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Biogenic amine contents in selected egyptian fermented foods as determined by ion-exchange chromatography.
MedLine Citation:
PMID:  21477488     Owner:  NLM     Status:  In-Data-Review    
Abstract/OtherAbstract:
Biogenic amines in foods may pose a public health problem. Therefore, histamine, tyramine, putrescine, cadaverine, spermine, and spermidine concentrations were measured in selected food items commonly consumed in Egypt. Foods examined were dairy products (blue cheese and Mesh cheese), meats (fermented and smoked cooked sausage), and fish (smoked and salted fermented fish [Feseekh], salted sardines, and anchovies). Egyptian fermented sausage had the highest concentration of total biogenic amines (2,482 mg/kg), followed by Mesh cheese (2,118 mg/kg) and blue cheese (2,084 mg/kg). The lowest concentration was found in smoked cooked sausage (111 mg/kg). Histamine was found at a high level (521 mg/kg) in Feseekh, and tyramine was highest (2,010 mg/kg) in blue cheese. These results indicate that some traditional Egyptian foods may pose a health risk due to the concentration of biogenic amines, especially histamine.
Authors:
Mohamed A Rabie; Soher Elsaidy; Ahmed-Adel El-Badawy; Hassan Siliha; F Xavier Malcata
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Journal of food protection     Volume:  74     ISSN:  1944-9097     ISO Abbreviation:  J. Food Prot.     Publication Date:  2011 Apr 
Date Detail:
Created Date:  2011-04-11     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  7703944     Medline TA:  J Food Prot     Country:  United States    
Other Details:
Languages:  eng     Pagination:  681-5     Citation Subset:  IM    
Affiliation:
Department of Food Science, Zagazig University, Zagazig, E-44519 Egypt.
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