From the public health point of view, safety of dry fermented sausages is of concern due to possible presence of biogenic amines and some other food hazards. Taking into consideration that biogenic amines are chemical indicators of microbiological contamination, industrial and artisanal dry fermented sausages produced in Serbia were subjected to the microbiological and biogenic amine profiling. Microorganisms identified by MALDI-TOF MS included Cronobacter sakazakii and Listeria innocua, whereas the food pathogens were not detected. Biogenic amine content, determined by HPLC method in the range from 37.3 to 1186 mg/kg, was characterised as very low to low in 40% of the samples, moderate in 38%, high in 14% and very high in 8%. Risk assessment revealed that consumption of dry fermented sausages could cause histamine and tyramine intake up to 11.9% and 3.4% of threshold dose for healthy population, respectively. Adverse health effects would be rather unlikely for general population.

中文翻译：

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手工和工业来源的塞尔维亚干发酵香肠的生物胺和微生物谱以及相关的健康风险。

从公共卫生的角度来看，由于可能存在生物胺和其他一些食品危害，干发酵香肠的安全性值得关注。考虑到生物胺是微生物污染的化学指标，对塞尔维亚生产的工业和手工干发酵香肠进行了微生物和生物胺谱分析。MALDI-TOF MS鉴定的微生物包括阪崎肠杆菌和无病李斯特菌，而未检出食物病原体。通过HPLC方法测定的生物胺含量在37.3至1186 mg / kg范围内，其特征是40％的样品中的极低或低，中等的38％，高的14％和极高的8％。风险评估显示，食用干发酵香肠可能导致组胺和酪胺摄入量高达11。健康人群阈值剂量分别为9％和3.4％。对于一般人群来说，不利的健康影响是不太可能的。