The monitoring of biogenic amines in the raw food

Authors

  • Pavel Pleva Tomas Bata University in Zlí­n, Faculty of Technology, Department of Environmental Protection Engineering, nám. T. G. Masaryka 5555, 760 01 Zlí­n, Czech Republic, Tel.: +420576031209
  • Lucie Berčí­ková Tomas Bata University in Zlí­n, Faculty of Technology, Environmental Protection Engineering, T. G. Masaryka 5555, 760 01 Zlí­n, Czech Republic, Tel.: 00420 576 031
  • Erika Čechová Tomas Bata University in Zlí­n, Faculty of Technology, Environmental Protection Engineering, T. G. Masaryka 5555, 760 01 Zlí­n, Czech Republic, Tel.: 00420 576 031 209 https://orcid.org/0000-0003-1141-6530
  • Petr Bartošek Tomas Bata University in Zlí­n, Faculty of Technology, Department of Food Technology, T. G. Masaryka 5555, 760 01 Zlí­n, Czech Republic, Tel.: 00420 576 031 209
  • Leona Buňková Tomas Bata University in Zlí­n, Faculty of Technology, Environmental Protection Engineering, T. G. Masaryka 5555, 760 01 Zlí­n, Czech Republic

DOI:

https://doi.org/10.5219/1055

Keywords:

raw food, biogenic amines, UHPLC, microorganisms

Abstract

The aim of this work was to evaluate microbial quality and the presence of biogenic amines in raw bars. This study was focused on microbiological research in order to determine the presence of selected indicator groups of microorganisms depending on the composition of raw food. Identification of microorganisms was carried out by MALDI-TOF MS. In the second part of the experiment, biogenic amines and polyamines were analyzed using high performance liquid chromatography with UV/VIS detection. An increased incidence of mold has been reported in the samples, which is associated with a risk of mycotoxin production. After identifying microorganisms, it was found out that genera Micrococcus, Bacillus and Staphylococcus were the most represented. The highest concentration of biogenic amines (tyramine 42.2 ±4.8 mg.kg-1; putrescine 54.0 ±2.9 mg.kg-1) was found in a sample containing the vegetable component. The average concentration of biogenic amines in the tested raw bars was <30 mg.kg-1 and therefore they do not pose a serious health hazard to a consumer.

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Published

2019-06-28

How to Cite

Pleva, P. ., Berčí­ková, L. ., Čechová, E. ., Bartošek, P. ., & Buňková, L. . (2019). The monitoring of biogenic amines in the raw food. Potravinarstvo Slovak Journal of Food Sciences, 13(1), 482–489. https://doi.org/10.5219/1055

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Vol. 13 No. 1 (2019): Potravinarstvo Slovak Journal of Food Sciences

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