IMPACT OF BIOGENIC AMINES IN SALTED “MUGIL CEPHALUS” ON PUBLIC HEALTH | ||
| Veterinary Medical Journal (Giza) | ||
| Volume 54, Issue 4, October 2006, Pages 751-758 PDF (2.08 M) | ||
| DOI: 10.21608/vmjg.2006.379900 | ||
| Authors | ||
| OSAMA ATTALLA* ; HAYAM MANSOUR | ||
| Food Hygiene and Control Dept., Faculty of Veterinary Medicine, Cairo University, Egypt | ||
| Abstract | ||
| The biogenic amines content of various foods has been widely studied because of their potential toxicity. This study aims to present data about biogenic amines content in Egyptian Salted “Mugil cephalus” and through lights on its public health hazard. Twenty random samples of Salted “Mugil cephalus” collected from Cairo and Giza governorates were analyzed for histamine, tyramine, β-phenylethylamine, tyramine, cadaverine and putrescine by high pressure liquid chromatography. Results showed that tyramine, β-phenylethylamine, histamine, tryptamine, cadaverine and putrescine were detected in 70%, 50%, 45%, 40% and 30% of samples respectively. Most of these amines were found in a moderate level that do not represent any hazard unless large quantities are ingested. Cadaverine and putrescine could potentiate toxic effect of histamine, however medication with monoamine oxidase inhibitor (MAOI) could potentiate the effect of histamine, tyramine and β-phenylethylamine. This result makes a grad need for controlling biogenic amines production in salted fish to ensure safety and protect consumer’s health. | ||
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