Importance and Toxicity of Biogenic Amines in Fresh and Processed Foods

Abstract

Biogenic amines are decarboxylation products of amino acids and naturally they occur in living organisms and are involved in various biological processes. Nitrogenous compounds such as histamine, tyramine, putrescine, cadaverine, agmatine, spermidine and spermine are called biogenic amines and are found in raw and processed foods. Besides its role in physiological activity in human health, high quantities in food may be hazardous. Consumption of biogenic amines beyond its maximum permissible level could result in nausea, respiratory distress, hot flush, sweating, heart palpitations, headache, bright red rash, burning sensations in the mouth and alterations in blood pressure. In addition to its toxicity, in foods containing abundant amount of protein, the high concentrations of these diamines are indicative for hygienic deficiencies in the postharvest unit operations of agricultural products. Therefore, it is crucial to control the formation of biogenic amines during food processing