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Biogenic amines in foods.
Dara Doeun1, Munkhtugs Davaatseren1, Myung-Sub Chung1
1Department of Food Science and Technology, Chung-Ang University, 4726 Seodongdae-Ro, Daedeok-Myeon, Anseong-si, Gyeonggi-do 456-756 Korea.
Food Science and Biotechnology
|September 29, 2018
Summary
Biogenic amines (BAs) in fermented foods are influenced by production factors. Controlling BAs is crucial for food safety, with methods like packaging and starter cultures offering solutions.
Area of Science:
- Food Science
- Microbiology
- Toxicology
Background:
- Biogenic amines (BAs) are formed by bacterial decarboxylation of amino acids in food.
- Their concentration in fermented products depends on raw material hygiene, microbial load, fermentation conditions, and duration.
- While low BA intake is generally safe, high levels can pose health risks by overwhelming detoxification pathways.
Purpose of the Study:
- To review and synthesize existing data on biogenic amines in various food products.
- To discuss factors influencing BA formation and methods for their control.
Main Methods:
- Literature review of scientific studies on biogenic amines in food.
- Analysis of factors affecting biogenic amine production and concentration.
- Summary of various control strategies for biogenic amines.
Main Results:
- Biogenic amine levels are significantly impacted by food processing and fermentation parameters.
- Several methods, including packaging, additives, processing techniques (e.g., hydrostatic pressure, irradiation, pasteurization), smoking, starter cultures, and temperature control, can reduce BA concentrations.
- Regulation of decarboxylase activity is a key strategy for controlling biogenic amines.
Conclusions:
- Effective control of biogenic amines in food requires careful management of manufacturing processes.
- A combination of strategies may be necessary to minimize health risks associated with high biogenic amine content in food.
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