Determinação de aminas biogênicas em queijo de coalho produzido no estado de Alagoas

Abstract

Biogenic amines are toxic organic bases of low molecular weight aliphatic, aromatic or heterocyclic structures, which can be found in various foods. They are usually produced through decarboxylation of amino acids promoted by micro-organisms. The consumption of foods like processed cheese containing large amounts of biogenic amines can result in allergic reactions characterized by difficulty breathing, hives, vomiting and hypertension. They are also known to be potential carcinogens precursors such as N-nitrosamines. Biogenic amines are often found in high concentrations in foods and its contents can not be reduced by heat treatment, a fact that complicates their reduction through conventional conservation methods. An alternative to reducing the content of these substances is the determination of efficient methods of detection of biogenic amines in cheese and the implementation of good manufacturing practices and good control of quality of food produced to significantly reduce the proliferation of microorganisms responsible for producing biogenic amines making safer products.