Biogenic Amines: Risks and Control

Handbook of Fermented Meat and Poultry: Second Edition

Volumn , Issue , 2014, Pages 413-428

  Carmen Vidal Carou, M ^a   Teresa Veciana Nogues M ^a   Luz Latorre Moratalla, M ^a   Bover Cid, Sara ^b  

^a UNIVERSITY OF BARCELONA   (Spain)

^b IRTA   (Spain)

Author keywords

Amino acid decarboxylase; Aminogenesis; Biogenic amines; Diaminooxidase; Histamine; Histamine intolerance; Histamine intoxication; MAOI interaction; Migraine; Tyramine

Indexed keywords

AMINO ACIDS; CARBOXYLATION; CONTROLLED DRUG DELIVERY; DRUG INTERACTIONS; HEALTH RISKS;

AMINOGENESIS; BIOGENIC AMINES; DECARBOXYLASES; DIAMINOOXIDASE; HISTAMINE; HISTAMINE INTOLERANCE; HISTAMINE INTOXICATION; MAOI INTERACTION; MIGRAINE; TYRAMINE;

AMINES;

EID: 84940869947     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9781118522653.ch47     Document Type: Chapter

References (124)

1. Ansorena D, Montel MC, Rokka M, Talon R, Eerola S, Rizzo A, Raemaekers M, Demeyer D. 2002. Analysis of biogenic amines in northern and southern European sausages and role of flora in amine production. Meat Science, 61(2), 141-147.
2. Ayhan K, Kolsarici N, Ozkan GA. 1999. The effects of a starter culture on the formation of biogenic amines in Turkish soudjoucks. Meat Science, 53(3), 183-188.
3. Aymerich T, Martín B, Garriga M, Vidal-Carou MC, Bover-Cid S, Hugas M. 2006. Safety properties and molecular strain typing of lactic acid bacteria from slightly fermented sausages. Journal of Applied Microbiology, 100, 40-49.
4. Baka AM, Papavergou EJ, Pragalaki T, Bloukas JG, Kotzekidou P. 2011. Effect of selected autochthonous starter cultures on processing and quality characteristics of Greek fermented sausages. Food Science and Technology, 44, 54-61.
5. Bardócz S. 1995. Polyamines in food and their consequences for food quality and human health. Trends in Food Science and Technology, 6, 341-346.
6. Benito MJ, Martín A, Aranda E, Pérez-Nevado F, Ruiz-Moyano S, Córdoba M. 2007. Characterization and selection of autochthonous lactic acid bacteria isolated from traditional Iberian dry-fermented salchichón and chorizo sausages. Journal of Food Science, 72, 193-201.
7. BIOHAZ (EFSA Panel on Biological Hazards). 2011. Scientific Opinion on Scientific Opinion on risk based control of biogenic amine formation in fermented foods. EFSA Journal, 9, 2393.
8. Blackwell B. 1963. Hypertensive crisis due tomonoamine-oxidase inhibitors. Lancet, 2(731), 849.
9. Bover-Cid S, Holzapfel W. 1999. Improved screening procedure for biogenic amine production by lactic acid bacteria. International Journal of Food Microbiology, 53, 33-41.
10. Bover-Cid S, Schoppen S, Izquierdo-Pulido M, Vidal-Carou MC. 1999a. Relationship between biogenic amine contents and the size of dry fermented sausages Meat Science, 51, 305-311.
11. Bover-Cid S, Izquierdo-Pulido M, Vidal-Carou MC. 1999b. Effect of proteolytic starter cultures of Staphylococcus spp on biogenic amine formation during the ripening of dry fermented sausages. International Journal of Food Microbiology, 46, 95-104.
12. Bover-Cid S, Izquierdo-Pulido M, Vidal-Carou MC. 2000a. Influence of hygienic quality of raw materials on biogenic amine production during ripening and storage of dry fermented sausages. Journal of Food Protection, 63(11), 1544-1550.
13. Bover-Cid S, Hugas M, Izquierdo-Pulido M, Vidal-Carou MC. 2000b. Reduction of biogenic amine formation using a negative amino acid-decarboxylase starter culture for fermentation of fuet sausages. Journal of Food Protection, 63(2), 237-243.
14. Bover-Cid S, Izquierdo-Pulido M, Vidal-Carou MC. 2000c. Mixed starter cultures to control biogenic amine production in dry fermented sausages. Journal of Food Protection, 63(11), 1556-1562.
15. Bover-Cid S, Hugas M, Izquierdo-Pulido M, Vidal-Carou MC. 2001a. Amino acid-decarboxylase activity of bacteria isolated from fermented pork sausages International Journal of Food Microbiology, 66, 185-189.
16. Bover-Cid S, Miguélez-Arrizado MJ, Vidal-Carou MC. 2001b. Biogenic amine accumulation in ripened sausages influenced by the addition of sodium sulfite. Meat Science, 59(4), 391-396.
17. Bover-Cid S, Izquierdo-Pulido M, Vidal-Carou MC. 2001c. Changes in biogenic amine and polyamine contents in slightly fermented sausages manufactured with and without sugar Meat Science, 57, 215-221.
18. Bover-Cid S, Izquierdo-Pulido M, Vidal-Carou MC. 2001d. Effectiveness of a Lactobacillus sakei starter culture in the reduction of biogenic amines accumulation as a function of the raw material quality Journal of Food Protection, 64, 367-373.
19. Bover-Cid S, Izquierdo-Pulido M, Vidal-Carou MC. 2001e. Effect of the interaction between a low tyramine-producing Lactobacillus and proteolytic staphylococci on biogenic amine production during ripening and storage of dry sausages. International Journal of Food Microbiology, 65(1-2), 113-123.
20. Bover-Cid S, Hernández-Jover T, Miguélez-Arrizado MJ, Vidal-Carou M. 2003. Contribution of contaminant enterobacteria and lactic acid bacteria to biogenic amine accumulation in spontaneous fermentation of pork sausages. European Food Research and Technology, 216, 477-482.
21. Bover-Cid S, Miguélez-Arrizado MJ, Latorre-Moratalla ML, Vidal-Carou MC. 2006. Freezing of meat raw materials affects tyramine and diamine accumulation in spontaneously fermented sausages. Meat Science, 72, 62-68.
22. Bover-Cid S, Latorre-Moratalla ML, Veciana-Nogues MT, Vidal-Carou MC. 2008a. Assessment of consumer exposure to tyramine from fermented sausages. International Congress on Food Microbiology 2008a, "Evolving Microbial Food Quality and Safety," Aberdeen, Scotland.
23. Bover-Cid S, Miguélez-Arrizado MJ, Becker B, Holzapfel WH, Vidal-Carou MC. 2008b. Amino acid decarboxylation by Lactobacillus curvatus CTC273 affected by the pH and glucose availability Food Microbiology, 25, 269-277.
24. Brink B, Damink C, Joosten HM, Huis in 't Veld JH. 1990. Occurrence and formation of biologically active amines in foods. International Journal of Food Microbiology, 11(1), 73-84.
25. Buncic S, Paunovic L, Radisic D, Vojinovic G, Smiljanic D, Baltic M. 1993. Effects of gluconodeltalactone and Lactobacillus plantarum on the production of histamine and tyramine in fermented sausages. International Journal of Food Microbiology, 17, 303-309.
26. Casquete R, Benito MJ, Martín A, Ruiz-Moyano S, Hernández A, Córdoba MG. 2011. Effect of autochthonous starter cultures in the production of "salchichón," a traditional Iberian dry-fermented sausage, with different ripening processes. Food Science and Technology, 44, 1562-1571.
27. Chu C, Bjeldanes F. 1981. Effect of diamines, polyamines and tuna fish extracts on the binding of histamine to mucin in vitro. Journal of Food Science, 47, 79-80, 88.
28. Coïsson JD, Cerutti C, Travaglia F, Arlorio M. 2004. Production of biogenic amines in "Salamini italiani alla cacciatora PDO." Meat Science, 67, 343-349.
29. Coloretti F, Chiavari C, Armaforte E, Carri S, Castagnetti B. 2008. Combined use of starter cultures and preservatives to control production of biogenic amines and improve sensorial profile in low-acid salami. Journal of Agricultural and Food Chemistry, 56, 11238-11244.
30. Dainty R, Edwards R, Hibbard C, Ramantanis S. 1986. Bacterial sources of putrescine and cadaverine in chill stored vacuum-packaged beef. Journal of Applied Bacteriology, 61, 117-123.
31. De las Rivas B, González R, Landete JM, Muñoz R. 2008. Characterization of a second ornithine decarboxylase isolated from Morganella morganii. Journal of Food Protection, 71, 657-661.
32. Durlu-Ózkaya F, Ayhan K, Vural N. 2001. Biogenic amine produced by Enterobacteriaceae isolated from meat products. Meat Science, 58, 163-166.
33. Council Directive (EC) No. 91/493/EEC of July 22, 1991 laying down the health conditions for the production and the placing on the market of fishery products. Official Journal of the European Communities, L268, 15-34.
34. Eerola S, Maijala R, Sagues AXR, Salminen M, Hirvi T. 1996. Biogenic amines in dry sausages as affected by starter culture and contaminant amine-positive Lactobacillus. Journal of Food Science, 61(6), 1243-1246.
35. Eerola S, Roig-Sagués A, Lilleberg L, Aalto H. 1997. Biogenic amines in dry sausages during shelf-life storage. Zeitschrift für Lebensmittel-Untersuchung und -Forschung A, 205, 351-355.
36. Eerola S, Otegui I, Saari L, Rizzo A. 1998a. Application of liquid chromatography atmospheric pressure chemical ionization mass spectrometry and tandem mass spectrometry to the determination of volatile nitrosamines in dry sausages. Food Additive Contamination, 15(3), 270-279.
37. Eerola HS, Roig-Sagués AX, Hirvi TK. 1998b. Biogenic amines in Finnish dry sausages Journal of Food Safety, 18, 127-138.
38. Ekici K, Sekeroglu R, Sancak YC, Noyan T. 2004. Note on histamine levels in Turkish style fermented sausages. Meat Science, 68(1), 123-125.
39. Erkmen O, Bozkurt H. 2004. Quality characteristics of retailed sucuk (Turkish dry-fermented sausage). Food Technology and Biotechnology, 42, 63-69.
40. Fadda S, Vignolo G, Oliver G. 2001. Tyramine degradation and tyramine/histamine production by lactic acid bacteria and Kocuria strains. Biotechnology Letters, 23, 24.
41. Favaro G, Pastore P, Saccani G, Cavalli S. 2007. Determination of biogenic amines in fresh and processedmeat by ion chromatography and integrated pulsed amperometric detection on Au electrode. Food Chemistry, 105, 1652-1658.
42. Fernlöf G, Darnerud PO. 1996. N-nitroso compounds and precursors in food-level, intake and health effect data and evaluation of risk. Livsmedelsverkets rapport 15/96, Uppsala, Sweden.
43. Gangolli SD, Brandt PA, Feron VJ, Janzowsky C, Koeman JH, Speijers GJA, Spiegelhandler B, Walter R, Wishnow JS. 1994. Assessment:Nitrate, nitrite and N-nitroso compunds. European Journal of Pharmacology and Environmental Toxicology: Pharmaceutical Section, 292, 1-38.
44. Gardini F, Marstuscelli M, Caruso MC, Galgano F, Crudele MA, Favati F, Guerzoni ME, Suzzi G. 2001. Effects of pH, temperature and NaCl concentration on the growth kinetic, proteolytic activity and biogenic amine producton of Enterococcus faecalis. International Journal of Food Microbiology, 64, 105-117.
45. Gardini F, Marstuscelli M, Crudele MA, Paparela A, Suzzi G. 2002. Use of Staphylococcus xylosus as a starter culture in dried sausage: effect on the biogenic amine content. Meat Science, 61, 275-283.
46. Gardini F, Bover-Cid S, Tofalo R, Belletti N, Gatto V, Suzzi G, Torriani S. 2008. Modeling the aminogenic potential of Enterococcus faecalis EF37 in dry fermented sausages through chemical and molecular approaches. Applied Environmental Microbiology, 74(9), 2740-2750.
47. Garriga M, Marcos B, Martín B, Veciana-Nogués MT, Bover-Cid S, Hugas S, Aymerich T. 2005. Starter cultures and high pressure processing to improve the hygiene and safety of slightly fermented sausages. Journal of Food Protection, 68(11), 2341-2348.
48. Gençcelep H, Kaban G, Kaya M. 2007. Effect of starter cultures and nitrite levels on formation of biogenic amines in sucuk. Meat Science, 77, 424-430.
49. González-Fernández C, Santos E, Jaime I, Rovira J. 2003. Influence of starter cultures and sugar concentrations of biogenic amine contents in chorizo dry sausage. Food Microbiology, 20, 275-284.
50. Gücükoğlu A, Küplülü Ö. 2010. The effect of different starter cultures and ripening temperatures on formation of biogenic amine in Turkish fermented sausages. European Food Research and Technology, 230, 875-884.
51. Halász A, Baráth A, Simon-Sarkadi L, Holzapfel W. 1994. Biogenic amines and their production by microorganisms in food. Trends Food Science and Technology, 5, 42-49.
52. Hammes W, Bosch I, Wolf G. 1995. Contribution of Staphylococcus carnosus and Staphylococcus piscifermentans to the fermentation of protein foods. Journal of Applied Microbiology Symposium Supplement, 79, 76S83S.
53. Hernández-Jover T, Izquierdo-Pulido M, Veciana-NoguésMT, Mariné-Font A, Vidal Carou MC. 1997a. Biogenic amine and polyamine contents in meat andmeat products Journal of Agricultural and Food Chemistry, 45, 2098-2102.
54. Hernández-Jover T, Izquierdo-Pulido M, Veciana-NoguésMT, Mariné-Font A, Vidal-Carou MC. 1997b. Effect of starter cultures on biogenic amine formation during fermented sausage production. Journal of Food Protection, 60(7), 825-830.
55. Hui JY, Taylor SL. 1985. Inhibition of in vivo histamine-metabolism in rats by foodborne andpharmacologic inhibitors of diamineoxidase, histamine n-methyltransferase, and monoamine-oxidase. Toxicology and Applied Pharmacology, 81(2), 241-249.
56. Izquierdo-Pulido M, Veciana-Nogués MT, Mariné-Font A, Vidal-Carou MC. 1999. Polyamine and biogenic amine evolution during food processing. In: Polyamines in Health and Nutrition. S Bardócz, A White (eds), pp. 139-159. London: Kluwer Academic.
57. Jarisch R. 2004. Histamin-Intoleranz, Histamin und Seekrankheit, 2 edn. Stuttgart: Thieme.
58. Kalâc P. 2009. Recent advances in the research on biological roles of dietary polyamines in man. Journal of Applied Biomedicine, 7, 65-74.
59. Kim JH, Ahn HJ, Jo C, Park HJ, Chung YJ, Byun MW. 2004. Radiolysis of biogenic amines in model system by gamma irradiation. Food Control, 15(5), 405-408.
60. Kim JH, Ahn HJ, Lee JW, Park HJ, Ryu GH, Kang IJ, Byun MW. 2005. Effects of gamma irradiation on the biogenic amines in pepperoni with different packaging conditions. Food Chemistry, 89(2), 199-205.
61. Komprda T, Neznalovà J, Standara S, Bover-Cid S. 2001. Effect of starter culture and storage temperature on the content of biogenic amines in dry fermented sausages Polican. Meat Science, 59, 267-276.
62. Komprda T, Sládková P, Dohnal V. 2009. Biogenic amine content in dry fermented sausage as influenced by a producer, spice mix, starter culture, sausages diameter and time of ripening. Meat Science, 83, 534-542.
63. Kranner P, Bauer F, Hellwig E. 1991. Investigations on the formation of histamine in raw sausages. Proceedings of the 37th International Congress on Meat Science and Technology, 2, 889-891.
64. Ladero V, Calles-Enríquez M, Fernández M, Alvarez MA. 2010. Toxicological effects of dietary biogenic amines. Current Nutrition and Food Science, 6, 145-156.
65. Latorre-Moratalla ML, Bover-Cid S, Aymerich T, Marcos B, Vidal-Carou MC, Garriga M. 2007. Aminogenesis control in fermented sausages manufactured with pressurized meat batter and starter culture. Meat Science, 75(3), 460-469.
66. Latorre-Moratalla ML, Bover-Cid S, Talon R, Garriga M, Aymerich T, Zanardi E, Ianieri A, Fraqueza MJ, Elias M, Drosinos EH, Lauková A, Vidal-Carou MC. 2010a. Distribution of aminogenic activity among potential autochthonous starter cultures Journal of Food Protection, 73, 524-525.
67. Latorre-Moratalla ML, Bover-Cid S, Talon R, Garriga M, Aymerich T, Zanardi E, Ianieri A, Fraqueza MJ, Elias M, Drosinos EH, Lauková A, Vidal-Carou MC. 2010b. Strategies to reduce biogenic amine accumulation in traditional sausage manufacturing LWT-Food Science and Technology, 43, 20-25.
68. Latorre-Moratalla ML, Bover-Cid S, Bosch-Fusté J, Vidal-Carou MC. 2012a. Influence of technological conditions of sausage fermentation on the aminogenic activity of L curvatus CTC273. Food Microbiology, 29, 43-48.
69. Latorre-Moratalla ML, Bover-Cid S, Veciana-Nogués MT, Vidal-Carou MC. 2012b. Control of biogenic amines in fermented sausages: role of starter cultures Frontiers in Food Microbiology, 3, 1-9.
70. Latorre-Moratalla ML, Margarida I, Bosch-Fusté J, Veciana-Nogués MT, Vidal-Carou MC. 2012c. Aminas biógenas en embutidos fermentados crudos-curados listos para el consumo. 5th International Congress on Own-Checks and Food Safety, Barcelona, Spain.
71. Lehane L, Olley J. 2000. Histamine fish poisoning revisited. International Journal of Food Microbiology, 58(1-2), 1-37.
72. Leuschner RGK, Hammes WP. 1998. Tyramine degradation by micrococci during ripening of fermented sausage. Meat Science, 49(3), 189-196.
73. Linares DM, Martín MC, Ladero V, Álvarez MA, Fernández M. 2011. Biogenic amines in dairy products. Critical Reviews in Food Science and Nutrition, 51, 691-703.
74. Lu S, Xu X, Zhou G, Zhu Z, Meng Y, Sun Y. 2010. Effect of starter cultures on microbial ecosystem and biogenic amines in fermented sausage. Food Control, 21, 444-449.
75. Maijala R, Eerola S. 1993. Contaminant lactic acid bacteria of dry sausages produce histamine and tyramine. Meat Science, 35, 287-395.
76. Maijala R, Eerola S, Aho M, Him J. 1993. The effect of GDL-induced pH decrease on the formation of biogenic amines in meat. Journal of Food Protection, 56, 125-129.
77. Maijala R, Eerola S, Lievonen S, Hill P, Hirvi T. 1995a. Formation of biogenic amines during ripening of dry sausages as affected by starter culture and thawing time of raw materials. Journal of Food Science, 60(6), 1187-1190.
78. Maijala R, Nurmi E, Fischer A. 1995b. Influence of processing temperature on the formation of biogenic amines in dry sausages Meat Science, 39, 9-22.
79. Maintz L, Novak N. 2007. Histamine and histamine intolerance. American Journal of Clinical Nutrition, 85, 1185-1196.
80. Mariné-Font A, Vidal-Carou MC, Izquierdo-Pulido M, Veciana-NoguésMT, Hernández-Jover T. 1995. Les amines biògenes dans les aliments: leur signification, leur analyse. Annales des Falsifications et de l'Expertise Chimique, 88, 119-140.
81. Martín B, Garriga M, Hugas M, Bover-Cid S, Veciana-Nogués MT, Aymerich T. 2006. Molecular, technological and safety characterization of Gram-positive catalase-positive cocci from slightly fermented sausages. International Journal of Food Microbiology, 107, 148-158.
82. Marstuscelli M, Crudele M, Gardini F, Suzzi G. 2000. Biogenic amine formation and oxidation by Staphylococcus xylosus from artisanal fermented sausages. Journal of Applied Microbiology, 31, 228-232.
83. Masson F, Talon R, Montel M. 1996. Histamine and tyramine production by bacteria frommeat products. International Journal of Food Microbiology, 32, 199-207.
84. McIntyre T, Scanlan R. 1993. Nitrosamines produced in selected foods under extreme nitrosation conditions. Journal of Agricultural and Food Chemistry, 41, 101-102.
85. Miguélez-Arrizado MJ, Bover-Cid S, Vidal-Carou MC. 2006a. Biogenic amine contents in Spanish fermented sausages of different acidification degree as a result of artisanal or industrial manufacture Journal of the Science of Food and Agriculture, 86, 549-557.
86. Miguélez-Arrizado MJ, Bover-Cid S, Latorre-Moratalla ML, Vidal-Carou MC. 2006b. Biogenic amines in Spanish fermented sausage as a function of diameter and artisanal or industrial origin Journal of the Science of Food and Agriculture, 88, 549-557.
87. Montel M, Masson F, Talon R. 1999. Comparison of biogenic amine content in traditional and industrial French dry sausages. Sciences des Aliments, 19, 247-254.
88. Naila A, Flint S, Fletcher G, Bremer P, Meerdink G. 2010. Control of biogenic amines in food-existing and emerging approaches. Journal of Food Science, 75, 139-150.
89. Ochiai M, Wakabayashi K, Nagao M, Sugimura T. 1984. Tyramine is amajor mutagen precursor in soy sauce, being convertible to a mutagen by nitrite. Gann, 75(1), 1-3.
90. Papavergou EJ, Savvaidis IN, Ambrosiadis IA. 2012. Levels of biogenic amines in retail market fermented meat products. Food Chemistry, 135, 2750-2755.
91. Parente E, Marstuscelli M, Gardini F, Grieco S, Crudele M, Suzzi G. 2001. Evolution ofmicrobial populations and biogenic amine production in dry sausages produced in Southern Italy. Journal of Applied Microbiology, 90, 882-891.
92. Paulsen P, Bauer F. 1997. Biogenic amines in fermented sausages. 2. Factors influencing the formation of biogenic amines in fermented sausages. Fleischwirtsch International, 4, 32-34.
93. Rauscher-Gabernig E, Grossgut R, Bauer F, Paulsen P. 2009. Assessment of alimentary histamine exposure of consumers in Austria and development of tolerable levels in typical foods. Food Control, 20, 423-429.
94. Rauscher-Gabernig E, Gabernig R, Brueller W, Grossgut R, Bauer F, Paulsen P. 2012. Dietary exposure assessment of putrescine and cadaverine and derivation of tolerable levels in selected foods consumed in Austria. European Food Research and Technology, 235, 209-220.
95. Riebroy S, Benjakul S, Visessanguan W, Kijrongrojana K, Tanaka M. 2004. Some characteristics of commercial som-fug produced in Thailand. Food Chemistry, 88, 527-535.
96. Roig-Sagués A, Hernández-Herrero M, López-Sabater E, Rodríguez-Jerez J, Mora-Ventura M. 1996. Histidine decarboxylase activity of bacteria isolated from raw and ripened salchichón, a Spanish cured sausage. Journal of Food Protection, 59(5), 516-520.
97. Roig-Sagués AX, Hernández-Herrero M, Rodríguez-Jerez JJ, López-Sabater EI, Mora-Ventura MT. 1997. Occurrence of tyramine producingmicroorganisms in "salchichón" and tyramine production in sausages inoculated with a tyramine producing strain of Lactobacillus brevis. Journal of Food Safety, 17, 13-22.
98. Roseiro LC, Gomes A, Gonçalves H, Sol M, Cercas R, Santos C. 2010. Effect of processing on proteolysis and biogenic amines formation in a Portuguese traditional dry-fermented ripened sausage "chouriço Grosso de estremoz e Borda PGI." Meat Science, 84, 172-179.
99. Ruiz-Capillas C, Jiménez-Colmenero F. 2004. Biogenic amine content in Spanish retail market meta products treated with protective atmosphere and high pressure. European Food Research and Technology, 218, 237-241.
100. Ruiz-Capillas C, Jiménez-Colmenero F, Carrascosa AV, Muñoz R. 2007. Biogenic amine production in Spanish dry-cured chorizo sausage treatedwith high-pressure and kept in chilled storage. Meat Science, 77, 365-371.
101. Santos-Buelga C, Peña-Egido MJ, Rivas-Gonzalo JC. 1986. Changes in tyramine during chorizo-sausages ripening. Journal of Food Science, 51, 518-527.
102. Sattler J, Häfner D, Klotler HJ, Lorenz W, Wagner PH. 1988. Food-induced histaminosis as an epidemiological problem: plasma histamine elevation and haemodynamic alterations after oral histamine administration and blockade of diamine oxidase (DAO). Agents and Actions, 23, 361-365.
103. Shalaby AR. 1993. Survey in biogenic amines in Egyptian foods: sausage. Journal of the Science of Food and Agriculture, 62, 291-293.
104. Shalaby AR. 1996. Significance of biogenic amines to food safety and human health. Food Research International, 29, 675-690.
105. Simonová M, Strompfová V, Marcinakova M, Laukova A, Vesterlund S, Latorre-Moratalla ML, Bover-Cid S, Vidal-Carou MC. 2006. Characterization of Staphylococcus xylosus and Staphylococcus carnosus isolated from Slovak meat products. Meat Science, 73, 559-564.
106. Singh VP, Pathak V, Verma AK. 2012. Fermentedmeat products: organoleptic qualities and biogenic amines-a review. American Journal of Food Technology, 7(5), 278-288.
107. Slerm J. 1981. Biogene Amine als Potentieller Chimischer Qualitätsindikator für Fleish. Fleischwirtsch, 61, 921-926.
108. Straub BW, Tichaczek PS, Kicherer M, Hammes WP. 1994. Formation of tyramine by Lactobacillus curvatus LTH-972. Zeitschrift für Lebensmittel-Untersuchung und -Forschung A, 199, 9-12.
109. Straub BW, Kicherer M, Schilcher SM, Hammes WP. 1995. The formation of biogenic amines by fermentation organisms. Zeitschrift für Lebensmittel-Untersuchung und -Forschung A, 201, 79-82.
110. Suzzi G, Gardini F. 2003. Biogenic amines in dry fermented sausages: a review. International Journal of Food Microbiology, 88, 41-54.
111. Talon R, Leroy S. 2011. Diversity and safety hazards of bacteria involved in meat fermentation. Meat Science, 89, 303-309.
112. Talon R, Leroy S, Lebert I. 2007. Microbial ecosystems of traditional fermented meat products: the importance of indigenous starters. Meat Science, 77, 55-62.
113. Talon R, Leroy S, Lebert I, Giammarinaro P, Chacornac JP, Latorre-Moratalla ML, Vidal-Carou MC, Zanardi E, Conter M, Lebecque A. 2008. Safety improvement and preservation of typical sensory qualities of traditional dry fermented sausages using autochthonous starter cultures. International Journal of Food Microbiology, 126, 227-234.
114. Taylor SL. 1986. Histamine food poisoning-toxicology and clinical aspects. Critical Reviews in Toxicology, 17(2), 91-128.
115. Teodorovic V, Buncic S. 1999. The effect of pH on tyramine production in fermented sausages. Fleischwirtsch, 79(5), 85-88.
116. Tosukhowong A, Visessanguan W, Pumpuang L, Tepkasikul P, Panya A, Valyasevi R. 2011. Biogenic amines formation in nham, aThai fermented sausage and the reduction by commercial starter culture, Lactobacillus plantarum BCC 9546. Food Chemistry, 129, 846-853.
117. Trani A, Gambacorta G, Loizzo P, Alvity G, Schena A, Faccia M, Aquilanti L, Santarelli S, Di Luccia A. 2010. Biochemical traits of ciauscolo, a spreadable typical Italian dry-cured sausage. Journal of Food Science, 75, 514-524.
118. Trivedi K, Borkovcova I, Karpiskova R. 2009. Tyramine production by enterococci from various foodstuffs: a threat to the consumers. Czech Journal of Food Science, 27, S357-S360.
119. Tschabrun R, Sick K, Bauer F, Kranner P. 1990. Bildung von Histamin in schnittfesten Rohwürsten. Fleischwirtsch, 70, 448-452.
120. Vermeer IT, Pachen DM, Dallinga JW, Kleinjans JC, van Maanen JM. 1998. Volatile N-nitrosamine formation after intake of nitrate at the ADI level in combinationwith an amine-rich diet. Environmental Health Perspectives, 106(8), 459-463.
121. Vidal-Carou MC, Izquierdo ML, Martín MC, Mariné A. 1990. Histamina y tiramina en derivados cárnicos. Revista Agroquímica de Tecnología Alimentaria, 30, 102-108.
122. Vidal-Carou MC, Latorre-Moratalla ML, Bover-Cid S. 2008. Biogenic amines. In: Handbook of Processed Meats and Poultry Analysis. ML Nollet, F Todrà (ed.), pp. 665-686. Boca Raton, FL: CRC Press.
123. Warthesen JJ, Scanlan RA, Bills DD, Libbey LM. 1975. Formation of heterocyclic N-nitrosamines from the reaction of nitrite and selected primary diamines and amino acids. Journal of Agricultural and Food Chemistry, 23(5), 898-902.
124. Zaman MZ, Abdulamir AS, Abu Bakar F, Selamat J, Bakar J. 2009. A review: microbiological, physiological and health impact of high level of biogenic amines in fish sauce. American Journal of Applied Science, 6, 1199-1211.