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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Mixed Starter Culture Regulates Biogenic Amines Formation via Decarboxylation and Transamination during Chinese Rice Wine Fermentation.
TL;DR: Mixed strains exerted a synergistic effect in lowering BAs accumulation via decarboxylation and transamination, and higher lactic acid bacteria (LAB) amount has a positive correlation with lower BAs content.
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Amino acid conversions by coagulase-negative staphylococci in a rich medium: Assessment of inter- and intraspecies heterogeneity.
TL;DR: The insights obtained during this study indicate heterogeneity and are of importance in view of both starter culture development and the evaluation of a spontaneously established CNS microbiota in artisan-type meat fermentations.
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Amine- and sulfide-sensing copper(I) iodide films
James P. Killarney,Meaghan McKinnon,Caitlin Murphy,Kylie M. Henline,Charles Wang,Robert D. Pike,Howard H. Patterson +6 more
TL;DR: In this article, the authors cast copper(I) iodide films onto glass from solution, which absorb vapor-phase amine and sulfide molecules, producing a range of photoluminescent emission colors.
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Addition of some natural plant extracts and their effects on lamb patties quality.
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Binding to extracellular matrix proteins and formation of biogenic amines by food-associated coagulase-negative staphylococci.
TL;DR: The need of consideration of ECM binding and biogenic amine formation in the safety assessment of CNS used in the production of fermented foods was confirmed.
References
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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.