Abstract
Biogenic amines (BAs) widely exist in fermented sausages, and high concentrations of BAs are harmful to human health. Therefore, rapid detection of BAs in fermented sausages, and effective control of BAs require urgent attention. The present review aims to expound the toxicity of BAs, analyse their formation mechanism and the influencing factors, and identify some effective control measures, so as to provide a basis for further studies on BAs in fermented sausages.
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