Techniques for the detection of biogenic amines

Analytical quantification of BAs may be difficult due to the complexity of some food matrices and the low concentrations of BAs generally encountered in the majority of foodstuffs. In addition, the low volatility of these compounds and the lack of chromophores for most of the BAs, does not allow the rapid direct detection by ultraviolet and visible (UV and vis) spectrometric or fluorimetric (FL) methods. In general, in order to obtain an optimal analysis, extraction, clean-up, concentration, and derivat-ization procedures are required. Extraction methods usually based on liquid-liquid or solid-phase extraction with C18 or ion-exchange cartridges can be applied to improve selectivity and sensitivity (Giannotti et aL, 2008 Pena-Gallego, Hemdndez-Orte, Cacho, Ferreira, 2009). Alternative approaches, such as solid-phase microextraction 

Moreover, in recent years, enzymatic sensors reduce the time needed for analysis and may offer a rapid and reliable screening method for industrial food quality testing. Enzyme sensors able to detect the presence of BAs in dry fermented sausages have been developed, and they can constitute a useful tool for quality control in the meat industry (Hemmidez-Cazares, Aristoy, Toldra, 2012). An overview of the developments and issues in the construction of biosensors for the detection of most common BAs found in food has been recently reported (Kivirand Rinken, 2011). 

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Techniques for the detection of biogenic amine-producing bacteria... 

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