Chapter 6 - Detection of Biogenic Amines: Quality and Toxicity Indicators in Food of Animal Origin

Abstract

The presence of biogenic amines is a consequence of different factors like the presence of free amino acid, microorganism producers of decarboxylase enzymes, and variations in food processing and storage. Identification and quantification of these metabolites, especially histamine and tyramine, is important not only to represent indirect indicators of bacteriological food quality but also to be linked with episodes of food intoxication in humans. Among all methods, liquid chromatography is considered suitable for detection and quantification of biogenic amines in different food matrices. However, variations in the process of sample preparation, extraction, derivatization, and instrumental conditions according to the food evaluated (honey, meat in different species, milk, and others) are reported in the literature. Although specific protocols for biogenic amines determination are indicated for national and international regulations, working groups try to develop fast, reliable, and cheap methods. This chapter presents relevant information about chromatographic techniques applied to monitoring biogenic amines in foods of animal origin.