Kandasamy Sujatha, Yoo Jayeon, Yun Jeonghee, Kang Han Byul, Seol Kuk-Hwan, Ham Jun-Sang
Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea.
Metabolites. 2021 Jan 4;11(1):31. doi: 10.3390/metabo11010031.
To evaluate the safety and risk assessment of cheese consumption in the Republic of Korea, sixty cheese samples purchased from the farmstead and retails markets (imported) were analyzed for their biogenic amine (BA) contents. The BA profiles and quantities of eight amines (tryptamine, 2-phenylethylamine, putrescine, cadaverine, histamine, tyramine, spermidine, and spermine) were determined using high-performance liquid chromatography (HPLC). Spermine was the only amine detectable in all the samples. The BAs of fresh cheeses from both farmstead and retail markets were mostly undetectable, and comparatively at lower levels (<125 mg/kg) than ripened samples. Putrescine was undetectable in all the domestic ripened cheeses. The sum of BA levels in the imported ripened cheeses of Pecorino Romano (1889.75 mg/kg) and Grana Padano (1237.80 mg/kg) exceeds >1000 mg/kg, of which histamine accounts nearly 86 and 77% of the total levels, respectively. The tolerable limits of the potential toxic amines, histamine and tyramine surpassed in four and three imported ripened samples, respectively. Furthermore, the presence of potentiators (putrescine and cadaverine) together in samples even with a lower level of toxic amines alarms the risk in consumption. Therefore, adoption of strict hygienic practices during the entire chain of cheese production, along with obligatory monitoring and regulation of BA in cheeses seems to be mandatory to ensure the safety of the consumers.
为评估韩国食用奶酪的安全性及风险评估，对从农场和零售市场（进口）购买的60份奶酪样品的生物胺（BA）含量进行了分析。使用高效液相色谱法（HPLC）测定了8种胺（色胺、2-苯乙胺、腐胺、尸胺、组胺、酪胺、亚精胺和精胺）的BA谱和含量。精胺是所有样品中唯一可检测到的胺。来自农场和零售市场的新鲜奶酪中的BA大多无法检测到，且与成熟样品相比含量相对较低（<125 mg/kg）。所有国产成熟奶酪中均未检测到腐胺。罗马诺羊乳干酪（1889.75 mg/kg）和帕尔马干酪（1237.80 mg/kg）的进口成熟奶酪中BA水平总和超过1000 mg/kg，其中组胺分别占总水平的近86%和77%。在4份和3份进口成熟样品中，潜在有毒胺组胺和酪胺的耐受限度分别超标。此外，即使有毒胺含量较低的样品中同时存在增效剂（腐胺和尸胺），也警示了食用风险。因此，在奶酪生产的整个过程中采用严格的卫生措施，以及对奶酪中的BA进行强制性监测和监管，对于确保消费者安全似乎是必不可少的。
