RESEARCH PAPER
Histamine concentration in selected types of cow's milk taking into account storage conditions
1
Szkoła Doktorska Śląskiego Uniwersytetu Medycznego w Katowicach
Wydział Zdrowia Publicznego w Bytomiu
Śląski Uniwersytet Medyczny, Polska
2
Drugie Studenckie Koło Naukowe przy Zakładzie Medycyny i Higieny Pracy, Katedry Chorób Przewlekłych i Zagrożeń Cywilizacyjnych
Wydział Zdrowia Publicznego w Bytomiu
Śląski Uniwersytet Medyczny, Polska
3
Zakład Medycyny i Higieny Pracy
Katedra Chorób Przewlekłych i Zagrożeń Cywilizacyjnych
Wydział Zdrowia Publicznego w Bytomiu
Śląski Uniwersytet Medyczny, Polska
Corresponding author
Marta Buczkowska
Zakład Medycyny i Higieny Pracy Katedra Chorób Przewlekłych i Zagrożeń Cywilizacyjnych Wydział Zdrowia Publicznego w Bytomiu Śląski Uniwersytet Medyczny, Polska
Zakład Medycyny i Higieny Pracy Katedra Chorób Przewlekłych i Zagrożeń Cywilizacyjnych Wydział Zdrowia Publicznego w Bytomiu Śląski Uniwersytet Medyczny, Polska
Med Og Nauk Zdr. 2024;30(2):137-145
KEYWORDS
TOPICS
ABSTRACT
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.
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.
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