Biogenic Amines in Cheese and other Fermented Foods: A Review

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Abstract
The biogenic amine content of various foods has been widely studied because of their potential toxicity. Biogenic amines, such as tyramine and β-phenylethylamine, have been proposed as the initiators of hypertensive crisis in certain patients and of dietary-induced migraine. Another amine, histamine, has been implicated as the causative agent in several outbreaks of food poisoning. Histamine poisoning is a foodborne chemical intoxication resulting from the ingestion of foods containing excessive amounts of histamine. Although commonly associated with the consumption of scombroid-type fish, other foods such as cheese have also been associated with outbreaks of histamine poisoning. Fermented foods such as wine, dry sausage, sauerkraut, miso, and soy sauce can also contain histamine along with other biogenic amines. Microorganisms possessing the enzyme histidine decarboxylase, which converts histidine to histamine, are responsible for the formation of histamine in foods. One organism, Lactobacillus buchneri,...

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