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.

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

References

Aslinia, F., Mazza, J. J., Yale, S. H. 2006. Megaloblastic Anemia and Other Causes of Macrocytosis. Clinical Medicine and Research., vol. 4, no. 3, p. 236-241. https://doi.org/10.3121/cmr.4.3.236 DOI: https://doi.org/10.3121/cmr.4.3.236

Azaiez, I., Font, G., Mañes, J., Fernández-Franzón, M. 2015. Survey of mycotoxins in dates and dried fruits from Tunisian and Spanish markets. Food Control, vol. 51, p. 340-346. https://doi.org/10.1016/j.foodcont.2014.11.033 DOI: https://doi.org/10.1016/j.foodcont.2014.11.033

Brožková, I., Červenka, L., Michálková, K., Velichová, H. 2016. The effect of processing temperature on microbial safety and antioxidant activity of minimally processed “raw food”. Journal of Food and Nutrition Research, vol. 55, no. 4, p. 352-360.

Buňková, L., Adamcová, G., Hudcová, K., Velichová, H., Pachlová, V., Lorencová, E., Buňka, F. 2013. Monitoring of biogenic amines in cheeses manufactured at small-scale farms and in fermented dairy products in the Czech Republic. Food Chemistry, vol. 141, no. 1, p. 548-551. https://doi.org/10.1016/j.foodchem.2013.03.036 DOI: https://doi.org/10.1016/j.foodchem.2013.03.036

Craig, W. J. 2009. Health effects of vegan diets. The American Journal of Clinical Nutrition, vol. 89, no. 5, p. 1627-1633. https://doi.org/10.3945/ajcn.2009.26736N DOI: https://doi.org/10.3945/ajcn.2009.26736N

Cunha, S. C., Lopes, R., Fernandes, J. O. 2016. Biogenic amines in liqueurs: Influence of processing and composition. Journal of Food Composition and Analysis, vol. 56, p. 147-155. https://doi.org/10.1016/j.jfca.2016.11.016 DOI: https://doi.org/10.1016/j.jfca.2016.11.016

Cunningham, E. 2004. What is a raw foods diet and are there any risks or benefits associated with it? Journal of the American Dietetic Association, vol. 104, no. 10, p. 1623. https://doi.org/10.1016/j.jada.2004.08.016 DOI: https://doi.org/10.1016/j.jada.2004.08.016

Červenka, L., Brožková, I., Fišerová, T. 2016. The quality of fruit bars and crackers designated for the raw food vegan diet. Scientific Papers of the University of Pardubice, Series A, vol. 22, p. 5-13.

Dadáková, E., Křížek, M., Pelikánová, T. 2009. Determination of biogenic amines in foods using ultra-performance liquid chromatography (UPLC). Food Chemistry, vol. 116, no. 1, p. 365-370. https://doi.org/10.1016/j.foodchem.2009.02.018 DOI: https://doi.org/10.1016/j.foodchem.2009.02.018

Dewell, A., Weidner, G., Sumner, M. D., Chi, C. S., Ornish, D. A. 2008. Very-Low-Fat Vegan Diet Increases Intake of Protective Dietary Factors and Decreases Intake of Pat-hogenic Dietary Factors. Journal of the American Dietetic Association, vol. 108, no. 2, p. 347-356. https://doi.org/10.1016/j.jada.2007.10.044 DOI: https://doi.org/10.1016/j.jada.2007.10.044

EFSA. 2011. Scientific Opinion on risk based control of biogenic amine formation in fermented foods. Available at: http://doi.wiley.com/10.2903/j.efsa.2011.2393

Engel, G. 2000. Ochratoxin A in sweets, oil seeds and dairy products. Archiv für Lebensmitte-lhygiene, vol. 51, no. 4/5, p. 98-101.

Fonseca-Azevedo, K., Herculano-Houzel, S. 2012. Metabolic constraint imposes tra-deoff between body size and number of brain neurons in human evolution. Proceedings of the National Academy of Sciences, vol. 109, no. 45, p. 18571-18576. https://doi.org/10.1073/pnas.1206390109 DOI: https://doi.org/10.1073/pnas.1206390109

Fontana, L., Shew, J. L., Holloszy, J. O., Villareal, D. T. 2005. Low Bone Mass in Subjects on a Long-term Raw Vegetarian Diet. Archives of Internal Medicine, vol. 165, no. 6, p. 684-689. https://doi.org/10.1001/archinte.165.6.684 DOI: https://doi.org/10.1001/archinte.165.6.684

Ganss, C., Schlechtriemen, M., Klimek, J. 1999. Dental Erosions in Subjects Living on a Raw Food Diet. Caries Research, vol. 33, no. 1, p. 74-80. https://doi.org/10.1159/000016498 DOI: https://doi.org/10.1159/000016498

Glick-Bauer, M., Yeh, M. C. 2014. The Health Advantage of a Vegan Diet: Exploring the Gut Microbiota Connection. Nutrients, vol. 6., no. 11, p. 4822-4838. https://doi.org/10.3390/nu6114822 DOI: https://doi.org/10.3390/nu6114822

Halász, A., Baráth, Á., Simon-Sarkadi, L., Holzapfel, W. 1994. Biogenic amines and their production by microorganisms in food. Trends in Food Science and Technology, vol. 5, no. 2, p. 42-49. https://doi.org/10.1016/0924-2244(94)90070-1 DOI: https://doi.org/10.1016/0924-2244(94)90070-1

Hoeltz, M., Einloft, T. C., Oldoni, V. P., Dottori, H. A., Noll, I. B. 2012. The occurrence of aflatoxin B1 contamination in peanuts and peanut products marketed in southern Brazil. Brazilian Archives of Biology and Technology, vol. 55, no. 2, p. 313-317. https://doi.org/10.1590/S1516-89132012000200019 DOI: https://doi.org/10.1590/S1516-89132012000200019

Chapman, G. H. 1945. The significance of sodium chloride in studies of staphylococci. Journal of Bacteriology, vol. 50, no. 2, p. 201-203. DOI: https://doi.org/10.1128/jb.50.2.201-203.1945

ISO 21528−2: 2017. Microbiology of Food and Animal Feeding Stuffs – Horizontal Methods for the Detection and Enumeration of Enterobacteriaceae – Part 2: Colony Count Method.

ISO 4833−1: 2013. Microbiology of the Food Chain – Horizontal Method for the Enumeration of Microorganisms – Part 1: Colony Count at 30 Degrees C by the Pour Plate Technique.

ISO 6611: 2004. Milk and Dairy Products – Enumeration of Colony−forming Units of Yeasts and/or Moulds – Colony Count Technique at 25 °C.

Jiménez, M., Mateo, R., Querol, A., Huerta, T., Hernández, E. 1991. Mycotoxins and mycotoxigenic moulds in nuts and sunflower seeds for human consumption. Mycopathologia, vol. 115, no. 2, p. 121-127. https://doi.org/10.1007/BF00436800 DOI: https://doi.org/10.1007/BF00436800

Koebnick, C., Garcia, A. L., Dagnelie, P. C., Strassner, C., Lindemans, J., Katz, N., Leitzmann, C., Hoffmann, I. 2005. Long-Term Consumption of a Raw Food Diet Is Associated with Favorable Serum LDL Cholesterol and Triglycerides but Also with Elevated Plasma Homocysteine and Low Serum HDL Cholesterol in Humans. The Journal of Nutrition, vol. 135, no. 10, p. 2372-2378. https://doi.org/10.1093/jn/135.10.2372 DOI: https://doi.org/10.1093/jn/135.10.2372

Koebnick, C., Strassner, C., Hoffmann, I., Leitzmann, C. 1999. Consequences of a Long-Term Raw Food Diet on Body Weight and Menstruation: Results of a Questionnaire Survey. Annals of Nutrition and Metabolism, vol. 43, no. 2, p. 69-79. https://doi.org/10.1159/000012770 DOI: https://doi.org/10.1159/000012770

Košmerl, T., Šućur, S., Prosen, H. 2013. Biogenic amines in red wine: The impact of tech-nological processing of grape and wine. Acta agriculturae Slovenica, vol. 101, no. 2, p. 249-261. https://doi.org/10.2478/acas-2013-0021 DOI: https://doi.org/10.2478/acas-2013-0021

Kvasničková, A. 1998. Minerální látky a stopové prvky: Essenciální minerální prvky ve výživě (Mineral substances and trace elements: Essential mineral elements in nutrition). Prague, Czech Republic: Ústav zemědělských a potravinářských informací. ISBN 80-851-2094-1. (In Czech)

Lanou, A. J., Svenson, B. 2011. Reduced cancer risk in vegetarians: an analysis of recent reports. Cancer Management and Research, vol. 3, p. 1-8. https://doi.org/10.2147/CMAR.S6910 DOI: https://doi.org/10.2147/CMAR.S6910

Li, Y., Yang, H., Liao, H., Fan, H., Liang, C., Deng, L., Jin, S. 2013. Simultaneous determination of ten biogenic amines in a thymopolypeptides injection using ultra-performance liquid chromatography coupled with electrospray ionization tandem quadrupole mass spectrometry. Journal of Chromatography B, vol. 929, p. 33-39. https://doi.org/10.1016/j.jchromb.2013.03.025 DOI: https://doi.org/10.1016/j.jchromb.2013.03.025

Ling, W. H., Hänninen, O. 1992. Shifting from a conventional diet to an uncooked vegan diet reversibly alters fecal hydrolytic activities in humans. The Journal of Nutrition, vol. 122, no. 4, p. 924-930. https://doi.org/10.1093/jn/122.4.924 DOI: https://doi.org/10.1093/jn/122.4.924

Milhome, M. A. L., Lima, C. G., de Lima, L. K., Lima, F. A. F., Sousa, D. O. B., Nascimento, R. F. 2014. Occurrence of aflatoxins in cashew nuts produced in northeastern brazil. Food Control, vol. 42, p. 34-37. https://doi.org/10.1016/j.foodcont.2014.01.033 DOI: https://doi.org/10.1016/j.foodcont.2014.01.033

Nishibori, N., Fujihara, S., Akatuki, T. 2007. Amounts of polyamines in foods in Japan and intake by Japanese. Food Chemistry, vol. 100, no. 2, p. 491-497. https://doi.org/10.1016/j.foodchem.2005.09.070 DOI: https://doi.org/10.1016/j.foodchem.2005.09.070

Oikeh, E. I., Omoregie, E. S., Faith, E., Oviasogie, F. E., Oriakhi, K. 2016. Phytochemical, antimicrobial, and antioxidant activities of different citrus juice concentrates. Food Science & Nutrition, vol. 4, no. 1, p. 103-109. https://doi.org/10.1002/fsn3.268 DOI: https://doi.org/10.1002/fsn3.268

Orlich, M. J., Jaceldo-Siegl, K., Sabaté, J., Fan, J., Singh, P. N., Fraser., G. E. 2014. Patterns of food consumption among vegetarians and non-vegetarians. British Journal of Nutrition, vol. 112, no. 10, p. 1644-1653. https://doi.org/10.1002/fsn3.268 DOI: https://doi.org/10.1017/S000711451400261X

Pleva, P., Cabáková, V., Butor, I., Pachlová, V., Buňková, L., 2018. Biogenic amines content in the fermented Asian food in the Czech Republic, Potravinarstvo Slovak Journal of Food Sciences, vol. 12, no. 1, p. 292-298. https://doi.org/10.5219/896 DOI: https://doi.org/10.5219/896

Ragab, W. S, M., Ramadan, B. R., Abdel-Sater, M. A. 2001. Mycoflora and aflatoxins associated with saidy date affected by technological processes. The Second International Conference on Date Palms. UAE University, Al Ain, UAE, p. 409-421.

Sahovic, S., Vukobrat-Bijedic, Z., Sahovic, V. 2012. Importance of Sideropenic Anemia in the Diagnosis of Gastrointestinal Tract Tumors. Materia Socio-medica, vol. 24, no. 2, p. 81-83. https://doi.org/10.5455/msm.2012.24.81-83 DOI: https://doi.org/10.5455/msm.2012.24.81-83

Santos, W. C., Souza, M. R., Cerqueira, M., Glória, M. B. 2003. Bioactive amines formation in milk by Lactococcus in the presence or not of rennet and NaCl at 20 and 32 °C. Food Chemistry, vol. 81, no. 4, p. 595-606. https://doi.org/10.1016/S0308-8146(02)00502-2 DOI: https://doi.org/10.1016/S0308-8146(02)00502-2

Saxena, J., Mehrotra, B. S. 1990. The occurrence of mycotoxins in some dry fruits retail marketed in Nainital district of India. Acta Alimentaria, vol. 19, p. 221-224.

Shalaby, A. R. 1996. Significance of biogenic amines to food safety and human health. Food Research International, vol. 29, no. 7, p. 675-690. https://doi.org/10.1016/S0963-9969(96)00066-X DOI: https://doi.org/10.1016/S0963-9969(96)00066-X

Schwartzbord, J. R., Brown, D. L. 2015. Aflatoxin contamination in Haitian peanut products and maize and the safety of oil processed from contaminated peanuts. Food Control, vol. 56, p. 114-118. https://doi.org/10.1016/j.foodcont.2015.03.014 DOI: https://doi.org/10.1016/j.foodcont.2015.03.014

Silla-Santos, M., H. 1996. Biogenic amines: their importance in foods. International Journal of Food Microbiology, vol. 29, no. 2-3, p. 213-231. https://doi.org/10.1016/0168-1605(95)00032-1 DOI: https://doi.org/10.1016/0168-1605(95)00032-1

Soetan, K. O., Oyewole, O. E. 2009. The need for adequate processing to reduce the anti-nutritional factors in plants used as human foods and animal feeds: A review. African Journal of Food Sciences, vol. 3, no. 9, p. 223-232. https://doi.org/10.11648/j.ijnfs.20140304.18 DOI: https://doi.org/10.11648/j.ijnfs.20140304.18

Strohalm, M., Kavan, D., Novák, P., Volný, M., Havlíček, V. 2010. MMass 3: A Cross-Platform Software Environment for Precise Analysis of Mass Spectrometric Data. Analytical Chemistry. vol. 82, no. 11, p. 4648-4651. https://doi.org/10.1021/ac100818g DOI: https://doi.org/10.1021/ac100818g

Tantamango-Bartley, Y., Jaceldo-Siegl, K., Fan, J., Fraser, G. 2013. Vegeta-rian Diets and the Incidence of Cancer in a Low-risk Population. Cancer Epidemiol Biomarkers Prevention, vol. 22, no. 2, p. 286-294. ISSN 1055-9965. https://doi.org/10.1158/1055-9965.EPI-12-1060 DOI: https://doi.org/10.1158/1055-9965.EPI-12-1060

Watanabe, F. 2016. Vitamin B 12 Sources and Bioavailability. Experimental Biology and Me-dicine. vol. 232, no. 10, p. 1266-1274. https://doi.org/10.3181/0703-MR-67 DOI: https://doi.org/10.3181/0703-MR-67

Downloads

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

Issue

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

Section

Articles

License

This license permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited, and is not altered, transformed, or built upon in any way.

Crossref
Scopus
Google Scholar
Europe PMC