This project aims to gain more insight into the presence and exposure of the Belgian population to biogenic amines. Focused biogenic amines are histamine, tyramine, tryptamine, putrescine, cadaverine and phenylethylamine. They can be formed during fermentation or spoilage of foodstuffs. An optimization of chemical analysis techniques is aimed at the various biomass and free amino acid matrices to be studied. The microbiological analysis of the accompanying flora in the food will also be carried out. A preliminary database with available concentration data on biogenic amines and a screening of less associated foods with biogenic amines should lead to the optimization of a steel nameplate. This steel plan includes foods present on the Belgian market, and
(mainly) produced in Belgium, which are associated with the production of biogenic amines. The analyzes performed should provide insight into the concentrations of the different biogenic amines and free amino acids, the amounts of microorganisms, the types of microorganisms present on fermented, non-fermented animal and non-food foods. The variability of biogenic amines within a single type of steel is also checked. This database will ultimately be used for performing a probabilistic exposure calculation. A new approach is proposed for the calculation of the combined intake of different biogenic amines together
mol base instead of concentration basis. A link will be made to the available toxicological information to achieve a risk characterization and finally to obtain a risk ranking of relevant of association foodstuff / type of biogenic amine.