engleski

Biogenic amines in ready-to eat foods

Biogenic amines are present in many ready-to- eat foods and alcoholic beverages, although their concentrations vary widely between food types. High levels of biogenic amines can be formed in fermented products (seafood, cheese, vegetables, seasonings and alcoholic beverages) as the result of uncontrolled microbial enzymatic activity. The consumption of food containing large amounts of histamine can result in histamine poisoning, currently worldwide issue. On the other hand, food intolerance and food induced migraines are associated with the consumption of moderate or low dairy amine intake in susceptible individuals with a less efficient detoxification system. The determination of biogenic amine production in food products has been used as an indicator of hygienically defective manufacturing or storage practices. The aim of this chapter is to evaluate the presence of biogenic amines in different ready- to-eat foods and beverages from a safety and prevention point of view.

histamine, tyramine, dietary polyamines, histamine poisoning, histamine intolerance, processed food

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