Biogenic Amines as Food Quality Index and Chemical Risk for Human Consumption

Abstract Biogenic amines (BAs) are low-molecular-weight organic bases, which possess biological activity. In food, the presence of BAs as histamine and tyramine is a public health concern being the most notorious food-borne intoxications. BAs can be detected in raw and processed foods that are formed and degraded through several pathways during the metabolic processes of animals, plants, and microorganisms. The BAs analyses are very important because they are considered as indicators of food quality and safety. Some bacteria are usual contaminants of food and have been described with the ability to produce BAs, which can be the result of failures in manufacturing practices, poor quality, or insufficient hygienic conditions. Hence, BAs can be used as a quality index for meat, fish, and dairy products. In addition, some lactic acid bacteria strains can also contribute to BAs production and this group is mainly responsible for their synthesis in fermented foods. Consequently, the control of BAs in food is a challenge for the food industry.