title: 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.
authors.affiliation: Inst. of Food Nutrition and Human Health, Massey Univ., Private Bag 11-222 Palmerston North, NZ. A.Naila@massey.ac.nz
authors.forename: Aishath
authors.initials: A
authors.lastname: Naila
authors.forename: Steve
authors.initials: S
authors.lastname: Flint
authors.forename: Graham
authors.initials: G
authors.lastname: Fletcher
authors.forename: Phil
authors.initials: P
authors.lastname: Bremer
authors.forename: Gerrit
authors.initials: G
authors.lastname: Meerdink
mesh_terms: D001679:Biogenic Amines / Q000009:adverse effects / Q000378:metabolism*; D005506:Food Contamination / Q000517:prevention & control*; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods
chemical_list: D001679:Biogenic Amines