Abstract
Biogenic amines (BA) are nitrogenous compounds involved in natural biological processes, and their main exogenous sources are fermented foods and beverages. In foods BA are formed by microorganisms, such as yeast, Gram-negative and positive bacteria capable to decarboxylate amino acids. In dairy products the main BA formers are lactic acid bacteria. The intake of foods with high BA contents constitutes a health hazard and BA formation and accumulation should be avoided mainly by good hygienic practices as well as usage of high quality of raw material. In the case of fermented products, it is important to choose as starters or coadjutants strains that are not BA-forming. This chapter will present current information concerning the occurrence of BA in dairy products, mainly in cheeses, and the health risks and strategies to avoid BA accumulation in foods.
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