Occurrence and associated factors of biogenic amines in selected Mediterranean dairy products

Fermented products, particularly cheese, represent a susceptible reservoir of biogenic amines (BA), which can pose health risks when present at elevated levels. This study aimed to detect the presence and concentration of 6 major BA (histamine [Hist], phenylethylamine [Phenyl], cadaverine [Cad], spermine [Sper], spermidine [Sped], and putrescine [Putr]) in selected Mediterranean dairy products, investigating the effects of packaging, fat content, and pH on BA levels. A total of 39 stock-keeping units (SKU) of 15 dairy products (yogurt, labneh, Baladi, Halloumi Baladi, Halloumi kobersi, Akkawi, chanklick, feta, double cream, mozzarella, Cheddar, Bulgarian, chelal, ariche, and baladiye) were procured in Lebanon, including 18 unpacked and 21 packed SKU. These were the most consumed products according to a food frequency questionnaire involving a convenient sample of 514 participants. An HPLC technique was used for BA analysis. The Sped, Putr, and Hist were absent in all samples. All packed SKU were safe and fell below the total BA limit (120 mg/kg). However, 8 out of 18 (44%) unpacked SKU displayed total BA concentration above the limit. Among packed and unpacked SKU, Sper and Phenyl were the most abundant, respectively. No significant difference was found between full-fat and fat-free SKU in terms of total BA levels. However, dairy products with acidic pH <6 were found to accumulate more total BA content compared with dairy products with pH >6, and the difference was significant. Moreover, total BA levels were significantly higher in unpacked products. This is concerning, as 65.5% of respondents reported preferring to purchase unpacked products, raising a serious question regarding Lebanese public health and urging a solid intervention from the respective authorities.