Biogenic amines in dairy products

Abstract

Biogenic amines (BAs) are low molecular weight, nitrogenous, basic, organic compounds mainly synthesised via the decarboxylation of amino acids. BAs can be found in many types of food and beverage, albeit in very different concentrations. The most important BAs in dairy products are histamine, tyramine, putrescine, cadaverine and β‐phenylethylamine. This chapter describes the biochemistry of BAs, the micro‐organisms and genes responsible for the production of the main BAs found in dairy products, the toxicity of BAs and the intoxication symptoms associated with their ingestion. A detailed analysis of the factors affecting the accumulation of BAs in dairy products is also reviewed from the perspective of their nature as toxins produced in situ in foods as a result of microbial activities. The pH, temperature and salt concentration have an impact on BAs accumulation since they can influence the growth of BAs‐producing bacteria, their gene expression, and the activity of their enzymes and transporters.