Technological aspects and analytical determination of biogenic amines in cheese

Biogenic amines (BAs) are detrimental to health and the consumption of food containing high concentrations of these compounds may cause toxic reactions. In particular, cases of tyramine intoxication have occurred subsequent to the consumption of cheese and the term “cheese reaction” has been coined to refer to it. The main pre-requisites for the presence of BAs in foods include: availability of free amino acids, the presence of microorganisms producing BA enzymes (mainly from raw materials and/or added starter cultures), conditions allowing their growth (particularly temperature, pH), as well as conditions affecting the enzyme production and activity (particularly low pH). The main technological aspects affecting aminogenesis in cheese are the presence of micro-organisms, their proteolytic and decarboxylase activities, ripening time, ripening temperature, pH and NaCl concentration. Moreover secondary parameters such as post-ripening processes and packaging can affect the accumulation of BAs as well. High temperature, high pH, low salt content, prolonged ageing and air packaging seem to accelerate the amino acid accumulation while the effect of grating seem to be mostly related with microbiological contamination, both aspects supporting the BAs increase.

► Microbiological and hygienic features of raw materials affect BAs synthesis and accumulation.
► High temperature, high pH, low salt content and prolonged ageing increase BAs concentration.
► Differences in BAs concentration and distribution have been reported also among similar cheeses.
►  Hygienic and technological parameters should be carefully evaluated to prevent BAs accumulation.