Survey of multiple biogenic amines and correlation to microbiological quality and free amino acids in foods

Abstract

This study aimed at quantitatively determining multiple biogenic amines (BAs) in various potentially associated food products sold on the Belgian market. The concentration of free amino acids (FAAs) and groups of microorganisms associated with the food products were in parallel analysed to correlate the presence of precursor FAA and microbiological activity to the formation of BAs during the production process of the foodstuffs or during the storage and distribution of the food products. Profiles of BAs differed greatly between the groups of foods. Except for tryptamine, significant positive correlations were found between the BA concentrations and corresponding precursor FAAs. Correlations between microbial counts and BAs concentrations were stronger in the group of meat-based products than in other groups of foods tested. The study provides a basis for the assessment of potential public health impact of BAs, which is nowadays restricted to histamine in scombroid fish species and their derived products.