Ekici Kamil, Omer Abdullah Khalid
University of Van Yȕzȕncȕ Yıl, Veterinary College, Department of Food Hygiene and Technology, Van, Turkey.
Sulaimani Veterinary Directorate, Veterinary Quarantine, Bashmakh International Border, Sulaimani, Iraq.
Toxicol Rep. 2018 May 27;5:639-643. doi: 10.1016/j.toxrep.2018.05.008. eCollection 2018.
Biogenic amines, has been implicated as the causative agent in several outbreaks of food poisoning. Fermented food such as Turkish style fermented sausages can also contain biogenic amines, microorganisms possessing the enzymes decarboxylase, which converts amino acids to biogenic amines, are responsible for the formation of biogenic amines in fermented sausages. The purpose of this study was to determine the amount of biogenic amines in Turkish fermented sausage consumed in Van in Turkey, and to evaluate their concentrations in term of public health risks. High performance liquid chromatography method was used to the determination of 8 biogenic amines in 120 sausage samples collected from 10 different brands sold in the local markets of Van. The detection levels of biogenic amines in the samples was ranged from 0 to 129.375 mg/kg for tryptamine, from 0 to 65.625 mg/kg for 2-phenylethylamine, from 0 to 255.625 mg/kg for putrescine, from 0 to 1148.75 mg/kg for cadaverine, from 0 to 469.375 mg/kg for histamine, from 0 to 438.125 mg/kg for tyramine, from 0 to 554.375 mg/kg for spermidine, and from 0 to 614.375 mg/kg for spermine.
生物胺被认为是几起食物中毒事件的致病因素。发酵食品，如土耳其风味发酵香肠，也可能含有生物胺，拥有将氨基酸转化为生物胺的脱羧酶的微生物，是发酵香肠中生物胺形成的原因。本研究的目的是测定土耳其凡城消费的土耳其发酵香肠中生物胺的含量，并根据公共卫生风险评估其浓度。采用高效液相色谱法测定从凡城当地市场销售的10个不同品牌收集的120份香肠样品中的8种生物胺。样品中生物胺的检测水平为：色胺0至129.375毫克/千克，苯乙胺0至65.625毫克/千克，腐胺0至255.625毫克/千克，尸胺0至1148.75毫克/千克，组胺0至469.375毫克/千克，酪胺0至438.125毫克/千克，亚精胺0至554.375毫克/千克，精胺0至614.375毫克/千克。
