Biogenic amines: their importance in foods

19 pages.Biogenic amines are important nitrogen compounds of biological importance in vegetable, microbial and animal cells. They can be detected in both raw and processed foods. In food microbiology they have sometimes been related to spoilage and fermentation processes. Some toxicological characteristics and outbreaks of food poisoning are associated with histamine and tyramine. Secondary amines may undergo nitrosation and form nitrosamines. A better knowledge of the factors controlling their formation is necessary in order to improve the quality and safety of food.The author is grateful to the C.I.C.Y T. (Commission of Scientific Research and Technology) of the Ministry of Education and Science for the financial support given to research project number ALI94- 143 1 -E.Peer reviewe