The monitoring of biogenic amines in the raw food
The aim of this work was to evaluate microbial quality and the presence of biogenic amines in raw bars. This study was focused on microbiological research in order to determine the presence of selected indicator groups of microorganisms depending on the composition of raw food. Identification of mic...
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| Format: | Article |
| Language: | English |
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HACCP Consulting
2019-06-01
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| Series: | Potravinarstvo |
| Subjects: | |
| Online Access: | https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1055 |
| _version_ | 1818759945690021888 |
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| author | Pavel Pleva Lucie Berčíková Erika Čechová Petr Bartošek Leona Buňková |
| author_facet | Pavel Pleva Lucie Berčíková Erika Čechová Petr Bartošek Leona Buňková |
| author_sort | Pavel Pleva |
| collection | DOAJ |
| description | The aim of this work was to evaluate microbial quality and the presence of biogenic amines in raw bars. This study was focused on microbiological research in order to determine the presence of selected indicator groups of microorganisms depending on the composition of raw food. Identification of microorganisms was carried out by MALDI-TOF MS. In the second part of the experiment, biogenic amines and polyamines were analyzed using high performance liquid chromatography with UV/VIS detection. An increased incidence of mold has been reported in the samples, which is associated with a risk of mycotoxin production. After identifying microorganisms, it was found out that genera Micrococcus, Bacillus and Staphylococcus were the most represented. The highest concentration of biogenic amines (tyramine 42.2 ±4.8 mg.kg-1; putrescine 54.0 ±2.9 mg.kg-1) was found in a sample containing the vegetable component. The average concentration of biogenic amines in the tested raw bars was <30 mg.kg-1 and therefore they do not pose a serious health hazard to a consumer. |
| first_indexed | 2024-12-18T06:50:47Z |
| format | Article |
| id | doaj.art-5b66c77bda9848e3a3e6f3311cc4239e |
| institution | Directory Open Access Journal |
| issn | 1337-0960 |
| language | English |
| last_indexed | 2024-12-18T06:50:47Z |
| publishDate | 2019-06-01 |
| publisher | HACCP Consulting |
| record_format | Article |
| series | Potravinarstvo |
| spelling | doaj.art-5b66c77bda9848e3a3e6f3311cc4239e2022-12-21T21:17:20ZengHACCP ConsultingPotravinarstvo1337-09602019-06-0113148248910.5219/1055779The monitoring of biogenic amines in the raw foodPavel Pleva0Lucie Berčíková1Erika Čechová2https://orcid.org/0000-0003-1141-6530Petr Bartošek3Leona Buňková4Tomas Bata University in Zlín, Faculty of Technology, Department of Environmental Protection Engineering, nám. T. G. Masaryka 5555, 760 01 Zlín, Czech Republic, Tel.: +420576031209Tomas Bata University in Zlín, Faculty of Technology, Environmental Protection Engineering, T. G. Masaryka 5555, 760 01 Zlín, Czech Republic, Tel.: 00420 576 031Tomas Bata University in Zlín, Faculty of Technology, Environmental Protection Engineering, T. G. Masaryka 5555, 760 01 Zlín, Czech Republic, Tel.: 00420 576 031 209 Tomas Bata University in Zlín, Faculty of Technology, Department of Food Technology, T. G. Masaryka 5555, 760 01 Zlín, Czech Republic, Tel.: 00420 576 031 209 Tomas Bata University in Zlín, Faculty of Technology, Environmental Protection Engineering, T. G. Masaryka 5555, 760 01 Zlín, Czech RepublicThe aim of this work was to evaluate microbial quality and the presence of biogenic amines in raw bars. This study was focused on microbiological research in order to determine the presence of selected indicator groups of microorganisms depending on the composition of raw food. Identification of microorganisms was carried out by MALDI-TOF MS. In the second part of the experiment, biogenic amines and polyamines were analyzed using high performance liquid chromatography with UV/VIS detection. An increased incidence of mold has been reported in the samples, which is associated with a risk of mycotoxin production. After identifying microorganisms, it was found out that genera Micrococcus, Bacillus and Staphylococcus were the most represented. The highest concentration of biogenic amines (tyramine 42.2 ±4.8 mg.kg-1; putrescine 54.0 ±2.9 mg.kg-1) was found in a sample containing the vegetable component. The average concentration of biogenic amines in the tested raw bars was <30 mg.kg-1 and therefore they do not pose a serious health hazard to a consumer.https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1055raw foodbiogenic aminesuhplcmicroorganisms |
| spellingShingle | Pavel Pleva Lucie Berčíková Erika Čechová Petr Bartošek Leona Buňková The monitoring of biogenic amines in the raw food Potravinarstvo raw food biogenic amines uhplc microorganisms |
| title | The monitoring of biogenic amines in the raw food |
| title_full | The monitoring of biogenic amines in the raw food |
| title_fullStr | The monitoring of biogenic amines in the raw food |
| title_full_unstemmed | The monitoring of biogenic amines in the raw food |
| title_short | The monitoring of biogenic amines in the raw food |
| title_sort | monitoring of biogenic amines in the raw food |
| topic | raw food biogenic amines uhplc microorganisms |
| url | https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1055 |
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