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Prevalence of Biogenic Amines and Their Relation to the Bacterial Content in Ripened Cheeses on the Retail Market in Poland

Pawul-Gruba, Marzena, Denis, Edyta, Kiljanek, Tomasz, Osek, Jacek·2025·Foods
DOI 10.3390/foods14142478
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Abstract

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.

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Metadata

Authors
Pawul-Gruba, M., Denis, E., Kiljanek, T., & Osek, J.
Venue
Foods
Publisher
MDPI AG
Published
2025-07-15
Volume
14
Issue
14
Pages
2478
ISSN
2304-8158
DOI
10.3390/foods14142478
Cited by
4
References
2
Language
en
Licence
creativecommons.org/licenses/by/4.0/ (vor)
Funders
Polish Ministry of Science and Higher Education (S/470)

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CoChat. (2026). Citation check: Prevalence of Biogenic Amines and Their Relation to the Bacterial Content in Ripened Cheeses on the Retail Market in Poland. https://app.cochat.ai/papers/10.3390/foods14142478
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Pawul-Gruba, M., Denis, E., Kiljanek, T., & Osek, J. (2025). Prevalence of Biogenic Amines and Their Relation to the Bacterial Content in Ripened Cheeses on the Retail Market in Poland. Foods. https://doi.org/10.3390/foods14142478

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