Human Exposure Risk Assessment to Biogenic Amines in Cheeses and Fermented Sausages in Southern Luzon
Bernalin P. Cadayong1* and Virginia L. Barraquio2
1,* Department of Agriculture – Bureau of Agricultural Research,
RDMIC Bldg., cor Visayas Ave., Diliman, Quezon City, Philippines
2Animal and Dairy Sciences Cluster (Dairy Training and Research Institute),
College of Agriculture, University of the Philippines Los Baños (UPLB),
College, Laguna 4031, Philippines
corresponding author: This email address is being protected from spambots. You need JavaScript enabled to view it. or This email address is being protected from spambots. You need JavaScript enabled to view it.
ABSTRACT
A total of 200 respondents, 100 each for cheese and fermented sausage, were surveyed in selected areas of Southern Luzon to determine the consumption levels of biogenic amines in these food products. It was found that the consumption of Blue, Cheddar, and Edam cheese were 1.66, 13.31 and 4.16 g per day, respectively. For Chorizo, Pepperoni, and Salami, the amounts consumed were 2.62, 2.71, and 0.91 g per day, respectively. The biogenic amine consumption levels were computed and expressed on a daily basis. The consumption levels for histamine were 0.19, 2.90, and 0.21 ppm per day from Blue, Cheddar, and Edam cheese, respectively. For tyramine, the levels consumed were 3.78, 7.61, and 0.83 ppm per day from Blue, Cheddar and Edam cheese, respectively. For fermented sausage, the histamine consumption levels were 0.78, 0.79, and 0.26 ppm per day from Chorizo, Pepperoni, and Salami, respectively. Tyramine from Salami was 0.45 ppm per day. As to the effects on health after consumption of cheeses and fermented sausages, the computed weighted average of the responses indicated that the frequency of occurrence of symptoms of biogenic amine poisoning was interpreted as ‘never’. The total assessed risk for cheese consumption was 5.21 while for fermented sausage consumption, it was 5.09. These values were interpreted as low risk and the probability of harm to people is low even if no control measures are implemented.
INTRODUCTION
Biogenic amines (BAs) are basic nitrogenous compounds formed mainly by decarboxylation of amino acids or by amination and transamination of aldehydes and ketones (Ascar & Treptow 1986 in Karovičovă & Kohajdovă 2005). They are nearly present in all protein or free amino acids-containing food (Halász et al. 1994 in Karovičovă & Kohajdovă 2005) but they are not normally found in measurable amounts in fresh, wholesome foods. Instead, they are products of degrading amino acids present in aging or deteriorating . . . . . . . . . . .
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