Control of Biogenic Amines in Food—Existing and Emerging Approaches

Abstract

Biogenic amines have been reported in a variety of foods, such as fish, meat, cheese, vegetables, and wines. They are described as low molecular weight organic bases with aliphatic, aromatic, and heterocyclic structures. The most common biogenic amines found in foods are histamine, tyramine, cadaverine, 2‐phenylethylamine, spermine, spermidine, putrescine, tryptamine, and agmatine. In addition octopamine and dopamine have been found in meat and meat products and fish. The formation of biogenic amines in food by the microbial decarboxylation of amino acids can result in consumers suffering allergic reactions, characterized by difficulty in breathing, itching, rash, vomiting, fever, and hypertension. Traditionally, biogenic amine formation in food has been prevented, primarily by limiting microbial growth through chilling and freezing. However, for many fishing based subsistence populations, such measures are not practical. Therefore, secondary control measures to prevent biogenic amine formation in foods or to reduce their levels once formed need to be considered as alternatives. Such approaches to limit microbial growth may include hydrostatic pressures, irradiation, controlled atmosphere packaging, or the use of food additives. Histamine may potentially be degraded by the use of bacterial amine oxidase or amine‐negative bacteria. Only some will be cost‐effective and practical for use in subsistence populations.

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107. 107.

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108. 108.

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114. 114.

     Tao Z, Sato M, Yamaguchi T, Nakano T. Formation and diffusion mechanism of histamine in the muscle of tuna fish. Food Control. 2009;20(10):923-6.

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115. 115.

     Tapingkae W, Tanasupawat S, Parkin KL, Benjakul S, Visessanguan W. Degradation of histamine by extremely halophilic archaea isolated from high salt-fermented fishery products. Enzyme Microbial Technol. 2010;46(2):92-9.

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116. 116.

     Thayer DW. Wholesomeness of irradiated foods. Food Technol. 1994;48(5):132-6.

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     Til HP, Falke HE, Prinsen MK, Willems MI. Acute and subacute toxicity of tyramine, spermidine, spermine, putrescine and cadaverine in rats. Food Chem Toxicol. 1997;35(3–4):337-48.

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118. 118.

     Tsai YH, Lin CY, Chien LT, Lee TM, Wei CI, Hwang DF. Histamine contents of fermented fish products in Taiwan and isolation of histamine-forming bacteria. Food Chem. 2006;98(1):64-70.

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     Van Boekel MAJS. On the use of the Weibull model to describe thermal inactivation of microbial vegetative cells. Int J Food Microbiol. 2002;74(1–2):139-59.

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120. 120.

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121. 121.

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122. 122.

     Wendakoon CN, Sakaguchi M. Inhibition of amino acid decarboxylase activity of Enterobacter aerogenes by active components in spices. J Food Prot. 1995;58:280-3.

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123. 123.

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124. 124.

     Xiong R, Xie G, Edmondson AE, Sheard MA. A mathematical model for bacterial inactivation. Int J Food Microbiol. 1999;46(1):45-55.

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125. 125.

     Xu YS, Xia WS, Yang F, Kim JM, Nie XH. Effect of fermentation temperature on the microbial and physicochemical properties of silver carp sausages inoculated with Pediococcus pentosaceus. Food Chem. 2010;118(3):512-8.

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126. 126.

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127. 127.

     Yongsawatdigul J, Rodtong S, Raksakulthai N. Acceleration of Thai fish sauce fermentation using proteinases and bacterial starter cultures. J Food Sci. 2007;72(9):M382-90.

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128. 128.

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129. 129.

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130. 130.

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     Not in our library10.1128/aem.56.6.1875-1881.1990

Cited by papers we hold 10

• Fluorescence turn on amine detection in a cationic covalent organic framework · 2022
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• Histamine contents in raw long-ripening meat products commercially available in Poland · 2021
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• An Overview of Histamine and Other Biogenic Amines in Fish and Fish Products · 2020
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• Histamine Intolerance: The Current State of the Art · 2020
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• Biogenic Amines Determination in “Plant Milks” · 2019
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• Impact of Biogenic Amines on Food Quality and Safety · 2019
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• The Role of Polyphenols in Human Health and Food Systems: A Mini-Review · 2018
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• Dietary Neurotransmitters: A Narrative Review on Current Knowledge · 2018
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• The Genus Enterococcus: Between Probiotic Potential and Safety Concerns—An Update · 2018
  No notice
• Technological Factors Affecting Biogenic Amine Content in Foods: A Review · 2016
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