摘要：Biogenic amines are nitrogenous compounds which are formed by decarboxylation of amino acids or amination of aldehydes and ketones. Excessive amount of biogenic amines in foods are generally explained as microbiological activity and this is important for demonstration of illnesses depending on undesirable physiological effects and also unhygienic production conditions. Biogenic amines can cause a lot of illnesses such as urticaria, gastrointestinal pain, headache, migraine and severe food borne diseases. The aim of this article is to explain biogenic amine formation in foods and their physiological effects.
