Human exposure risk assessment to biogenic amines in cheeses and fermented sausages in Southern Luzon

Issue Date

12-2014

Abstract

A total of 200 respondents, 100 each for cheese and fermented sausage, were surveyed in selected areas of Southern Luzon to determine the consumption levels of biogenic amines in these food products. It was found that the consumption of Blue, Cheddar, and Edam cheese were 1.66, 13.31 and 4.16 g per day, respectively. For Chorizo, Pepperoni, and Salami, the amounts consumed were 2.62, 2.71, and 0.91 g per day, respectively. The biogenic amine consumption levels were computed and expressed on a daily basis. The consumption levels for histamine were 0.19, 2.90, and 0.21 ppm per day from Blue, Cheddar, and Edam cheese, respectively. For tyramine, the levels consumed were 3.78, 7.61, and 0.83 ppm per day from Blue, Cheddar and Edam cheese, respectively. For fermented sausage, the histamine consumption levels were 0.78, 0.79, and 0.26 ppm per day from Chorizo, Pepperoni, and Salami, respectively. Tyramine from Salami was 0.45 ppm per day. As to the effects on health after consumption of cheeses and fermented sausages, the computed weighted average of the responses indicated that the frequency of occurrence of symptoms of biogenic amine poisoning was interpreted as ‘never’. The total assessed risk for cheese consumption was 5.21 while for fermented sausage consumption, it was 5. 09. These values were interpreted as low risk and the probability of harm to people is low even if no control measures are implemented.

Source or Periodical Title

Philippine Journal of Science

ISSN

0031-7683

Volume

143

Issue

2

Page

107-112

Document Type

Article

Physical Description

tables

Language

English

Subject

Biogenic amines, Cheese, Fermented sausage, Risk assessment

Digital Copy

yes

Link to Full Text

Share

COinS