Article

Effect of ambient storage on the microbial characteristics of traditional dried anchovies (Encrasicholina punctifer)

African journal of microbiology research (Impact Factor: 0.54). 07/2013; 7(28):3575-3581. DOI: 10.5897/AJMR2013.2510
2 Bookmarks
 · 
44 Views
  • Source
    [Show abstract] [Hide abstract]
    ABSTRACT: Biogenic amines in foods may pose a public health problem. Therefore, histamine, tyramine, putrescine, cadaverine, spermine, and spermidine concentrations were measured in selected food items commonly consumed in Egypt. Foods examined were dairy products (blue cheese and Mesh cheese), meats (fermented and smoked cooked sausage), and fish (smoked and salted fermented fish [Feseekh], salted sardines, and anchovies). Egyptian fermented sausage had the highest concentration of total biogenic amines (2,482 mg/kg), followed by Mesh cheese (2,118 mg/kg) and blue cheese (2,084 mg/kg). The lowest concentration was found in smoked cooked sausage (111 mg/kg). Histamine was found at a high level (521 mg/kg) in Feseekh, and tyramine was highest (2,010 mg/kg) in blue cheese. These results indicate that some traditional Egyptian foods may pose a health risk due to the concentration of biogenic amines, especially histamine.
    Journal of food protection 04/2011; 74(4):681-5. · 1.83 Impact Factor