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.
Highlights
Biogenic amines (BAs) are organic bases with an aliphatic, aromatic, or heterocyclic structure, which have been found in many foods, such as fish products, cheese, wine, beer, and other fermented foods [1,2,3]
Presumptive viable total aerobic mesophilic bacteria (TAMB), lactic bacteria (LAB), Enterobacteriaceae, coliform bacteria, Staphylococcus aureus, and yeast and mold counts were investigated as general microbiological quality parameters
The current study provides valuable information on the bacterial, chemical, and biogenic amine content in herby cheese
Summary
Biogenic amines (BAs) are organic bases with an aliphatic, aromatic, or heterocyclic structure, which have been found in many foods, such as fish products, cheese, wine, beer, and other fermented foods [1,2,3]. The term “biogenic amines” defines decarboxylation products such as histamine, serotonin, tyramine, phenylethylamine, tryptamine, and aliphatic polyamines [6]. Numerous bacteria, both intentional and adventitious, have been reported as being capable of producing biogenic amines. Both intentional and adventitious, have been reported as being capable of producing biogenic amines These are Escherichia, Enterobacter, Salmonella, Shigella, Clostridium perfringens, Streptococcus, Lactobacillus, and Leuconostoc [7,8,9].
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