<abstract xmlns="http://www.w3.org/1999/xhtml">

<sec id="j_jvetres-2021-0062_s_005">
<h3>Introduction</h3>
<p>Many consumers seek long-ripening meat products. The availability of these highly distinctive cured pork varieties is continuously expanding and their safety should be subject to monitoring. One of potentially harmful substances in these products is histamine. The presence of this toxic amine is reported in many countries, even in high concentrations. However, the EU has not regulated the permissible histamine content in meat, in a situation at odds with that of regulated fish and fish products. This study established the usefulness of biogenic amine testing in long-ripening pork and furnished indicative concentrations potential useful as a background for future research in preparation for EU regulative intervention.</p>
</sec>
<sec id="j_jvetres-2021-0062_s_006">
<h3>Material and Methods</h3>
<p>A total of 97 samples of long-ripening meat products untreated by heat were bought from various shops in the Puławy and Lublin regions of Poland and tested for the presence of histamine using high-performance liquid chromatography with diode array.</p>
</sec>
<sec id="j_jvetres-2021-0062_s_007">
<h3>Results</h3>
<p>The histamine concentration ranged from below limit of detection to 346.64 mg/kg, where 3.47 mg/kg was the lowest in a positive sample. Histamine was detected in 48 samples (49.5%). The maximum amount of histamine was identified in dry ham and the minimum in traditional salami.</p>
</sec>
<sec id="j_jvetres-2021-0062_s_008">
<h3>Conclusion</h3>
<p>The results of this study suggest that testing meat products for biogenic amines should be a very good indicator of the food safety of long-ripening meats. In half of the tested products, levels of biogenic amines potentially toxic to consumers were determined.</p>
</sec>
</abstract>

Introduction
Many consumers seek long-ripening meat products. The availability of these highly distinctive cured pork varieties is continuously expanding and their safety should be subject to monitoring. One of potentially harmful substances in these products is histamine. The presence of this toxic amine is reported in many countries, even in high concentrations. However, the EU has not regulated the permissible histamine content in meat, in a situation at odds with that of regulated fish and fish products. This study established the usefulness of biogenic amine testing in long-ripening pork and furnished indicative concentrations potential useful as a background for future research in preparation for EU regulative intervention.


Material and Methods
A total of 97 samples of long-ripening meat products untreated by heat were bought from various shops in the Puławy and Lublin regions of Poland and tested for the presence of histamine using high-performance liquid chromatography with diode array.


Results
The histamine concentration ranged from below limit of detection to 346.64 mg/kg, where 3.47 mg/kg was the lowest in a positive sample. Histamine was detected in 48 samples (49.5%). The maximum amount of histamine was identified in dry ham and the minimum in traditional salami.


Conclusion
The results of this study suggest that testing meat products for biogenic amines should be a very good indicator of the food safety of long-ripening meats. In half of the tested products, levels of biogenic amines potentially toxic to consumers were determined.

Histamine contents in raw long-ripening meat products commercially available in Poland

Journal of Veterinary Research

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Introduction
Many consumers seek long-ripening meat products. The availability of these highly distinctive cured pork varieties is continuously expanding and...

Assortment	Number of samples		Range for positive samples, (mg/kg)	Mean ± SD (mg/kg)	Percentage of positive samples, (%)
Assortment	Tested	Positive	Range for positive samples, (mg/kg)	Mean ± SD (mg/kg)	Percentage of positive samples, (%)
Air-dried salami	6	2	3.99; 7.01	na	33.3
Black Forest ham	4	1	30.98	na	25.0
Dry ham (Jamón, Serrano, Dulano)	11	9	30.08–346.64	131.88 ± 118.65	81.8
Kindziukas	13	11	21.02–110.54	41.78 ± 27.76	84.6
Polish ripening ham	3	0	na	na	na
Provençal ham	5	2	74.00; 165.01	na	40.0
Ripening bacon	4	0	na	na	na
Ripening gammon	2	2	14.40; 71.50	nd	100.0
Ripening Parma ham	15	12	11.00–292.61	97.07 ± 82.83	80.0
Ripening porkloin	3	0	na	na	na
Salami (Milano, Toscano)	7	4	18.61–121.5	33.04 ± 48.52	57.1
Slightly dried pork loin	1	1	210,00	na	100.0
Traditional salami	23	4	3.47–30.06	14.63 ± 12.67	17.4

Total	97	48	3.47–346.64	76.64 ± 81.88	49.5

Histamine contents in raw long-ripening meat products commercially available in Poland

Article Category: Review article

Published Online: Nov 29, 2021

Page range: 477 - 481

Received: Jul 15, 2021

Accepted: Nov 10, 2021

DOI: https://doi.org/10.2478/jvetres-2021-0062

Keywords
histamine, high-performance liquid chromatography with diode array, long-ripening meat products, dry meat products

© 2021 M. Michalski et al. published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Histamine contents in long-ripening meat products

Histamine contents in raw long-ripening meat products commercially available in Poland

Article Category: Review article

Published Online: Nov 29, 2021

Page range: 477 - 481

Received: Jul 15, 2021

Accepted: Nov 10, 2021

DOI: https://doi.org/10.2478/jvetres-2021-0062

Keywordshistamine, high-performance liquid chromatography with diode array, long-ripening meat products, dry meat products

© 2021 M. Michalski et al. published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Histamine contents in long-ripening meat products

Keywords
histamine, high-performance liquid chromatography with diode array, long-ripening meat products, dry meat products