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Controlling the formation of biogenic amines in fermented foods

M.L. Mohedano1, P. López1, G. Spano2,  and P. Russo2     1Consejo Superior de Investigaciones Científicas, Madrid, Spain;     2University of Foggia, Foggia, Italy

Abstract

In this chapter, biogenic amine (BA) production in dairy products, beverages and sausages is described, and their potential harm to human health is addressed. To control the production of toxic compounds it is necessary to know how they are produced, and under which environmental conditions their synthesis is induced. Therefore, the molecular bases for BA production are discussed here. Techniques for detection of the BAs as well as their producing organisms are also described in this chapter, as are current and ...

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