title: [The risk of biogenic amines in food].
abstract: Biogenic amines are low molecular weight organic bases with biological activity, produced by the action of the decarboxylase enzyme. Microorganisms used in food fermentation are able to produce them. Consumption of these compounds causes serious toxicological effects, which are undesirable for human health. Although there is no specific legislation regarding the amine content in food and beverages, the presence and accumulation of amines is a matter of great importance. The aim of this review is to highlight the need for further studies and foment debate about the presence of biogenic amines in a variety of foods.
authors.affiliation: Departamento de Biologia Celular, Universidade de Brasília, Brasília, DF, myrnagomes@gmail.com.
authors.forename: Myrna Barbosa
authors.initials: MB
authors.lastname: Gomes
authors.affiliation: Departamento de Microbiologia, Instituto Nacional de Controle de Qualidade, Fundação Oswaldo Cruz, Rio de Janeiro, RJ, Brasil.
authors.forename: Bruna Amatto Duarte
authors.initials: BA
authors.lastname: Pires
authors.affiliation: Departamento de Microbiologia, Instituto Nacional de Controle de Qualidade, Fundação Oswaldo Cruz, Rio de Janeiro, RJ, Brasil.
authors.forename: Suely Aparecida Pimenta
authors.initials: SA
authors.lastname: Fracalanzza
authors.affiliation: Departamento de Tecnologia de Alimentos, Universidade Federal do Estado do Rio de Janeiro.
authors.forename: Victor Augustus
authors.initials: VA
authors.lastname: Marin
mesh_terms: D001679:Biogenic Amines; D005506:Food Contamination / Q000517:prevention & control; D012306:Risk
chemical_list: D001679:Biogenic Amines