Biogenic Amines In Food

Biogenic amines food safety histamine health.

Biogenic amines in food. At high concentrations they are risk factors for food intoxication whereas moderate levels may lead to food intolerance. 1997 published by elsevier science ltd on behalf of the canadian institute of food science and technology keywords. They can affect mental functioning blood pressure body temperature and other bodily processes. Histamine intoxication previously known as scombroid fish poisoning is caused by the intake of foods with high levels of histamine.

Concentration of biogenic amines in fermented food products is affected by several factors in the manufacturing process including hygienic of raw materials microbial composition fermentation condition and the duration of fermentation. In food and beverages they are formed by the. Biogenic amines amines in food are naturally occurring chemicals that are caused by the bacteria that break down amino acids. Some amines are found naturally in human foods including meat fish cheese wine beer and fermented foods.

They re particularly high in foods that are overly ripe over cooked grilled charred processed fermented or decomposing. Biogenic amines are produced by the decarboxylation of their respective free precursor amino acids through the catalytic action of substrate specific microbial decarboxylases that remove the α carboxyl group of amino acids to give the corresponding amines. Amines were also considered as endogenous to plant substance that is commonly used for food where some fruits and vegetables were found to contain high concentrations of various amines. According to official european union reports more than 90 of the outbreaks registered.

Some hormones such as adrenaline epinephrine are compounds containing an amine. 1 they are present in a wide range of food products including fish fish products meat products eggs cheeses fermented vegetable. Biogenic amines are formed by the breakdown of proteins in foods. A biogenic amine is a biogenic substance with one or more amine groups.

Histamine is a biogenic amine involved in important physiological activities in the organism but its ingestion through food is associated with the onset of health disorders. Sensitive persons with insufficient diamine oxidase activity suffer from numerous undesirable reactions after i. Histamine occur in many different foods. They are basic nitrogenous compounds formed mainly by decarboxylation of amino acids or by amination and transamination of aldehydes and ketones biogenic amines are organic bases with low molecular weight and are synthesized by microbial vegetable and animal metabolisms.

Biogenic amine formation in food. Biogenic amines and polyamines have been reported in variety of foods such as fish meat cheese vegetables and wines and are described as organic bases with aliphatic aromatic and heterocyclic structures lorenzo and others 2007 biogenic amine formation through the microbial decarboxylation of amino acids is dependent on the specific bacterial strain s present the level.