Michalski Mirosław, Pawul-Gruba Marzena, Madejska Anna
Department of Hygiene of Food of Animal Origin, National Veterinary Research Institute, 24-100 Puławy, Poland.
J Vet Res. 2021 Nov 29;65(4):477-481. doi: 10.2478/jvetres-2021-0062. eCollection 2021 Dec.
Many consumers seek long-ripening meat products. The availability of these highly distinctive cured pork varieties is continuously expanding and their safety should be subject to monitoring. One of potentially harmful substances in these products is histamine. The presence of this toxic amine is reported in many countries, even in high concentrations. However, the EU has not regulated the permissible histamine content in meat, in a situation at odds with that of regulated fish and fish products. This study established the usefulness of biogenic amine testing in long-ripening pork and furnished indicative concentrations potential useful as a background for future research in preparation for EU regulative intervention.
A total of 97 samples of long-ripening meat products untreated by heat were bought from various shops in the Puławy and Lublin regions of Poland and tested for the presence of histamine using high-performance liquid chromatography with diode array.
The histamine concentration ranged from below limit of detection to 346.64 mg/kg, where 3.47 mg/kg was the lowest in a positive sample. Histamine was detected in 48 samples (49.5%). The maximum amount of histamine was identified in dry ham and the minimum in traditional salami.
The results of this study suggest that testing meat products for biogenic amines should be a very good indicator of the food safety of long-ripening meats. In half of the tested products, levels of biogenic amines potentially toxic to consumers were determined.
许多消费者青睐长时间成熟的肉类产品。这些极具特色的腌制猪肉品种的供应不断增加，其安全性应受到监测。这些产品中潜在的有害物质之一是组胺。许多国家都报告了这种有毒胺的存在，甚至浓度很高。然而，欧盟尚未对肉类中组胺的允许含量进行监管，这与对鱼类及鱼类产品的监管情况不同。本研究确定了生物胺检测在长时间成熟猪肉中的作用，并提供了指示性浓度，可为欧盟监管干预的未来研究提供有用背景。
从波兰普瓦维和卢布林地区的不同商店购买了97份未经热处理的长时间成熟肉类产品样本，采用二极管阵列高效液相色谱法检测组胺的存在。
组胺浓度范围从低于检测限到346.64毫克/千克，其中阳性样本中最低浓度为3.47毫克/千克。在48个样本（49.5%）中检测到了组胺。干火腿中组胺含量最高，传统萨拉米香肠中最低。
本研究结果表明，检测肉类产品中的生物胺应该是长时间成熟肉类食品安全的一个很好指标。在一半的测试产品中，确定了对消费者有潜在毒性的生物胺水平。
