Medycyna Wet. 64 (6), 745-748, 2008
Berthold A., Nowosielska D.
Biogenic amines in food
The occurrence of biogenic amines in food have been characterized with regard to chemical and toxological reasons. The occurrence of these relationships in different kinds of food products were discussed with the regard to the division of fermented and unfermented products, or developing with the participation of lactic acid bacteria. Data from literature concerning responsible microbes for the formation of biogenic amines in raw materials and products of the food industry were presented, as well as factors influencing the activity of amine acids decarboxylases and the formation of biogenic amines in the food.
Keywords: biogenic amines, food quality, toxicity, histamine