ABSTRACT Fermented products, particularly cheese, represent a susceptible reservoir of biogenic amines (BAs), which can pose health risks when present at elevated levels. This study aimed to detect the presence and concentration of 6 major BAs (histamine "Hist," phenylethylamine "Phenyl," cadaverine "Cad," spermine "Sper," spermidine "Sped," and putrescine "Putr") in selected Mediterranean dairy products, investigating the effects of packaging, fat content, pH on BA levels. A total of 39 stock keeping units (SKUs) of 15 dairy products (yogurt, labneh, baladi, halloumi baladi, halloumi kobersi, akkawi, chanklick, feta, double cream, mozzarella, cheddar, Bulgarian, chelal, ariche, baladiye) were procured in Lebanon, including 18 unpacked and 21 packed SKUs. These were the most consumed products according to a food frequency questionnaire involving a convenient sample of 514 participants. High-Performance Liquid Chromatography (HPLC) technique was used for BA analysis. Sped, Putr, and Hist were absent in all samples. All packed SKUs were safe and fell below the total BA limit (120 mg/kg). However, 8 out of 18 (44%) unpacked SKUs displayed total BA concentration above the limit. Among packed and unpacked SKUs, Sper and Phenyl were the most abundant, respectively. No significant difference (P > 0.05) was found between full-fat and fat-free SKUs in terms of total BA levels. However, dairy products with acidic pH 6, and the difference was significant (P P < 0.05) higher in unpacked products. This is concerning as 65.5% of respondents reported preferring purchasing unpacked products, raising a serious question regarding the Lebanese public health and urging a solid intervention from the respective authorities.
Dankar et al. (2026) studied this question.