<abstract xmlns="http://www.w3.org/1999/xhtml"><p>The aim of this paper is to give an overview of the presence of biogenic amines, particularly histamine, in various food products, discuss the most important factors influencing their accumulation, and address potential toxicity and safe limits in food. Biogenic amines are natural components of animal and plant raw materials, where they are present at concentrations appearing non-harmful to human health. Their increased content in foods results from the activity of endogenous enzymes or from the microbial decarboxylation of amino acids during controlled or spontaneous fermentation, processing, storage, and distribution. General knowledge of biogenic amines, factors favouring their formation and their safe limits in food are useful in preventing exposure to their toxic effects on the human body. Based on this information, appropriate prophylaxis can be applied, which will consist primarily of maintenance of good hygiene standards of raw materials and products, employment of appropriate processing procedures and upkeep of sanitary food storage conditions.</p></abstract>

The aim of this paper is to give an overview of the presence of biogenic amines, particularly histamine, in various food products, discuss the most important factors influencing their accumulation, and address potential toxicity and safe limits in food. Biogenic amines are natural components of animal and plant raw materials, where they are present at concentrations appearing non-harmful to human health. Their increased content in foods results from the activity of endogenous enzymes or from the microbial decarboxylation of amino acids during controlled or spontaneous fermentation, processing, storage, and distribution. General knowledge of biogenic amines, factors favouring their formation and their safe limits in food are useful in preventing exposure to their toxic effects on the human body. Based on this information, appropriate prophylaxis can be applied, which will consist primarily of maintenance of good hygiene standards of raw materials and products, employment of appropriate processing procedures and upkeep of sanitary food storage conditions.

Histamine and other biogenic amines in food

Journal of Veterinary Research

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

{"article-title":"Histamine and other biogenic amines in food"}

The aim of this paper is to give an overview of the presence of biogenic amines, particularly histamine, in various food products, discuss the most important...

Histamine and other biogenic amines in food

Article Category: Review Article

Publié en ligne: 30 avr. 2020

Pages: 281 - 288

Reçu: 10 oct. 2019

Accepté: 10 avr. 2020

DOI: https://doi.org/10.2478/jvetres-2020-0029

Mots clés
food, biogenic amines, histamine, toxicity

© 2020 A. Durak-Dados et al. published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Fig. 1

Histamine and other biogenic amines in food

Article Category: Review Article

Publié en ligne: 30 avr. 2020

Pages: 281 - 288

Reçu: 10 oct. 2019

Accepté: 10 avr. 2020

DOI: https://doi.org/10.2478/jvetres-2020-0029

Mots clésfood, biogenic amines, histamine, toxicity

© 2020 A. Durak-Dados et al. published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Fig. 1

Mots clés
food, biogenic amines, histamine, toxicity