Biogenic amines (BAs) have been reported in a variety of foods, such as fish, meat, cheese, and wines. The formation of BAs in food by the microbial decarboxylation of amino acids can result in human allergic reactions, characterized by difficulty in breathing, rash, vomiting, and hypertension. Control measures to prevent biogenic amine formation in foods and/or reduce their levels should be considered. Therefore, monitoring of...

A direct method based on immersion solid phase microextraction (DI-SPME) gas chromatography mass-spectrometry (GC-MS) was optimized and validated for the determination of 16 biogenic amines in Polish wines. In the analysis two internal standards were used: 1,7-diaminoheptane and bis-3-aminopropylamine. The method allows for simultaneous extraction and derivatization, providing a simple and fast mode of extraction and enrichment....

We review information on the concentration levels of organochlorine pesticides in the abiotic aquatic environment (in seawater, sea ice, surface freshwater, snow, firn, and glacial ice) and the organisms inhabiting those, in Antarctica. Particular attention is given to the environmental fate of these pollutants, which modifies their impact on the organisms living in the Antarctic. OCPs have been delivered to the Antarctic environment...