Biogenic amines as an indicator of the safety of animal products

Marta Łach , Magdalena Rzepka , Surówka Barbara , Grzegorz Fiutak , Krzysztof Surówka


The objective of this work was to determine the level of biogenic amines in selected cheeses originating in Poland. An attempt was also made to investigate how the level of these compounds is affected by microbial contamination and protein composition of the tested products. The analysed products contained biogenic amines at various levels which, to a large extent depended on the microflora present in them and degree of milk proteins proteolysis. Cadaverine was found in all products, the amine present in the highest concentration was putrescine, whereas histamine was only detected in one cheese, and its level should be considered moderate.
Author Marta Łach
Marta Łach,,
, Magdalena Rzepka (FoFT / DoRaFC)
Magdalena Rzepka,,
- Department of Refrigeration and Food Concentrates
, Surówka Barbara (VET)
Surówka Barbara,,
- University Centre for Veterinary Medicine UJ-UR
, Grzegorz Fiutak (FoFT / DoRaFC)
Grzegorz Fiutak,,
- Department of Refrigeration and Food Concentrates
, Krzysztof Surówka (FoFT / DoRaFC)
Krzysztof Surówka,,
- Department of Refrigeration and Food Concentrates
Publication size in sheets0.55
Book Staruch Ladislav, Sekretár Stanislav (eds.): Additives and contaminants in foodstuffs 2019, 2019, Slovenská chemická knižnica FCHPT STU, ISBN 978-80-8208-010-3, 265 p.
Keywords in Englishfood safety, cheese, biogenic amines, histamine
Languageen angielski
Score (nominal)5
Score sourcepublisherList
Citation count*
Additional fields
FinansowanieThis Research was financed by the Ministry of Science and Higher Education of the Republic of Poland
OświadczenieM. Łach, M. Rzepka - brak afiliacji do jednostki
Share Share

Get link to the record

* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.
Are you sure?