Biogenic amine concentration in some food items
1991
Barath, A. | Halasz, A. | Holzapfel, W. (Kozp. El.ip. Kutato Int. (Hungary))
Data on the biogenic amine content and amine profile in certain food items (meat, various cheeses, sauerkraut, beer) were collected. The amines getting into the human organism by way of eating may have a toxic effect depending on their amount, particularly if the activity of the amine oxidase enzyme system is impeded. From the aspect of toxicology, histamine may increase. It was established that the biogenic content of foods may increase during processing and storage. Since amine formation occurs mostly by microbial decarboxylation, the biogenic amine concentration may serve as a good indicator of the hygienic record of protein-containing substances. From the aspect of toxicology, it is insufficient to determine only the histamine and/or tyramine level. The study of the amine profile is also expedient, because the metabolism of histamine and tyramine is affected by the presence of other amines, particularly in the case of alcohol or medicine consumption.
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