Chapter 6: Fermented Sausages: A Potential Source of Biogenic Amines

Biogenic amines (BAs) occur in high amounts in fermented meat products, which is due to microbial activities, the manufacturing process, and raw materials. Tyramine is the most abundant, while putrescine and cadaverine presence is more variable. Their production manly relies on lactic acid and coagulase negative staphylococci, which are the main microbial groups associated with these fermented products. Fermented sausages comprise a variety of products from countries all around the world (i.e. chorizo in Spain, soppressata in Italy) and levels of BAs are variable in terms of quantity and type. In this chapter, the occurrence of BAs in fermented sausages is explored, focusing of decarboxylase positive microorganisms and factors influencing their content.