Importance of Quantitative Analysis of Toxic Biogenic Amines in Food Matrices

Abstract

BAs are mostly formed by microbial decarboxylation of free amino acids during fermentation, storage or in food spoilage. For example, BAs can be generated in cheese by the action of a broad variety of microorganisms, including Bacillus, Clostridium, Hafnia, Klebsiella, Morganella morganii, Proteus, Lactobacillus buchneri and Lactobacillus delbrueckii. Instead, Enterobacteriaceae and Enterococcus typically grow up in fish, meat and their products [1], to cite but a few.