Submit to Foods Review for Foods Propose a Special Issue

Journal Browser

Biogenic Amines on Food Safety

Special Issue Editors
Special Issue Information
Keywords
Published Papers

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".

Deadline for manuscript submissions: closed (25 October 2018) | Viewed by 99119

Printed Edition Available!
A printed edition of this Special Issue is available here.

Special issue Biogenic Amines on Food Safety book cover image

Share This Special Issue

Special Issue Editors

Dr. Claudia Ruiz-Capillas

E-Mail Website
Guest Editor

Department of Products, Spanish National Research Council, CSIC, Madrid, Spain
Interests: meat quality; food safety; animal production; food analysis; meat science; poultry; animal nutrition; food microbiology and safety; food science and technology; food preservation
Special Issues, Collections and Topics in MDPI journals

Dr. Ana Herrero Herranz

E-Mail Website
Guest Editor

Department of Products, Spanish National Research Council, CSIC, Madrid, Spain
Interests: development of healthy meat products; vibrational spectroscopic techniques (raman and infrared spectroscopy); textural properties; biogenic amines; food safety; quality indices
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Biogenic amines have been known for some time. These compounds are found in varying concentrations in a wide range of foods (fish, cheese, meat, wine, beer, vegetables, etc.) and their formations are influenced by different factors associated to those foods (composition, additives, ingredients, storage, microorganism, packaging, handing, conservation, etc.). The intake of foods containing high concentrations of biogenic amines can present a health hazard. Additionally, they may have been used to establish indexes in various foods in order to signal the degree of freshness and/or deterioration of food. Nowadays, there has been an increase in the number of food poisoning episodes in consumers associated with the presence of these biogenic amines in food, mainly associated with histamines. Food safety is one of the main concerns of the consumer and safety agencies of different countries (EFSA, FDA, FSCJ, etc.), which have, as one of their main objectives, to control these biogenic amines, principally histamine, to assure a high level of food safety.

Therefore, it is necessary to deepen our understanding of the formation, monitoring and reduction of biogenic amines during the development, processing and storage of food, even the effect of biogenic amines in consumers after digestion of foods with different levels of these compounds.

With this aim, we are preparing a Special Issue on the topic of "Biogenic Amines in Food Safety", and we invite researchers to contribute original and unpublished research articles and reviews articles that involve studies of biogenic amines in food, which can provide an update to our knowledge of these compunds and their impacts on food quality and food safety.

Dr. Claudia Ruiz-Capillas
Dr. Ana Herrero Herranz
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

Biogenic amines
Foods
Food Safety
Histamine poisoning
Quality index
Tyramine
Health
Toxicological aspects
Digestion Food
Immune System
Biogenic amines analysis
Intake foods
Processing
Storage
Microorganisms

Published Papers (11 papers)

Download All Papers

Research

Jump to: Review

14 pages, 1548 KiB

Open AccessArticle

The Occurrence of Biogenic Amines and Determination of Biogenic Amine-Producing Lactic Acid Bacteria in Kkakdugi and Chonggak Kimchi

by Young Hun Jin, Jae Hoan Lee, Young Kyung Park, Jun-Hee Lee and Jae-Hyung Mah

Foods 2019, 8(2), 73; https://doi.org/10.3390/foods8020073 - 14 Feb 2019

Cited by 31 | Viewed by 6038

Abstract

In this study, biogenic amine content in two types of fermented radish kimchi (Kkakdugi and Chonggak kimchi) was determined by high performance liquid chromatography (HPLC). While most samples had low levels of biogenic amines, some samples contained histamine content over the toxicity limit. Additionally, significant amounts of total biogenic amines were detected in certain samples due to high levels of putrefactive amines. As one of the significant factors influencing biogenic amine content in both radish kimchi, Myeolchi-aekjoet appeared to be important source of histamine. Besides, tyramine-producing strains of lactic acid bacteria existed in both radish kimchi. Through 16s rRNA sequencing analysis, the dominant species of tyramine-producing strains was identified as Lactobacillus brevis, which suggests that the species is responsible for tyramine formation in both radish kimchi. During fermentation, a higher tyramine accumulation was observed in both radish kimchi when L. brevis strains were used as inocula. The addition of Myeolchi-aekjeot affected the initial concentrations of histamine and cadaverine in both radish kimchi. Therefore, this study suggests that reducing the ratio of Myeolchi-aekjeot to other ingredients (and/or using Myeolchi-aekjeot with low biogenic amine content) and using starter cultures with ability to degrade and/or inability to produce biogenic amines would be effective in reducing biogenic amine content in Kkakdugi and Chonggak kimchi. Full article

(This article belongs to the Special Issue Biogenic Amines on Food Safety)

► Show Figures

Figure 1

11 pages, 252 KiB

Open AccessArticle

The Determination of Some Microbiological and Chemical Features in Herby Cheese

by Kamil Ekici, Hayrettin Okut, Ozgur Isleyici, Yakup Can Sancak and Rabia Mehtap Tuncay

Foods 2019, 8(1), 23; https://doi.org/10.3390/foods8010023 - 11 Jan 2019

Cited by 12 | Viewed by 4233

Abstract

The objective of this study is to measure the amounts of biogenic amines, microbial counts, values of pH, titratable acidity, dry matter, and salt (%) in herby cheese, a very popular staple in the Turkish diet, and to evaluate the concentration of biogenic amines in terms of public health risks. A high-performance liquid chromatography (HPLC) method was used for the determination of eight biogenic amines in 100 herby cheeses sold in the local markets of Van. The bacterial load of the herby cheeses ranged between 4.0 and 8.90 log CFU/g for viable total aerobic mesophilic bacteria (TAMB), <1 and 7.0 log CFU/g for lactic bacteria (LAB), <1 and 6.08 log CFU/g for coliform bacteria, <1 and 5.81 log CFU/g for Enterobacteriaceae, <1 and 2.60 log CFU/g for Staphylococcus aureus, and 3.70 and 8.05 log CFU/g for yeasts and molds. The results obtained suggested significant changes in the pH, titratable acidity, dry matter, and salt contents of the examined herby cheese samples. The detection levels of biogenic amines in the samples ranged from <0.025 to 33.36 mg/kg for tryptamine, from <0.038 to 404.57 mg/kg for β-phenylethylamine, from 0.03 to 426.35 mg/kg for putrescine, from <0.039 to 1438.22 mg/kg for cadaverine, from <0.033 to 469 mg/kg for histamine, from <0.309 to 725.21 mg/kg for tyramine, from <0.114 to 1.70 mg/kg for spermidine, and from <0.109 to 1.88 mg/kg for spermine. As a result, these cheeses are fit for consumption in terms of the amounts of biogenic amines they contain. Full article

(This article belongs to the Special Issue Biogenic Amines on Food Safety)

15 pages, 559 KiB

Open AccessArticle

Screening Method to Evaluate Amino Acid-Decarboxylase Activity of Bacteria Present in Spanish Artisanal Ripened Cheeses

by Diana Espinosa-Pesqueira, Artur X. Roig-Sagués and M. Manuela Hernández-Herrero

Foods 2018, 7(11), 182; https://doi.org/10.3390/foods7110182 - 06 Nov 2018

Cited by 7 | Viewed by 4422

Abstract

A qualitative microplate screening method, using both low nitrogen (LND) and low glucose (LGD) decarboxylase broths, was used to evaluate the biogenic amine (BA) forming capacity of bacteria present in two types of Spanish ripened cheeses, some of them treated by high hydrostatic pressure. BA formation in decarboxylase broths was later confirmed by High Performance Liquid Chromatography (HPLC). An optimal cut off between 10–25 mg/L with a sensitivity of 84% and a specificity of 92% was obtained when detecting putrescine (PU), tyramine (TY) and cadaverine (CA) formation capability, although these broths showed less capacity detecting histamine forming bacteria. TY forming bacteria were the most frequent among the isolated BA forming strains showing a strong production capability (exceeding 100 mg/L), followed by CA and PU formers. Lactococcus, Lactobacillus, Enterococcus and Leuconostoc groups were found as the main TY producers, and some strains were also able to produce diamines at a level above 100 mg/L, and probably ruled the BA formation during ripening. Enterobacteriaceae and Staphylococcus spp., as well as some Bacillus spp. were also identified among the BA forming bacteria isolated. Full article

(This article belongs to the Special Issue Biogenic Amines on Food Safety)

► Show Figures

Figure 1

16 pages, 288 KiB

Open AccessArticle

High Hydrostatic Pressure as a Tool to Reduce Formation of Biogenic Amines in Artisanal Spanish Cheeses

by Diana Espinosa-Pesqueira, Maria Manuela Hernández-Herrero and Artur X. Roig-Sagués

Foods 2018, 7(9), 137; https://doi.org/10.3390/foods7090137 - 30 Aug 2018

Cited by 13 | Viewed by 3619

Abstract

Two artisanal varieties of cheese made in Spain, one made of ewes’ raw milk and the other of goats’ raw milk were selected to evaluate the effect of a high hydrostatic pressure (HHP) treatment at 400 MPa during 10 min at 2 °C on the formation of biogenic amines (BA). These conditions were applied at the beginning of the ripening (before the 5th day; HHP1) and in the case of ewes’ milk cheeses also after 15th days (HHP15). BA formation was greatly influenced by HHP treatments in both types of cheese. HHP1 treatments significantly reduced the amounts of BA after ripening, being tyramine and putrescine the most affected BA in goats’ milk cheeses and tyramine and cadaverine in ewes’ milk cheeses. The BA reduction in the HHP1 samples could be explained by the significant decrease in microbiological counts, especially in the LAB, enteroccocci and enterobacteria groups at the beginning of ripening. The proteolysis in these samples was also affected reducing the amount of free amino acids. Although proteolysis in ewes’ milk cheeses HHP15 was similar than in control samples a reduction of BA was observed probably because the decrease caused on microbial counts. Full article

(This article belongs to the Special Issue Biogenic Amines on Food Safety)

16 pages, 732 KiB

Open AccessArticle

Quality Assessment of Fresh Meat from Several Species Based on Free Amino Acid and Biogenic Amine Contents during Chilled Storage

by Mehdi Triki, Ana M. Herrero, Francisco Jiménez-Colmenero and Claudia Ruiz-Capillas

Foods 2018, 7(9), 132; https://doi.org/10.3390/foods7090132 - 25 Aug 2018

Cited by 104 | Viewed by 9085

Abstract

This paper studies the changes that occur in free amino acid and biogenic amine contents of raw meats (beef, pork, lamb, chicken and turkey) during storage (2 °C, 10 days). The meat cuts samples were harvested from a retail outlet (without getting information on the animals involved) as the following: Beef leg (four muscles), pork leg (five muscles), lamb leg (seven muscles), turkey leg (four muscles), and chicken breast (one muscle). Meat composition varied according to meat types. In general, pH, microbiology counts, biogenic amine (BA), and free amino acid (FAA) contents were also affected by meat types and storage time (p < 0.05). Chicken and turkey presented the highest levels (p < 0.05) of FAAs. Total free amino acids (TFAA) were higher (p < 0.05) in white meats than in red ones. The behavior pattern, of the total free amino acids precursors (TFAAP) of Bas, was saw-toothed, mainly in chicken and turkey meat during storage, which limits their use as quality indexes. Spermidine and spermine contents were initially different among the meats. Putrescine was the most prevalent BA (p < 0.05) irrespective of species. In general, chicken and turkey contained the highest (p < 0.05) levels of BAs, and TFAAP of BAs. In terms of the biogenic amine index (BAI), the quality of chicken was the worst while beef meat was the only sample whose quality remained acceptable through the study. This BAI seems to be more suitable as a quality index for white meat freshness than for red meat, especially for beef. Full article

(This article belongs to the Special Issue Biogenic Amines on Food Safety)

► Show Figures

Figure 1

11 pages, 1193 KiB

Open AccessArticle

Influence of Iodine Feeding on Microbiological and Physico-Chemical Characteristics and Biogenic Amines Content in a Raw Ewes’ Milk Cheese

by Maria Schirone, Rosanna Tofalo, Giorgia Perpetuini, Anna Chiara Manetta, Paola Di Gianvito, Fabrizia Tittarelli, Noemi Battistelli, Aldo Corsetti, Giovanna Suzzi and Giuseppe Martino

Foods 2018, 7(7), 108; https://doi.org/10.3390/foods7070108 - 07 Jul 2018

Cited by 11 | Viewed by 4343

Abstract

Iodine is an essential trace element involved in the regulation of thyroid metabolism and antioxidant status in humans and animals. The aim of this study was to evaluate the effect of ewes’ dietary iodine supplementation on biogenic amines content as well as microbiological and physico-chemical characteristics in a raw milk cheese at different ripening times (milk, curd, and 2, 7, 15, 30, 60, and 90 days). Two cheese-making trials were carried out using milk from ewes fed with unifeed (Cheese A) or with the same concentrate enriched with iodine (Cheese B). The results indicated that the counts of principal microbial groups and physico-chemical characteristics were quite similar in both cheeses at day 90. Cheese B was characterized by a higher content of biogenic amines and propionic acid. Propionic bacteria were found in both cheeses mainly in Trial B in agreement with the higher content of propionic acid detected. Full article

(This article belongs to the Special Issue Biogenic Amines on Food Safety)

► Show Figures

Figure 1

Review

Jump to: Research

15 pages, 508 KiB

Open AccessFeature PaperReview

Bacterial Production and Control of Biogenic Amines in Asian Fermented Soybean Foods

by Jae-Hyung Mah, Young Kyoung Park, Young Hun Jin, Jun-Hee Lee and Han-Joon Hwang

Foods 2019, 8(2), 85; https://doi.org/10.3390/foods8020085 - 25 Feb 2019

Cited by 89 | Viewed by 9101

Abstract

Fermented soybean foods possess significant health-promoting effects and are consumed worldwide, especially within Asia, but less attention has been paid to the safety of the foods. Since fermented soybean foods contain abundant amino acids and biogenic amine-producing microorganisms, it is necessary to understand the presence of biogenic amines in the foods. The amounts of biogenic amines in most products have been reported to be within safe levels. Conversely, certain products contain vasoactive biogenic amines greater than toxic levels. Nonetheless, government legislation regulating biogenic amines in fermented soybean foods is not found throughout the world. Therefore, it is necessary to provide strategies to reduce biogenic amine formation in the foods. Alongside numerous existing intervention methods, the use of Bacillus starter cultures capable of degrading and/or incapable of producing biogenic amines has been proposed as a guaranteed way to reduce biogenic amines in fermented soybean foods, considering that Bacillus species have been known as fermenting microorganisms responsible for biogenic amine formation in the foods. Molecular genetic studies of Bacillus genes involved in the formation and degradation of biogenic amines would be helpful in selecting starter cultures. This review summarizes the presence and control strategies of biogenic amines in fermented soybean foods. Full article

(This article belongs to the Special Issue Biogenic Amines on Food Safety)

► Show Figures

Figure 1

16 pages, 941 KiB

Open AccessReview

Impact of Biogenic Amines on Food Quality and Safety

by Claudia Ruiz-Capillas and Ana M. Herrero

Foods 2019, 8(2), 62; https://doi.org/10.3390/foods8020062 - 08 Feb 2019

Cited by 345 | Viewed by 22533

Abstract

Today, food safety and quality are some of the main concerns of consumer and health agencies around the world. Our current lifestyle and market globalization have led to an increase in the number of people affected by food poisoning. Foodborne illness and food poisoning have different origins (bacteria, virus, parasites, mold, contaminants, etc.), and some cases of food poisoning can be traced back to chemical and natural toxins. One of the toxins targeted by the Food and Drug Administration (FDA) and European Food Safety Authority (EFSA) is the biogenic amine histamine. Biogenic amines (BAs) in food constitute a potential public health concern due to their physiological and toxicological effects. The consumption of foods containing high concentrations of biogenic amines has been associated with health hazards. In recent years there has been an increase in the number of food poisoning cases associated with BAs in food, mainly in relation to histamines in fish. We need to gain a better understanding of the origin of foodborne disease and how to control it if we expect to keep people from getting ill. Biogenic amines are found in varying concentrations in a wide range of foods (fish, cheese, meat, wine, beer, vegetables, etc.), and BA formation is influenced by different factors associated with the raw material making up food products, microorganisms, processing, and conservation conditions. Moreover, BAs are thermostable. Biogenic amines also play an important role as indicators of food quality and/or acceptability. Hence, BAs need to be controlled in order to ensure high levels of food quality and safety. All of these aspects will be addressed in this review. Full article

(This article belongs to the Special Issue Biogenic Amines on Food Safety)

► Show Figures

Figure 1

27 pages, 458 KiB

Open AccessReview

Biogenic Amine Production by Lactic Acid Bacteria: A Review

by Federica Barbieri, Chiara Montanari, Fausto Gardini and Giulia Tabanelli

Foods 2019, 8(1), 17; https://doi.org/10.3390/foods8010017 - 07 Jan 2019

Cited by 297 | Viewed by 14121

Abstract

Lactic acid bacteria (LAB) are considered as the main biogenic amine (BA) producers in fermented foods. These compounds derive from amino acid decarboxylation through microbial activities and can cause toxic effects on humans, with symptoms (headache, heart palpitations, vomiting, diarrhea) depending also on individual sensitivity. Many studies have focused on the aminobiogenic potential of LAB associated with fermented foods, taking into consideration the conditions affecting BA accumulation and enzymes/genes involved in the biosynthetic mechanisms. This review describes in detail the different LAB (used as starter cultures to improve technological and sensorial properties, as well as those naturally occurring during ripening or in spontaneous fermentations) able to produce BAs in model or in real systems. The groups considered were enterococci, lactobacilli, streptococci, lactococci, pediococci, oenococci and, as minor producers, LAB belonging to Leuconostoc and Weissella genus. A deeper knowledge of this issue is important because decarboxylase activities are often related to strains rather than to species or genera. Moreover, this information can help to improve the selection of strains for further applications as starter or bioprotective cultures, in order to obtain high quality foods with reduced BA content. Full article

(This article belongs to the Special Issue Biogenic Amines on Food Safety)

17 pages, 343 KiB

Open AccessReview

Biogenic Amines in Plant-Origin Foods: Are they Frequently Underestimated in Low-Histamine Diets?

by Sònia Sánchez-Pérez, Oriol Comas-Basté, Judit Rabell-González, M. Teresa Veciana-Nogués, M. Luz Latorre-Moratalla and M. Carmen Vidal-Carou

Foods 2018, 7(12), 205; https://doi.org/10.3390/foods7120205 - 14 Dec 2018

Cited by 64 | Viewed by 14208

Abstract

Low-histamine diets are currently used to reduce symptoms of histamine intolerance, a disorder in histamine homeostasis that increases plasma levels, mainly due to reduced diamine-oxidase (DAO) activity. These diets exclude foods, many of them of plant origin, which patients associate with the onset of the symptomatology. This study aimed to review the existing data on histamine and other biogenic amine contents in nonfermented plant-origin foods, as well as on their origin and evolution during the storage or culinary process. The only plant-origin products with significant levels of histamine were eggplant, spinach, tomato, and avocado, each showing a great variability in content. Putrescine has been found in practically all plant-origin foods, probably due to its physiological origin. The high contents of putrescine in certain products could also be related to the triggering of the symptomatology by enzymatic competition with histamine. Additionally, high spermidine contents found in some foods should also be taken into account in these diets, because it can also be metabolized by DAO, albeit with a lower affinity. It is recommended to consume plant-origin foods that are boiled or are of maximum freshness to reduce biogenic amine intake. Full article

(This article belongs to the Special Issue Biogenic Amines on Food Safety)

33 pages, 1550 KiB

Open AccessReview

What We Know and What We Need to Know about Aromatic and Cationic Biogenic Amines in the Gastrointestinal Tract

by Alberto Fernández-Reina, José Luis Urdiales and Francisca Sánchez-Jiménez

Foods 2018, 7(9), 145; https://doi.org/10.3390/foods7090145 - 04 Sep 2018

Cited by 25 | Viewed by 6377

Abstract

Biogenic amines derived from basic and aromatic amino acids (B/A-BAs), polyamines, histamine, serotonin, and catecholamines are a group of molecules playing essential roles in many relevant physiological processes, including cell proliferation, immune response, nutrition and reproduction. All these physiological effects involve a variety of tissue-specific cellular receptors and signalling pathways, which conforms to a very complex network that is not yet well-characterized. Strong evidence has proved the importance of this group of molecules in the gastrointestinal context, also playing roles in several pathologies. This work is based on the hypothesis that integration of biomedical information helps to reach new translational actions. Thus, the major aim of this work is to combine scientific knowledge on biomolecules, metabolism and physiology of the main B/A-BAs involved in the pathophysiology of the gastrointestinal tract, in order to point out important gaps in information and other facts deserving further research efforts in order to connect molecular information with pathophysiological observations. Full article

(This article belongs to the Special Issue Biogenic Amines on Food Safety)

► Show Figures

Figure 1

Journal Menu

Journal Browser

Biogenic Amines on Food Safety

Share This Special Issue

Special Issue Editors

Special Issue Information

Keywords

Published Papers (11 papers)

Research

Review

Further Information

Guidelines

MDPI Initiatives

Follow MDPI