Biogenic amines (BAs) are organic, basic nitrogenous compounds formed during the decarboxylation of amino acids. A method for the determination of eight biogenic amines (tryptamine, 2-phenyletylamine, putrescine, cadaverine, histamine, tyramine, spermidine, spermine) in ripened cheeses was developed and validated. Cheese samples with the addition of internal standards were extracted with 0.2 M perchloric acid and pre-column derivatized with dansyl chloride at 60 °C for 15 min, purified with toluene and dried under a stream of nitrogen. The samples were analyzed using high performance liquid chromatography with diode array detector (HPLC-DAD). The method was validated with the BAs at three concentration levels: 50, 100, and 200 mg/kg, respectively. The obtained values of correlation coefficient (R²) ranged at 0.9997–0.9998 for all of compounds. The limits of detection (LOD) and quantification (LOQ) were in ranges 1.53–1.88 and 5.13–6.28 mg/kg, respectively. The recovery for all of biogenic amines ranged from 70 to 120% and the precision (RSDr) value were <20%. The validated method was applied to analysis of 35 real ripened cheese samples purchased in Poland.

Introduction: Histamine is one of the most important and toxic biogenic amines which may be present in food and may cause food poisoning in humans when contained at a high level. It is produced during bacterial decarboxylation of histidine in fish muscles. The aim of the study was to investigate the presence of histamine in fish and fish products available in Poland during 2014–2018. Material and Methods: A total of 421 samples of raw (248), smoked (107), canned (50), and marinated fish (16) were analysed by high-performance liquid chromatography with diode array detection. Results: Histamine was detected in 14.1% samples of raw fish, 29% of smoked fish, 22% of canned fish and 93.8% of marinated fish in concentrations ranging from 3.4 to 156.4 mg/kg. Content of this amine above 100 mg/kg was found in four samples: raw Atlantic salmon, smoked European sprat and two samples of marinated Atlantic herring. Conclusion: The study showed that fish and fish products on the Polish market generally meet the food safety criteria for histamine and are safe for consumers.

Biogenic amines (BA) are simple organic bases of low molecular weight, formed during decarboxylation of amino acids. Ripened cheeses provide suitable conditions for the development of bacteria and production of BAs. The aim of the present study was to investigate the presence of eight BAs in ripened cheese samples (n = 125) using a high-performance liquid chromatography with diode array detector (HPLC-DAD). Furthermore, microbiological analyses towards identification of bacteria using matrix-assisted laser desorption ionisation—time of flight mass spectrometry (MALDI-TOF MS) were performed. Cadaverine and putrescine were detected in 28.0% and 20.8% of cheese samples at concentrations ranging from 6.12 to 2871 mg/kg and 5.74 to 441 mg/kg, respectively. High amounts of putrescine and cadaverine in cheeses were associated with the presence of Hafnia alvei. Tyramine was identified in 28.0% of samples in the concentration range of 5.62–646 mg/kg. High concentrations of this amine was found in cheeses containing Enterococcus faecium and Enterococcus faecalis. Histamine content, the only BA restricted in food according to Regulation 2073/2005, was observed above 100 mg/kg in 11.2% of the cheeses. Ripened cheeses available on the local retail market may contain significant levels of biogenic amines and may pose a potential health hazard to consumers.