Chapter 5. Biogenic Amines in Non-fermented Food

Abstract

The levels of biogenic amines in fresh or non-fermented products have not traditionally been considered as a hazard to human health. However, their concentrations can increase due to different technological factors, such as food processing or storage. Hence, incorrect food handling may cause external contamination of microorganisms that could produce high levels of these compounds, mainly due to temperature and conditions of storage. Although food safety should be guaranteed to consumers, the only regulations of histamine established by some national and international authorities are for fish and fish products. There is a very complex relationship between the toxicity of foods and the concentration of biogenic amines, mainly histamine, and different factors can affect their activity. It is difficult to establish a maximum concentration threshold. Therefore, it is necessary to provide information about the presence of biogenic amines in foods to different sectors, including consumers, the health sector and the food producers sector, among others. The main objective of this chapter is to show a global vision of biogenic amines in non-fermented products, both of animal and vegetable origin.