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A Comprehensive Review on the Biogenic Amines in Cheeses: Their Origin, Chemical Characteristics, Hazard and

Giuseppe Natrella1, Mirco Vacca1, Fabio Minervini1

  • 1Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Via Amendola 165/a, 70126 Bari, Italy.

Foods (Basel, Switzerland)
|August 29, 2024
PubMed
Summary

Biogenic amines in fermented foods, especially cheese, can cause food poisoning. This review examines amine formation, health risks, and factors influencing their levels in various cheeses.

Keywords:
biogenic aminescheese safetyhistamineripened cheesessoft cheesetyramine

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