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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Journal ArticleDOI
Occurrence of biogenic amine-forming lactic acid bacteria in wine and cider.
Monika Coton,Andrea Romano,Giuseppe Spano,K. Ziegler,C. Vetrana,C. Desmarais,Aline Lonvaud-Funel,Patrick Lucas,Emmanuel Coton +8 more
TL;DR: Interestingly, species that have never been described to carry BA-producing pathway genes were identified in this study, and only one cadaverine-producer was detected and corresponded to Lactobacillus 30a, a collection strain not found in fermented beverages, although cADAverine is commonly detected in wines.
Journal ArticleDOI
Leuconostoc oenos and malolactic fermentation in wine: a review
TL;DR: The state of the art on Leuconostoc oenos, the bacteria responsible for malolactic fermentation in wine, is summarized.
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Biogenic amine production in Feta cheese
TL;DR: The formation of biogenic amines during Feta cheese ripening was investigated for 4 months in relation to the parent amino acids as mentioned in this paper, showing that Tyramine and putrescine were the main amines in mature samples (69.7% and 71.2% respectively).
Journal ArticleDOI
Tyramine in foods and monoamine oxidase inhibitor drugs: A crossroad where medicine, nutrition, pharmacy, and food industry converge
TL;DR: A review of BAs illustrates variability of food components over time, progress of food industry toward a safer food supply, development of better drugs, and the necessity for medicine, nutrition, pharmacy, and food industry to work together.
Journal ArticleDOI
The occurrence of N-nitrosamines, residual nitrite and biogenic amines in commercial dry fermented sausages and evaluation of their occasional relation
Eveline De Mey,Katrijn De Klerck,Hannelore De Maere,Lore Eveline Marieke Dewulf,Guy Derdelinckx,Marie-Christine Peeters,Ilse Fraeye,Yvan Vander Heyden,Hubert Paelinck +8 more
TL;DR: To estimate the food safety of the dry fermented sausages available on the Belgian market, a screening of the residual sodium nitrite and nitrate contents, biogenic amines and volatile N-nitrosamine concentrations was performed on 101 samples.
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.