ABSTRACT
Decarboxylation of amino acids by bacteria results in the production of biogenic amines (BAs) in various foods. Several factors including the manufacturing process, hygiene of raw materials, processing conditions, and the duration of storage influence the amount of BAs in various food products. No harmful effect on human health has been found by the low intake of BAs. Biogenic amines could cause problems, however, if present in a higher amount in foods and the detoxification ability of the body is inhibited or disturbed. Regulating the activity of decarboxylases on amino acids can be vital to control the concentration of BAs in foods. Levels of BAs can be limited by numerous methods such as packaging, additives, hydrostatic pressure, irradiation, pasteurization, smoking, and temperature.
This chapter presents a comprehensive report on the occurrence, chemistry, distribution, toxicity, safety regulations, measurement techniques and future prospects of the BAs in foods. The objective of this chapter was to gather, summarize, and discuss useful data and or necessary information based on previous studies in terms of presence and toxicity of BAs in various foods.
