Chapter 27 - Formation of Biogenic Amines in Cheese

Abstract

Biogenic amines (BA) are organic basic nitrogenous compounds with biological activity mainly formed with the decarboxylation of amino acids by microorganisms. Histamine, putrecine, cadaverine, tyramine, tryptamine, β-phenylethylamine, spermidene, and spermine are considered to be the most important biogenic amines occurring in foods. The consumption of food containing large amounts of these amines can result in toxicological consequences. Cheese is the main fermented milk product likely to contain potentially harmful levels of BA, especially tyramine, histamine, and putrecine. Cheeses are among foods containing high protein in which enzymatic and microbial activities cause the formation of BA from amino acids decarboxylation. The use of raw milk having poor hygienic quality and length of ripening time can increase formation of BA in cheese. Chromatography techniques are mainly used in separation and quantification of BA. This article focuses on the formation of BA in cheese, the factors affecting BA production, the type of the microorganisms causing the production of BA, and the available methods used for detection of BA in cheese.