toxicity and associated concentrations, production process‐based control measures, further process hygiene and/or food safety criteria development, and validation of analysis methods.

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“…Their presence in cheeses is usually considered indicative of poor microbiological quality, although cheese contamination during manufacturing is probably frequent. However, high bacterial counts have been reported as late as 30 d into ripening in different cheeses made from cows', ewes' and goats' milk, where they can be responsible for the accumulation of undesirable compounds, such as biogenic amines (Kongo et al 2008;Innocente et al 2009). (Gaya et al 1983;Dahl et al 2000).…”

mentioning

confidence: 99%

Identification of the Enterobacteriaceae in Montasio cheese and assessment of their amino acid decarboxylase activity

Maifreni

Frigo

Bartolomeoli

et al. 2013

Journal of Dairy Research

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The aim of the study was to identify the species of Enterobacteriaceae present in Montasio cheese and to assess their potential to produce biogenic amines. Plate count methods and an Enterobacterial Repetitive Intergenic Consensus Polymerase Chain Reaction (ERIC-PCR) approach, combined with 16S rDNA sequencing, were used to investigate the Enterobacteriaceae community present during the cheesemaking and ripening of 6 batches of Montasio cheese. Additionally, the potential decarboxylation abilities of selected bacterial isolates were qualitatively and quantitatively assessed against tyrosine, histidine, ornithine and lysine. The most predominant species detected during cheese manufacturing and ripening were Enterobacter cloacae, Escherichia coli and Hafnia alvei. The non-limiting physico-chemical conditions (pH, NaCl% and a(w)) during ripening were probably the cause of the presence of detectable levels of Enterobacteriaceae up to 120 d of ripening. The HPLC test showed that cadaverine and putrescine were the amines produced in higher amounts by almost all isolates, indicating that the presence of these amines in cheese can be linked to the presence of high counts of Enterobacteriaceae. 44 isolates produced low amounts of histamine (<300 ppm), and four isolates produced more than 1000 ppm of this amine. Only 9 isolates, belonging to the species Citrobacter freundii, Esch. coli and Raoultella ornithinolytica, appeared to produce tyramine. These data provided new information regarding the decarboxylase activity of some Enterobacteriaceae species, including Pantoea agglomerans, Esch. fergusonii and R. ornithinolytica.

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Presence of biogenic amines in a traditional salted Italian cheese

Cited by 17 publications

References 25 publications

Biogenic amines and their producers in Akawi white cheese

Biogenic amines and their producers in Akawi white cheese

Scientific Opinion on risk based control of biogenic amine formation in fermented foods

Identification of the Enterobacteriaceae in Montasio cheese and assessment of their amino acid decarboxylase activity

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