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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The effect of elevated temperature on ripening of Dutch type cheese
TL;DR: In this paper, the authors explored the effect of elevated temperature (16°C) on the ripening of Dutch-type cheese and found that the highest contents of free amino acids were observed in the cores of all slices of cheeses ripening at both temperatures.
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Combined use of starter cultures and preservatives to control production of biogenic amines and improve sensorial profile in low-acid salami.
Fabio Coloretti,Cristiana Chiavari,Emanuele Armaforte,Simone Carri,Gian Battista Castagnetti +4 more
TL;DR: Results obtained showed that the combined use of adequate preservatives and starter cultures allows the production of safer products with improved sensorial profile.
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UHPLC analysis of biogenic amines in different cheese varieties
Helmut K. Mayer,Gregor Fiechter +1 more
TL;DR: Biogenic amines (BA) in various commercial cheese samples (n = 151) representing most common cheese varieties were determined using UHPLC in this paper, showing that cumulative BA levels varied to a great extent with exceptional samples having amounts up to 150-313 mg/100
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Influence of ethanol, malate and arginine on histamine production of Lactobacillus hilgardii isolated from an Italian red wine
Roberto Mazzoli,Cristina Lamberti,Jean Daniel Coïsson,M. Purrotti,Marco Arlorio,Maria Gabriella Giuffrida,Carlo Giunta,Enrica Pessione +7 more
TL;DR: This investigation studied the influence of malate, arginine and ethanol on histamine accumulation by L. hilgardii ISE 5211, a isolate isolated from an Italian red wine that produces lactate from malate and appears to have no effect on histidine–histamine conversion.
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Isolation of halophilic lactic acid bacteria possessing aspartate decarboxylase and application to fish sauce fermentation starter.
Takura Wakinaka,Satomi Iwata,Yuya Takeishi,Jun Watanabe,Yoshinobu Mogi,Yuichiro Tsukioka,Yuki Shibata +6 more
TL;DR: The use of T. halophilus possessing aspartate decarboxylase as a fish sauce fermentation starter causes the conversion of aspartates to alanine, accompanied by taste alteration, and prevents biogenic amine accumulation in fish sauce products.
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.