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Biogenic amines: their importance in foods
1Instituto de Agroquimica y Tecnologia de Alimentos, Valencia, Spain.
International Journal of Food Microbiology
|April 1, 1996
Summary
Biogenic amines are vital nitrogen compounds found in food. Understanding their formation is key to improving food quality and safety, especially concerning spoilage and potential toxins like histamine and tyramine.
Area of Science:
- Food microbiology
- Biochemistry
- Toxicology
Background:
- Biogenic amines are crucial nitrogen compounds present in various biological cells, including those in vegetables, microbes, and animals.
- These compounds are detectable in both raw and processed food products.
- In food microbiology, biogenic amines are often linked to spoilage and fermentation processes, with some, like histamine and tyramine, associated with toxicological concerns and food poisoning outbreaks.
Purpose of the Study:
- To highlight the significance of biogenic amines in food.
- To underscore the relationship between biogenic amines, food spoilage, and fermentation.
- To emphasize the need for better understanding of factors influencing biogenic amine formation for food safety.
Main Methods:
- Literature review on biogenic amines in food.
- Analysis of toxicological data related to histamine and tyramine.
- Discussion of nitrosation of secondary amines to form nitrosamines.
Main Results:
- Biogenic amines are ubiquitous in food and play roles in microbial and animal cells.
- Specific amines like histamine and tyramine are linked to foodborne illnesses.
- Secondary amines can form potentially carcinogenic nitrosamines.
Conclusions:
- A comprehensive understanding of the factors governing biogenic amine formation is essential.
- Improving knowledge in this area can lead to enhanced food quality and safety.
- Further research is needed to control biogenic amine levels in food products.