Ansorena

Applebaum

Arena

Audebert

Azzaro

Bakar

Barancin

Bardocz

Barrett

Bartholomew

Becker

Beneduce

Berg

Berlin

Beutling

Bieck

Blackwell

Bodmer

Borysiewicz

Bover Cid

Bover-Cid

Bozkurt

Branchek

Bremer

Brickman

Brink

Broadley

Buckenhüskes

Calles-Enríquez

Chytiri

Clifford

Costantini

Coton

Dalgaard

De las Rivas

De Santi

Dingemanse

Doeglas

Duflos

Eerola

EFSA

Emborg

Farriol

Fernández

Ferreira

Fletcher

Flick

Forth

Foster

Frascarelli

Gardini

Geiger

González-Fernández

Guirard

Halász

Hanke

Hannington

Hernandez-Herrero

Hernández-Orte

Holzapfel

Hugas

Hungerford

Hwang

Hölttä

Innocente

Jansen

EFSA Journal

A qualitative risk assessment of biogenic amines (BA) in fermented foods was conducted, using data from the scientific literature, as well as from European Union-related surveys, reports and consumption data. Histamine and tyramine are considered as the most toxic and food safety relevant, and fermented foods are of particular BA concern due to associated intensive microbial activity and potential for BA formation. Based on mean content in foods and consumer exposure data, fermented food categories were ranked in respect to histamine and tyramine, but presently available information was insufficient to conduct quantitative risk assessment of BA, individually and in combination(s). Regarding BA risk mitigation options, particularly relevant are hygienic measures to minimize the occurrence of BA-producing microorganisms in raw material, additional microbial controls and use of BA-nonproducing starter cultures. Based on limited published information, no adverse health effects were observed after exposure to following BA levels in food (per person per meal): a) 50 mg histamine for healthy individuals, but below detectable limits for those with histamine intolerance; b) 600 mg tyramine for healthy individuals not taking monoamino oxidase inhibitor (MAOI) drugs, but 50 mg for those taking third generation MAOI drugs or 6 mg for those taking classical MAOI drugs; and c) for putrescine and cadaverine, the information was insufficient in that respect. Presently, only high-performance liquid chromatography (HPLC)-based methods enable simultaneous and high sensitivity quantification of all BA in foods, hence are best suited for monitoring and control purposes. Monitoring of BA concentrations in fermented foods during the production process and along the food chain would be beneficial for controls and further knowledge. Further research on BA in fermented foods is needed; particularly on toxicity and associated concentrations, production process-based control measures, further process hygiene and/or food safety criteria development, and validation of analysis methods

Online Research Database In Technology

EFSA Panel on Biological Hazards (BIOHAZ); Scientific Opinion on Scientific Opinion on risk based control of biogenic amine formation in fermented foods

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Crossref

Scientific Opinion on risk based control of biogenic amine formation in fermented foods

http://orbit.dtu.dk/ws/files/52966321/oct11%20biogenic%20amines.pdf

EFSA Panel on Biological Hazards (BIOHAZ); Scientific Opinion on Scientific Opinion on risk based control of biogenic amine formation in fermented foods

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