PL EN
PRACA ORYGINALNA
 
SŁOWA KLUCZOWE
DZIEDZINY
STRESZCZENIE
Wprowadzenie i cel:
Mleko, oprócz składników odżywczych, może zawierać substancje niepożądane, w tym aminy biogenne. Jedną z nich jest histamina, która może być przyczyną poważnych zatruć. Z uwagi na bezpieczeństwo konsumentów ważna jest znajomość stężeń histaminy nie tylko w mlekach wprowadzanych na rynek, ale również w tych przechowywanych. Celem pracy była analiza stężenia histaminy w mlekach krowich podczas ich przechowywania.

Materiał i metody:
Badaniu poddano mleka UHT (N = 21) i pasteryzowane (N = 20). Stężenie histaminy oznaczono metodą ELISA. Pomiary stężeń wykonano w dniu otwarcia pojemników z mlekiem oraz po 24 h, 48 h i 7 dniach przechowywania ich w warunkach chłodniczych. Oznaczone stężenie histaminy porównano z wartościami MLP dla tej monoaminy. Obliczono EDI dla histaminy pochodzącej z mleka oraz procentowy udział EDI w wartościach NOAEL i LOAEL.

Wyniki:
Stężenie histaminy było zróżnicowane, ale nie przekraczało wartości MLP. Wyższe stężenie tej aminy biogennej powiązano z rodzajem obróbki termicznej (UHT), zawartością tłuszczu (≤ 1,5%) oraz czasem przechowywania (7 dni od otwarcia). Koncentracja białka w mleku wpływała istotnie na stężenie histaminy jedynie po 7 dniach przechowywania – mleka zawierające ≥ 3,3 g białka/100 ml wykazywały najwyższe stężenie histaminy. Procentowy stosunek EDI/NOAEL i LOAEL nie przekraczał 100% w całym okresie przechowywania, niezależnie od scenariusza narażenia. Najwyższe wartości EDI/NOAEL odnotowano dla osób wrażliwych: od 1,8% (dzień 0.) do 2,2% (dzień 7.).

Wnioski:
Zawartość histaminy była istotnie wyższa w mlekach UHT niż w pasteryzowanych oraz w tych o zawartości tłuszczu ≤ 1,5% w porównaniu do mlek 2% i ≥ 3,0%. Stężenie histaminy w mleku rosło w funkcji czasu, osiągając najwyższą wartość po 7 dniach. Badane mleko na każdym etapie przechowywania można uznać za bezpieczne pod względem zawartości histaminy.


Introduction and objective:
Milk, besides nutrients, can also contain undesirable substances, including biogenic amines, e.g. histamine, which can cause severe poisoning. Considering consumer safety, it is important to know the concentrations of histamine not only in milk placed on the market, but also in stored milk. The aim of this study was to analyze histamine concentrations during the storage of cow›s milk.

Material and methods:
UHT (n=21) and pasteurized (n=20) milks were investigated in the study. Histamine concentration was determined by ELISA. Concentrations were measured on the day the milks were opened and after 24h, 48h, and 7 days of refrigerated storage. The determined histamine concentrations were compared with the MLP values for this monoamine. The EDI for milk-derived histamine and the percentage of EDI in the NOAEL and LOAEL values were calculated

Results:
Histamine concentrations varied, but did not exceed MLP values. Higher concentrations of this biogenic amine were associated with the type of heat treatment (UHT), fat content (≤1.5%), and storage time (7 days after opening). The protein content of milk significantly affected histamine concentrations only after 7 days of storage – milks with ≥3.3 g protein/100 ml had the highest histamine concentrations. The percentage ratio of EDI/NOAEL and LOAEL did not exceed 100% throughout the storage period, regardless of the exposure scenario. The highest EDI/NOAEL values were recorded for sensitive individuals: 1.8% (day 0) – 2.2% (day 7).

Conclusions:
Histamine concentration was significantly higher in UHT milks than in pasteurized milks and in those with a ≤1.5% fat content compared to the 2% and ≥3.0% milks. The concentration of histamine in milk increased as a function of time. The examined milk can be considered safe in terms of histamine content at any stage of storage.

Szczyrba A, Buczkowska M, Górski M, Rozentryt P. Histamine concentration in selected types of cow’s milk taking into account storage conditions. Med Og Nauk Zdr. 2024; 30(2): 137–145. doi: 10.26444/monz/188320
 
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