Journal ArticleDOI
Significance of biogenic amines to food safety and human health
TLDR
The toxicity of biogenic amines to chicks in terms of loss of weight and mortality was also reported as mentioned in this paper, and the toxicity of histamine appeared to be enhanced by the presence of other amines such as cadaverine, putrescine, and tyramine.About:
This article is published in Food Research International.The article was published on 1996-10-01. It has received 1148 citations till now. The article focuses on the topics: Biogenic amine & Cadaverine.read more
Citations
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Evaluation of two different extraction methods for chromatographic determination of bioactive amines in tomato products.
TL;DR: Ketchup contains the highest levels of amines followed by concentrated tomato pasta, biological mashed tomato and common mashed tomato, and it has been found that in all samples, putrescine is the most abundant amine followed by tyramine, spermidine and tryptamine.
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The biocomposite screen-printed biosensor based on immobilization of tyrosinase onto the carboxyl functionalised carbon nanotube for assaying tyramine in fish products
TL;DR: In this paper, a carboxyl functionalised single-walled carbon nanotubes modified carbon screen-printed electrode was employed as an amperometric biosensor for tyramine.
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Methods for the detection of bacteria producing biogenic amines on foods: A survey
TL;DR: Several PCR based methods targeting amino acid decarboxylases offer the advantage of the identification of producer bacteria before the amine is synthesized, in addition to its rapidity and specificity.
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Irradiation Effects on Biogenic Amines in Korean Fermented Soybean Paste During Fermentation
TL;DR: In this paper, the effects of irradiation on biogenic amines and microbiological populations of Korean fermented soybean paste were investigated during fermentation, and a significant difference was not observed in BA content between control and irradiated samples immediately after gamma irradiation.
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Identification and characterization of wild lactobacilli and pediococci from spontaneously fermented Mountain Cheese
TL;DR: The results confirmed that TMM-cheese resident LAB could be exploited for dairy production and showed also interesting health promoting properties and produced bioactive substances.
References
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Journal ArticleDOI
Histamine food poisoning: toxicology and clinical aspects.
TL;DR: The efficacy of antihistamine therapy, the allergic-like symptomology, and the finding of high levels of histamine in the implicated food suggest strongly that histamine is the causative agent, however, histamines ingested with spoiled fish appears to be much more toxic than histamine ingested in an aqueous solution.
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Biogenic amines in cheese and other fermented foods: a review
TL;DR: The importance of histamine and biogenic amines in cheese and other fermented foods is focused on and one organism, Lactobacillus buchneri, may be important to the dairy industry due to its involvement in cheese-related outbreaks of Histamine-poisoning.
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Renal transplantation for dialysis arthropathy
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Liquid chromatographic determination of biogenic amines in dry sausages
TL;DR: A liquid chromatographic method is described for the determination of biogenic amines found in dry sausages: tryptamine, phenylethylamine, putrescine, cadaverine, histamine, serotonin, tyramine, spermidine, and spermine.