Biogenic amines (BAs) are detrimental to health and originate in foods from decarboxylation of the corresponding amino acid by the activity of exogenous enzymes released by various micro-organisms. As the consumption of food containing large amounts of these amines can have toxicological consequences it is generally assumed that they should not be allowed to accumulate. In fact, although several BAs can play important roles in many human physiological functions their presence in foods is always undesirable because if adsorbed at too high concentration, they may induce, headaches, respiratory distress, heart palpitations, hypoor hypertension and several allergenic disorders. BAs are present in a wide range of foods, including cheese where they can accumulate in high concentrations (more than 1000 mg per kilogram of cheese). This chapter evaluates the main aspects related with the BAs production in cheese. Moreover, physiologic functions and toxicological effects will be also considered as well as the analytical methods for detecting BAs or BAsproducing microorganisms in cheese.
Accumulation of Biogenic Amines in Foods: Hazard Identification and Control Options
U. G. Spizzirri;
2014-01-01
Abstract
Biogenic amines (BAs) are detrimental to health and originate in foods from decarboxylation of the corresponding amino acid by the activity of exogenous enzymes released by various micro-organisms. As the consumption of food containing large amounts of these amines can have toxicological consequences it is generally assumed that they should not be allowed to accumulate. In fact, although several BAs can play important roles in many human physiological functions their presence in foods is always undesirable because if adsorbed at too high concentration, they may induce, headaches, respiratory distress, heart palpitations, hypoor hypertension and several allergenic disorders. BAs are present in a wide range of foods, including cheese where they can accumulate in high concentrations (more than 1000 mg per kilogram of cheese). This chapter evaluates the main aspects related with the BAs production in cheese. Moreover, physiologic functions and toxicological effects will be also considered as well as the analytical methods for detecting BAs or BAsproducing microorganisms in cheese.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
