Chapter 3: Controlling Biogenic Amine Formation in Food

The accumulation of biogenic amines (BAs) in food is a critical topic in food safety. This class of compounds is commonly associated with food spoilage but in specific conditions, BAs are formed as an undesirable effect of both expected microbial growth (production of fermented food) and spoilage microorganisms. The control of BA accumulation by either inhibiting BA formation or degradation of BAs can increase the safety of fermented food such as wine, fermented sausages, cheese, and fish products. Two main strategies can be outlined to prevent BA accumulation in fermented food: inhibit the formation of BAs (food additives/preservatives, high pressure processing, ozone treatment, irradiation, and selected starter cultures) and degrading BAs once they are formed in food (mainly by microbial oxidases). Both strategies are supported by many studies that reveal significant reductions in specific (such as cadaverine, histamine, and putrescine) and total BA content. This chapter discusses the main strategies to prevent the formation and accumulation of BAs in both fermented and non-fermented food.