To evaluate the safety and risk assessment of cheese consumption in the Republic of Korea, sixty cheese samples purchased from the farmstead and retails markets (imported) were analyzed for their biogenic amine (BA) contents. The BA profiles and quantities of eight amines (tryptamine, 2-phenylethylamine, putrescine, cadaverine, histamine, tyramine, spermidine, and spermine) were determined using high-performance liquid chromatography (HPLC). Spermine was the only amine detectable in all the samples. The BAs of fresh cheeses from both farmstead and retail markets were mostly undetectable, and comparatively at lower levels (<125 mg/kg) than ripened samples. Putrescine was undetectable in all the domestic ripened cheeses. The sum of BA levels in the imported ripened cheeses of Pecorino Romano (1889.75 mg/kg) and Grana Padano (1237.80 mg/kg) exceeds >1000 mg/kg, of which histamine accounts nearly 86 and 77% of the total levels, respectively. The tolerable limits of the potential toxic amines, histamine and tyramine surpassed in four and three imported ripened samples, respectively. Furthermore, the presence of potentiators (putrescine and cadaverine) together in samples even with a lower level of toxic amines alarms the risk in consumption. Therefore, adoption of strict hygienic practices during the entire chain of cheese production, along with obligatory monitoring and regulation of BA in cheeses seems to be mandatory to ensure the safety of the consumers.

中文翻译：

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从韩国国内和零售市场获得的不同奶酪品种中生物胺的定量分析

为了评估大韩民国奶酪消费的安全性和风险评估，分析了从农庄和零售市场（进口）购买的六十个奶酪样品的生物胺含量。使用高效液相色谱（HPLC）测定八种胺（色胺，2-苯乙胺，腐胺，尸胺，组胺，酪胺，亚精胺和亚精胺）的BA分布和数量。精胺是所有样品中唯一可检测到的胺。来自农庄和零售市场的新鲜奶酪的BA大多都无法检测到，并且含量低于成熟样品（<125 mg / kg）。在所有国产的成熟奶酪中均未检出腐胺。进口的Pecorino Romano（1889.75 mg / kg）和Grana Padano（1237.）的成熟奶酪中BA含量的总和 80 mg / kg）超过> 1000 mg / kg，其中组胺分别占总水平的近86％和77％。潜在的有毒胺，组胺和酪胺的可耐受极限分别在四个和三个进口的成熟样品中超过了。此外，即使样品中含有较少量的有毒胺，也可能同时存在增强剂（腐胺和尸胺），警告食用风险。因此，在奶酪生产的整个链条中采取严格的卫生习惯，以及对奶酪中的BA进行强制性监测和监管，对于确保消费者的安全似乎是强制性的。组胺和酪胺分别超过四个和三个进口的成熟样品。此外，即使样品中含有较少量的有毒胺，也可能同时存在增强剂（腐胺和尸胺），警告食用风险。因此，在奶酪生产的整个链条中采取严格的卫生习惯，以及对奶酪中的BA进行强制性监测和监管，对于确保消费者的安全似乎是强制性的。组胺和酪胺分别超过四个和三个进口的成熟样品。此外，即使样品中含有较少量的有毒胺，也可能同时存在增强剂（腐胺和尸胺），警告食用风险。因此，在奶酪生产的整个链条中采取严格的卫生习惯，以及对奶酪中的BA进行强制性监测和监管，对于确保消费者的安全似乎是强制性的。