The Role of Biogenic Amines in Foods

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Abstract
Biologically active amines are normal constituents of many foods for example cheese, plant foods and wines. These low molecular weight organic bases do not represent any hazard to individuals, unless large quantities are ingested or natural mechanism of their catabolism are inhibited. Investigations were performed concerning the histamine and tyramine content of the Hungarian made cheese, domestic vegetables, fruits and some other foods. In this paper we should like to draw the attention to the problems of amines from the point of view of food hygiene and food-drug interactions.

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