ArticleEnvironmental science and pollution research international2020
Levels of biogenic amines in cheese: correlation to microbial status, dietary intakes, and their health risk assessment.
Article in Environmental science and pollution research international, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed, 34 citations in OpenAlex.
- Biogenic Amines Control in Bacterial-Type Douchi Using Bacillus velezensis A1: Strain Screening, Process Optimization, and Industrial Validation.Journal of food science · 2026Article
- Reduction of microbial contamination and biogenic amines formation in Ras cheese usingBiotechnology reports (Amsterdam, Netherlands) · 2025Article
- A Comprehensive Review on the Biogenic Amines in Cheeses: Their Origin, Chemical Characteristics, Hazard and Reduction Strategies.Foods (Basel, Switzerland) · 2024Review
- Unveiling the Potential of Lactic Acid Bacteria from Serbian Goat Cheese.Foods (Basel, Switzerland) · 2024Article
- Biogenic amines' residues in meat products with a reference to their microbial status.Open veterinary journal · 2024Article
- Monitoring and risk assessment of biogenic amines in Korean commercial fermented seasonings.Heliyon · 2023Article
- Formation of biogenic amines in fish: Dietary intakes and health risk assessment.Food science & nutrition · 2021Article
- Quantitative Analysis of Biogenic Amines in Different Cheese Varieties Obtained from the Korean Domestic and Retail Markets.Metabolites · 2021Article
- Fish Nutritional Value as an Approach to Children's Nutrition.Frontiers in nutrition · 2021Review
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Authors and funding
8 authors at 5 institutions in 3 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Biogenic amines (BAs) are natural toxicants produced during the metabolism of their precursor amino acids or due to the proteolytic activities of some microorganisms. The objective of this study was to estimate the formed BAs in five types of the most commonly consumed and retailed cheese in Egypt. The examined cheese types included Feta, Karish, Mozzarella, Rumy, and Mish. Besides, the total mesophilic (TMC) and total psychrophilic (TPsC) bacterial counts were investigated. Furthermore, the estimated daily intakes (EDI) of BAs via the ingestion of various types of cheese were calculated, and their potential health risks were discussed. The achieved results indicated the formation of histamine (HIS), tyramine (TYR), cadaverine (CAD), putrescine, spermine, and spermidine at different concentrations. Except for Feta cheese, all samples (100%) of other cheese types had HIS concentrations higher than the established maximum permissible limits. Mish cheese contained the highest concentrations of total BAs, particularly, HIS, TYR, and CAD. TBA content showed significant positive correlations with TMC in the examined cheese types. The recorded EDI values of the different BAs in the current study would not have adverse effects. However, excessive consumption of cheese contaminated with BA might have serious health implications such as symptoms of histamine poisoning. Therefore, the adoption of strict hygienic measures during the production, storage, and distribution of cheese is highly recommended to reduce the formation of BAs in cheese.
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