Department of Food Hygiene, Safety, and Technology, Faculty of Veterinary Medicine, Zagazig University, Zagazig, Egypt.
Department of Veterinary Public Health, Faculty of Veterinary Medicine, Zagazig University, Zagazig, Egypt.
Open Vet J. 2024 Jun;14(6):1394-1402. doi: 10.5455/OVJ.2024.v14.i6.7. Epub 2024 Jun 30.
Meat products are widely recognized as substantial sources of protein derived from animals. Biogenic amines (BAs), naturally occurring toxins, are generated via the metabolism of specific amino acids by a vast array of microorganisms, including pathogenic and nonpathogenic strains.
The aim of this study was to ascertain the quantity of BAs produced in five meat products that are commercially available in Egypt. Additionally, the estimated daily BA intakes of the Egyptian populace as a result of consuming these animal products were computed. Additionally, a study was undertaken to investigate the relationship between total BAs (TBAs) and microbial counts, specifically total bacterial counts (TBCs), total psychrophilic counts (TPsC), total Staphylococcus aureus (TSC), and total Enterobacteriaceae count (TEC) as they pertained to the meat products under investigation.
One hundred samples of meat products (n = 20 for each) were selected at random from Egyptian markets. The collected samples included minced meat, luncheon, sausage, pasterma, and canned meat. The microbiological status and BA content of these samples were evaluated.
Total BAs were calculated for the examined samples beef mince had the highest TBA content at 918.22 ± 21.3 mg/Kg followed by sausage at 575.1 ± 12.8 mg/Kg, luncheon at 567.1 ± 17.8 mg/Kg, pasterma at 417.0 ± 31.8 mg/Kg, and canned meat at 242.8 ± 21.8 mg/Kg. The calculated estimated human daily intake (EDI) values for TBA ranged between 21.24 in canned meat to 80.34 in beef mince. It was determined that beef mince had the highest microbial contamination rates as indicated by the high TBC, TPsC, TSC, and TEC at 5.69 ± 0.4, 4.2 ± 0.5, 2.4 ± 0.2, and 4.69 ± 0.1 log 10 cfu/g. Such counts were 3.6 ± 0.2, 2.4 ± 0.2, 1.2 ± 0.1, and 4.3± 0.2 log 10 cfu/g in sausage, 3.4 ± 0.3, 2.2 ± 0.1, 1.1 ± 0.1, and 4.0 ± 0.1 log 10 cfu/g in luncheon, 2.5 ± 0.1, 1.0 ± 0.1, 1.4 ± 0.08, and 2.69 ± 0.2 log 10 cfu/g in pasterma; while none of the examined canned meat harbored microbial contamination.
This study indicated the presence of several BAs in meat products sold in Egypt. According to the EDI values of the examined BAs, the consumption of meat products by the Egyptian populace did not pose a risk. However, it is imperative that the handling, storage, distribution, and promotion of meat products conform to sanitary protocols.
肉类产品被广泛认为是动物源性蛋白质的重要来源。生物胺（BAs）是天然存在的毒素，通过各种微生物（包括致病性和非致病性菌株）对特定氨基酸的代谢产生。
本研究旨在确定在埃及市售的五种肉类产品中产生的 BAs 的数量。此外，还计算了埃及人因食用这些动物产品而摄入的估计每日 BA 量。此外，还研究了总生物胺（TBAs）与微生物计数之间的关系，特别是总细菌计数（TBC）、总嗜冷菌计数（TPsC）、总金黄色葡萄球菌计数（TSC）和总肠杆菌计数（TEC）与所研究的肉类产品之间的关系。
从埃及市场随机抽取 100 份肉类产品样本（每种 20 份）。收集的样本包括肉末、午餐肉、香肠、意大利干香肠和罐头肉。评估这些样本的微生物状况和 BA 含量。
对检测样本进行了总生物胺（TBA）的计算，其中牛肉末的 TBA 含量最高，为 918.22 ± 21.3 mg/Kg，其次是香肠为 575.1 ± 12.8 mg/Kg、午餐肉为 567.1 ± 17.8 mg/Kg、意大利干香肠为 417.0 ± 31.8 mg/Kg，罐头肉为 242.8 ± 21.8 mg/Kg。计算得出的 TBA 人类日估计摄入量（EDI）值范围在罐头肉的 21.24 至牛肉末的 80.34 之间。牛肉末的微生物污染率最高，表明 TBC、TPsC、TSC 和 TEC 分别为 5.69 ± 0.4、4.2 ± 0.5、2.4 ± 0.2 和 4.69 ± 0.1 log 10 cfu/g。香肠中的 TBC、TPsC、TSC 和 TEC 分别为 3.6 ± 0.2、2.4 ± 0.2、1.2 ± 0.1 和 4.3± 0.2 log 10 cfu/g，午餐肉中的 TBC、TPsC、TSC 和 TEC 分别为 3.4 ± 0.3、2.2 ± 0.1、1.1 ± 0.1 和 4.0± 0.1 log 10 cfu/g，意大利干香肠中的 TBC、TPsC、TSC 和 TEC 分别为 2.5 ± 0.1、1.0 ± 0.1、1.4 ± 0.08 和 2.69 ± 0.2 log 10 cfu/g，而检测的罐头肉中均未检出微生物污染。
本研究表明，在埃及销售的肉类产品中存在多种 BAs。根据所检测 BA 的 EDI 值，埃及人食用肉类产品不存在风险。然而，必须遵守肉类产品的处理、储存、分销和推广的卫生协议。
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