Untersuchung �ber den Gehalt biogener Amine in vier Gruppen von Lebensmitteln des �sterreichischen Marktes

Abstract

This article summarizes the results of an investigation into the content of seven biogenic amines in wine, cheese, fish and dry fermented sausages. 160 samples were investigated. Highest content of amines was recovered in fermented sausages, but some samples of cheese e.g. "Emmentaler type" also showed high content of histamine. Frozen, as well as pickled fish were low in biogenic amines, but high contents of amines were found in some smoked mackerel samples. Austrian red wine did not contain an appreciable content of amines.

Assessment of alimentary histamine exposure of consumers in Austria and development of tolerable levels in typical foods

“…The latter calculation complies with a documented case of histamine intoxication by Swiss cheese (1870 mg/kg; Taylor, Keefe, Windham, & Howell, 1982). Whereas histidine concentrations in cheese may be as high as 10,800 mg/kg (Souci et al, 2000), with a theoretical maximum yield of 7730 mg/kg histamine, maximum concentrations found in the literature are in the range of 2000-2500 mg/kg (Jarisch, 2004;Pechanek et al, 1983), and more recent surveys in Austria reporting a maximum of 480 mg/kg (Table 2). Histamine concentrations of 88% of semi-dry and hard cheese samples were below 400 mg/kg and none of the samples exceeded 500 mg/kg.…”

“…There is, however, no evidence that sausages with histamine concentrations of this magnitude can be actually produced or are sold on the market. On the contrary, the available data from the Austrian market indicate that maximum levels are in the order of 400 mg/kg wet weight (192 mg/kg, Table 2; 318 mg/kg, Pechanek, Woidich, & Pfannhauser, 1983;363 mg/kg, Paulsen, 1994;392 mg/kg, Bauer, Tschabrun, & Sick, 1989). This complies well with the values reported by Suzzi and Gardini (2003), where the maximum reported histamine concentration (for a Spanish product) is 357.7 mg/kg.…”

German guideline for the management of adverse reactions to ingested histamine

“…As a result, histamine levels can differ considerably within the same food product. For example, the histamine content in Emmental cheese varies from <0.1 to 2000 mg/kg and in smoked mackerel from <0.1 to 1788 mg/kg [25]. These variations make it difficult to estimate the histamine content of individual meals.…”

A Rapid Ion‐Pair HPLC Procedure for the Determination of Tyramine in Dairy Products

“…Liiten (1983) gave an exhaustive review of the vo_luminous literature about the biogenic amines and their occurrence in certain foods. Many authors published on the presence of tyramine in cheese, wines, sauerkraut and other foods (Mayer and Pause, 1972;Pechaneck et al, 1983;Lovenberg, 1973;Van de Kerckhove, 1977).…”