Biogenic amines and their production by microorganisms in food

Anna Halász, Ágnes Baráth, Livia Simon-Sarkadi, Wilhelm Holzapfel

Research output: Contribution to journalReview article

821 Citations (Scopus)


This paper presents an overview of the origin and importance of biogenic amines found in foods, with special reference to biogenic amines resulting from the metabolic activities of food-associated microorganisms. Compared with foods of animal origin (e.g. milk and meat products), relatively little information is available on the levels of biogenic amines in vegetable foods and in novel and prepacked convenience foods.

Original languageEnglish
Pages (from-to)42-49
Number of pages8
JournalTrends in Food Science and Technology
Issue number2
Publication statusPublished - Feb 1994

ASJC Scopus subject areas

  • Biotechnology
  • Food Science

Fingerprint Dive into the research topics of 'Biogenic amines and their production by microorganisms in food'. Together they form a unique fingerprint.

  • Cite this